Our ancestors were very kind to poultry. So even the slaughter of a chicken was timed only for a big event: (pies made from butter dough filled with the meat of this poultry) were usually baked for ritual, religious occasions. Goose baked with apples or porridge was made only on the occasion of major holidays - feasts - with many guests.
No one would have served such a royal - without exaggeration - dish to the groomsmen for vytiya (cry for the bride), wedding ransom and train. Only at the wedding feast and in agreement between the matchmakers and the parents could one taste a real whole goose or goose cooked with apples or porridge and mushrooms.
The standard recipe for goose with apples is known to almost every housewife. The bird must first be scalded, plucked, gutted and stuffed with your favorite stuffing. With store-bought semi-finished products everything is simpler.
You need it:
- defrost slowly in the refrigerator (takes about a day)
- scald and strip feathers, if this was not done by careless culinary workers
- remove the cervical spine
- sew up the neck so that the fat does not leak out and the filling does not spill out
- cut out the fat near the tail and cut it out (otherwise the meat will have an unpleasant musky smell)
- chop off the outer phalanx of the wings - it will dry out during cooking.
A goose is just a bird. Despite the simplicity of its preparation, all you have to do is gape a little and the juicy goose meat becomes dry and tasteless. Therefore, when preparing it, it is advisable to look into the oven more often and pour the released fat or water over the dish.
Recipe with apples
The most famous recipe is a goose in the oven stuffed with apples. They make the meat more juicy, and the sourness pleasantly sets off the fatty meat.
You will need:
- goose carcass - 1 pc. (about 3 kg.)
- sour apples (Antonovka is suitable) - 5 pcs.
- salt - about 1 tea. spoons
- ground black pepper - about 0.5 tea. spoons.
For the marinade:
- odorless vegetable oil - 70 gr.
- garlic - 5-6 large cloves
- favorite dry spices (thyme, basil, peppermint, hot pepper, etc.) - to taste
- lemon juice - 2 tbsp. spoons
Cooking steps
- We thoroughly wipe the prepared carcass with the neck sewn up inside and out. Rub with salt and black pepper.
- We crush the garlic from the indicated ingredients. Rub the goose with it inside and out. Leave for at least 30 minutes.
- Peel the apples, remove the cores and cut each into approximately 6 pieces. Add salt and pepper. Sweet apples, in principle, can also be used, but they will need to be flavored with lemon juice.
- Stuff the bird tightly. Then we sew up the tail area so that the juice does not leak out.
Tip: to prevent delicious fat from leaking out of the goose, you need to lift the bottom edge of the skin from the back to the top, towards the belly, and sew it up.
- Now cover the ends of the legs and wings with foil so they don't burn.
- Place foil paper on a baking sheet, put the goose on top, cover it with another sheet, press tightly.
- We put the bird in the oven (if desired, you can let it “get used” to the marinade and apples for several hours). “Bottom heating” mode, temperature 200°C. Bake for 2 hours, periodically (every 20 minutes) pouring juice over the bird. Reduce the temperature to 180°C. A carcass weighing 3 kg will be baked for another 1 hour. Don't forget to water the carcass.
- Remove the foil and bring the skin to a brownish-golden state at a temperature of 200°C in the “top heat” mode.
- We take out our goose baked with marinade and apples, remove the threads, put it on a dish, decorate with a side dish and serve to our dear guests.
Tip: if the goose is not baked in foil, then it is better to place it on a wire rack and place a baking sheet or other container with water underneath. The meat will turn out juicy, and excess fat will flow out into the pan.
New Year's goose baked with sauerkraut step by step photo recipe
Ingredients:
- Big beautiful goose - 1 pc.
- Sauerkraut - 2 kg.
- Apples - 3-4 pcs. (based on goose size)
- Garlic - 2 heads.
- Raisins - 30 gr.
- White semi-sweet wine - 1 glass.
- Dijon mustard - 4 tbsp. spoons;
- Carrots - 1 pc.
- Onions - 1-2 pcs.
- Thyme - 2-3 sprigs;
- Bay leaf - 1 pc.
- Salt, coriander, black pepper, nutmeg - to taste
The recipe for my New Year's goose, which this time I baked with sauerkraut. Traditionally, the goose is stuffed with apples, rubbed with mustard and placed on top of sauerkraut placed on a baking sheet. Next, this entire structure is packed in foil and sent to bake in the oven. For the New Year, you get the most delicious baked goose and a lot of very good side dishes for it.
2012 has passed and again it’s time to figure out a way to prepare the most important dish on my 2013 New Year’s table. This time I decided to bake a goose with sauerkraut, because according to eyewitnesses, the combination of this very sauerkraut with goose lard created a very good result, and by the way, my mother fermented this very cabbage last fall, so as they say, God himself ordered it put it to work. I have already described in detail several times the process of preparing a goose baked in the oven, for example, this one, so here I will make do with a brief narrative.
Throw thyme sprigs, a bay leaf (or two leaves, if they are small like mine) into a mortar, pour a teaspoon of coarse salt into the mortar,
Place in a mortar on top of this - a handful of black peppercorns, half a teaspoon of coriander seeds, a level teaspoon of ground nutmeg, and
Grind the contents of the mortar into a homogeneous mass,
Wash and dry the outside and inside of the goose with paper towels, also inside and outside, thoroughly rub with the resulting spices,
Pour a small amount of white wine over the raisins and let them soak for about 30 minutes.
Peel the apples from seeds and skins, cut them into quarters (if you cut them smaller, after baking the goose they will turn into porridge),
Place the prepared apples in a deep bowl, pour in the raisins soaked in wine (along with the wine in which they were soaked)
Add garlic cloves to apples and raisins,
Mix everything and immediately, before the apples begin to darken, fill our future New Year's goose with the resulting filling.
Seal the goose tail well with toothpicks,
And wrap the wings in this way, as shown in the photo, so that they do not stick out in all directions and do not get burned during the roasting process of the bird,
Place sauerkraut in a deep baking tray in a layer of about 2-3 cm (if the cabbage is too sour, it can be rinsed with cold water).
Cut the onions and carrots into large pieces, and place the vegetables along the edges of the baking sheet,
Then we’ll place our goose stuffed with apples in the middle of the dish and spread it thoroughly with Dijon mustard,
Next, lay a layer of foil over the goose (connecting 2 or 3 strips of foil together so that the width of the foil is enough for the entire baking sheet),
And, tucking the edges of the foil over the edges of the baking sheet, carefully pack the bird with cabbage,
Place the resulting structure in an oven preheated to 250 degrees for 30-40 minutes, on the lower level of the oven, then reduce the heat to 180 degrees and bake the goose without unrolling the foil for another 3 hours.
Then you need to carefully remove the goose from the oven (so as not to spill the fat melted from it from the baking sheet),
And using a ladle or a regular spoon, collect as much liquid as possible,
I have more than a liter of it!
Now we can finally pour a glass of white wine over our goose,
Place back in the oven, set the temperature to 200-220 degrees, and periodically baste the bird.
Bake it without foil for another 35-40 minutes,
Until our New Year's goose gets such a wonderful crispy and golden crust.
Well, this is some of the simplest addition to the goose, where you can dip pieces of the finished goose while eating. This is called stupidly, but succinctly - “abomination”. This is how it is done. Take the fat drained from the goose and now slightly cooled (so that the garlic and herbs do not cook) (about 1-1.5 cups), squeeze the cloves of 1-2 heads of garlic into it, add a little chopped dill, half a spoonful of salt and black pepper. , let’s mix everything and serve this thing to our New Year’s goose….
Well, the New Year's goose itself, clear pepper, is served when you decide that it is time to serve it. Usually I would pile the roasted bird in the center of the table, but this time I decided to do things differently. Namely, I cut a good and beautiful piece of goose breast in a calm kitchen environment,
And having placed it on top of a portion of sauerkraut, he served his New Year’s goose to the New Year’s table exactly in this form, as shown in the photo. As a result, for the first time in many years I drank champagne during the chime, and then immediately tried the aromatic goose with cabbage, and not as before... when everyone was frantically tearing and pinching off indistinct and unappetizing pieces from the New Year's dish... in short, I personally liked it I recommend trying this New Year's dish.
Well, this is what my New Year's goose looks like upon closer inspection. Bon appetit everyone and good luck in preparing the recipe for goose baked with sauerkraut described above.
Recipe Notes
The goose, after you have made portions of it, needs to be covered with foil so that it does not get chapped. Drained goose fat can be used when stewing (frying) vegetables.
See also: Recipe for wild goose with apples
Recipe with sauerkraut and cranberries
This filling will make the meat tender and piquant.
You will need:
- small goose carcass (approximately 3 kg) - 1 pc.
- salt and pepper for rubbing poultry
- sauerkraut - 600 gr.
- cranberries - a handful (to taste)
For the marinade:
- soy sauce - 2 tbsp. spoons
- white wine - 100 ml.
- honey - 1 tbsp. spoon
- garlic - 3 cloves
- onion - 1 pc.
- spices for poultry - to taste
Cooking steps
- We prepare the carcass as in the first recipe, rub it with salt and pepper and leave it in the cold for a day to dry and salt.
- Crush the garlic, grate the onion on a fine grater and make a marinade for the goose in the oven. Coat the bird with it and leave to marinate for several hours.
- cabbage with cranberries. Sew it up. Place on a baking sheet, cover with foil and cook in the same way as in the first recipe.
- An hour before cooking, turn the carcass over. At the same time, you can place peeled potatoes (whole or cut in half) on a baking sheet. From time to time we turn the potatoes.
- We serve our holiday goose, covering it with potatoes sprinkled with herbs.
Goose prepared according to this recipe turns out exceptionally tasty, the meat becomes softer from sauerkraut, and cranberries add piquancy and sourness.
Tip: to marinate the carcass better, you can wrap it in cling film.
With prunes
Goose baked with apples and prunes in the oven will turn out juicy and appetizing.
The recipe includes the selection of the following components:
- 1 goose carcass weighing from 3 to 5 kg;
- freshly ground pepper to taste;
- 1 kg sweet and sour yellow apples;
- 300 pitted prunes;
- salt;
- 2 large onions.
Design technology:
- Wash the bird, remove the entrails and dry.
- Core the fruit, then cut into large slices.
- Immerse the prunes in warm water for 15 minutes, then drain the liquid, rinse and place on a towel to dry.
- Chop the peeled onion into thin halves of rings and combine with sliced apples. Add salt and pepper if necessary.
- Cut the dried fruits into small pieces and mix with the onion-apple mixture.
- Send the filling into the goose belly, then sew up the opening with thick thread or pin it with toothpicks.
- In a separate bowl, mix salt and pepper and add your favorite seasonings if desired. Rub the prepared mixture over the game and wrap it in foil.
- Let the stuffed goose stand for 15 minutes.
- Next, the delicacy is sent to a heated oven for 2-2.5 hours.
- In 10 min. Before baking is complete, open the package to allow the product to brown.
Buckwheat porridge recipe
In principle, you can make poultry with rice and even pearl barley, but in the traditional Russian recipe, the goose is baked with this particular grain.
We will need:
- goose carcass weighing 3 kg - 1 pc.
- dry buckwheat - 300 gr.
- bulbs - 2 pcs.
- carrots - 2 pcs.
- mushrooms (preferably tubular, but champignons are also possible) - dry 50 grams or fresh/frozen 300 grams.
- salt and pepper for rubbing poultry and for porridge
- vegetable oil for frying
For the marinade
- large cloves of garlic - 4–5 pcs.
- vegetable oil - 50 gr.
- favorite spices for poultry - to taste
- lemon juice or white wine - 3 tablespoons
Cooking steps
- Rub the goose carcass with salt and pepper and leave in the cold for 6 hours.
- Crush the garlic and make the marinade. Generously rub the bird with it.
- First, fry the finely chopped onion until golden brown.
- Add carrots grated on a coarse grater and fry them until half cooked.
- Pour coarsely chopped mushrooms into a frying pan and fry them with added water for about 20 minutes. Dry mushrooms must first be washed and soaked in warm water for 2 hours.
- Let the buckwheat cook and add all the fried ingredients to it.
- Cook the porridge until half cooked - it still has to absorb the fat from the goose.
- Stuff the goose with buckwheat until it is 2/3 full. Sew up and cook under foil in the oven for 3 hours. First 1 hour at 200°C, then 2 hours at 180°C. Don’t forget to baste with fat and be sure to brown the skin at the end.
Tip: you can cook the goose in a roasting bag. One end should be left open so that excess heat comes out of the carcass.
Firebird with apples
If you are planning a special event with a banquet dedicated to it, the goose in the oven will be the real king of the festive table. Any side dishes go well with it - potatoes, rice, raw and grilled vegetables. Be sure to serve the poultry meat with sour cranberry and quince sauce... Your guests will definitely like your gastronomic surprise and remember it for a long time!
Goose
I buy it in advance and keep it on the balcony until December 31st, because before the endless New Year’s feasts the refrigerator is filled to capacity.
There are always potatoes at home and sauerkraut too. Four hours before New Year's dinner, I mix salt and pepper and rub the goose on all sides with this mixture. I put sauerkraut inside the belly. I place the carcass on a baking sheet. Next to it I lay out peeled potatoes ( whole
) and sauerkraut. I add cabbage juice and chopped onions. I preheat the oven to 220 degrees and bake.
The baking time is very easy to calculate: for every half a kilo of weight, 20 minutes of baking are required. For example, if a goose
weighs 4 kg, it will be ready in two hours and forty minutes. But this does not mean that once you put it in the oven, you can forget about it for more than two hours. The goose needs constant attention and care. He loves to be courted from all sides: poured with juice, smeared with rendered fat, in general, pampered...
Watch how the crust forms. I don’t eat skin” doesn’t even cross your mind.
" This is no longer leather, this is the most delicious and delicious delicacy.
You can't think of anything better to serve than a white dish. You solemnly announce the appearance of the goose and place it in the center of the table to applause. Believe me, as soon as this nobleman appears on your table, a feeling of celebration will instantly come to your house.
Natasha Skvortsova:
“I have four children and, obviously, I spend most of my time in the kitchen. I perceive any information from the point of view of its application to cooking. When meeting a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, based on food preferences, you can create a psychological portrait of a person. I don't have signature recipes. I cook so much and variedly that there is no need to repeat the same dish several times. I like to experiment.
If something in a dish catches my eye, I take it as an idea and develop it. I don’t like the phrase “author’s cuisine”. All basic culinary techniques were invented before us. You can only change something, adjust it to suit yourself, to suit your tastes. I can stand at the stove all day and get an incredible buzz from it. I like to watch the soup bubbling in the pan and the clear broth shimmering with amber bubbles. I love the smell of fried onions and garlic. I love the warm softness of the yeast dough and the flavor of the cardamom cherry pie. If it were possible, I would live in the kitchen.”
Would you like a goose? I mean, try a goose stuffed with cabbage. Then here is a good recipe for making it.
Let’s start with a list of necessary ingredients: – The goose itself (already plucked and gutted) – A quarter of a kilogram of fresh cabbage – The same amount of sauerkraut – Two hundred grams of mushrooms – One onion – Three tablespoons of vegetable oil – Salt and pepper
How to cook stuffed goose
: The goose must be thoroughly washed, dried and the tail cut off. If you have a gun, you need to set it on fire. Next, chop the onion and shred the fresh cabbage. In a frying pan heated with vegetable oil, fry the golden onion, then add the cabbage and pour in half a glass of water. Simmer for about ten minutes. Then add sauerkraut and mushrooms, mix everything thoroughly and simmer for another fifteen minutes. If the cabbage starts to stick to the pan, add a little water. Yes, and don’t forget to stir!
Stuff the goose with the resulting filling, then rub it with pepper and salt. Now put it in a baking bag and place it on a baking sheet, the bottom of which is lightly filled with water.
Stuffed goose in the oven
– cook slowly and carefully! Now preheat the oven to one hundred and eighty degrees and bake the goose in it for about two and a half hours. If you want the goose to get a crispy crust, cut the bag and let it sit in the oven for ten minutes. The choice of side dish depends entirely on your preferences.
Recipe for stuffed goose with photo
Ingredients:
- Goose – 1 Kilogram
- Cabbage - 0.5 pieces
- Onions - 2 pieces
- Honey - 3 tbsp. spoons
- Sauerkraut – 400 grams
Number of servings: 6
How we do it
1 Here is our goose and his delicious company
