New Year's goose baked with fruit - recipe with photo. Video on how to bake a goose with apples so that it is soft and juicy
Hello everyone who visited my blog! Today we have a divine dish that is associated with the holiday, the New Year and, in many countries, Christmas. You've probably noticed that buying good poultry at the market is a bit expensive. That’s why goose with apples is cooked in the oven on special occasions.
Last year we baked it in the oven. I hope your guests enjoyed this main course. We recently decided on the New Year's table. And they also sorted out a lot. All this is beautiful and tasty, but guests expect hot food. Let's please them with delicious, rosy goose in apples!
Traditionally, this dish was prepared for Christmas. Because the goslings that hatched in the spring have gained fat and good weight by this time. It's that simple. Nowadays, with the development of farming, poultry can be purchased at any time. Let's try to make this gorgeous treat for our loved ones for the holiday table.
This bird is “harmful”, and it is not always possible to cook it well. Use my simple tips and I hope that your meal will be a success! So, remember. Firstly, you should not choose a carcass that is too large. Most likely, this bird is old and the meat may turn out to be tougher than we would like. Secondly, the meat must be marinated. The longer the better, ideally a day or even two. Thirdly, when baking, it is advisable to make punctures along the surface of the carcass so that the fat comes out. Choose a recipe that suits your taste and composition and feel free to prepare a treat!
You can stuff a goose with a great variety of fillings: vegetables, fruits, cereals, mushrooms, liver and much more. We chose the most common, classic filling, apples. Delight your loved ones with this delicious dish!
Goose with apples baked in the oven - a very tasty recipe up your sleeve
The meat according to this cooking option will be soft and tender. Since it will be steamed in the sleeve, in the juice of vegetables and fruits and in its own. This goose will go perfectly with potatoes as a side dish, as well as with rice, buckwheat or.
We will need:
- Goose meat with bone - 700 grams
- Apples -4 pcs. small
- Carrot - 1 large
- Garlic -3-6 cloves, to taste
- Lavrushka - to taste
- Salt and spices - to taste
How to cook:
1. I have a whole goose, but I want to cook it in pieces. That's why I wash it and cut it into large pieces. The size of the portions depends on your preferences; you can make them smaller or larger. There is no need to cut off the fat; it will give the goose softness and richness.
2. Rub the meat with salt and spices and put it in the sleeve. It is very good to use herbs. Surely you have them, if not fresh then dry. Good choices include basil, oregano, curry, marjoram, rosemary, sage or thyme.
3. Peel the carrots and cut them into any shape. I wash the apples and divide them, including the peel, into medium-sized slices. Garlic can be cut into slices. I add the whole thing to the sleeve, distributing it evenly throughout the bag. I also put bay leaves here.
4. I tie the sleeve and put it in a baking dish and leave it to marinate for a couple of hours. I put it in an oven preheated to 180 degrees. Juicy, tender, aromatic goose with apples in the sleeve will be ready in an hour.
However, I do not recommend going far from the oven. It’s better to look and check the brownness of the dish more often. After all, the power of all ovens is different.
How to cook goose with apples and prunes in foil
The crust on the bird according to this recipe is crispy and very tasty. I don’t even mention the amazing aroma from the combination of prunes and apples. All guests will be delighted with this festive dish.
Take a bird that is not very huge and must be young. Since we will bake it whole, stuffed with fruit and wrapped in foil. All parts must be well baked.
We will need:
- Whole medium goose carcass
- Three apples
- Ten prunes, or to taste
For rubbing:
- Three teaspoons each of mustard and honey
- Salt, spices, herbs to taste
Shall we start cooking?
1. My goose, you can remove the wings if you wish, since there is no meat on them, or leave them to make it more beautiful, see for yourself.
Be sure to make small punctures, for example with a knife, across the entire surface of the carcass.
I rub it with salt inside and out. If you wish, you can use spices and herbs to taste.
2. Wash the prunes and apples and cut the latter together with the peel into medium-sized slices. The cores, of course, must be removed. Semerinka or another variety with sourness fits well here.
3. I stuff all these fruits inside the carcass. My gosling is small, three apples were enough. If yours is larger and doesn’t have enough, add more fruit.
4. After the filling is finished, I prick the hole in the belly with a skewer.
Also, you need to tie the paws with a strong thread so that the filling does not fall out.
Look at the photo and everything will be clear how this is done. I immediately prepare a baking tray. I put a sheet or two of foil on it, leaving the edges so that it is enough to wrap the carcass well.
5. Then I mix mustard and honey and coat the entire surface of the goose with this mixture, on all sides. Now I wrap it tightly with the edges of the foil so that there are no holes left. If you have time, it is better to leave the goose marinating in this form for at least two hours, and preferably overnight.
6. After waiting time, we send this package to the already heated oven for an hour and a half. Temperature 180-200 degrees. After half the time, you need to unwrap and pour the resulting broth over the goose. Repeat this procedure every twenty minutes until done. For the last twenty minutes, do not cover the foil and you can bake vegetables for a side dish, such as potatoes and carrots, on a baking sheet.
The baking time for a whole carcass is taken at the rate of one hour per kilogram of bird
7. You can check the readiness by piercing the meat; if the liquid is pink, then you need to bake it until it becomes transparent.
The entire household had already come running to the kitchen at the smell of this delicacy. Serve the dish and receive well-deserved compliments!
Step-by-step recipe for whole goose with apples and soy sauce
When cooked according to this option, the meat turns out to be very spicy, aromatic and very tender. And you will have to marinate the meat in honey-soy sauce for at least 3 hours. But believe me, the result is worth it. Soy sauce and honey will create an extraordinary caramel crust on the goose.
We will need:
- Whole medium-sized goose
- Three green apples
- Spices to taste
- Three tablespoons of soy sauce
- Two tablespoons of honey
Preparation:
1. Wash the meat and dry it with a paper towel. Then I make small punctures with a sharp knife so that the fat comes out. I cut the wings in half, since there are still only bones there and we don’t need them.
There are spices in stores specifically for roasting goose and duck. This is very convenient, just make sure they are natural.
2. In a separate bowl I dilute the filling. To do this, I combine honey, soy sauce and spices. I mix this mixture thoroughly. On a large platter I pour the sauce over the goose both outside and inside. I leave it to marinate for three hours. At intervals of 15-20 minutes, I again coat the entire carcass with sauce.
3. Meanwhile, I will prepare the filling. I wash the apples and cut them into small slices along with the peel, removing only the cores. Take fruits with sourness for the goose, then the meat will turn out very tasty.
4. I start stuffing the carcass. I fill it with apples and pour the remaining sauce inside. Then I seal the hole with toothpicks or a skewer.
To be sure, you can even sew it up with a needle and thick thread.
5. I wrap the bird’s limbs with pieces of foil to prevent them from burning. You can put apples nearby. And I place it in an oven preheated to 180 degrees for an hour and a half.
6. At the end of cooking, pierce the carcass and if clear liquid flows out, you can remove it. The amount of total time depends on weight. Our super fragrant, spicy goose is ready!
Video on how to bake a goose with apples so that it is soft and juicy
Natalya Parkhomenko will tell us about preparing the most juicy and tender dish in her video recipe. Watch how she stuffs a homemade goose with buckwheat and mushrooms and vegetables. By the way, she sews the carcass up directly with threads. And then he bakes the apples separately and puts them on a plate.
The dish is really very beautiful and appetizing. However, if the bird is not eaten immediately, then the next day the meat becomes dry. Natasha also taught us how to properly reheat food on the second day.
Whole goose in the oven, stuffed with apples and rice
This time we will make a side dish of rice inside the goose. Why not! After all, it will be saturated with poultry juices and the aromas of spices and apples. No less tasty than with buckwheat.
What you will need:
- Medium sized goose carcass
- A teaspoon of salt, cinnamon, ground black pepper or to taste
- Half a cup of rice
- Three apples
- A pair of bay leaves
- Six peas each of black and allspice
Preparation:
1. I rinse the carcass with running water and dry it with a paper towel. I make small punctures with a sharp knife over the entire surface. Now I rub it with salt and spices inside and out. I wrap the goose in cling film and leave it to marinate in the refrigerator for three hours.
2. In the meantime, let's get to the filling. I wash the rice and soak it in cool water for thirty minutes, then boil it until half cooked. It turns out beautifully and tasty if you take a mixture of unpolished and wild rice. Cook the cereal for no more than fifteen minutes. Then I remove it from the stove and rinse it with cold water.
3. I peel the apples only from the middle and leave the peel. And I stuff the carcass with them mixed with rice. We choose a fruit variety that is not too sweet, ideally a seven.
4. Now I sew up the holes in the goose so that the grain does not spill out. Since the filling is still small, skewers will not help us.
5. Pour 3 tablespoons of cold water into the goose bowl and throw in peppercorns and bay leaves. Place the prepared carcass in it. Close the lid and put in the oven for as many hours as the bird weighs a kilo. Temperature 180 degrees.
6. Check for readiness by piercing a couple of places. If light, clear juice flows out, then everything is ready.
First, remove the strings and place porridge and fruit on a dish. And then we divide the meat into portions so that it is convenient to eat. Decorate with greens and serve.
Baking goose in the oven with apples and oranges
To speed up the marinating, we will make cuts on the main character’s chest and stuff them with garlic cloves. Salt and spices will also penetrate the meat better. After all, under the skin of a goose there is quite a significant layer of fat.
Product composition:
- Medium goose carcass
- Garlic cloves
- Salt, spices, herbs to taste
- Two apples
- Two oranges
Preparation:
1. To begin, I wash the goose and scald it in boiling water for two minutes on all sides. After this, the meat will be softer. Next, I make small cuts along the surface of the carcass, into which we will insert the garlic.
2. Now I cut the garlic into longitudinal slices and stuff them into the small cuts made. Then I rub the carcass with a mixture of salt, spices and herbs on all sides. And, wrapped in a bag, I place it in this form in the refrigerator for one day. Of course, you can do it for three hours if you don’t have time. But the meat must marinate for some time.
Spicy herbs give an amazing taste and aroma, don’t skimp on sprinkling them on your dish.
3. I peel the fruits, cut them into large cubes, and mix them together. You don’t have to remove the peel, even on the orange. And I compact this cutting into the inside of the goose.
4. Then I sew up the hole, tuck the wings under the back, and tie the legs together. I will fry in the casserole dish for about an hour. At a temperature of 150 degrees. Depending on the size of the carcass, the baking time may increase.
Half an hour before it’s ready, you can add the remaining slices or whole apples to the carcass.
5. Judging by the aroma, our goose with apples has already been roasted in the oven. Place it on a plate and remove the threads. Decorate the dish with pieces of fruit and sprigs of herbs.
Video recipe for goose with apples in honey and mustard sauce
Marina shows us step by step how to make a real Christmas goose. I really like her video channel “Marinka’s Creations”. She soaks the main character in salt water. And then it’s stuffed with whole apples and topped with mustard and honey sauce.
For a goose weighing about one kilogram you need to take:
- 1 kg salt
- 10 liters of water
- 2 tbsp honey
- 1 tsp mustard
- pepper garlic
- 15 apples
I absolutely love this amazing combination of fruit and honey mustard sauce. Prepare this chic dish for a simple warm dinner, a romantic evening or a home celebration. appetite!
Well, with this I say goodbye to you until the next delicious meetings. I will be very glad if at least one of the recipes turns out to be useful to someone. I wish everyone who cooked with me today a bon appetit! Click the social media buttons to save these recipes for yourself!
Goose baked with apples is a classic poultry preparation. This recipe is perfect not only for New Year or Christmas - baked goose will decorate any table, because a whole bird always looks solemn. This recipe is notable for the fact that caraway seeds dominate the flavor spectrum. The seeds of slightly crushed cumin begin to give off all their wonderful aroma, and the smell is simply magnificent.
Ingredients:
- 1 (3 - 3.4 kg)
- 13 apples
- 1.5 kg potatoes
- 50 g raisins
- 50 g prunes
- 50 g dried apricots
- 200 g shallots or onions
- 300 ml dry white wine
- 5 pears, preferably hard ones
- 1 head of garlic
- 3 tsp cumin
- 1/2 tsp. dried coriander
- 5 black peppercorns
- 1 tsp
Preparation:
- Take cumin, a pinch of coriander and black peppercorns and salt.
- Gut the goose and cut off its wings - leaving only the “shoulder”.
- We actively rub the outside of our bird with the prepared mixture of spices and salt; there is no need for the inside. Apples and dried fruits that will be inside should be cooked without salt and spices.
- Preheat the oven to 200-220 degrees. Line the bottom of a fireproof dish with high edges with goose fat.
- For the filling, cut 5 sour green apples into cubes, mix with raisins, prunes and dried apricots. Dried fruits can be pre-soaked in aniseed vodka for half an hour, but this is not at all necessary.
- Stuff the goose with the mixture, just loosely. We tie the legs with thread.
- Place the goose in the preheated oven. After 30 minutes, take out the goose and pour the rendered fat over it. We put it back for another 30 minutes. If the goose starts to burn, reduce the temperature to 180 degrees.
- After another 1 hour, we take out the bird again, drain all the fat from under it into a separate fireproof container. Pour wine over the goose and place in the oven for the next 30 minutes. By the way, a three-kilogram goose should be baked for about 3 hours.
- In a mold with fat, put shallots or regular onions cut into 4 parts, garlic cloves directly in the peel, potatoes cut into two or four parts. Sprinkle with salt and cumin, mix and place in the oven.
- Prick the remaining apples and pears with a fork in several places and place them around the goose. Put it back in the oven. After a while you will need to water them with “goose” juice.
Preparation time: 30 min prep + baking.
Thanks for the recipe site
http://globalist.org.ua/life/
Duck and goose meat has many useful properties. It is useful for stimulating the brain and overcoming stress, which is why it is recommended to be used by students during a session, people of art and those who are expected to do creative and complex work. The meat of these birds is fed to children so that they do not develop diathesis.
Duck and goose meat contains large amounts of B vitamins, as well as vitamins A, E and K.
Goose and duck meat has a large amount of minerals. It is also rich in omega-3 and omega-6 fatty acids, which are beneficial for heart health. Research has shown that duck fat, like olive oil, is rich in oleic acid, which can protect the cardiovascular system.
Description
Baked goose with fruit- a real gift for gourmets, although those who do not understand culinary delights at all will also appreciate it. It is impossible to resist the stunning cumin-apple aroma emanating from this dish, and its taste can only be spoken of in superlatives. If you have never baked a whole goose before, now is the time to start doing it, because with our recipe you are guaranteed success.
Please note that the goose in this dish should ideally be stuffed with sweet and sour (sourness must be present!) green apples, which give it a special piquancy. And don’t give up caraway seeds: this is almost the main ingredient, because without it there won’t be that magical aroma for which this dish is famous.
But in general, follow our step-by-step recipe with photos - and your New Year's table will be decorated with the most delicious goose with fruit in the world!
Let's get started.
Ingredients
-
(3.5 kg) -
(3 tsp) -
(1.5 kg) -
(13 pcs) -
(5 pcs.) -
(1/2 tsp) -
(50 g) -
(50 g) -
(50 g) -
(200 g) -
(1 head) -
(5 pcs.) -
(1 tsp) -
(300 ml)
Cooking steps
In a mortar, carefully grind the cumin, dry cilantro, peppercorns and salt.
Let's gut the goose. We cut off the edges of his wings (to the “shoulder”).
Rub the outside of the goose with the spice mixture prepared in step 1 (we don’t put them inside!).
Place pieces of goose fat at the bottom of the baking dish.
Cut 5 green apples into small cubes. We combine them with raisins, prunes and dried apricots. This is the filling.
We fill the goose with it, but not too tightly. We bandage his paws and put him in the oven to bake at 200 degrees, first for half an hour.
After the specified time, open the oven and pour melted fat over the carcass. Put it back in the oven for half an hour.
After the above-mentioned amount of time, take out the goose and pour the rendered fat into a specially prepared vessel in which the potatoes will be stewed. And pour wine over the carcass and bake again in the oven for half an hour (it will bake for three hours in total). Meanwhile, in a bowl with the collected fat, put the shallots, onion quarters, unpeeled garlic disassembled into cloves and potatoes cut into halves or quarters (depending on size). Salt to taste, add a pinch of cumin, stir – and into the oven.
We take beautiful, bright apples and firm pears, pierce them with a fork in several places and cover the goose with fruit. We bake everything together in the oven. When the fat has rendered out again, pour it over the fruit.
Bon appetit!
We present you a recipe for preparing a delicious goose. Poultry meat soaked in the juice of apples and fruits acquires an indescribable taste and aroma. This is a real delight for the taste buds!
Step-by-step preparation of goose with fruit
Peel the orange and apple from the skin and seeds. Cut them into circles of medium thickness. In a bowl, mix apples, oranges, walnuts, apricots and prunes. The goose dressing is ready.
Now the carcass itself. Wash it thoroughly, dry it with paper towels, pepper and salt the outside, and sprinkle with red pepper. Rub the inside of the carcass with garlic. Stuff the bird with the prepared filling and sew it up with kitchen thread.
Lubricate the carcass with vegetable oil on all sides. We put it in the casserole. Place slices of unpeeled apples and onions next to it. Cover the casserole with a lid and put it in the oven. Bake for about 3 hours over moderate heat. Every half hour you should water the top of the goose with the resulting juice.
20 minutes before cooking, remove the lid and pour out the fat. Pour orange juice on top. The goose should now be browned without the lid.
Serve the goose in a large dish. Sprinkle finely chopped herbs on top, arrange circles of fresh orange and stewed apples in a circle. Bon appetit!
Whole goose baked in the oven is a festive dish, a symbol Christmas table, which unites the whole family.
The goose is baked with apples, oranges, prunes, sauerkraut, rice, buckwheat and potatoes.
Today we will cook goose with apples, oranges and dried fruits.
LIST OF INGREDIENTS
- Goose – 4.5 kg.
Brine:
for 1 l. water - 25 gr. salt
Marinade for 1 kg. birds:
- 1 tbsp. l. honey
- 1 tsp mustard
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp dry garlic
- 1/4 tsp. chicken seasonings
- zest of 1/2 orange
Filling:
- 4-5 sour apples
- 1-2 oranges
- 100 gr. prunes
- 100 gr. dried apricots
— STEP-BY-STEP RECIPE
I have a domestic goose, weighing 4.5 kg, from which I cut off the outer phalanx of the wings, cut out the glands on the tail, tarred it, removed the remaining feathers, and since the goose is a rather fatty bird, trimmed the internal fat.
Now let's prepare the marinade.
In the list of ingredients, which will be at the end of the video and in the description, I indicate spices for the marinade per 1 kg. birds, but since I have a goose weighing more than 4 kg. I take 4 tbsp. honey, add 1 tsp. seasonings for chicken, 2 tsp. dry garlic, black pepper and salt, 4 tsp. mustard, and also add the zest of two oranges to the marinade.
We remove only the outer orange zest from the oranges, without touching the white bitter part of the peel.
Add the zest to the marinade, mix well and set it aside for now.
Now let’s prepare the fruit for stuffing.
Peel the oranges and cut each into 4 pieces.
Try to choose fragrant, strong, preferably sour apples, which we also cut into 4 parts, removing the core.
Add pre-washed prunes and dried apricots to the prepared apples and oranges and mix lightly.
The fruit filling is ready.
Now rub the inside of the goose with half of the marinade and stuff it with the prepared fruit.
We sew up the belly of the stuffed goose with thread or fasten it with toothpicks.
We also lightly lubricate the cut on the neck with marinade, and if space allows, we also put fruit there; the skin must be pierced with toothpicks.
We will cook the goose in a deep pan, because... When baking, a lot of juice and fat will be released.
We cover it with foil, folded in 2-3 layers, on which we place the stuffed bird.
Cover the goose completely on all sides with the remaining marinade.
I want to pay special attention!
In order for a large, especially fatty bird to turn out juicy and evenly salted when baked, it must first be soaked in a saline solution from several hours to several days, depending on the weight of the bird, and it must be kept in the cold.
Immerse the bird in any container - bucket, basin, container and fill it with brine at the rate of 25 g. salt per 1 liter. water so that the bird is completely covered with it.
Before cooking, I soaked the goose for 2 days, and for this I needed 10 liters of brine.
After soaking, pat the bird dry with a paper towel and continue cooking according to this recipe.
We wrap the prepared goose tightly in foil, and if time allows, to make the goose even tastier, let it marinate in this form for several hours. I left it in the refrigerator overnight, but if there is no time, you can bake it right away.
Place it in the oven and bake at a low temperature of 140°C (284°F) for approximately 1 hour per 1 kg. bird weight.
After half the expected time (it took me 2.5 hours), we unwrap the foil and thoroughly baste the goose carcass with the released juice and fat.
We repeat this operation every 20-30 minutes until done. We check readiness by piercing with a thin knife or toothpick.
If red juice comes out at the puncture site, as in my case, then the meat is not ready yet.
We bake the bird until clear juice comes out at the puncture site; up to this point, my goose was in the oven for 5 hours.
Now we unfold the foil and wrap it only around the wings so that they do not burn, if desired, place additional apples on the baking sheet and leave the unwrapped goose for another 30 minutes.
During this time, it will brown well, caramelize and acquire an appetizing crust.
Half an hour later, our goose stuffed with apples is completely ready!
In total, it was in the oven for 5.5 hours, and it turned out so soft and juicy that the meat almost began to fall off the bone.
We remove toothpicks from it, place it on a large serving dish, decorate with baked apples and serve.
The goose turned out incredibly tasty, tender, juicy and incredibly aromatic.
Even though it takes a lot of time to prepare and cook, believe me, it’s worth it!
The result is an extraordinary dish!
I wish everyone a bon appetit!
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— VIDEO RECIPE
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