Stuffed goose in the oven for the New Year's table: preparing the main “decoration” of the holiday. How to cook a goose for the New Year

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three-month one will bake much faster than a six-month one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. It can be done in various ways. For example.

Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use provencal herbs and other spices. Wrap cling film and refrigerate for 8–10 hours.
Soak the carcass in warm water with apple cider vinegar or lemon juice(1 teaspoon per liter). Keep the goose in this solution at cool place 5–6 hours.
Rub the carcass with salt and pour white wine, cranberry juice or chokeberry. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's consider three classic recipe: with apples, prunes and oranges.

dar19.30/Depositphotos.com

Great option for festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

goose weighing 2–3 kg;
3 teaspoons salt;
dried basil and thyme - to taste;
1 head of garlic;
50 ml olive oil;
3 large sour apples;
½ lemon;
2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass thoroughly with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core and cut into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings in foil, and then the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature within an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a roasting bag can speed up the cooking process. The goose will be better soaked in a plastic sleeve own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

goose weighing 3 kg;
3 tablespoons apple cider vinegar;
3 teaspoons salt;
3 teaspoons ground black pepper;
300 g pitted prunes;
1 tablespoon vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them for a few minutes. hot water. Then stuff the goose with them. Sew the carcass with thread and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is a decoration for any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

goose weighing 3 kg;
5 large oranges;
3 tablespoons soy sauce;
2 tablespoons honey;
½ teaspoons salt;
½ teaspoons paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

Peel and slice the remaining oranges in large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

Goose is not the easiest bird to cook; making it truly tasty by cooking it in a festive way, whole in the oven, is not at all easy. However, if you know the main features of this meat and the secrets of its proper preparation, baking a goose in the oven will not be so difficult for you. The New Year's goose requires a careful attitude towards itself, performing certain operations in the right sequence, etc. First you need to buy a good bird, then prepare it properly. You need to bake the goose on the middle level of the oven. It is advisable to use a deep baking tray, pour a little water into it, which needs to be added as it boils, and put a wire rack in it, on which the goose is then laid out. First you need to bake the bird in the oven as hot as possible for 15 minutes, then the temperature is reduced to 160, and with convection to 150 degrees, and this is how the goose is cooked. It has been established that for a large goose you need at least 3 hours of baking, and for a small bird two hours is enough. Readiness is checked as follows: the juice released from the puncture should be clear.

This is the general diagram of how to bake a New Year's goose in the oven. But other options are also possible, for example, some chefs advise pre-boiling the goose in water and then baking it.

The recipe for New Year's goose can be varied, many interesting ideas offer cuisines from many countries around the world. Choose your favorite version of goose for the New Year in the oven, the recipe should become your signature dish, since such a difficult dish is the face of the hostess. Each of them probably wants to have their own little secrets on how to make a goose for the New Year so that everyone is interested in its nuances.

New Year's goose, our website also offers the recipe, try it. And the use of various spices, dressings, marinades, additional products and ingredients are welcome, so you can make the dish truly your own, make your own New Year's goose in the oven. If successful, we are ready to place the recipe for such research and experiments among other recipes for the exchange of experience.

You can buy a goose at the market, in a store, in farms. A bird not purchased from a store will most likely have to be gutted and cleaned yourself. But in any case, you also need to pull out the remaining feathers, clean off excess fat, and rinse the carcass well inside and out;

Frozen goose should be defrosted slowly, preferably on the bottom shelf of the refrigerator during the day;

It is correct to buy a goose a few days before festive dinner, but not the day before, because the process of preparing a goose is very long and painstaking;

The wings must be cut off entirely, or at least their outer phalanges, because when baked they always burn;

You can keep a goose carcass for several hours in a warm mineral water with the addition of vinegar or lemon juice, as well as salt. This way the meat is well softened and marinated;

If possible, try it old way preparation for baking goose: the bird rubbed with spices should be left in the cold for 2 days in a suspended state, so the skin dries out and becomes crispy and golden brown during cooking, and the meat will soften and be very tasty;

During baking, you need to periodically baste the goose with the fat that is released. The carcass can be covered with foil and removed only half an hour before the end of the process;

Before the temperature decreases, you need to bake the goose with the breast down, and the remaining time - on the back;

The use of filling is welcomed; it is well soaked in the rendered fat and turns out very tasty. Great for stuffing goose sour apples and prunes.

Delicious, aromatic goose with a golden crispy crust is a welcome “guest” on any holiday table. It is not surprising that the New Year's goose in the oven will be in the center of the festive table and will attract everyone's attention. Well, how exactly to prepare it is up to the hostess to decide. After all, there is so much large number recipes that are simply eye-opening. With step by step instructions Even inexperienced cooks can easily master the process of preparing delicious poultry.

New Year's goose with tangerines and oranges in foil

Delicious New Year's goose with apples, oranges and tangerines, it deserves to take pride of place on the holiday table. After all, its meat turns out to be so tender, and the taste will be remembered for a long time.

Cooking time: 2.5 hours (plus 12 hours for marinating).

Number of servings – 6.

Ingredients

To prepare the New Year's goose, the following ingredients are used:

goose – 2.5 kg;
apples and oranges – 2 pcs.;
tangerines – 1 pc.;
honey - 2 tbsp. l.;
soy sauce– 2 tbsp. l.;
rosemary, thyme, ginger, salt, pepper, olive oil.

Cooking recipe

To prepare a festive dish, you should use the New Year's goose recipe presented below:

Cut each orange into 4 parts.

Wash the goose carcass. Transfer to a deep baking container. Squeeze the juice from the oranges on top. Place the skins inside the goose. Cover the container with the carcass and leave it in the refrigerator for 12 hours to marinate the meat.

After 12 hours, remove the goose, remove excess fat, trim the skin on the neck. Mash it with your hands on all sides so that the skin slightly separates from the meat.

Prepare rosemary, salt, pepper, ginger, thyme.

It is enough to use 1 teaspoon each of thyme and rosemary leaves. Place them in a mortar. Grate the ginger and add about the same amount to the rosemary and thyme. Salt and pepper, grind.

Add a small amount of olive oil. Mix. Rub the mixture onto the goose on all sides. Also coat the inside of the carcass.

Wash the fruits, cut the apples into slices. Cut the crust of the tangerine, but leave the pulp itself intact.

Place the goose on foil, stuff it with tangerines and apple slices.

The hole in the gooseneck can be sewn up, but this is not necessary.

Wrap the goose carcass in foil.

Place the goose in foil on a baking sheet, put in the oven and bake for 1.5 hours at 160 degrees. Mix honey and soy sauce. 15 minutes before it’s ready, take out the baking tray, unwrap the foil and brush the goose with this mixture.

Place back in the oven and bake without foil until done.

Now all that remains is to cut the New Year's goose into portions.

This goose is sure to please all guests! Simply delicious!

Goose with apples for New Year

As you know, goose goes well with sweet and sour apples. The meat turns out tender, juicy and very tasty. Therefore, the recipe for cooking goose with apples has long become a classic. It is quite simple to prepare such a dish for the holiday table, and you will have to use a minimum of ingredients.

Cooking time – 3 hours.

Number of servings – 8.

Ingredients

To make a delicious New Year's goose with apples, you will need the following ingredients:

goose – 3 kg;
apples – 6 pcs.;
honey - 1 tbsp. l.;
salt and pepper to taste.

Cooking recipe

Preparing goose for the New Year in the oven with apples is quite simple, so it won’t take much time:

First of all, you need to process the goose carcass. It should be washed, trimmed off excess fat, and dried. Rub the inside of the bird with salt and pepper.

Wash the apples, remove the seeds, cut into pieces. Add a little salt and pepper.

Stuff the inside of the goose carcass with apples.

Sprinkle the surface of the carcass generously with salt and pepper. Place on a baking sheet.

If there are apples left, you can put them around the goose. You should also pour some water into the pan. Wrap with foil on all sides.

Place in the oven preheated to 200 degrees. Bake for 20 minutes and then reduce temperature to 150 degrees. Bake for another 2 hours, then remove the foil and drain the excess liquid from the pan.

In a separate bowl, mix honey and 2 tablespoons of the fat formed when baking the goose.

Mix and coat the carcass with the mixture.

Place the pan in the oven and bake for about 20 minutes without foil until golden and crisp.

The festive New Year's goose is ready.

Now you can take it out of the oven and serve it, garnished with herbs or vegetables.

Stuffed New Year's goose

Certainly, this recipe can hardly be called simple, but the result will more than justify all the work. If you put in a little effort and follow all the recommendations exactly, the New Year's goose will turn out so tasty that your guests will be completely delighted. Even experienced housewives who are well acquainted with the secrets culinary arts, they will ask for a recipe.

Cooking time: 5 hours 30 minutes (plus 12 hours for marinating).

Number of servings – 10.

Ingredients

For cooking holiday dish You will need the following products:

goose – 3 kg;
goose liver – 300 g;
turkey fillet – 300 g;
pork –100 g;
prunes – 150 g;
sauerkraut – 400 g;
egg white – 1 pc.;
cognac – 50 g;
carrots – 1 pc.;
mustard – 3 tbsp. l.
To prepare the marinade:
water – 1 l.;
salt – 1 tbsp. l.;
onion – 1 pc.;
garlic – 3 cloves;
peppercorns, bay leaf.

Cooking recipe

This goose recipe for the New Year will help you prepare a delicious meat dish:

Prepare the goose carcass. Remove excess fat, rinse and dry.

Peel the onion and then cut into several pieces. Pass the garlic through a press. Pour water into a large saucepan, large enough to fit a goose, add salt, onion, garlic, peppercorns, and bay leaf. Then place the goose in the marinade, breast side down. If it floats to the surface, weigh the carcass down with something heavy. Leave the goose to marinate for 12 hours.

Note! To prepare the marinade, use water at room temperature.

Place the prunes in a separate bowl and pour in cognac. Leave for 1.5 hours.

Cut the goose liver and turkey fillet into small pieces.

Do the same with pork.

Peel the carrots, wash them and then cut them into strips. Lightly fry in vegetable oil.

Then quickly add the pork to the carrots.

Then pour in the turkey fillet.

Drain the cognac and mix the prunes with sauerkraut.

Using a mixer, beat egg white into foam. Then mix it with sauerkraut and prunes.

Mix the contents of the frying pan with sauerkraut, prunes and egg white. This will be the stuffing for the goose.

Before stuffing the goose, you need to sew up the neck with regular thread. Then you can start stuffing the goose. Also sew up the back of the carcass so that the filling does not fall out.

Bake the goose in foil at 140 degrees for 4 hours. 30 minutes before it’s ready, unwrap the foil, coat the carcass with mustard and put it back in the oven. When an appetizing food forms on the surface of the goose golden crust and clear juice flows out, you can take out the baking sheet.

Before serving the New Year's goose, you need to pull out all the threads from it.

For beautiful presentation For the festive table, the goose for the New Year can be decorated at the discretion of the hostess.

New Year's goose in the sleeve

This is one of the most simple recipes, according to which a goose is prepared for the New Year. During the pre-holiday bustle, you won’t have to spend any extra time; just do some minor manipulations and put the bird in the oven.

Cooking time – 4 hours 20 minutes.

Number of servings – 6.

Ingredients

So that the New Year's goose pleases his amazing taste, you need the following products:

goose – 2.5 kg;
apples – 2 pcs.;
mustard – 1 tsp;
honey −1 tbsp. l.;
prunes – 100 g;
salt, spices.

Cooking recipe

To prepare tasty and juicy goose For New Year's Eve in the oven you need to do the following:

Process the carcass: rinse, remove remaining fluff and excess fat. Dry with paper towels.

Bake in the oven at 200 degrees for 4 hours.

When the New Year's goose is ready, you can take it out of the sleeve, transfer it to a beautiful blouse and decorate it with apple slices. This dish goes well with red wine. For the holiday table better decoration and not to be found.

Video: how to cook a goose for the New Year

Video recipes will help you prepare a goose for the New Year.

There are dishes in our diet that can combine big table the whole family. Often this meat dishes preparing for holidays and celebrations. In this article I want to tell you how to cook a goose deliciously so that it becomes wonderful decoration your New Year's table!
So, let's look at the most famous and delicious recipes New Year's goose.
During cooking, the main difficulty, regardless of the recipe, is that as a result the meat can become tough. Therefore the most important thing is proper preparation product and selection of the appropriate temperature regime.
It's also important to remember, a goose is a fairly large bird; before purchasing, consider whether it will fit in the oven.

TO HOW TO COOK GOOSE FOR THE NEW YEAR

Goose in the oven

Required ingredients:
goose;
apples 1-1.5 kilograms;
100 grams of butter (butter);
salt;
pepper;
parsley;
spices to taste;
dill;
basil.
Thaw the goose, rub it with salt, add pepper and spices to taste, and then put it in a cold place for one or two days. If you want to add white wine, then after rubbing, wrap the carcass in oilcloth and put it in the refrigerator for five hours. The goose stuffing should absorb fat, both during grating and during cooking. Then the abdomen should be sewn up and the legs should be tied with thread so that they do not touch the walls of the oven. Make cuts in the skin so that the fat comes out and rub the carcass with oil (mayonnaise) so that the crust is tender and crispy.

Before placing the goose on the baking sheet, pour some water into it. And immerse it along with the carcass in an oven preheated to 200 degrees. After 40 minutes, baste the bird with the fat it has already excreted. Repeat this procedure every half hour. Cooking the goose takes no more than 3 hours.

Goose in the sleeve - indispensable dish for the new year 2016

If you don't want to spend a lot of effort cooking goose, then this method of cooking the bird in the oven is the most suitable option for you. All you need is to make a sauce consisting of mustard, honey, vinegar and black pepper with curry in a one to one ratio. The bird must be marinated in the refrigerator for an hour.

Now you need to immerse the bird in a special sleeve designed specifically for baking in the oven. Therefore, tie the legs and wings with a rope and put the goose in the sleeve. Bring the ends of the sleeve up so that the seam is on top. Now pour some water and tie the ends. The oven needs to be set at 200 degrees, after which you can bake for two and a half hours. Every 40 minutes the carcass needs to be turned over, and half an hour before it’s ready, cut the sleeve and pour fat over the goose.

Cooking Goose with apples

Now let's look at a recipe for how to deliciously cook goose with apples.
This method of preparing holiday poultry is quite popular.
Required ingredients:
Goose;
Small sour apples 5-8 pieces;
Half a glass of dried fruits;
Lard, medium salinity;
Spices to taste.
Make a mixture of salt, spices and 6 tablespoons of vegetable oil. Lubricate the carcass inside and out. Let it sit in the marinade. This usually takes 5 hours, but if you want the meat to “melt in your mouth,” put it in the refrigerator for a day. Without disturbing the integrity of the apple, cut out the core. Fill the resulting voids with lard and melt it with dried fruits. Now you can put the apples into the bird. Everything is ready, you can sew it up.
Chop the remaining lard and melt it. Pour it onto a baking sheet and place the goose. Pour 4 tablespoons of water (tablespoons) onto a baking sheet. You can bake it. You need to cook for 3 hours, pouring fat over the goose every 30 minutes. Half an hour before cooking, you can pour freshly squeezed lemon or orange juice over the bird.

15.03.2018

Appetizing stuffed goose in the oven for New Year's table may become delicious tradition your family. This dish creates a special Christmas atmosphere. Choose the filling you like best from our recipes and start cooking.

A whole baked goose is served on the New Year's table not just because it is a tasty and beautiful dish. It has a symbolic meaning - it indicates that the family is one. I want to cook it especially delicious for the holiday. This is exactly how a stuffed goose in the oven with cabbage filling will turn out juicy and satisfying on the New Year’s table.

Ingredients:

goose weighing no more than 2.5 kg;
sauerkraut - 400 g;
nutmeg - 1 teaspoon. spoon;
salt;
water - 0.5 l;
ground cardamom - 1 teaspoon. spoon;
ground pepper - 1/2 teaspoon. spoons.

Preparation:

Hearty: goose with buckwheat filling!

Olivier and jellied fish will fade into the background if you serve goose with buckwheat to your guests on the New Year's table. Here is one of the most delicious options its preparations.

Ingredients:

medium sized goose;
buckwheat - one glass;
onion - 1 large onion or 2 small;
mustard (or adjika of your choice);
honey - 100 g;
vegetable oil - 30 g;
mushrooms - 300 g;
salt;
spices.

Preparation:

Traditional trio - goose, apples and prunes!

If you want to strictly follow customs and do not accept experiments with fillings, then the signature dish of your menu should certainly be goose with apples for the New Year's table. There are many recipes for preparing it, but the most popular option for celebrating the coming year is to stuff the bird with apples and prunes.

Advice! Calculate the roasting time of the bird individually according to the following scheme: for each kilogram of carcass weight - 50 minutes plus another half hour to bring it to full readiness.

Ingredients:

goose (preferably domestic);
green hard apples— 0.5 kg;
hot pepper;
ginger powder - half a tablespoon;
salt;
black pepper - 1/2 teaspoon;
garlic - 4-5 cloves;
sunflower (olive) oil - 2 tablespoons. spoons;
paprika, curry, others aromatic herbs(optional).