Roast goose in a sleeve in the oven, with apples, in a pan - cooking recipes. Roast goose with apples Goose with apples in a roasting sleeve
Prepare the necessary ingredients. Wash the gutted goose well under running water. Dry. In a small bowl, combine salt, ground paprika and ground black pepper, then add garlic squeezed through a press.
Pour vegetable oil into a bowl with spices and garlic, mix well.
Grate the goose with the resulting gruel inside and out.
Put the whole goose in a roasting sleeve and tie on both sides. Directly in the sleeve, send the bird to the refrigerator for 1-2 hours so that the meat is saturated with spices (you can also leave it overnight, it will be even tastier).
The goose, baked whole in the sleeve, is ready. Transfer it to a dish and you can serve it on the table. In the process of roasting the bird, a lot of goose fat stood out, do not rush to pour it out. Collect it carefully in a clean glass jar with a lid, cool and store in the refrigerator. On such fat, you can fry potatoes, meat, add it to various cereals.
Goose should be cut into portioned pieces and served hot on the table. Due to the fact that the goose was baked in the sleeve, in fact, in its own juice, the meat is very soft and juicy. In addition, this is a very simple way to cook a whole goose - put it in the oven and "forgot" for the duration of baking. Nothing burns and there is no need to monitor the baking. If you have not yet cooked a goose in the oven in your sleeve, I recommend this simple recipe. You will be satisfied with the result!
The baking sleeve appeared in Russian kitchens relatively recently, so the question of recipes for cooking dishes using it is currently very relevant. Poultry meat is best obtained in sleeves, especially goose, so for those who are already salivating, we will give a few recommendations with which they can cook an excellent, tasty, tender dish - a goose baked in a sleeve. We will tell you about how to cook it with the editors of the site www.site in the article “Goose: recipes for cooking in the oven in the sleeve of a Christmas goose and with apples”.
But before proceeding directly to the recipes, let's say a few words about how to choose the right goose when buying at the bazaar. After all, housewives know that the taste of a dish depends not only on their skill, the recipe used, but also on the quality of the products.
When choosing a goose, pay attention to two things - the mass and the condition of the legs. Firstly, the goose must be large, since a fairly significant part of its mass is fat, which is rendered during cooking. Secondly, the age of the goose can be determined by the color of the legs - in a young bird they are yellow, in old ones they are red or burgundy.
So the first recipe - christmas goose. This dish is very easy to prepare. The cleaned carcass is washed with cold water, dried with paper napkins. Then, with a wooden toothpick, several cuts of the skin are made - the more often, the better. Next, the carcass is rubbed with a mixture that consists of ground black pepper, a small pinch of salt, and a head of crushed garlic.
The grated goose should stand like this for about 30 minutes to marinate well. During this time, you need to prepare the sauce. To do this, in a separate container, we combine 2 tbsp. tablespoons of mustard and honey, and having thoroughly mixed everything, rub the pickled goose with this sauce, which then needs to be wrapped in a sleeve and put in the refrigerator for 20-24 hours.
The next day, the sleeve with the goose is placed in the oven, heated to 220 degrees. In total, the goose should spend about 2 hours in it, while the temperature should constantly decrease by 30 degrees every 30 minutes: after the first 30 minutes it must be reduced to 180 degrees, then after another 30 minutes to 150, and finally to 120 .
Goose in the sleeve can be cooked in a different, more exotic way. recipe - with apples and oranges. The bird is thawed or cleaned if purchased fresh. Then it is washed in running water and dried. For the filling, an equal number of apples and oranges is taken, how many of them are needed in total depends on the size of the carcass. Apples are peeled, the core is removed from them. The peel is removed from the oranges, after which they are disassembled into slices, and the apples are cut into the same slices. All this is mixed and then stuffed inside the goose.
The goose with apples and oranges is placed in a sleeve, which is securely wrapped on both sides and laid out on a baking sheet. When the oven is heated to 190 degrees, a baking sheet with a goose is placed in it - it will cook for 4 hours, so be patient. However, so much time is needed to cook a large goose; for a smaller bird, you can reduce the baking time.
While the goose in the sleeve is baking in the oven, you need to prepare the same sauce that was used in the previous recipe - honey with mustard. About 30 minutes before the bird is ready, it must be released from the sleeve and carefully, so as not to burn yourself, spread the sauce, then return it to the oven, but already open - without a sleeve. Thanks to this, the goose will turn out to be very juicy and tender, but at the same time, it will be covered with a golden crispy crust, which will make it especially appetizing in appearance.
If you are a supporter of more traditional flavor combinations and apples and oranges are too risky and unusual for you, then you can stuff the goose with a different filling. For example, prunes with rice. To do this, boil 300 g of good rice, and when it cools down a bit, you need to mix it with 150 g of prunes, then add a little vinegar to spice it up. At the very end, salt and pepper the filling.
With the resulting mass we fill the insides of the goose and so that the filling does not fall out during its preparation, the skin can be carefully sewn with threads. We wrap the prepared goose in a sleeve and put it in the oven, which should be heated to 200 degrees. The goose will be ready in the oven in about 2 hours.
In fact, the goose has long been considered a festive dish. And the fact is that the dish itself looks more than impressive, and it takes a lot of time to prepare it. Our ancestors could not afford such a luxury - to spend too much time on cooking. Whether business we!
Most of us are only too happy to sacrifice our time to learn some new recipe and please loved ones with a new culinary masterpiece. And if it comes to the festive menu, then from such a sacrifice there is only double joy! But let's not beat around the bush ... We are talking about a chic dish, which, by the way, can be prepared with significant savings in your own time and effort. And we will cook the goose. Yes, not just a goose, but with apples. And not just bake in the oven, but cook it in the sleeve. Was it in vain that they invented this culinary device - a baking sleeve? So, today on our table is a goose with apples in its sleeve! Shall we start?
Goose in the sleeve with apples
Recipe for the traditional cooking of goose in the oven.
Ingredients:
- Goose (whole bird);
- 2 tablespoons of honey;
- 2 tablespoons of prepared mustard;
- 1 head of garlic;
- Salt (at your discretion);
- Black ground pepper (at your discretion);
- 5-6 pieces of fresh apples of sweet and sour taste.
Cooking:
To cook a tasty and soft bird, you first need to marinate it well. Therefore, we pre-clean the carcass from stumps, if necessary, singe, wash and dry. Now we take a toothpick and pierce the carcass in several places - the more such punctures we make, the juicier the meat will turn out.
Peel and chop the garlic on a fine grater or with a garlic press. Add salt and ground black pepper to the garlic gruel, mix everything well and rub the whole carcass with the garlic mass - outside and inside. We leave the bird to marinate for about half an hour and prepare the sauce: rub the mustard with honey. By the way, if you like spices, you can add them to the sauce according to your taste. It can be any seasoning you like, from a mixture of peppers to dry basil or oregano. So, after half an hour marinating the goose in garlic, rub it with sauce (also outside and inside), wrap it with cling film and put it in the refrigerator for at least a night, and best of all for a day.
In general, this stage is the longest in the process of cooking goose in the sleeve. After the bird is marinated, prepare the apples. They need to be washed, cut into four to six parts and the hard core with seeds removed. Now we pack the goose in a baking sleeve, put chopped apples next to the carcass (also in the sleeve!) And send the goose with apples into the oven. By the way, the oven must be preheated to 220 degrees, and the sleeve with the goose should be laid on a baking sheet. We bake the goose at this temperature for about two hours, lowering the temperature in the oven by twenty degrees every half hour.
We take the finished bird out of the oven, free it from the already unnecessary sleeve and put it on a dish. Serve with baked apples, boiled potatoes or fresh vegetable salad. The goose baked in the oven is soft and juicy, so your dish is guaranteed to be a success!
Goose stuffed with apples in the sleeve
Another goose recipe with apples in the sleeve. But this time we will stuff the goose with apples.
Ingredients:
- Goose (weighing about three kilograms);
- 1 head of garlic;
- 5-6 sweet and sour apples;
- 1 head of onion;
- 1 carrot;
- 2 lemons;
- Salt and black pepper (optional)
- 4 bay leaves.
Cooking:
What is good about this recipe? Yes, because it is very simple! To begin with, we process our bird, removing all unnecessary stumps from it, singeing it, washing it thoroughly and drying it. Now we clean the garlic (half of the head) and chop it, passing it through a garlic press or rubbing it on a fine grater. Mix the garlic gruel with salt and black pepper and rub our bird with this mixture inside and out.
Now we clean the remaining garlic, onion and carrot. Cut all vegetables into long thin sticks. We make deep punctures on the carcass with a sharp narrow knife and stuff the goose with carrots, garlic and onions. Now we squeeze the juice from the lemons and generously pour our bird with it. At the same time, we make sure that the lemon juice is sure to flow into the punctures. We leave the goose to marinate for three hours (no less!), Sending the carcass to the refrigerator.
We take out the pickled bird from the refrigerator. My apples, cut into halves and remove from them a hard core with seeds. We stuff the goose with halves of apples, placing them inside the carcass. Now we put the bird in the baking sleeve, put a bay leaf there, tie the sleeve and make several punctures in it so that steam comes out of the sleeve during the baking process.
Turn on the oven and let it warm up to 200 degrees. We put the goose on a baking sheet and send it to a hot oven, where we leave it for two hours. Twenty minutes before the end of baking, cut the sleeve and unfold it, leaving the carcass to brown. We take out the finished bird from the oven, free it from the filling and cut it into portions. We lay them out in a slide on a dish, and put the halves of baked apples around. We enjoy the sight, aroma and taste of our excellent dish.
Goose in the sleeve with apples and oranges
The recipe is similar in many ways to the previous ones, but differs in the filling. We will supplement it with oranges. If you have not tried such a stuffed goose yet, then it's time to do it - the result will surely please you.
Ingredients:
- Goose weighing about four to five kilograms;
- 2 oranges;
- 4 apples of sweet and sour taste;
- Mustard;
- Salt;
- Hot red pepper (ground).
Cooking:
As usual, we pre-process the goose carcass, wash it well and dry it. Mix salt with red pepper and rub the carcass with this mixture inside and out. Now I wash the apples and cut them into slices, we also cut the oranges (in the peel!). We stuff the bird with fruits and pack it in a baking sleeve, which we then tie and make several punctures in it to let the steam out.
We turn on the oven, heat it up to about 200 degrees, put the goose on a baking sheet and send it to the oven. In total, it will take four hours to bake a goose. When about an hour has passed, reduce the heat in the oven and continue to bake the bird at a lower temperature. Half an hour before the goose is ready, take it out of the sleeve, rub it with a mixture of mustard and honey and bake until golden brown.
So, you just have to choose a recipe and cook a goose in a sleeve with apples. Oven-baked goose is an excellent dish for a festive table. And if you master the recipe for its preparation, you can always surprise your guests with such an exquisite dish. The main thing is to cook with pleasure! Bon appetit and success in the culinary field!
Roast goose is a poultry classic. It always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to mess up. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.
It is recommended to bake a goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from tearing during the baking process, you need to make several punctures with a needle on top of the bag.
Cabbage, boiled potatoes, pickles, vegetable salad go well with this dish. Fresh vegetables and lettuce are also great. From drinks it is worth giving preference to red wine (Cabernet, Bordeaux, Merlot, Burgundy).
Goose in the sleeve - food preparation
In order not to overdry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap it in a film and hold it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of spices.
The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is smeared with mayonnaise or butter. A goose ready for baking is placed in a deep baking sheet (or a special goose dish), a little water is poured onto the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.
Goose in the sleeve - the best recipes
Recipe 1: Goose in the sleeve with apples
It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it is.
Ingredients. carcass goose (2.6-3 kg), bulb onion. (1 pc), apples (5 pcs), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 pc), salt, bay leaf.
Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and the remaining garlic. Stuff the meat on all sides, making cuts under the skin with a narrow knife. Pour the goose with lemon juice, try to get into the cuts. Let stand in a cold place for at least 3 hours, but overnight is best.
Inside the goose, stuff with peeled and chopped apples and bay leaves (4 pcs), put in the sleeve. Fasten the edges of the sleeve, lay on a baking sheet or goose. Make three small holes on top so that the sleeve does not burst. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before full readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Bon appetit!
Recipe 2: Goose in the marinade, baked in the sleeve
Description: delicious juicy goose meat stuffed with apples in a bittersweet marinade. The goose turns out soft, with a fried crust.
Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium mustard (1 teaspoon), salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.
Prepare the goose: wash it, remove the remaining plumage and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in cling film and leave in a cold place (overnight). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut apples into large slices. Mix with chopped or whole prunes.
Stuff the goose with the prepared stuffing. Sew up the belly or stab it with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then put the stuffing on the dish, and on top of the goose itself. Serve hot.
Recipe 3: Goose pieces in the sleeve
Unusual and delicious food. The same baked goose, only already cut into pieces, in the marinade, turns out to be very juicy and soft.
Ingredients: eggs (2 pcs.), Olive oil (30 gr.), Prunes (50 gr.), Mayonnaise (3-5 tablespoons), spices (better to take for poultry, 1/4 tsp) , carcass of a whole goose (2.5 kg.), Salt, vegetable oil (30 gr.), Mustard (1 tbsp.), Pepper (1/2 tsp.).
Cut out goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Dip the goose pieces in this marinade and refrigerate for at least 2 hours. After that, layer the meat in a sleeve and pour the rest of the marinade, leaving 4 tablespoons. Place the sleeve in a roaster or tall dish and send it to the oven at 180 degrees. Bake for about 2.5 hours. 15 minutes before cooking, cut the sleeve to obtain a golden crust.
- When roasting a goose, it is preferable to lay it with its back down so that the juice does not flow out of it.
- The roasting time of the goose depends on the size and weight of the bird. It is calculated as follows: for each kilogram of bird weight, about 45 minutes are needed.
- You also need to add 35-40 minutes to the total weight of the goose. Baking in the sleeve requires a little less time.
- The sleeve must be cut about 15 minutes before the end of cooking so that the bird is covered with a golden crust.
Goose meat is very fatty, especially when a goose is slaughtered in winter - over the summer he fed, worked up fat, gained good weight and is ready to decorate the New Year's table. Cooking such a bird is not very difficult - you just need to know a few simple secrets and from time to time control the cooking process in the oven.
The process of cooking a goose in the oven has the same beginning - inspect the whole bird from all sides, remove the pads and small feathers, wash and dry thoroughly. From the neck and from the incision in the abdomen, remove all fat, remove the tail and wingtips. Wrap the neck and chop with toothpicks, and connect the legs together with a strong thread. Then, inside and out, rub the carcass with a mixture of salt and pepper (salt is taken in this calculation: for 1 kg of weight - 10 g of salt.) You can add herbs and exotic seasonings to the mixture, this will only improve the taste of the finished dish. The first stage of cooking the dish is over, it remains only to wrap the bird in a transparent film and leave it in the refrigerator for 10-12 hours.
In addition to rubbing with salt and pepper, you can hold the goose in the marinade, this will make it even tastier.
- white - pour the bird and keep the night in the cold;
- mayonnaise (100 gr.), honey (20 gr.), mustard (20 gr.), garlic (3 cloves) - mix all the ingredients and rub the carcass with them, marinate all night.
Useful tips for roasting goose
If baking in a sleeve, then ¼ before the end of cooking, cut the sleeve to get a thin fried skin.
The day before cooking, the goose must be kept in the marinade so that the finished dish is soft and juicy.
It is also important to observe the temperature regime for roasting the goose: for the first 30 minutes, set the temperature to 250 ° C, then lower it to 180 ° C and in the last hour the roasting temperature should be 200 ° C.
In order for the meat to turn out soft and juicy during the baking process, it is necessary to properly process the goose first. To do this, you can rub the carcass with salt and pepper and keep in a cold place for several hours (from 3 to 40).
Goose stuffed with fruit
Recipe for goose stuffed with apples and oranges. Only apples can be used for this dish, but orange will add a nice flavor to our dish.
For its preparation you need: 
- goose carcass - 2-3 kg;
- marinade (of your choice);
- 3 apples (Antonovka);
- 2 oranges;
- sleeve for baking.
Prepare the bird as described above and marinate. At the end of the allotted time for pickling, turn on the oven at 250 ° C and take care of the fruit. and wash, dry and cut into quarters along with the peel. We stuff all this inside the bird in the abdominal cavity and sew it up with a strong thread. Carefully put the roasting sleeve on the bird, tie it on both sides and make small holes for steam to escape during cooking. All this is laid on a deep baking sheet and put in the oven. The baking scheme is shown above, you just have to calculate the time correctly.
Goose stuffed with boiled rice and mushrooms
Rice and buckwheat are also ideal for stuffing any fatty poultry, to which you can add mushrooms, dried apricots, prunes or raisins. Consider the filling of rice and mushrooms. Rice must first be boiled until half cooked, and the mushrooms are finely chopped and fried with onions. To cook goose stuffed with rice and mushrooms, you need:
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