Roasted goose baked in the oven with a crispy crust - can you imagine something more appetizing and suitable for a festive dinner? In this article, we will talk about how to deliciously bake a goose in a duovka, not only for the New Year or Christmas table, but also for any other holiday event.

It is believed that the goose is not the easiest to cook, and it is very difficult to make it really tasty by cooking it entirely in the oven. But this is not entirely true - if you know the main features and secrets of properly roasting a goose in the oven, then you will not have any problems, and the cooked dish will turn out to be very tasty and appetizing. We will introduce you to these secrets.

In Russia, baked goose has been the most festive dish for many centuries, the main dish of almost any solemn meal: it was prepared for weddings and other holidays.

Features of roasting a whole goose in the oven

First you need to buy a goose: you can do this in the market or in the store, as well as in farms. In the latter case, it is highly likely that you will have to gut it and clean it yourself, but a goose bought in a store or on the market is usually gutted, and all that remains is to finish some touches: pull out the remaining feathers, clean it from fat visible to the eye, rinse from the inside and outside.

If you bought a frozen goose, then you should defrost it slowly - it is better on the bottom shelf of the refrigerator. This will take 25-30 hours.

Any experienced culinary specialist will give this advice: you need to buy a goose 3-4 days before the gala dinner, but not the day before, because. in the case of this bird, the preparation process is very long.

So, your goose is defrosted, washed, cleaned of excess fat (it is located near the neck and the incision in the abdominal cavity below) and giblets. Now you need to cut off the whole wings or their extreme phalanges - they always burn when baking (or to prevent this from happening, you will need to wrap them in foil).

Further preparation depends on what kind of goose you have - store or farm. The first one can simply be properly dried and rubbed inside and out with spices, left overnight in the refrigerator. But the village goose requires a more thorough approach to pickling: it must either be dipped in boiling water, first from the side of the neck, then from the side of the legs (each time for a minute), or kept for 2-3 hours in warm water (preferably mineral) with the addition of vinegar or lemon juice and salt - then the meat will soften and will not turn out tough, it will be well salted. The goose prepared in this way is also rubbed inside and out with spices and left to marinate. Salts should be taken in 1 tsp. for every 1 kg of bird weight, you can also use ground pepper, sage, oregano, etc.

In the villages, the goose grated with spices is left in the cold for 2-3 days (at the same time it is hung up or simply put on a dish) - the skin dries up and becomes crispy, ruddy when baked, and the meat softens.

The marinated goose is stuffed - it is correct to do this by filling the cavity inside the carcass by 2/3, if it is expected that the filling will increase in volume during baking. Then it is necessary to close the hole by sewing it up with threads or stabbing with wooden toothpicks. It is also recommended to tie the legs of the goose so that they do not stick out in different directions. Well, then we proceed to the most interesting - baking.

The goose should be baked at the middle level of the oven. It is best to take a deep baking sheet, pour water into it 1 cm high (if it boils away during baking, it will need to be added so that the fat dripping from the bird does not burn) and put a grate directly into it, on which the goose is laid out. First you need to bake the bird in the most heated oven for 15-20 minutes, then the temperature decreases to 160 (with convection up to 150 degrees) and with this heating the goose is already brought to readiness. It is believed that for a large goose it takes at least 2-3 hours to reach readiness, and for a small one, 1.5-2 hours is enough. Readiness is easily checked: pierce the leg - if the juice that stands out is transparent, then the goose is ready, if pinkish or red - cook it again.

It is often recommended to periodically water the goose with the released liquid, from the very beginning of baking, cover the carcass with foil and remove it only 30-60 minutes before the end of cooking, first, until the temperature decreases, bake down with the breast, and all the remaining time - on the back - all these are also useful recommendations that can serve you well. Some boil the goose for 30-60 minutes before baking, and someone cooks it in the oven in a bag, hoping to make the meat more juicy and tender - with practice, everyone finds their own ways to bring this bird to the optimum taste.

How to deliciously cook a whole goose in the oven

Due to the fact that the goose is a rather fatty bird, it is often stuffed with something. The fact is that the filling is impregnated with fat that melts during the cooking process, and it turns out very tasty. Sour apples, prunes are perfect for stuffing a goose - we will talk about these options for the dish today.

Recipe for roasting a goose in the oven whole with prunes

You will need: 1 goose weighing 3.5-4 kg, 200-300 g of prunes, cognac, pepper, salt.

How to bake a whole goose in the oven with prunes. Prepare the carcass, rinse and dry, cut off excess fat, prick the skin with a fork in the area of ​​the breast, abdomen and thighs, rub with pepper and salt. Pour the prepared prunes with cognac, after swelling, put in the abdomen, sew up with threads with large stitches or stab with toothpicks. Put the goose in a sleeve or a baking bag, close one corner, and cut off the second - steam will come out of it. Put in a baking sheet on the middle level of the oven preheated to 250 degrees, cook for 20 minutes, then reduce the heat to 180 degrees, fry for about 2 hours until cooked.

Check readiness by piercing the leg in the thickest part - the juice that stands out should be transparent.

Whole goose with apple recipe

You will need: 1 goose weighing 3.5-4 kg, hard sour apples, pepper, salt.

How to bake a stuffed goose with apples in the oven. Rinse the carcass with cold water and dry, prick the skin in the area of ​​the breast, thighs and abdomen, cut off the extreme phalanges of the wings, rub inside and out with pepper and salt. Cut the apples into quarters, remove the seeds, put them in the abdomen not too tightly, sew them up with a thick thread. Put the goose upside down on a baking sheet, pour in boiling water for 1 cm, put in an oven preheated to 250 degrees, bake for 15-20 minutes, reduce heat to 180 degrees, bake until cooked for 1.5-2 hours, pouring periodically with melted fat. Around the goose, 20 minutes before the readiness, lay out the halves of apples - they can be served as a side dish.

If the goose starts to burn during baking, cover it with foil.

You can bake a goose not only with prunes or apples: sauerkraut, tangerines, oranges, lemons, buckwheat with onions and other cereals, quince are also suitable. You can mix different foods, such as apples with cranberries, sauerkraut and cranberries. Happy cooking and have a nice holiday meal!
We also recommend that you look at the recipe for goose with apples.

Goose in the oven with apples and prunes is a delicious holiday dish. There is nothing complicated in its preparation.

I think that you should not use a lot of spices, as well as soak in any marinades, chip with something or boil it before cooking.

Goose meat itself has a pleasant taste and aroma, so I think it is unnecessary to apply some preliminary methods before baking.

The main thing is to buy a young domestic goose and everything will turn out great. At least, I have not yet decided on any experiments, maybe this is the case, but I do everything simply and everyone is happy with the result.

Ingredients:

1 goose (I have a carcass of almost 5 kg)

1 head of garlic

1 tablespoon ground black pepper

3 heaping tablespoons coarse salt

150 - 200 grams of pitted prunes

2 large green apples

Training.

The goose is quite a fatty bird, but in the process of cooking the fat is melted and tasty juicy meat with a fried crispy crust remains. Before cooking, you need to remove fat from the abdomen, there is a lot of it and we won’t need it (put it in the freezer and then you can fry potatoes on it).

Next, you need to grind it on fire. Then wash with warm water, if any, remove the remnants of feathers and cut out the iron on the tail with a knife. Also cut off the lower and middle parts of the wing, there is no meat on them. They can be used when cooking aspic or broth. Dry the carcass with napkins.

Now salt outside and inside, rub salt with massaging movements. Then sprinkle with pepper and also rub it well. Grind the garlic through a press and coat the carcass on all sides and inside.

Wash the apples, cut into quarters, remove the core. Rinse prunes with cold water. Put everything in the abdomen and fasten it with toothpicks, and tie the legs together. You can stuff it with anything else if you like.

We will bake in the sleeve. Cut off the desired length and put the goose back down there. Tie up the holes and leave at room temperature for 3 to 4 hours.

Baking.

Cover the baking sheet on which we will cook with foil and pour 300 - 500 ml of water into it (it is needed so that the baking sheet does not burn and there is no smoke when heated). Put the bird on it and put in the oven for 2 hours at a temperature of 160 degrees.

After this time has elapsed, take it out, carefully untie the sleeve from the side of the abdomen, remove the toothpicks and remove the apples and prunes so that they do not steam into porridge.

During this time, a lot of fat appeared in the sleeve, it must be collected in a glass jar and used later. Tie up again and return the goose to the oven for another 1 hour. I do not cut the sleeve, a golden crust appears by the end of cooking.

We take out the goose, cut the sleeve, put the filling back in and leave it for 10-15 minutes to stand in a warm oven.

Goose in the oven with apples and prunes is ready! We cut the bird with kitchen scissors into portioned pieces and serve with the filling. Soft, fragrant and juicy meat combined with fruits (apples and prunes) is a wonderful New Year's dish. Enjoy your meal!

Cook for your family and friends with pleasure, and always be healthy!

admin, January 4, 2015

LYUDMILA ::

Yes, I agree, no special spices are needed for the goose, it turned out to be a very appetizing goose.
I have not tried it in the sleeve yet, where can I get such a large sleeve?

Reply

• Administrator ::

  Hello Lyudmila! Thanks for the comment. A large sleeve can always be bought at the supermarket. All the best!

  Reply

Larisa ::

An interesting recipe. Thank you. The goose in the sleeve is unexpected. I must try it. Will the crust actually appear in the closed sleeve?

Goose with apples is a gourmet dish that is perfect for any holiday table. Making this dinner is easy and simple. But before you start cooking it, you should decide what kind of food you want to end up with. After all, a goose with apples can be baked in the oven both as a whole and in pieces.

It should be noted that the first option is most suitable for the Christmas table. As for the second, it can also be used for everyday lunch. By the way, goose pieces are allowed not only to bake, but also, for example, to fry in a pan.

Goose with apples: photo, recipe

It is recommended to make such a hearty and nutritious dish only from rural poultry. After all, it is she who has the necessary fat content, which will make your dinner very tasty and fragrant. Moreover, for the preparation of tender and soft meat, the goose should be purchased as young and fresh as possible. This is due to the fact that with age, poultry becomes more sinewy.

So how is the Christmas goose with apples prepared? Required products:




Meat preparation

After the fruits are crushed properly, they should be flavored with lemon juice so that they do not turn black. Finally, the apples must be mixed thoroughly.

We start the carcass

Before you bake a goose with apples, it should be properly stuffed. To do this, the abdomen of the bird must be opened as much as possible, and then all the chopped fruits should be carefully placed in it. After the filling is inside, the hole in the carcass should be immediately sewn up with dense threads. This is necessary so that it does not fall out during the baking process.

By the way, some housewives close the hole in the abdomen not by sewing with threads, but by using ordinary toothpicks.

Oven heat treatment process

After the goose is stuffed with apples, it must be laid out in a deep form and put in a preheated oven. In this form, the bird carcass should be baked at a temperature of 205 degrees for 70 minutes.



If there is a desire, then the goose with apples can be pre-wrapped with foil or placed in a culinary sleeve. But in this case, it may not be covered with a ruddy and appetizing crust. That is why we recommend preparing it in the usual form.

Beautiful serving to the table

After the goose becomes rosy and soft, and the pleasant aroma of baked meat soars in your apartment, it should be carefully removed from the oven. If such a dish is intended for the Christmas table, then the whole bird must be laid out on a large plate, which must be lined with green lettuce in advance.

Serve the goose with apples to the table as a whole. And only after the invited guests appreciate the beauty of this culinary masterpiece, it can be safely cut into pieces and laid out on plates along with a fragrant filling.

Goose fried with apples and prunes

If you do not want to make a whole goose stuffed with apples for the usual family table, then we suggest frying it in a pan with the addition of fruits and prunes. Unlike the previous dish, such a dinner is much faster and easier.

So, we need products:

• goose young and fresh - ½ small carcass;
• sweet or sour apples (to taste) - about 3 pcs. (depending on the size of the carcass);
• fresh garlic - a few small cloves;
• olive or any other vegetable oil - about 50 ml;
• pitted prunes - about 150 g;
• onion - 1 large piece;
• cold water - 2 cups;
• red pepper, table salt - apply to taste.

Preparing the Components

Goose with prunes and apples can be served as an independent hot dish or with a side dish. In any case, such a dinner will surely saturate you and all your loved ones.

Before proceeding with the heat treatment of the goose, it must be thoroughly washed, and then remove unnecessary elements and cut into portions. Next, they should be flavored with salt, red pepper and left aside for a while.

After the meat is prepared, it is necessary to start processing all the remaining ingredients. To do this, you need to wash the apples, and then peel them and chop them into large slices. You should also scald prunes with boiling water and chop them coarsely. As for the onion, it needs to be chopped into half rings.



Roasting ingredients

Goose pieces with apples will turn out tasty and fragrant only if it is well fried. To do this, heat any vegetable oil in a frying pan, and then put garlic slices into it. After a couple of minutes, goose pieces pre-spiced with spices must be placed in the same bowl. Fry them over medium heat until thoroughly browned. It is not necessary that all the meat becomes soft. After all, in the future it will be stewed.

After the goose is fried, put it in a saucepan, add onion half rings, add some spices and pour in cold water. Bringing the contents to a boil, the meat product should be stewed for about 50 minutes.

While the bird is cooking on the stove, apples and prunes should be put in the pan where the goose was previously fried. It is recommended to cook them over high heat for about 3 minutes. At the same time, it is necessary to ensure that they do not boil.

Final stage

After the apples with prunes are fried, they must be laid out to the almost ready goose and stewed under the lid for about ¼ hour. During this time, all the ingredients should be completely cooked.



Correctly serve the goose in slices to the table

As mentioned above, such a dish can be served to family members both as a full meal (along with bread), and with the use of any side dish. Thanks to the combination of those products that are part of a kind of goulash, you will get a very fragrant and incredibly tasty real culinary masterpiece. It is desirable to present it to the table in a hot state, after sprinkling with lemon juice. Enjoy your meal!

Hello dear readers. Today we publish another contest recipe. Toward the end of the competition, the participants activated. And Elena Kurbatova will present us her recipe for a goose in the sleeve with prunes. The recipe is simple, and does not require much time, except for the baking time itself. But the author himself will tell us more about this. We pass the floor to Elena.

Hello, dear readers of the Folk Knowledge blog. Elena Kurbatova is with you again with a festive recipe. Today I will tell you how to cook a goose in the sleeve.

This, of course, is not an everyday dish, but a festive one. Nowadays, not every family can afford to just buy a goose for 3-4 kg for 1.5 thousand and then eat it in one evening. I cooked this goose for my daughter's birthday. And it is not purchased from me, it was given to us by my mother, who lives in the village and raises ducks and geese. Every year for the New Year we get such a goose, and I keep it in the freezer until my daughter's birthday, and at the end of January we all eat it together at the festive table.

So, what do we need to bake a goose in a sleeve:

• Goose (mine was 3.5 kg)
• Pitted prunes - 300 gr.
• Pepper mix
• 3-4 garlic cloves
• Threads, goose sewing needle
• Sleeve for baking



I want to note right away that if you want to cook a goose in the oven and bought it on the market, then it will not be pitched like mine. Therefore, your first step in preparing the goose for baking will be its pitching. To do this, you can use dry fuel or a gas burner of your gas stove. Carefully grind the goose so that there are no small hairs and feathers. After that, I wash the goose well under the tap, you can even rub it with a brush if it has become very blackened during osmol.

Now you need to cut out the internal fat from the goose, I had about 200 g of it. And you don’t need to throw it away in any case. Then it can be used for different needs. As far as I know, goose fat is an excellent healer, it contains a large amount of useful substances and vitamins. I remember my mother in childhood, with illnesses and coughs, rubbed goose fat at night. A very important point, make one puncture with a knife to release fat, under the lower ankles.



Now we peel the garlic, rub it on a fine grater or squeeze it through a special press, add a mixture of peppers and salt, I add about two pinches of salt and a teaspoon of a mixture of peppers. As a seasoning, instead of a mixture of peppers, it is possible to use something specifically for poultry or even for a goose, our industry now produces such seasonings in sufficient quantities. Although I will tell you, even if you do not use any seasoning other than salt, your goose will also be delicious.

We mix all this mixture and rub the goose with it, including from the inside, and leave it to stand at room temperature for 30-40 minutes, so that it is saturated with salt and spices.

In the meantime, prepare prunes for the filling of the goose. Prunes go well with meat, this time I didn’t even add apples to the filling, but stuffed them with one prunes and it turned out to be so tasty.



Rinse the prunes well under running water and pour boiling water for 15 minutes, then drain the water and rinse again with cold water. I always pay special attention to washing dried fruits, I do it carefully and always try to keep them in boiling water, because we don’t know who and how they made them, and where they were packaged.

When the prunes have gone through all the stages of processing, we stuff the goose with them and sew up the skin with a thread with a needle. When your goose lies down and soaked with salt and spices, you can put it in a baking sleeve. Also choose a tight sleeve, otherwise there are such low-quality sleeves that simply burst and tear even at the stage of laying birds in them.

We tie the sleeve on both sides with special ties that come with the sleeve. Now, using a toothpick, be sure to pierce the sleeve several times in different places, we do this to release steam so that the sleeve does not burst when baking in the oven.



And now we put our goose in the oven, I usually put it in a cold oven and the goose begins to warm up gradually. Then I bring the temperature in the oven to 180 C. And so I leave the goose to languish in the oven for 3 - 3.5 hours. It all depends on the weight of the goose. My goose was 3.5 kg and baked in the sleeve for 3.5 hours.

In the end, here's what I got. I put the goose on the leaves of a green salad, I really like the combination of delicate greens and golden goose.



Now you know how to cook a goose in a sleeve with prunes. Such a ruddy goose will become a real decoration of your holiday table. You can put fresh vegetables around the goose or from a jar, for example, pickles and tomatoes will be a good addition to goose meat. Enjoy your meal!

• one whole goose (about three and a half kilograms);
• two hundred grams of prunes;
• one teaspoon of ground black pepper;
• one kilogram of potatoes;
• thirty grams of honey;
• four apples (one hundred and sixty grams);
• one and a half teaspoons of salt;
• one teaspoon ground coriander;
• thirty milliliters of orange juice;
• twenty milliliters of dark rum.

Cooking process:

1. Prepare the carcass for baking. To make the meat softer, keep the carcass in a cool place for several days. This condition must be met if the goose is completely fresh. And if the goose was frozen, then put it on a slow thaw. Then carefully examine the bird - there should not be any feathers on it - carefully remove all unnecessary (you can even use tweezers). Also inspect the goose inside for fat. It is better to cut it off, because there is plenty of it under the skin of the carcass itself. And the last thing is that a gland should be cut out in the tail of the bird, which will give the finished meat an unpleasant aftertaste if this is not done.

2. Prepare hot water in advance. Put the bird in the sink and pour boiling water over it from all sides. This will help to form a crust as the goose roasts.

3. For the filling: wash the apples and cut out the middle of them, and then cut into slices. Add the washed and dried prunes to the apples.

4. Using a toothpick, prick the skin of the bird, but do not touch the meat. Punctures need to be done a lot, so fat will be better rendered from the carcass. In a small bowl, mix salt and spices, rub the goose inside and out with them. Then fill it with stuffing, but not too tightly so that hot air can penetrate there.

5.Sew the thread through the hole through which you put the stuffing. Cut off the tips of the wings. Using toothpicks, attach the remaining upper parts of the wings to the carcass so that they do not bulge. Also fix the legs (just tie them with a thread). Next, take a deep baking sheet and place the carcass in it breast-side down. Or you can put the goose on a wire rack and place it on top of a baking sheet with water. It should be noted that the advantage of this method is that the goose fat will not burn and there will be enough humidity in the oven, but the minus is that it will be inconvenient to water the goose.

6. Preheat the oven to 200 degrees and put the goose in it for fifteen minutes. After the specified time, reduce the temperature to 160 degrees and bake the bird until fully cooked. Do not forget to pour the carcass with fat from the pan from time to time. While the goose is cooking, peel the potatoes and chop them coarsely. Take a deep baking dish and put potato cubes in it. If your goose is ready by then, then take it out of the oven, take some fat from the pan and pour it over the potatoes. Cover the goose with foil so that it stands for a while, and send the potatoes for thirty minutes in the oven until a golden crust appears on it.

7. Now you need to say about the baking time. It is calculated based on the weight of the carcass. Each kilogram is thirty to forty minutes. At the very end, another plus forty-five minutes should be added. If during this time the legs and wings of the bird begin to burn a little, then cover them with foil. When the goose remains until fully cooked for about half an hour, then grease it with glaze (mix rum, honey and orange juice). Thanks to her, the bird will have a beautiful color and a much better taste.

Incredibly delicious goose with prunes is ready. It should be served to the table in portions, divided into pieces. Be sure to hot, as such meat is best eaten that way. In addition to the goose, put a potato side dish on a plate, as well as pieces of filling (prunes and apples). Soaked in fat, they just taste incredible! A glass of red wine can complete the composition. Enjoy your meal!