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What to stuff a goose in the oven besides apples. Baked goose with apples. Goose with apples: cooking basics

Goose stuffed with apples belongs to Northern European cuisine, so oriental spices, loved by many meat food lovers, are not used in this recipe. This recipe for baked goose stuffed with apples has a special nutritional twist. This is the use of cumin.

It is cumin, penetrating into the skin of the bird, that contributes to the appearance in the meat of that unique taste and wonderful aroma that distinguishes this luxurious dish. The addition of coriander and allspice is allowed, but preference is still given to caraway seeds.

Recipe for baked goose stuffed with apples

whole goose carcass;
potatoes - 2 kg;
salt - 2 teaspoons, preferably sea salt;
apples (sour and red) - 5 pieces each;
cumin - 5 teaspoons;
dried apricots, prunes, dark raisins - a handful of each component;
shallots, or regular onions - 300 g;
pears - 6 pcs.;
head of garlic;
peppercorns - 10 pcs.;
wine (preferably white varieties) - 350 ml.

How to bake a goose stuffed with apples

If the goose carcass is not yet prepared, it should be processed. First, scorch the burners over the fire, then clean, gut, wash and dry. Chop off the wings and trim off excess fat.

Finely crush the cumin, salt, coriander and pepper, and rub the carcass with the prepared mixture, without touching the inside. Wrap the goose carcass in film and put it in the refrigerator for a couple of hours, maybe longer, so that it is saturated with spices.

For the filling, cut sour apples into small cubes, add soaked and washed dried fruits: prunes, dried apricots, raisins. It is advisable to cut prunes and dried apricots into halves.

Stuff the goose carcass with the resulting filling without adding spices or salt. Do not place the filling tightly inside the carcass, otherwise it will not bake. Tie the bird's legs with a strong thread and prick the skin with a knitting needle in several places to ensure the fat is rendered during the baking process.

Place the stuffed goose at the bottom of a special fireproof dish, having previously lined it with pieces of goose fat. The bird should be laid out with its back facing down. Bake the goose in an oven preheated to 200°C.

After 30 minutes, remove the pan with the bird. Pour the fatty juice over the carcass and place it back in the oven for further cooking. The oven temperature can already be reduced to 170 °C.

To get an appetizing crust, you will have to baste the bird with fat often. After an hour, remove the goose from the oven again, pour the fat that has accumulated on the baking sheet into a prepared fireproof container, pour the aromatic wine over the goose, and then continue to bake in the oven for another half hour.

Shallots or coarsely chopped regular onions, unpeeled cloves of garlic directly in the husk, peeled and quartered potatoes - add salt to taste, add a little ground cumin, mix in a container with hot fat and send to the lower section of the oven for baking at the same time with stuffed goose.

Using a fork, prick the prepared red apples and pears in several places, place them on a baking sheet around the goose, and bake further in the oven.

After some time, pour the juice that drains from the bird during cooking over the fruit and bake in the oven until it is completely done. The entire preparation of a medium-sized baked stuffed goose takes up to three hours or more. It all depends on the size of the carcass and the skill of the cook.

The final stage of baking will be the exquisite presentation of the dish, potatoes and a fabulously tasty side dish baked inside the bird. Goose stuffed with apples is ready. Bon appetit everyone!

Geese accumulate fat, which is superior in quality to the fat of any other bird. It contains almost no cholesterol and is capable of removing radioactive elements from the human body. Goose meat is an excellent source of protein and iron. Therefore, the goose needs to be cooked correctly in order to render out the fat, but not remove it completely, preserve the beneficial qualities and not dry out the meat. It is better to use an oven for this.

Every housewife, buying a goose in a store or at the market, dreams that she will get a juicy goose in the oven, a soft goose in the oven, in a word - a delicious goose in the oven. Recipes for cooking goose in the oven are varied and multifaceted. Here are just a few of the most common: goose with apples in the oven, goose in the oven with potatoes, goose with buckwheat in the oven, goose in the oven with prunes, goose with rice in the oven, goose with cabbage in the oven, goose in oranges in the oven. In addition, depending on the method of cutting the carcass, laying the meat, and thermal protection of the dish, recipes may also differ: goose in the oven in a sleeve, goose in the oven as a whole, goose in pieces in the oven, goose in the oven in foil, goose in dough in the oven.

Goose meat in the oven turns into a delicacy during cooking. The original taste of goose meat is enhanced by baking. Therefore, baking a goose in the oven is the most common way to cook a goose. The results are delicious aromatic dishes: goose with apples, baked in the oven, goose baked in the oven in a sleeve, goose in foil, baked in the oven, goose baked in the oven with buckwheat, prunes or potatoes. Often a goose carcass is stuffed with various products and ingredients. The recipe for stuffed goose in the oven involves the use of juicy sweet and sour products, usually apples. Stuffed goose baked in the oven is a signature dish of many lovers of this meat. To prepare this dish, you can use a recipe for goose with apples in the oven, a recipe for goose baked in the oven with apples and oranges.

New recipes for goose dishes in the oven are constantly appearing on our website. You will probably like goose in the oven with apples and prunes, goose in the oven with potatoes in the sleeve, roast goose in the oven. The recipe for goose baked in the oven is constantly being improved and supplemented with new ideas. This is largely due to our readers. Therefore, if you have any of your own signature recipes for goose in the oven, for example, a recipe for goose in pieces in the oven or a recipe for goose with buckwheat in the oven, post it on the website. Goose in the oven, recipe and photos from you will decorate our collection. If someone needs to prepare a “goose in the oven” dish, a step-by-step recipe is most convenient, try making this option and send it to us. How to cook a goose in the oven - photos of this process will help novice housewives.

So, have you decided to cook the goose in the oven? Our site will give answers to all your questions: how to cook a soft goose in the oven, how to cook a juicy goose in the oven, how to bake a goose in the oven, how to marinate a goose for the oven, how to bake a whole goose in the oven. In a word, you will understand how to deliciously cook a goose in the oven. Another important issue for preparing the “goose in the oven” dish is time and temperature. These indicators depend on the size of the poultry carcass, the products used, the method of marinating and cooking. For example, cooking a goose in the oven in a sleeve or foil significantly reduces the time for this operation due to less heat loss.

You might be interested in a few more tips for cooking goose:

Only young geese are suitable for culinary processing. The meat of old geese can be very tough, even if it is pre-seasoned in a marinade.

In order for the goose meat to be soft, it should be regularly basted with fat during the cooking process.

Before cooking, you can treat the goose so that the skin becomes crispy during baking. To do this, the bird needs to be doused with a large amount of boiling water so that the skin turns white and tightens. Then dry it, rub it with dry white wine and salt on the outside and inside and put it in the refrigerator overnight - on a wire rack, without covering it, to dry. Before baking, pierce the skin of the goose all over with a fork and rub with something fragrant. For example, ginger powder.

When it comes to a recipe like goose with apples, I immediately remember the cartoon about Nils and his friend, Martin the goose, whom the hostess planned to roast and serve, it seems, even with apples.

Most often, goose is baked for Christmas. It is this bird that is the culinary symbol of the bright holiday.

But this does not mean that you need to wait for this particular celebration to bake a goose. If you have the desire, and most importantly, the goose itself, then you can roll up your sleeves and begin the sacred rite this very minute. There is no other way to describe the fascinating, albeit lengthy, process that results in the birth of a magnificent and tasty dish - goose baked with apples.

Subtleties of cooking

When buying a goose, you need to imagine the volume of your oven, because it may happen that the bird refuses to fit into it. Then the preparation of the intended dish will be in jeopardy.

If a goose is fattened on a private farm, it will most likely be large and well-fed.

Preliminary processing

If the goose has already been plucked, all you have to do is remove the remaining feathers (hemp) and fine hairs (fluff). To do this, rub the goose with flour and then scorch it well on all sides over a gas burner. If you have an electric stove, you can do this with a blowtorch. Believe me, you should not skip this step, as it will be very unpleasant to find on your plate a portion of meat with a crispy crust, from which the remains of feathers or fluff stick out.
Wash the singed goose thoroughly in several waters, then pat dry with a paper towel.
Remove the entrails (if they were not removed previously). Be careful not to inadvertently crush the gall bladder, otherwise the meat will be irrevocably spoiled. Because although the bile is washed off, its corrosive cinchona taste remains on the meat almost completely.
Then you need to prepare the carcass for baking. Bare the neck of the carcass, gather the skin with an accordion, and chop it off at the base. Now the skin can be sewn up so that fat and juice do not leak out during baking.
Next in line will be the wings. Cut them down to the first fold.
Then trim the legs down to the knee joint.
If the goose is overfed, then it is necessary, if possible, to remove the layers of fat in the lower part of the carcass, as well as inside the goose itself.

The goose is a large bird. And in the inept hands of the housewife, its meat can turn out to be tough and undercooked. Therefore, it is recommended to pre-marinate the goose carcass, thereby making the meat more pliable, which means the cooking time will be significantly reduced. You can marinate a goose dry or wet.

For the dry method, rub the goose carcass inside and out with a mixture of salt, pepper and herbs (of your choice). Wrap the goose prepared in this way in cling film and put it in the refrigerator for 1-2 days. If you are preparing the dish in the cold season, then the carcass can be taken out to the balcony or in the entryway.
If using the wet pickling method, prepare the marinade first. Its composition can be anything. Most often, water acidified with vinegar is used for this purpose, to which pepper, garlic, cumin, thyme, rosemary, and bay leaf are added. Instead of vinegar, you can use white wine diluted with water.
A good marinade is made from a mixture of soy sauce, honey, vegetable oil, garlic and herbs. Spices add piquancy to poultry meat, honey makes the crust crispy and crispy, and soy sauce is a good meat tenderizer.

Dip the carcass into the chosen marinade and leave for 1-2 days, just as in the first case. To marinate the meat on all sides, turn it over to the other side several times throughout.

Remove the goose prepared in this way from the marinade and leave on the table at room temperature for at least half an hour. During this time, the surface of the carcass will dry out, which will allow you to get a golden brown crust during baking.

By the way, some housewives recommend making shallow parallel cuts on the skin before putting the goose in the oven. This simple technique will allow excess fat to easily melt away and make the skin thinner, which means it can be baked well.

A goose can be stuffed with anything: porridge, potatoes, cabbage, but it turns out the most delicious with apples.

Use sweet and sour apples. The fruits should be ripe, but still firm. Then during the baking process they will not soften and turn into puree.
If the apples are small and not wormy, then they can be put into the carcass whole. Cut large apples into several wide slices, immediately removing the core.
The filling can be slightly sweet, with a slight sourness or spicy. It all depends on what ingredients you mix the apples with. Most often, parsley, cilantro seeds, black pepper, cranberries, and garlic are added to apples. The filling will have a richer taste if you add quince to the apples.
To prevent the filling from falling out during baking, the hole in the carcass must be sealed with toothpicks, skewers, or sewn up with harsh white thread.
The wings and legs must be tied, pressed to the body using twine. Then the carcass will become more compact, and the juice from the tips of the wings will not drip to the bottom of the oven.

Roasting goose with apples

The goose is placed on a baking sheet with its back down.
The baking container must be deep, as during the cooking process the carcass will release a large amount of fat, and it may overflow.
If the goose is fatty, then it can be placed on a wire rack and baked on it. Then be sure to place a baking tray with water under the grill. During the baking process, the water will evaporate, creating more humidity in the oven. It will prevent the meat from drying out and the goose will turn out juicy. Also, water will not allow fat dripping onto the baking sheet to burn, and there will be no smoke in the kitchen.
The baking sheet with the goose should be placed in a well-heated oven, the temperature in which should be in the range of 200-220° so that the carcass warms up as quickly as possible. After 15-25 minutes, the temperature should be reduced to 180° and baking continued.
The cooking time for the goose depends on its weight. Housewives have experimentally established that it takes approximately 50 minutes for every kilogram of weight. That is, if the weight of the carcass is 2.5 kg, then it needs to be baked for at least 2.5 hours. To prevent the top part of the carcass from charring during this time, it is recommended to cover it with foil.
If your oven gets too hot, you can bake the goose in foil. It will not allow the goose to overcook and dry out. But in this case, you need to open the foil half an hour before the end of cooking so that the goose is covered with an appetizing crust.

And now - a few recipes.

Goose baked with apples in the oven: a simple recipe

Calorie content of the dish: 13245 kcal, per 100 g: 320 kcal.

Ingredients:

goose - 1 pc.;
apples – 1 kg;
sugar – 100 g;
salt;
young parsley - 2-3 sprigs.

Cooking method

Sear the young goose carcass, wash it, and dry it with a paper towel.
Rub salt inside and out. Tie the legs and wings with twine.
Peel half the apples and cut into thick slices. Fill the inside of the goose with them. You will need the remaining apples a little later. Sew the hole with thread or pin it with toothpicks.
Place the goose on a baking sheet, cover the breast with a piece of foil. Place in the oven. Bake for 2.5-3 hours.
When the goose is browned, pour 100-150 ml of hot water onto a baking sheet. From time to time, water the goose with the released fat mixed with water.
Remove the cooked bird from the oven.
Place the remaining apples on a clean baking sheet, sprinkle with sugar and bake at high temperature.
Place the goose on the dish, remove the threads. Place baked apples around the carcass and sprinkle the dish with herbs.

Goose baked with apples in the oven with sour cream

Calorie content of the dish: 13150 kcal, per 100 g: 295 kcal.

Ingredients:

goose - 1 pc.;
sour cream – 150 g;
apples – 1.3 kg;
ground cilantro (coriander) – 3 g;
ground black pepper;
salt.

Cooking method

Rub the plucked, gutted and seared goose inside and out with a mixture of salt, pepper and cilantro. Place in the refrigerator for several hours.
Grease the carcass on all sides with sour cream.
Peel the apples and cut into thick slices. Place the birds inside. Sew it up with coarse thread or pin it with toothpicks.
Place the goose breast side up on a baking sheet. Pour 120-150 ml of water. Place in a well-heated oven. After half an hour, reduce the temperature to 180°, otherwise the carcass will burn on top. Periodically water it with water from the baking sheet. Bake the bird for about three hours.
Place the finished goose on a plate, remove the threads. Serve as a whole carcass or cut into portions and place them on a goose-shaped platter. Distribute the baked apples around the bird. Sprinkle everything with chopped herbs.

Goose baked with apples in the oven with garlic

Calorie content of the dish: 12829 kcal, per 100 g: 335 kcal.

Ingredients:

goose - 1 pc.;
garlic – 3 cloves;
apples – 0.8 kg;
salt;
black pepper;
dried thyme - a pinch;
dried marjoram – 0.3 tsp;
lemon juice – 1 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method

Singe the goose, wash and dry.
Prepare the marinade by mixing salt, pepper, half the herbs and oil in a bowl. Let it brew for 20 minutes.
Rub the goose with this mixture on all sides, as well as from the inside.
Cut the washed apples into slices, removing the core. Combine with chopped garlic and remaining herbs. Fill the inside of the goose with the filling. Sew up the hole. Tie the goose's legs and wings with twine or coarse thread.
Take two long sheets of foil and place them crosswise on a baking sheet. Place the goose on them. Pack well. Use additional sheets of foil if needed.
Place the baking sheet with the goose in an oven preheated to 200 degrees. Bake for about three hours. Then unwrap the foil and continue baking for about another half hour, until an appetizing crust appears on the goose.
Place the finished goose on a plate or clean baking sheet lined with foil. Remove the threads. Remove the apples from the belly and place them beautifully around the bird.

Video: goose in the oven with apples – Recipe Collection

Note to the hostess

To prevent the wings and leg stumps from charring during a long stay in the oven, wrap them in foil in advance.

The carcass can also be baked in a sleeve. Just like in foil, the goose will cook in its own juices, so its meat will be soft and tender. The only negative: the fat rendered from the goose will remain in the sleeve.

For marinating, use a marinade of soy sauce, honey and spices such as curry, ginger, coriander.

Soy sauce can be replaced with mustard. It will not only improve the taste of the meat, but also significantly soften it.

Baked goose is a traditional, very tasty dish for the holiday table. We will tell you how to cook it so that the meat turns out tender and juicy. The simplest and most accessible ingredients can completely change the taste of this, at first glance, dry and tough bird. Baked apples are the perfect addition to a holiday dish. We are sure that even novice housewives can handle this recipe! Based on the recipe.

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

Recipe author: Olesya Fisenko
After cooking you will receive 1 pc.
Cooking time: 4 hours

Ingredients

3.5 kg goose
1 kg apple
6 tsp honey
180 g mustard
1 tsp honey
1/2 tsp. sea salt

Cooking method

To calculate the cooking time for the goose, proceed from the following data: it is better to defrost the goose in a deep bowl, transferring it from the freezer to the refrigerator. It is better to do this a day before marinating it. You need to marinate the goose for at least 6 hours. That is, if you need to serve a goose on the evening of December 31, then you need to remove it from the freezer on the evening of December 29, and marinate it on December 30, depending on the time it is completely defrosted. Wash the defrosted goose and dry it. Cut off the tail and neck, and remove the remaining feathers with tweezers.

Prepare the marinade: mix mustard with liquid honey, salt and spices (for example, ground paprika, black pepper, grain mustard). Coat the goose with marinade inside and out.

Wrap the container with the goose in cling film and put it in the refrigerator for 4-12 hours.

Turn on the oven and preheat to 210 degrees. Remove the bird from the refrigerator, remove the film and allow the goose to warm to room temperature. Wash the apples (it is better to use unsweetened varieties), set half of them aside, cut the other half into quarters, and remove the core. Stuff the goose tightly with apple quarters, sew up the belly or fasten the edges with toothpicks (they can then be easily removed without leaving marks). Grease a large, deep baking dish with a thin layer of vegetable oil or pour a tablespoon of water and place on the back of the goose. Place in a preheated oven and immediately reduce the temperature to 180 degrees.

Once the goose is slightly browned, cover the pan with foil. Important: do not wrap the goose tightly in foil, otherwise it will stew. The bird takes 3.5-4 hours to cook. Every hour you need to take it out and water it generously with the released fat.

Cut off the top of the set aside apples with a sharp knife. Pour a teaspoon of honey into each apple, close the lid and, 3 hours after the start of cooking the goose, place the whole apples next to it. Cover again with foil and cook for the remaining time.

Wrap the finished goose in foil before serving. Serve hot with baked apples.

Goose with apples ready! Bon appetit!

We always buy a huge carcass of a domestic goose for big holidays. Homemade makes it very tasty.
Wash the goose and dry it.
In a plate, mix salt, ground black pepper, spices for meat, or at your discretion and taste, the main thing is that these spices do not contain salt, and the composition is made from natural herbs.
Rub the goose very well with this mixture on all sides and inside.
Apples for goose need sour or sweet and sour. Cut them into 4 parts, remove seeds and tails.
Stuff the goose very tightly with apples. Place apples on the sides too.
Leave the goose to soak for several hours. It is better to wrap it in cling film and leave it overnight.
Then put it in a preheated oven and bake for several hours.

During baking, when the goose just begins to brown, you need to cook the goose every 10-15 minutes. pour a tablespoon generously of the fat in which it lies. Then it will not dry out and the meat will be tender.