Christmas goose: a step by step recipe. How to cook goose in the oven

The Christmas goose is a classic. And this classic is not for everyone. Some of your acquaintances, no doubt, boasted that their goose last Christmas turned out great, but more often you still hear disappointed responses. And the goose, they say, is fatty, and the cat cried meat in it, and it turned out as hard as a sole, no matter how hard they tried to wet it, spread it, bake it ... But it’s not for nothing that cooking a Christmas goose is considered the highest culinary aerobatics! And even if in your practice there was an unsuccessful experience of roasting a goose, it may be worth studying all the recommendations and trying to cook the main thing christmas dish again?

To begin with, a few tips from the culinary specialist Alexander Ilyin. In order for the Christmas one to turn out soft, juicy, moderately fatty and fragrant, a whole preparation ritual should be carried out before cooking, so you should buy a goose carcass long before cooking. Carefully inspect the gutted goose for the remains of feathers and remove the under-plucked feathers, armed with tweezers. Then cut the wings, leaving only their thick parts, as the thin bones will burn during baking. Cut off the neck, remove the giblets and cut off any visible fat with a sharp knife. Then, with a thin knife, make longitudinal punctures under the skin, trying not to touch the meat. Pierce the breast, legs and at the junction of the legs with the body. This must be done in order to excess fat melted and flowed freely.

The next step is bathing the goose in boiling water. Boil large saucepan boiling water. Protect your hands (put on cotton gloves and rubber gloves on top) and gently lower the goose neck down. Hold it for a minute, pull out the carcass, turn it over, drain the water that has accumulated inside the goose, and wait until the water boils again. Then lower it with its tail into the pan, also for a minute. After this procedure, thoroughly dry the goose both outside and inside. Calculate the amount of salt: for 1 kg of weight, take 1 teaspoon of coarse non-iodized salt. Mix it with ground black pepper to taste, add fragrant herbs. With the resulting mixture, rub the goose inside and out and put it in a cold place for 2-3 days. It would be even better if you don’t put the goose, but hang it. Such difficulties are necessary for drying the skin so that when baked it becomes crispy and golden. In addition, the meat with such a dry salting podsyaetsya, and when baked it becomes soft, tender.

After preparatory phase comes the preparatory stage. A goose can also be baked in its natural form, so to speak, but its taste and aroma are best revealed when stuffed. Classics of the genre - antonov apples. You can simply cut them into large slices and put inside the goose carcass. And you can stuff the apples themselves with something, prunes, for example. For stuffing a goose, cooked until half cooked is excellent. buckwheat with or without mushrooms, or vegetarian pilaf- rice with carrots and onions, also cooked until half cooked. The filling is very tender white bread, liver and onion, chopped small pieces. Whatever you decide put inside your goose, remember that the fillings should be put about 2/3 of the volume, or even less. Moreover, the filling should not be compacted, try to lay it so that it remains loose. After all, the filling during baking increases in volume and, moreover, absorbs the rendered fat. The stuffed goose now needs to be sewn up with a harsh thread or fixed with wooden toothpicks. Sewing, of course, is preferable, the cut will definitely not disperse. Sew "over the edge" so that it is convenient to remove the threads later. And lastly, tie the goose legs with thin twine or a harsh thread crosswise so that they do not spread open, or put them in the “pockets” - cut the skin at the legs and tuck them inside.

There are as many ways to bake a goose as there are recipes for its filling. Some advise putting a baking sheet with prepared poultry in cold oven and smoothly increase the degree of heating, others, on the contrary, recommend putting the goose in hot oven and then gradually lower the temperature. Someone bakes in foil or in a sleeve, opening them only in the last minutes of cooking, while someone prefers to water the goose with melted juice every 10 minutes. Here everyone decides for himself which way to choose. For example, Alexander Ilyin recommends that you first heat the oven to the maximum, place the grate on a baking sheet with high sides and pour water into the baking sheet with a layer of about a centimeter. Lay the goose breast side down on the wire rack, place in the oven and leave for 15 minutes. Then reduce the temperature to 150-160°C, carefully turn the goose over on its back and bake for about 1.5-2 hours, depending on the size. Periodically baste the goose with liquid from the pan. The readiness of the goose is determined by piercing with a knitting needle in the thick part of the leg: if the juice flowing out is transparent, then the goose is ready. In case of excessive browning, prepare a sheet of foil and cover the goose with this sheet if it starts to burn.

In the recipes below, there is no first and second stage of preparing the goose carcass, and many do without them. But for a guaranteed result, it is still better not to skip these steps.

Christmas goose with apples in orange sauce

Ingredients:
1 medium goose
5-7 oranges
2 tbsp honey,
200 g applesauce (you can use baby food),
salt, ground black pepper - to taste,
stuffing apples.

Cooking:
Prepare the goose. Prepare the sauce: mix orange juice with applesauce, salt and ground black pepper. Rub the goose with the resulting sauce inside and out (even inside more sauce put). Then stuff with apples, sew up and bake on a baking sheet or in a roaster. You can add some water to the pan. Drizzle the rendered fat over the goose while roasting.

Ingredients:
1 goose
2-3 pears,
3 tbsp honey,
3 tbsp mustard,
3-5 garlic cloves,
salt, ground black pepper - to taste.

Cooking:
Rub the goose carcass inside and out with a mixture of salt, pepper and ground garlic. Pears cut into 4 parts, remove the core, put inside the goose. Sew up the cut and wrap the goose in 2 layers of foil, being careful to leave some free space between the carcass and the foil. Place in the oven preheated to 160°C for 1.5 hours. After this time, check the readiness (pierce in a thick place with a knitting needle), and if the juice is clear, remove the goose, unfold the foil and grease with a mixture of honey and mustard. Cover with foil and put back in the oven for half an hour. Then remove the foil and leave to brown.

Ingredients:
1 goose
filling (apples, buckwheat or rice porridge),
3 tbsp mustard,
3 tbsp honey,
3 tbsp sour cream
salt, ground black pepper, herbs - to taste.

Cooking:
Pour water into a bucket or other suitable container (such that the goose fits entirely), acidify it citric acid and put the goose in the water. To prevent the goose carcass from floating up, press it with something heavy. Leave in a cool place for a day. After that, wipe the goose dry and abundantly and thoroughly grease it inside and out with a mixture of honey, mustard and sour cream (some people add mayonnaise). Leave for a couple of hours to absorb. For the filling, take sour apples, cut them into quarters, removing the core. If you want to stuff the goose with porridge, then boil it until half cooked. Put the filling inside the goose not too tight. Sew, tie the legs. Put in the oven, preheated to 180-200 ° C, in a deep baking sheet. Bake for 1.5-2 hours depending on the size of the goose.

Christmas goose without stuffing

Ingredients:
1 goose
1 head of garlic
salt, ground black pepper, Bay leaf, table vinegar- taste.

Cooking:
Dry the prepared goose, rub with salt inside and out. With a thin sharp knife, make punctures in all thick places and stuff the goose with garlic cloves mixed with pepper. Put a few cloves of garlic inside the goose, put a bay leaf in the same place and insert it into the carcass glass bottle. Sprinkle the carcass well with table vinegar and leave to soak for half an hour. Transfer the goose to a deep baking sheet and place in a cold oven. Turn on medium fire and bake until done. The goose can also be baked in a roaster or roasting sleeve. Serve for a side dish boiled rice, fried potatoes or sauerkraut.

Ingredients:
1 goose
750 g chestnuts,
200 g minced pork
1 tsp salt.

Cooking:
Roast chestnuts in a dry frying pan, peel and mix with minced meat. Start the prepared goose, sew it up and put it in an oven preheated to 150 ° C. An hour after the start of baking, increase the temperature and bring to readiness. Chestnuts for the filling can be pre-boiled in cold water within 15-20 minutes.

Christmas goose with sauerkraut, apples and ham

Ingredients:
1 goose (1.5-2 kg),
2 stack sauerkraut,
10 pieces. small apples,
100 g ham
5-6 truffles (or large champignons),
black pepper, salt, cumin - to taste.

Cooking:
Cut off excess fat from the carcass, rub the inside and out with a mixture of salt and cumin. Stew the cabbage in oil with cumin and black pepper. Combine cabbage, diced ham and truffles cut into eighths. Place in an oven preheated to 180°C and bake until done.

Ingredients:
1 goose
1-2 stack. buckwheat,
100 g dried apricots,
100 g raisins,
salt, pepper, garlic, honey - to taste,
flour and water for the dough.

Cooking:
Rub the goose carcass inside and out with a mixture of salt, ground pepper, honey and crushed garlic. Hang it in a cool place for several hours (preferably overnight). Boil until half cooked buckwheat, cool and mix with dried apricots and raisins. Knead a stiff dough of flour and water without salt and put it in the cold for an hour. Then roll out the dough into a sheet large enough to fit the goose. Stuff the goose with buckwheat porridge, laying it loosely, and sew up the incision. Tie the legs with twine. Lay the goose on the dough with its back down, cover with dough, pinching a little. Put in an oven preheated to 250 ° C for 3 hours. The goose is ready when it stops rendering fat.

Goose with blackberries and prunes

Ingredients:
1 goose
2-3 carrots
2-3 bulbs
200 g prunes,
1 stack blackberries (can be frozen)
vegetable oil, salt, pepper - to taste.

Cooking:
Rub the goose inside and out with salt and pepper. Finely chop the onion and carrot and fry in vegetable oil. Add chopped prunes and blackberries, stir and set aside. Stuff the goose, sew up the belly. Place on a baking sheet generously sprinkled with salt, and bake for 2-3 hours in the oven with medium heat.

Ingredients:
1 goose
300 g liver (chicken or veal),
1 onion
100 ml dry white wine
100 g cashew nuts,
300 g rice
8-10 apples
100 g cranberries
8-10 tsp cane sugar,
2 tsp cinnamon,
1 tsp fragrant herbs,
olive oil, salt, pepper - to taste.

Cooking:
Grease the prepared goose with olive oil, rub with salt and pepper and put in cool place for the night. Boil rice until half cooked. Cut the onion and liver into small cubes. In a frying pan with oil, fry the onion until transparent, add the liver and wine, simmer for 2-3 minutes. Mix rice, liver, nuts, spices and stuff the goose. Sew up the incision on the abdomen, tie the legs, place the bird in a baking sleeve and place in a hot oven for 2.5 hours. After that, cut the sleeve and continue to bake the goose, periodically pouring it with the secreted juice. In the meantime, cut off the "caps" from the apples and remove the core. Put 1 tsp in the middle of the apples. sugar, some cinnamon and a few cranberries. Pour over the fat that has melted from the goose, cover with "lids" and place in the oven in a mold. Bake the goose and apples for another 40 minutes, constantly pouring them with fat. Serve with apples and herbs.

Goose with tomatoes

Ingredients:
1 goose
12 tomatoes,
17-20 garlic cloves
2 stack tomato juice
3 tbsp flour,
100 g melted butter,
black ground pepper, salt - to taste.

Cooking:
Chop 5 cloves of garlic, mix with salt and pepper and rub the goose with the resulting mixture. Make incisions on the skin, insert the chopped garlic cloves into them. Put a piece of tomatoes inside the goose, sew it up. Place the remaining tomatoes around the goose on a baking sheet. Bake until tender, basting with melted fat. For the sauce, fry the flour ghee until creamy, dilute tomato juice, add chopped garlic, salt, black pepper and heat. Serve by cutting the goose into portioned pieces and drizzle with sauce. Garnish with tomatoes.

Merry Christmas and Happy New Year!

Larisa Shuftaykina

Every Christmas, the hostess seeks to serve the most delicious dishes to the festive table. A traditional dinner is not complete without a Christmas goose. Cooking this dish is not that difficult, but it takes a long time. But what a reward your Christmas goose will be - juicy, fragrant, appetizing!

There are many recipes for preparing the dish; a different combination of spices and a variety of fillings are used. Last year's holiday, my Christmas goose was cooked to a very affordable (basic) recipe.

Christmas goose - decoration of the festive table!

As a rule, a goose baked with apples is prepared for Christmas, fruit fillings, rice, prunes, but a very tasty dish is obtained with buckwheat, mushrooms, sauerkraut. Yes, and among themselves these fillings are mixed - cabbage-mushrooms, rice-mushrooms, etc.

How many calories in this dish I try not to even count or even think about, other festive dishes are also high in calories. One hope for fasting days after the holidays (required!) and harmony will be preserved!

Christmas goose recipe with apples

How to cook, products: (to get 8 servings, you need a bird of about 4 kg):

• ground black pepper (or a mixture of peppers if you want the Christmas goose to be spicy) - to taste;
• salt - to your taste;

Vegetables and spices that are needed to prepare the sauce on the broth:

How to cook Christmas goose

The following actions save the fat from burning: under a baking sheet with a goose on a wire rack (or directly on the bottom of the oven), put half a liter of water (control its evaporation, check and add from time to time).

How to make Christmas Goose Sauce

You can prepare the sauce while the goose is in the oven, just in time to cook the broth for the sauce.

• In a saucepan we put the phalanxes of the wings (those that we ourselves cut off first from the carcass), spices, heart, liver (it is possible without offal). Fry the carrots and onions quickly without fat in a dry frying pan (so that a little tan appears on the vegetables), put them in a common pan, boil for 10 minutes.
• We take a few tablespoons of fat from the pan where the goose was fried, mix with flour, put on slow fire, pour a glass of alcohol. Here we also add salt, goose broth (one or two ladles, depending on how thick you want to get the sauce for the Christmas goose). Salt the sauce, stir, wait until it thickens (after boiling for 2-3 minutes), add spices.

The Christmas goose is served on the table cut into portions with sauce, and the filling is served as a side dish.

Another variant of the filling for the Christmas goose

For goose carcass 3-4 kg:

For marinade:

• soy sauce - 2 tablespoons;
• honey - 1 teaspoon;
• marjoram, ground black pepper - to taste.

For filling:

• buckwheat - 200 g;
• fresh mushrooms (champignons) - 200 g;
• chicken offal (liver, hearts, stomachs) - 300 g;
• eggs - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sauerkraut - 200-300 g;
• vegetable oil for frying vegetables - 1 tablespoon (or trimmed goose fat).

We prepare the marinade - we combine all the products for it, we rub the prepared goose carcass.

Preparation of the stuffing for the Christmas goose:

Christmas goose stuffed with buckwheat and mushrooms won't be as tasty without a fragrant, unusual sweet and sour sauce.

• 100 g red wine mixed with orange juice and zest, two spoons olive oil. We put on fire, as soon as the mixture boils, add 3 tablespoons of cranberries.
• After 5 minutes, the berries are completely boiled, then we grind it on a fine sieve. Add a spoonful of honey, crushed cloves (you can use other spices to taste), put on a quiet fire, boil until thick.

Delicious treats and Merry Christmas!

Good afternoon Do you like roasting meat in the oven? I think so, especially when the variety of dishes pleases. So, for example, you can make or bake meat in French. Or show all your culinary skills and cook or goose. We have already discussed all of the above dishes with you, but the delicious goose remained in question. It is about him that our today's article will be.

In principle, the preparation of such meat is very similar in cooking with duck, but there are also secrets. The most collected for you popular recipes roasting the carcass, both whole and in pieces. We will add different vegetables and fruits, well, let's consider all kinds of cooking methods in the oven.

So, the first way to prepare this tasty bird, there will be a method of roasting on a spit. The result will be amazing: the meat will be tender and juicy and will easily move away from the bones.

Please note that the dish takes a long time to cook due to the marinating of the meat. So it is better to do this procedure with the carcass in advance, for example, pickling it overnight.

Also, the carcass must be gutted, if you do not have one, then first remove all the insides.

Ingredients:

• Goose - 2.5-3 kg;
• Soy sauce - 85 ml;
• Coarse salt - to taste;
• Medium apples - 3-4 pcs.;
• Vinegar - 15 ml.

Cooking method:

1. We wash the bird well outside and inside under cold water then pat dry with paper towels.

2. Cut off the lower parts of the legs and wings. Put the carcass in a deep bowl.

3. First pour vinegar over the meat, then generously sprinkle with salt.

You can use lemon juice instead of vinegar.

4. Now we cover everything with a lid and leave to marinate overnight. The next day, rinse the carcass again and dry.

5. Then we take soy sauce and in small portions pour over all the meat, including inside.

6. Now we will wash the apples, cut them into 4 parts and remove the core and seeds.

Advice!! Take apples of juicy varieties, so the meat will turn out juicier.

8. Gently string the carcass onto a spit, fixing both ends and tying the neck and wings to the carcass with a thread, so they will not interfere with the bird baking in the oven.

9. It remains to install the spit in the oven and turn on the "Grill" mode, or set the temperature to 180 degrees and bake for 2.5 hours. Be sure to put a pan under the bottom, as there will be a lot of fat. After baking, we place our signature dish on a beautiful large plate, decorate with vegetables or fruits.

If the meat will burn from above, then cover the bird with foil, and if from below, then add water to the pan.

How to cook juicy meat in foil

And as a filling for stuffing, we will take not only apples, but also spicy herbs with lingonberry jam. Just lick your fingers!!

Ingredients:

• Goose - 1 pc.;
• Apples - 3-4 pcs.;
• Garlic - 1 head;
• Olive (or vegetable) oil - 50 gr.;
• Cowberry jam - 4 tbsp. spoons;
• Spicy herbs - to taste;
• Lemon juice - 1/2 pc.;
• Salt, black and red pepper - to taste.

Cooking method:

1. We take a gutted carcass, rinse and wipe dry paper towel.

2. Then roll up the goose skin around the bird's neck and cut it off at the base of the carcass.

3. Take a mortar and pour salt, ground black pepper and peppercorns into it.

4. Then put the herbs and grind everything to a dusty state.

5. Thoroughly wipe the entire carcass with the mixture of seasonings.

6. Now let's prepare another marinade, for this, take a small bowl and squeeze half the cloves from the peeled head of garlic into it, add 1 teaspoon salt, 1 teaspoon black pepper, and pour a small amount olive oil.

7. Mix the mixture well with a spoon and let it brew for 10 minutes.

8. Lubricate the bird with the prepared marinade inside and quite a bit outside and put in plastic bag.

9. Wrap the package and set aside, let the workpiece marinate. In the meantime, we will prepare our filling: wash the apples, peel them and remove the core. Cut into medium pieces.

10. Chop the remaining garlic and send to the apples.

11. Now squeeze out the lemon juice.

12. Pepper and add your favorite herbs.

13. Mix everything well with your hands.

14. We stuff the carcass with the prepared stuffing.

15. Sew up the incision with threads.

16. We wrap the whole bird with foil, preferably in two layers.

17. We put our workpiece in a preheated oven for 3 hours. It all depends on the mass of the carcass, the larger it is, the correspondingly more time will be needed for baking.

18. 20 minutes before cooking, unfold the foil and pour the meat with the resulting juice.

19. What a wonderful view you should end up with!!

On a note!! If during the baking process a lot of juice is left on the foil, then drain it into a jar and refrigerate. Thus, you stock up on goose fat.

Bake a goose with potatoes in the sleeve

It will be very cool to stuff a bird not only using apples, but also, for example, buckwheat or rice. So you immediately get a two-in-one dish - both meat and a side dish. But if you are preparing our food for a holiday, then choose potatoes as a side dish, because not everyone likes cereals, but potatoes with goose juice are something for any gourmet.

And also add prunes and oranges to the dish to get extra juice and aroma.

Ingredients:

• Goose - half a carcass;
• Orange - 1/2 pc.;
• Prunes - 4 pcs.;
• Salt and pepper - to taste;
• Garlic - 5 cloves;
• Bay leaf - 2 pcs.;
• Potatoes - 8 pcs.

Cooking method:

1. Rinse and dry the carcass. Peel the garlic and squeeze it into a plate, add pepper and salt, mix and brush the whole bird with this mixture. Leave to marinate for 30 minutes.

2. Half an orange must be cut into slices, and prunes should be soaked for 5 minutes in hot water.

3. Peel, wash and cut potatoes large pieces.

4. We take a baking sleeve, put the carcass on the bottom, and on top and sides of the fruit with potatoes, add the bay leaf. We tie both ends.

5. Bake in a preheated oven to 180 degrees for 1.5 hours. It is better to cut such a dish into pieces before serving. Bon appetit!!

Whole goose in the oven is very tasty

Now I suggest you watch the video plot. I chose the recipe for stuffing poultry with rice. The dish is probably not very suitable for the festive table, but for family dinner just right. In general, watch and prepare. And we will use a minimum of products: poultry (whole), rice - 200 gr., Black pepper and salt to taste.

Step by step recipe for poultry pieces

Next, I want to introduce you to the option of cooking goodies in pieces. And if you think that this way the dish will lose its appearance, then no, I assure you, it will turn out no worse than baking the whole thing. The method is truly bright, juicy and delicious!!

But if you still want to make a whole carcass, then this recipe is also suitable, just increase the products in relation to the weight of the bird.

Ingredients:

• Goose - 700 gr.;
• Apples - 4 pcs.;
• Carrots - 1 pc.;
• Garlic - 3-6 cloves;
• Bay leaf - 2-3 pieces;
• Salt, spices - to taste.

Cooking method:

1. If you have a whole goose, then remove the insides, rinse and cut it into portioned pieces. Choose the size yourself. Rub the meat with your favorite spices and salt. And put the carcass in the sleeve for baking.

2. Now wash and peel the carrots, cut into cubes or figures. Rinse the apples too and remove the core, cut into slices.

3. We send our vegetables and fruits to the meat and tie the sleeve.

Attention!! No need to pierce the baking sleeve!!

4. Put the workpiece in a baking dish and send it to a preheated oven at 180 degrees for 1 hour.

5. At the end of the time, take out the baking sheet and let the dish cool slightly. We remove the sleeve and beautifully serve on a plate. Serve this juicy meat with mashed potatoes.

Video on how to cook a New Year's goose

On the eve of the holidays, I want to not only indulge delicious meals, but also surprise guests, and diversify the menu. So I scoured the internet and found cool recipe poultry roasting. This idea also applies to New Year, and at Christmas.

Cooking with oranges to keep the meat soft

Of course, there are a lot of cooking options, but for some reason, preference is always given to apples or oranges, probably because these fruits give a special sourness to the whole dish, plus they decorate it.

And baked fruits under the juice of the tail always turn out to be tender and spicy in taste. Do everything according to the recipe and you will end up with very tender and juicy meat.

Ingredients:

• Goose - 1 pc.;
• Orange - 2 pcs.;
• Ground black pepper - 1/4 tsp;
• Sugar - 2 tsp;
• Pepper mixture - 2 tsp;
• Wine - 1 tablespoon;
• Soy sauce - 1 tablespoon;
• Garlic - 5 cloves;
• Ginger root - 3 slices;
• Green onion - 1 bunch;
• Potatoes - 3 kg;
• Provence herbs - to taste.

Cooking method:

1. Take sharp knife and carefully remove the neck, leaving the skin behind. We also remove the insides and excess hanging fat. Next, we wash the bird well and cut off the ends of the wings. Dry the carcass with a paper towel. Then we take a baking sheet, cover it with foil and put the goose on it with its back down, tucking the skin from the neck under it.

2. Wash the oranges and carefully cut the zest from them. Grind it on a grater and add 1.5 tsp. salt, sugar, spices and pepper. Pour the mixture with wine or soy sauce. Mix well and let stand. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with ginger slices, chopped green onion feathers and oranges cut into 4 parts.

3. In orange mix add from the zest Provencal herbs and coat it all over the carcass. Let everything marinate overnight.

4. Turn on and preheat the oven to 180 degrees. We bake the dish for 2-3 hours, depending on the weight of the bird.

Every 30 minutes, pour over the meat with the released fat, so the goose will turn out juicy and tender.

5. When we pass 30-40 minutes, we begin to prepare the potatoes, rinse and dry them. No need to peel. Then we cut the vegetable into large pieces and mix it with pepper, salt, and your favorite herbs. We spread it around the carcass and pour it with fat. Bake with meat until the dish is ready.

6. After cooking, lay out the potatoes, and on top of the golden carcass.

Oven baked goose recipe

I met this option for serving poultry meat about 6 years ago, visiting relatives. And I'll tell you a secret that most of all I liked the dough, and not the meat itself. Here is the paradox. But in fact, there would be no goose fat released, there would be no delicious dough. All in all, the dish is amazing!

Ingredients:

• Goose - 1 pc.;
• Yeast dough - 500 gr.;
• Garlic - 8-10 cloves;
• Black ground pepper - 1 tbsp. spoon.

Cooking method:

1. Rinse the carcass well and make deep cuts in it. Then rub the meat well with salt and pepper, and put the peeled garlic cloves into the cuts.

The more garlic, the spicier and tastier it will be.

2. Fabricate yeast dough or buy ready made. Might as well use plain dough, as on for example. Roll out the dough into a thin layer. You will need two layers. Put the first layer on a greased baking sheet. vegetable oil and lay out our pickled goose, and on top we cover with a second layer of a thin layer. We pinch all the edges well.

By the way, you can add peeled potatoes to the meat.

3. We bake our yummy in the oven at a temperature of 150 degrees for 3 hours.

The top can be greased with a piece of butter.

4. When the bird is ready, let the dish cool slightly and cut off the top of the dough. We put pieces of meat and dough on plates. Everything turns out incredibly tasty and juicy. I recommend to all!!

I hope after reading my post you will no longer have questions about cooking crazy delicious goose in the oven. Do not forget that this dish will always decorate any festive table and be the center of attention. Share recipes on in social networks, write comments. All excellent mood!!

Cook something new for Christmas interesting dish- Christmas goose with apples. You will have to tinker with it, but the result will pleasantly surprise you and your guests. According to this recipe, the Christmas goose with apples turns out to be very soft, like a turkey or chicken, and the spices give it a special magical aroma.

How to cook Christmas goose with apples

Let's cook marinade for Christmas goose with apples:

Divide the garlic into cloves and peel;

Grind a whole head of garlic through a press or fine grater;

add to it dried rosemary, thyme, ground black pepper and 1.5 teaspoons of salt;

pour into a bowl with garlic and herbs sunflower oil;

Wash the orange and cut it into 2 parts, squeeze the juice.

Thoroughly mix the marinade and leave it to soak in the juices. Now let's prepare the Christmas goose itself:

Wash the bird, pluck it and pierce it over the entire surface with a wooden stick so that the marinade is well absorbed;

We wipe the goose dry;

Pour the marinade over it

We rub the goose from all sides;

We place the bird in a plastic bag, tie it tightly and send it to the refrigerator overnight.

Wash apples and cut into 2 parts, peel them from seeds and cut into small slices. Sprinkle apples lemon juice so they don't darken.

We take our goose out of the refrigerator, stuff it with apple filling.

Wipe the skin with a tissue so that the garlic does not burn during the baking process.

Sew the lower part of the goose tightly with a natural thread, also sew the wings or attach with toothpicks.

Line a baking sheet with foil, put the goose on it. Wrap the bird tightly on all sides in several layers of foil. Bake in an oven preheated to 220 degrees for 45 minutes, then reduce the temperature to 170 degrees and cook for about 1.5-2 hours.

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For Christmas, you want to please your loved ones with something special and truly festive dish. We suggest you cook the king bird of the Russian table - a goose! How to roast a whole goose detailed photo recipe cooking christmas goose read on.

Christmas goose: step by step recipe with photo

Recipe Christmas goose with apples

Ingredients:

• g mustache (3 kg)
• black peppercorns
• sour apples are red or green
• prunes
• 10 pieces. small onion
• 5 tooth garlic
• 1.5 kg small potatoes
• 2 tbsp. dry red or white wine

Cooking method:

1. Pour 1 tbsp into the mortar. l. cumin seeds, a few black peppercorns and 1.5 tbsp. l. major sea ​​salt. grind spice mixture pestle until powdery.

2. Defrost and gut the goose. Cut off the wings to the "shoulder". Don't throw away giblets of them you can cook delicious barley pilaf with goose giblets.

3. Grate the goose with a mixture of spices. Do not add spices inside the goose.

goose wrap in food wrap and refrigerate for 2 hours.

Preheat oven to 220 degrees.

4. To prepare the filling you will need five sour apples, a handful of raisins, and 10 pcs. prunes and dried apricots. Dried fruits can be soaked for 30 minutes in vodka or cognac. Cut apples into cubes, mix with dried fruits.

5. Expand the goose from the film and stuff with the minced meat, but not tightly. Tie the legs with twine. To the bottom put goose fat on a deep baking sheet, lay the goose on its back on top.

Put the goose in the oven.

6. After 30 minutes, remove the goose and pour over the released fat. Put the goose in the oven for another 30 minutes. After the second half hour, drain the fat from the pan into a separate bowl.

7. Pour the goose with wine and put in the oven. Bake the goose for about 3 hours.

7. Peel the onion and garlic, wash the potatoes and cut into quarters. Salt the mixture, season with cumin and pour over the drained goose fat. Put the side dish in a separate baking dish and place in the oven.

8. Remove the goose from the oven, grease with melted fat. Prick red or green apples with a fork, grease and arrange around the goose. Put the goose in the oven for a few minutes so that the goose is browned and the apples are baked.

Christmas goose to serve big platter. Garnish the goose with baked apples and potatoes.

The bird turned out incredibly tasty, with a golden brown crust and a beautiful gloss. And vegetables cooked with goose fat turned out to be unusually appetizing. We recommend cooking for Christmas or any other family holiday!

Recipe Duck with apples in orange sauce

Ingredients:

• 1 duck
• 5-7 oranges
• 2 tbsp honey
• 200 gr. applesauce (suitable for baby food)
• pepper
• sour apples for filling

Cooking method:

1. Gut the duck, wash.
2. For the sauce, squeeze the juice from the oranges and mix with the applesauce. Add salt and ground pepper to the sauce to taste.
3. Grate the duck with the resulting sauce, wrap in a bag and put in the refrigerator for 2 hours.
4. Cut the apples into 4 pieces, remove the seeds.
5. Expand the duck from the package, stuff with apples.
6. Place the duck in a deep baking dish.
7. Bake the duck at 200 degrees for about 2-2.5 hours.
8. Periodically add a little water to the baking sheet and grease the duck with the secreted juice or fat.

And for greater clarity, I propose to watch the video recipe for cooking the Christmas goose below.

Video recipe " christmas goose"

Cook with pleasure and be healthy!

Always your Alena Tereshina.