Goose with apples - general principles and methods of cooking
Goose is one of the symbols-products, often its preparation brings together family, acquaintances and friends at the table. Cooked entirely, it has a wonderful taste, decorates the table, and the smell of this dish creates a homey and pleasant atmosphere. In many European countries, the goose is the main dish at the festive Christmas or New Year's table. In Germany, it is customary to serve it fried with stewed cabbage, in Denmark it is baked with sauerkraut, in Sweden - with apple sauce and Brussels sprouts. In Ukraine and Russia, they usually bake goose with apples.
The amazing flavor of such meat is incomparable, and sweet and sour apples perfectly emphasize the tart-sweet taste of goose meat. Unlike a duck, there is more meat in a goose than fat. Goose fat is considered very useful, it contains many important trace elements and is used in traditional medicine and cooking, as well as in cosmetology. The goose prepares simply enough, it is almost impossible to spoil it, and all sorts of culinary technologies facilitate cooking. For example, when using a sleeve for roasting, it turns out to be a ruddy crust, and the meat remains juicy and soft. It will be just as beautiful on a brazier in the oven.
Goose with apples - food preparation
Buying fresh goose is the only thing to worry about. Of course, for better fit poultry. When buying, you should carefully inspect the carcass, if the meat returns the previous shape when pressed, it means it was not frozen. This is exactly what you need. In addition, if the goose is sold with giblets, this additionally indicates that it is homemade. First, the goose needs to be washed, the remaining plumage removed and dried. Then carefully rub the inside and outside with a mixture of salt and pepper. Fresh goose in finished form can be a little harsh.
If you want to get a softer meat, then it must be kept in the fridge in advance, and even better in the marinade. For this fresh, clean goose, leave it in the fridge for about a day or two. The lay down goose, strangely enough, will be softer. You can also keep in the refrigerator already salted and seasoned goose for a couple of days (at least 6-8 hours). For the filling you will need green sour-sweet apples, about a kilogram per 3 kilograms of goose weight. Wash the apples, cut them into large pieces, put them inside the carcass, stab them with wooden skewers so that the juice does not run out, but into the meat.
Recipe 1: Baked Christmas Goose with Apples
Fried apple goose is a great festive dish for Christmas or New Year's table. Cooking a goose according to this recipe is quite simple, such a dish is sure to decorate any table and create an atmosphere of comfort in your home.
Ingredients: goose (medium size), raisins (4 tbsp. spoons), sugar (1 tbsp. spoon), apples of medium size (15 pieces), salt, parsley.
Cooking method
Prepare prepared goose from outside and rub it with salt. Peel 7 apples, cut into quarters, remove hearts. Wash the raisins and soak them in hot water until it swells. Then dry it, mix with apples and sugar. Stuff with this mixture of goose and sew with thread. Place the carcass on a baking pan with the back down, add half a glass of water and send it to a strongly heated oven. When the carcass is browned, turn it back up.
When the goose is fully reddened, reduce the heat, and water the bird every 8-10 minutes with fat from the pan. Gus will be ready in about three hours. You can check the readiness with a thin wooden stick, it should pierce the meat without effort. Cover the goose 5 minutes before the remaining apples are fully cooked, sprinkle with fat and bake until softened. Make sure the apples are not cracked. From the finished goose, remove the threads and mince. Put the minced meat on a large oval dish, put the goose itself on top, and put baked apples around, garnish with greens. Festive goose ready!
Recipe 2: Goose with apples, white wine and cumin
The cooking recipe is really amazing. The filling is a mixture of fruits and berries, among which apples play a central role. This fragrant and very tasty dish will attract the whole family and will be eaten instantly.
Ingredients: Goose (carcass 4 kg), pear (3 pcs), green apples (4 pcs), sauerkraut (2 cups), cranberries (1 tbsp. L.), Dried apricots or other dried fruits (1 cup), white dry wine ( 1 cup), rice (1 cup), spices (sea salt, cumin, rosemary, pepper) - 3 tbsp. spoons.
Cooking method
Thaw a goose if it is frozen, leaving it overnight. Wash and remove the insides and rub it with a spice mixture. If possible, remove the fat and put it on the bottom of the goose. Cut the wings to him, there is no meat on them, but they can burn. Also, to avoid burning, lay a leaf of cabbage on the bottom of the goose. Put a goose on it. Now cook the stuffing. Cut dried cranberries, apples, pears, dried apricots. You can soak the fruit in brandy for flavor.
Start the goose with a fruit mixture and secure with skewers (or sew), tie the legs. Put in the oven (220 degrees) and cover with a lid. Bake for about three hours, pouring juice from time to time. After 2 hours of baking, add sauerkraut, and after another half an hour add whole pears and apples. Lightly pour goose with white wine, leave it for some time. Drain the fat with the spices. In it, you can bake potatoes to garnish. You can also cook rice with goose fruit, pepper, garlic and bay leaves as a side dish. Put the goose on a large platter, garnish with fruits and herbs.
Recipe 3: Festive Goose with Prunes and Apples
The meat of stuffed goose, cooked according to this recipe, is very soft and juicy. The taste of prunes is the perfect complement to the flavor of fried poultry.
Ingredients: goose (carcass 3-5 kg), fresh apples (1 kg), salt, prunes without a stone (300 g), onions (2 pieces), black pepper.
Cooking method
Slice the peeled apples, wash the prunes and mix with the apples. There also send the onion cut by half rings. Season to taste with pepper and salt. Fill the prepared and cleaned goose with ready stuffing, sew a hole. Thoroughly rub the carcass with a mixture of salt and pepper. Wrap in foil and let stand for about half an hour. In a well heated oven, bake for about 2-2.5 hours. 15 minutes before full readiness, unfold the foil to form a ruddy crust.
Goose with apples - useful tips from experienced chefs
For roasting a goose with apples, the Antonovka variety is best suited. These green apples are very solid, well tolerate exposure to high temperatures and prolonged languor in the oven, without losing their appearance. They have a very positive effect on goose meat. If another variety is used, then apples for decorating the dish should be laid not immediately, but 10-15 minutes before the goose is fully prepared.
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