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Is it possible to eat a goose for the new year. How to cook a goose for the New Year? Products for goose with rice

A traditional Christmas goose is a festive table decoration: with apples, quince, prunes or dried apricots!

Traditionally, we roast a goose at Christmas. This year we decided to do it without any fuss. With apple and prunes. But as a side dish I recommend soaked lingonberries. It turns out without frills, but very tasty!

Goose 2 pcs.
Apples 1 kg
Spices and seasonings 5 tbsp
Prunes 300 g
Vegetable oil 5 tbsp

Geese must be thawed in a completely natural way. That is, it is best to transfer it to “just a refrigerator” and wait until the bird takes on its natural conditions. Let the bird defrost in a bag. To not dry out.

It is a must to rinse well. And edit if necessary. Any feathers or stumps from them, if any, should be removed. Well, etc. And when you wash it, give it to dry. Let excess moisture drain.

You can even use paper towels to speed up the process. Just do not wipe, but just get wet.

While the geese are ventilating, we prepare the arrogance of spices and seasonings. What did they put in the cup? Salt is time. Three tablespoons. Thyme - a tablespoon, or one and a half. Peppers. We took a tablespoon with a top of crushed red paprika. Not ground, but crushed. Red burning - on the tip of the knife. Black - a teaspoon. Ground ginger. Incomplete, in general, without a top, a tablespoon. And curry. Here, it's all about taste. You can add something else if the soul requires.

Head of garlic. Grate, best of all, on a grater. Not on the smallest, which is typical.

And add two tablespoons of oil. We used the one made from grape seeds. And more fragrant and tastier.

And then mix well. Until a homogeneous slurry is formed. If it is very dry, you can add a little apple juice. To moisten the mixture a little.

And they gave the geese a massage. With rubbing into their bodies of the resulting mixture. Rub thoroughly, thoughtfully. Both outside and inside.

This is how handsome he should be. Take it and eat right away.

Wrap wings and leg bones in foil. After all, how is it? Where it is thin - there it breaks. And in our case, it will burn. The foil will protect.

And then pack the geese in baking bags. On one side, tighten the knot well. On the other hand, you don't need to. Because you still need to access the carcasses. And put it back in the fridge. For the night. Let it soak - marinate.

The filling must be prepared immediately before .... Apples look unpresentable, of course, BUT! .., this is a real Antonovka. Stored in the cellar since autumn. Today it was warm, so it became wrinkled. But it remained juicy and sweet and sour. Real, in general.
And prunes. If possible, avoid imports. He is very sweet. It is better to choose sweet and sour. Even more sour than sweet. But, in any case, so that there is such a fragrant ..., prunes. Just wash prunes. But carefully. Cutting and so on is not necessary.

The stuffing is prepared corny. Apples are cut into quarters. Clean everything in the middle. There are all sorts of seeds, etc. put away. And then stuff the geese from the inside with these apples and prunes. Tight.

Well, tie the packages. From that other side. And tighten it tight. You will tie it up, you need to remove the air from the bag. Here are all the preparations completed.

And then the geese go to the oven. I recommend preheating the oven to one hundred and eighty degrees.

In two hours there will be such a picture. The bags will fill with air, or rather goose fumes.

When you take the geese out of the oven, the bags will fall off almost immediately. Not quite, but the volume will decrease. Fat in the package is formed, by the way, a lot. Heated, it means internal.

Packets need to be torn apart. Just be careful, it can still splatter. And hot and dirty.

This is such a special thermometer. He plunges into the carcass. The temperature inside it is eighty degrees. Those. the goose is not quite ready yet.

Then it must be sent to the oven in printed form. Another twenty minutes, at least. Leave the temperature the same.
Here is how it will turn out. The main thing is the crust will become crispy. And a little prettier.

And there will be almost a hundred degrees inside the carcass, in goose meat. This means that the bird is ready.

Which is confirmed when you start eating it. The skin is moderately fried and crispy, the meat is juicy, not overdried, slightly fat!!! Consolidation. I answer!

And as a side dish, as was said, it is best to cook soaked lingonberries. How? Best in autumn. Pour lingonberries lightly (exclusively to taste) with sugared water. Here we must proceed from the juiciness, sweetness or, conversely, the acidity of the berry. If you like - add cinnamon, cloves there. But I didn't. Excessive odor - spoils the berry. Here. Pour the berries into a jar, and pour this very sweet pickle so that the berries are covered by one and a half fingers. Solution - hot brine should be natural. Cork the jar, cool and store in a cool place. It will take a month and...

Recipe 2: Christmas Goose with Apples (Step by Step Photos)

The lightly crushed cumin seeds begin to release their wonderful aroma as the hot goose fat penetrates and soaks into it. The smell is stunning. And then the potatoes are fried in this “thinned” fat. You can't imagine anything tastier than such a potato.

goose about 3 kg of weight,
cumin (you can add a little coriander, but cumin should still dominate),
black pepper,
salt,
small red apples (pieces 8),
green sour apples(5 pieces) or quince (3 pieces),
seedless raisins,
prunes,
shallots (pieces 10),
garlic head,
1.5 kg potatoes,
2 glasses of dry white wine or apple cider.

A tablespoon of cumin, a pinch of coriander and a few peas of black pepper are ground in a mortar along with sea salt.

This is what the mixture looks like after grinding.

Gut the goose. We cut off the wings, leaving only one “shoulder”. Well, if a set of giblets is attached to the goose, then you can cook more barley pilaf with goose giblets.

Sprinkle the goose with a mixture of crushed spices. And carefully rub into the skin of the goose. There is no need to add spices inside the bird. Apples and dried fruits that will be inside should be prepared without salt and spices.

Cover the goose with foil and put in a cool place for a couple of hours.

Turn on the oven to preheat. Degrees 220.

We are preparing the stuffing. I needed five green sour apples. A handful of raisins, prunes and dried apricots. Pre-soak dried fruits in aniseed vodka for half an hour, but this is not at all necessary. Cut apples into cubes, mix with dried fruits,

Stuff the goose with this mixture. Loose! Otherwise it won't bake. We tie the paws with twine.

Put the goose fat on the bottom of the refractory dish with high edges, and put the goose back down on the fat. We put in the oven.

After half an hour, take the goose out and pour over the released fat. After another half an hour, pour all the melted fat into another separate refractory dish.

The goose was poured with wine and placed in the oven for the next half hour. A three-kilogram goose should be baked for 3 hours in total.

Shallots or ordinary onions cut into 4 parts, garlic cloves right in the husk, potatoes cut into two or four parts were put in a bowl with fat. Sprinkled with salt and cumin, mixed and in the oven.

We prick beautiful red apples and hard pears with a fork in several places and spread around the goose. We put it back in the oven. After a while, they will need to be poured with "goose" juice.

Our New Year's (Christmas) goose is ready, let it rest a little in the oven, and, to the table!

Recipe 3: how to cook a goose for Christmas and New Year

Pre-holiday cooking of the Christmas goose opens up the freedom for your imagination. There are many recipes for this. I want to offer you an unconventional recipe for a Christmas goose with apples, simple but very tasty.

First you need to prepare the goose carcass, clean it of excess fat, make cuts sharp knife along the entire length of the carcass on both sides.

Next, I rub the goose inside and out with pepper, dry mustard, thyme. Choice or all together, as you like. For example, I mix all the ingredients in equal proportions. I'm making my first filling. To do this, you need 3-4 green sweet and sour apples, a bunch of parsley, a couple of onions, 4-5 smoked sausages.

I cut the apples into pieces, separating them from the seeds. I cut onions, sausages into large pieces. Medium size, not very small, I cut parsley. I grind everything in a blender until smooth. I mix 3 teaspoons of salt with 2 teaspoons of ground pepper. I mix. With the resulting mixture, I rub the carcass inside and out.

I put the first filling in the neck of the goose. I fasten the edges of the skin on the neck of the goose with toothpicks, stretching a thread between them so that the edges do not diverge. Next, I prepare the second filling.

To do this, I take three green sweet and sour apples, 300-400 grams of cranberries, one large onion, 150 grams of red sweet wine, 5-6 peas of hot pepper, salt - the amount to your taste, but not much, so as not to be superfluous.

I put the second filling in the belly of our goose.

I put in as much as I can fit. Don't stuff too tightly. I fasten the skin on the abdomen in the same way as I did on the neck, with toothpicks and sew it up.

Next, I pour half a liter of water into a shallow pan, add 200 grams of red wine, 5-7 black peppercorns, 3-5 bay leaves. I put the goose on a baking sheet and send it to a preheated oven to 180 degrees for forty minutes. Forty minutes later, I take the baking sheet out of the oven, pour the juice over the goose, turn it over and put it back in the oven now for an hour and a half.

If the sauce has decreased in the pan, you can add a little water.

I make sure that the goose does not dry out, turning it over from time to time and pouring the sauce from the baking sheet. An hour and a half has passed. Now you can take the goose out of the oven. I check if it's ready. If the goose is not young, I water it again with juice and send it for an additional 25-30 minutes. I take the goose out oven, pouring plenty of sauce, cover with foil and again put the baking sheet in the oven for about half an hour.

In half an hour our goose is ready. I take the baking sheet out of the oven, easily removing toothpicks and threads from the goose, and put it on a dish. I decorate the goose with apples, herbs, pickles. Christmas goose with apples is quickly and tasty ready. I serve to the festive table. Dishes prepared with soul are loved by everyone.

Recipe 4: Goose with dried apricots and prunes for Christmas

Christmas is not complete without a goose! I offer you the most delicious Christmas goose recipe for the festive table.

Goose fresh 1 piece
Sweet and sour apples 3 pcs
Dried apricots 5 pcs
Prunes 5 pcs
Apple juice 3 tbsp.
Apple cider vinegar 100 ml
Pepper sweet peas 5 pcs
Carnation 5 pcs
Bay leaf 3 pcs
Brown sugar 100 gr
Edible salt to taste
Cumin 2 tsp
Honey 2 tsp

A lot of different spices ... Therefore, I will write step by step. Let's deal with the goose first. Cut off the neck, phalanxes of the wings, ass and put them together with the insides in a bag) - this will come in handy for soup. Rinse the goose well, check for feather residue and weigh. My goose turned out exactly 3 kg.

Now let's prepare the marinade for the goose.

Combine vinegar, apple juice, sugar, a little salt, allspice, cloves and bay leaf in a saucepan. Boil all this - taste it - it should be sweet and sour. Let's add what is missing to equalize the taste. Cool then add 3 cups cold water. Let's put the goose in the pot. Now it will marinate in the refrigerator. If it does not fit completely, turn it over while marinating.

I marinated for three days and turned over three times. The goose is marinated for at least a day.

Then take the goose out of the marinade and dry it with a napkin.

Cut apples into cubes and mix with dried apricots and prunes. Separately, grind cumin, peppercorns (5 pieces) and salt in a mortar. Grease the goose with olive oil. Inside loosely push chopped apples with dried apricots and prunes. Sew up the hole or stab it with a metal skewer.

Then rub the goose on top and bottom with the mortar mixture. Wrap the goose in foil so that the fat does not leak out later.

We put the goose in an oven preheated to 200 gr for 2.5 hours. You can forget about the goose for this time. Remember - the goose is baked in time based on its weight. It takes 1 hour for 1 kg of weight.

After 2.5 hours, pull the goose out and carefully unfold the foil.

There will be a lot of fat. Drain the fat into a bowl. Part of the fat is mixed with 2 tsp. honey. Lubricate the goose with this and return to the oven. Reduce the temperature to 180 gr. Every 10 minutes for half an hour, grease the goose with fat and honey. The goose will turn out varnished.

Recipe 5: German Christmas Goose (Step by Step)

Ruddy goose with sweet and sour apple filling, with a delicate aroma of cumin. The sweet and sour filling in this dish perfectly sets off the slightly sweet meat of this bird. And the great thing about the recipe is that such a Christmas goose is prepared from the simplest and most affordable ingredients.

Goose - 3.5-4 kg
Onion - 1 pc.
Fragrant apples - 2-3 pcs.
Cumin - 1 tsp
Salt - to taste
Ground pepper - to taste
Strong aromatic alcohol (brandy, rum, cognac) - 1 glass
Flour - 2 tbsp. l.
A set of vegetables and spices for the broth, I have this:
Onion - 1 pc.
Carrot
Fresh stem celery
fresh leek
Black peppercorns
Pink peppercorns
juniper berries

The first step is to process the bird. We cut off excess fat from the carcass (there are a lot of them at the neck and at the tail). Then we cut off one "phalanx" from each wing. We gut the bird.

We wash the carcass inside and out and dry it with paper towels.

Remove the rest of the feathers with tweezers and / or singe the bird.

Now it's time for the stuffing. For her, coarsely chop the onion and apples, add cumin, mix.

Rub the carcass on all sides with salt and ground pepper.

To stuff a goose, the first thing you need to do is close its “throat”. This can be done with wooden skewers (as in the photo - crosswise) or a culinary needle (which I personally safely lost) and threads. Next, put the filling in the remaining large hole, sew it up (or fasten it with skewers). We tie the legs with a non-synthetic thread.

This is what our goose looks like in the end.

Using a skewer or other sharp object, we make punctures in the skin of the carcass so that fat is better rendered from it.
Next, we send the goose with apples to the oven preheated to 180 degrees for 50-70 minutes. The goose should lie on the breast, back up.

After the specified time, carefully turn the carcass over and fry the same amount more, periodically pouring the goose with melted fat. Next, bring to readiness (when the meat is punctured, the juice from the carcass should flow transparently), depending on the oven and the size of the bird.

To prevent fat from burning, it is best to do so. Pour 0.5 liters of water into the bottom of the baking sheet, put a grate, and a goose on it. If there is no grate, water can still be used. Water must be added periodically.

While the goose with apples is cooking, you can do the sauce. We put the cut off wings, giblets, cut fat, spices, vegetables for the broth (onions and carrots - fried in a dry frying pan until burnt) in a saucepan. Pour in water, bring to a boil and cook for 10 minutes.

Approximately 10 tablespoons of goose fat, melted during the roasting of the bird, mix with a couple of tablespoons of flour, put on fire, add a glass of alcohol, salt, a couple of ladles of goose broth and cook together, stirring until the sauce thickens.

We let the finished bird stand for 10-15 minutes to make it juicier. We cut the goose with apples into pieces and serve to the table with sauce and garnish from the filling.

Recipe 6: Christmas goose with quince in wine (with photo)

Cooking a Christmas goose opens up scope for creative imagination. There are many recipes. We offer you a traditional recipe for goose with apples baked in the oven. A dish prepared with love is enjoyed by everyone.

1 goose - 4 kilograms
apples - 12 pieces
quince - 1 piece
carrots - 2 pieces
onion - 1 piece
leek - 2 stalks
parsley root - 1 piece
celery root - 1 piece
bay leaf - 3 pieces
allspice - 5 pieces
cloves - 5 pieces
salt - 4 teaspoons
ground black pepper - 3 teaspoons
strong red wine - 150 milliliters
water - 750 milliliters

We prepare the filling: We clean the quince from the fluff, wash it, divide it into 8 parts and clean the bones. Cut 6 apples into 4 pieces and remove the seeds.

Cut into large pieces 2 carrots, 2 stalks of leek, parsley root, celery root and one onion.

Mix 4 teaspoons of salt with 3 teaspoons of ground black pepper. Remove the tail and rub the goose inside and out with salt and pepper.

In the belly of the prepared goose we put apples (how many will fit) and quince.

We connect the edges of the skin on the abdomen with the help of toothpicks and tighten it with a thread, stretching it between the toothpicks crosswise. Tie a thread as needed. If there is free space, you can add apples. We do the same with the throat. We start with apples and sew.

Pour 750 milliliters of water, 150 milliliters of strong sweet wine into a baking sheet, add 5 peas allspice, 5 carnations, three bay leaves. We put the goose and put the rest of the filling and carrots, onions, leeks and roots on a baking sheet. We send the goose to the oven, heated to 180 degrees Celsius. After half an hour, we take the goose out of the oven, pour over the juice, turn the goose over, and put it back in the oven.

We bake for 1.5 hours, turning the goose from time to time, pouring the resulting sauce and adding water if necessary.

1.5 hours have passed, we take the goose out of the oven. We clean the whole apples from seeds, cut the skin in a circle and put it in a baking sheet next to the goose. Pour the juice over the goose and send it to the oven for another 15 minutes. In this case, the goose should lie breast up.

After 15 minutes, pour the goose and apples with juice, put in the oven for another 15 minutes.

A delicious fragrant goose with a golden crispy crust is a welcome "guest" on any festive table. No wonder the goose New Year in the oven will be in the center of the festive table and will attract everyone's attention. Well, how exactly to cook it is up to the hostess. After all, there are so many recipes that it’s just that your eyes run wide. step by step instructions even inexperienced cooks can easily master the process of preparing delicious poultry.

Christmas goose with tangerines and oranges in foil

A delicious New Year's goose with apples, oranges and tangerines deserves to take pride of place on the festive table. After all, its meat is so tender, and the taste will be remembered for a long time.

Cooking time -2.5 hours (plus 12 hours for marinating).

The number of servings is 6.

Ingredients

To prepare the New Year's goose, the following ingredients are used:

goose - 2.5 kg;
apples and oranges - 2 pcs.;
tangerines - 1 pc.;
honey - 2 tbsp. l.;
soy sauce - 2 tbsp. l.;
rosemary, thyme, ginger, salt, pepper, olive oil.

Recipe

To prepare a festive dish, you should use the goose recipe for the New Year, presented below:

Cut each orange into 4 pieces.

Wash the goose carcass. Transfer to a deep baking dish. Squeeze orange juice on top. Place the skins inside the goose. Cover the container with the carcass and leave for 12 hours in the refrigerator to marinate the meat.

After 12 hours, get the goose, remove excess fat, cut off the skin on the neck. Knead it with your hands on all sides so that the skin is slightly behind the meat.

Prepare rosemary, salt, pepper, ginger, thyme.

It is enough to use 1 teaspoon of thyme and rosemary leaves. Put them in a mortar. Grate ginger, add about the same amount to rosemary and thyme. Salt and pepper, grind.

Add a small amount of olive oil. Mix. Grate the mixture on all sides of the goose. Also grease the carcass from the inside.

Rinse fruits, cut apples into slices. Cut the rind off the mandarin, but leave the flesh intact.

Put the goose on foil, fill it with tangerine and apple slices.

The hole in the goose can be sewn up, but this is not necessary.

Wrap the goose carcass in foil.

Put the goose in foil on a baking sheet, put in the oven and bake for 1.5 hours at a temperature of 160 degrees. Mix honey and soy sauce. 15 minutes before readiness, take out the pan, unfold the foil and grease the goose with this mixture.

Put back in the oven and bake without foil until done.

Now it remains to cut the New Year's goose into portioned pieces.

Such a goose will certainly appeal to all guests! Just a meal!

Goose with apples for the New Year

As you know, goose goes well with sweet and sour apples. The meat is tender, juicy and very tasty. Therefore, the recipe for cooking goose with apples has long become a classic. It is quite simple to prepare such a dish on the festive table, and you will have to use a minimum of products.

Cooking time -3 hours.

The number of servings is 8.

Ingredients

To make a delicious New Year's goose with apples, you will need the following ingredients:

goose - 3 kg;
apples - 6 pcs.;
honey - 1 tbsp. l.;
salt and pepper to taste.

Recipe

Preparing a goose for the New Year in the oven with apples is quite simple, so it won’t take much time:

First of all, you need to process the goose carcass. It should be washed, cut off excess fat, dried. Rub the inside of the bird with salt and pepper.

Wash apples, remove seeds, cut into pieces. Salt and pepper a little.

Stuff the carcass of the goose with apples from the inside.

Sprinkle the surface of the carcass generously with salt and pepper. Lay out on a baking sheet.

If there are apples left, they can put a goose around. Also add some water to the pan. Wrap with foil on all sides.

Put in the oven, preheated to a temperature of 200 degrees. Bake for 20 minutes, and then reduce the temperature to 150 degrees. Bake for another 2 hours, then remove the foil and drain the excess liquid from the baking sheet.

In a separate bowl, mix honey and 2 tablespoons of fat from baking goose.

Mix and coat the carcass with the resulting mixture.

Place the baking sheet in the oven and bake for about 20 more minutes, without foil, until golden and crispy.

The festive New Year's goose is ready.

Now it can be taken out of the oven and served on the table, decorated with herbs or vegetables.

Stuffed Christmas goose

Of course, this recipe can hardly be called simple, but the result will more than justify all the work. If you make a little effort and follow all the recommendations exactly, the New Year's goose will turn out so tasty that the guests will be completely delighted. Even experienced housewives who are well acquainted with the secrets of culinary art will ask for the recipe.

Cooking time - 5 hours 30 minutes (plus 12 hours for marinating).

The number of servings is 10.

Ingredients

To prepare a festive dish, you will need the following products:

goose - 3 kg;
goose liver - 300 g;
turkey fillet - 300 g;
pork -100 g;
prunes -150 g;
sauerkraut - 400 g;
egg white -1 pc.;
cognac - 50 g;
carrots - 1 pc.;
mustard - 3 tbsp. l.
To prepare the marinade:
water - 1 l.;
salt - 1 tbsp. l.;
onion - 1 pc.;
garlic - 3 cloves;
peppercorns, bay leaf.

Recipe

A goose recipe for the New Year will help you prepare a delicious meat dish:

Prepare the goose carcass. Remove excess fat, rinse, dry.

Peel the onion and then cut into several pieces. Pass the garlic through a press. In a large saucepan, the size of which will fit the goose, pour water, add salt, onion, garlic, peppercorns, bay leaf. Then put the goose breast side down in the marinade. If it floats to the surface, press down on the carcass with something heavy. Leave the goose to marinate for 12 hours.

On a note! To prepare the marinade, water at room temperature is used.

Put the prunes in a separate bowl and pour over the cognac. Leave for 1.5 hours.

Goose liver, turkey fillet cut into small pieces.

Do the same with pork.

Peel the carrots, wash and then cut into strips. Lightly fry in vegetable oil.

Then put the pork on the carrots for a short time.

Then pour in the turkey fillet.

Drain cognac and mix prunes with sauerkraut.

Using a mixer, beat the egg white into foam. Then mix it with sauerkraut and prunes.

Mix the contents of the pan with sauerkraut, prunes and egg white. This will be the stuffing for the goose.

Before stuffing the goose, it is necessary to sew up the neck with a regular thread. Then you can start stuffing the goose. On the back side, the carcass is also sewn up so that the filling does not fall out.

Bake the goose in foil at 140 degrees for 4 hours. 30 minutes before readiness, unfold the foil, coat the carcass with mustard and put it back in the oven. When an appetizing golden crust forms on the surface of the goose and clear juice flows out, you can take out the baking sheet.

Before serving the New Year's goose on the table, you need to pull out all the threads from it.

For a beautiful presentation to the festive table, the goose for the New Year can be decorated at the discretion of the hostess.

New Year's goose in the sleeve

This is one of the most simple recipes, according to which a goose is being prepared for the New Year. During the pre-holiday fuss, you don’t have to spend extra time, it’s enough to carry out small manipulations and send the bird to the oven.

Cooking time - 4 hours 20 minutes.

The number of servings is 6.

Ingredients

In order for the New Year's goose to please with its amazing taste, you need the following products:

goose - 2.5 kg;
apples - 2 pcs.;
mustard - 1 tsp;
honey −1 tbsp. l.;
prunes - 100 g;
salt, spices.

Recipe

To cook a delicious and juicy goose for the New Year in the oven, you need to do the following:

Process the carcass: rinse, remove the remaining fluff and excess fat. Dry with paper towels.

Bake in the oven at 200 degrees for 4 hours.

When the New Year's goose is ready, you can take it out of the sleeve, put it on a beautiful dish and decorate it with apple slices. This dish goes well with red wine. For a festive table, you can’t find better decorations.

Video: how to cook a goose for the New Year

Video recipes will help you cook a goose for the New Year.

The goose is arrogant not only in habits, but also in cooking: thick skin, heavy bones and a lot of fat. The meat is either not baked, or it turns out dry - you won’t chew it. And sometimes improperly cooked goose has a sickly greasy taste. This is the most high-calorie of all poultry: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

For baking in the oven, you should buy a young goose. A three-month-old will bake much faster than a six-month one, but the latter will turn out to be more fragrant and better suited for stuffing.

The age of a goose can be determined by the legs (if they are not cut off at slaughter) and the sternum. The paws of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like in. The old paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. Goose freshness is determined in the same way as chicken. There are no spots on the skin and foreign odors, and the meat should return to its previous shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

For roasting, a goose weighing 2-4 kilograms is optimal. Cooking time depends on this: 1 hour for each kilogram.

How to prepare a goose for roasting

On the shelves of shops, any bird gets already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is better to carefully examine the carcass for the remains of feathers and entrails.

A country goose or a goose bought from a farm usually requires more thorough preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and dip in boiling water for one minute. Do the same again, but already holding the goose by the paws.

When roasting the whole goose does not need to be cut. It is only necessary to cut off excess fat on the neck, abdomen and tail. You can also cut off the extreme phalanxes of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend pre-marinating the meat. It can be done different ways. For example.

Rub the carcass with salt (1 teaspoon per kilogram of weight) inside and out. If desired, you can also use Provence herbs and other spices. Wrap in cling film and refrigerate for 8-10 hours.
Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep 10-12 hours in the refrigerator.

If the goose is without filling, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roaster.

The goose should be stuffed immediately before being sent to the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew the belly with thread or stab with toothpicks.

Lots of filling options. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Consider three classic recipe: with apples, prunes and oranges.

dar19.30/Depositphotos.com

A great option for a festive table in the fall. In September-October, sour and sour-sweet varieties of apples ripen, and poultry is slaughtered before frosts.

Ingredients

goose weighing 2–3 kg;
3 teaspoons of salt;
dried basil and thyme - to taste;
1 head of garlic;
50 ml of olive oil;
3 large sour apples;
½ lemon;
2 tablespoons of honey.

Cooking

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass well with them. After 8-10 hours, rub the goose with another mixture of pressed garlic and olive oil. Don't forget to process the bird inside. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove their core and cut into quarters. If desired, you can remove the peel. Drizzle the apples with lemon juice and stuff the goose with them. Sew the carcass with large stitches, wrap the wings with foil, and then the whole carcass.

Put the goose on a baking sheet and send it to the oven, heated to 200 ° C. You should not put the goose in a cold oven: due to the slow heating, there will be a lot of fat, and the meat will turn out dry.

Bake the goose at high temperature In one hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unfold the foil. Lubricate the carcass with the released fat and honey.

Return the baking sheet to the oven, reduce the temperature by 20 units and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a baking bag can speed up the cooking process. In a polyethylene sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

goose weighing 3 kg;
3 tablespoons of apple cider vinegar;
3 teaspoons of salt;
3 teaspoons of black ground pepper;
300 g pitted prunes;
1 tablespoon vegetable oil.

Cooking

Put the prepared carcass in a large saucepan and cover with water. Add three tablespoons of apple cider vinegar and leave to marinate in the refrigerator for several hours.

Remove the goose from the marinade, pat dry with paper towels and rub with the salt and pepper mixture. Let stand 10-15 minutes.

At this time, rinse the prunes. If the berries are hard, hold them for a few minutes in hot water. Then stuff the goose with them. Sew up the carcass with threads and, so that it fits easily into the bag, tie the legs together.

Lubricate the sleeve from the inside with vegetable oil. Put down the goose. Tie up the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is the decoration of any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, the goose can be baked with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

goose weighing 3 kg;
5 large oranges;
3 tablespoons of soy sauce;
2 tablespoons of honey;
½ teaspoon salt;
½ teaspoon paprika.

Cooking

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. You can also add ½ teaspoon of garlic powder if you like. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5-6 hours, and preferably all night. Do not discard any remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff a marinated goose with them. Wrap legs and wings in foil. Place the bird on a baking sheet with the rack facing down. Fill the bottom of the pan with water.

Send the goose to the oven, heated to 200 ° C. After an hour, reduce the heat to 180 ° C, turn the bird over on the breast and brush with the rest of the marinade. In this position, bake for another two hours. From time to time, you can open the oven and sprinkle the goose with honey diluted in water.

A wonderful tradition of cooking a baked goose for the New Year came to us from Europe. In many European countries, it has been customary to cook the Christmas goose for many centuries. There are many delicious options for such dishes, the goose is stuffed with buckwheat, cabbage, rice and, of course, with apples and prunes. We bring to your attention five wonderful recipes for a goose baked for the New Year 2019 with detailed video instructions for its preparation. We are sure that such a dish will take center stage on your holiday table.

Christmas goose in English

Christmas goose with apples in English photo serving idea

Recipe Ingredients:

goose - carcass;
apples - five medium fruits;
goose broth - 250 ml;
cumin, marjoram - one teaspoon each;
curry, salt - a pinch.

Cooking:

From the bird you need to cut the fat, cut it into pieces and put it in the pan. It is necessary to completely melt the fat. Water is added to fat. The broth is being strained.
Apples are peeled and seeds are peeled and cut into slices.
The goose is rubbed with spices inside and out, stuffed with apples. The hole is closed with toothpicks.
Poultry is best cooked in a roaster or on a deep baking sheet. The goose is baked with apples, covered with a lid or foil, at a temperature of 180 ° C for 40 minutes. Then the carcass is turned over and baked for another 40 minutes. Then the lid or foil is removed, and the goose is baked until tender, pouring broth over the bird every 15 minutes.

Total cooking time up to 4 hours depending on the size of the carcass.

Ingredients:

goose carcass;
buckwheat - 250 gr;
three eggs;
one medium bulb;
honey, mustard - a teaspoon;
salt, black ground pepper.

There are no difficulties in cooking goose with buckwheat:

Fat is cut out of the carcass and melted in a frying pan. Chopped onion is laid out in fat and sautéed until golden brown.
Buckwheat should be undercooked, it will come to readiness when baking the goose.
Eggs are boiled. Buckwheat mixed with onions and eggs. Salt and pepper are added.
The bird is stuffed with the mixture. It is better to sew up the hole with ordinary threads so that the filling does not fall out.
The goose is smeared with honey and mustard and sent to the oven. Temperature around 200°C, baking time around 3 hours.
The juice released during cooking is poured over the carcass every 20 minutes. To check whether the dish is ready or not, a thick meat place is cut with a knife. If a clear liquid is released, then the meal is served.

Christmas goose with sauerkraut

The Germans cook goose with sauerkraut and add a secret ingredient that adds flavor to the dish.

Products:

goose carcass;
sauerkraut - proportions 1: 1;
two bulbs;
garlic - head;
salt pepper;
olive or vegetable oil - 2 large spoons;
the secret ingredient is three small smoked sausages.

Cooking:

Cooking a goose begins with gutting it. If the carcass is already processed, then it remains to cut the fat from the inside. Holes are pierced along the breast and spine of the bird with a knife or a knitting needle for better pickling of meat.
For the marinade, mix oil, salt, pepper and, squeezed through a press, half a head of garlic. The goose is coated with the mixture and wrapped in a film. The carcass is put in the refrigerator for the night.
Sauerkraut is fried in goose fat along with onions. The remaining garlic is finely chopped. The carcass is pre-unrolled from the film and left to breathe at room temperature.
Cabbage is cooked for half an hour. Then garlic is added to it and cut into small pieces smoked sausage. The composition is mixed and the bird is stuffed with it. The hole must be chipped with toothpicks. The goose is baked in the oven for about 3 hours at 180°C.

Potatoes as a filling are a good find in cooking. The vegetable is saturated with the aroma and taste of meat.

Ingredients for goose with potatoes:

bird carcass;
potatoes - half the weight of a goose, that is, a bird - 3 kg, a vegetable - 1.5 kg;
bulb;
two carrots;
salt pepper;
lemon juice, head of garlic.

Cooking:

The carcass must be washed and dried with a napkin. Fat is cut from the bird. The goose is rubbed with lemon juice and left for 20 minutes. Then the carcass is rubbed with salt and left for another hour.
Potatoes are cut into pieces (whoever prefers), onions and carrots are rubbed on a coarse grater. Garlic is pressed and mixed with pepper. The carcass is rubbed with this mixture inside and out.
The prepared filling is mixed with chopped goose fat and the bird is stuffed with the mixture.
The carcass is placed in a baking sleeve and put in the oven for 3 hours, temperature 200 ° C. After cooking, vegetables are taken out of the bird and spread around the goose.

Goose with rice

Rice is a fairly simple filling for this dish, but the way the grits are soaked from goose fat is a real feast of taste.

Products for goose with rice:

carcass;
rice - 250 gr;
a bunch of dill;
salt;
butter - 1 large spoon;
two eggs.

Cooking:

1. Rice soaked in water is boiled for 30 minutes. Groats are washed cold water, mixed with raw eggs and melted butter. The composition is mixed with chopped herbs and salted to taste.
2. Fat is cut out of the carcass and added to the rice. The mixture is thoroughly mixed. The goose is stuffed and baked in foil. Cooking time - 3 hours, temperature - 200 ° C.

Conclusion

These are the wonderful dishes you can cook from a goose for the New Year 2019. A baked goose is a gourmet meal that will not go unnoticed by guests for more than a minute. And believe me, such a dish will not linger on the festive table for a long time. Happiness and health in the New Year!

In our diet, there are dishes that can unite the whole family at a large table. Often these are meat dishes prepared for holidays and celebrations. In this article, I want to tell you how to cook a goose deliciously so that it becomes a wonderful decoration for your New Year's table!
So, let's look at the most famous and delicious recipes New Year's goose.
During cooking, the main difficulty, regardless of the recipe, is that the meat can become tough as a result. Therefore, the most important thing is the correct preparation of the product and the choice of the appropriate temperature regime.
It's also important to remember, the goose is a fairly large bird, before buying, figure out if it fits in the oven. And yet, you must have a goose and a few special devices. We will talk about them below.

Goose in the oven.

Required Ingredients:
goose;
. apples 1-1.5 kilograms;
. 100 grams of butter (butter);
. salt;
. pepper;
. parsley;
. spices to taste;
. dill;
. basil.
Defrost the goose, rub it with salt, add pepper and spices to taste, and then put it for one or two days in a cold place. If you want to add white wine, then after rubbing, wrap the carcass with oilcloth and refrigerate for five hours. The filling for the goose should absorb fat, both during rubbing and during cooking. Then the abdomen should be sewn up, and the legs should be tied with a thread so that they do not touch the walls of the oven. Make cuts on the skin so that the fat comes out and rub the carcass with oil (mayonnaise) so that the crust is tender and crispy.

Before placing the goose on a baking sheet, pour some water into it. And immerse it together with the carcass in the oven, heated to 200 degrees. After 40 minutes, pour the bird with fat that it has already allocated. Repeat this procedure every half hour. You need to cook a goose no more than 3 hours.

Goose in the sleeve is an indispensable dish for the new year.

If you do not want to spend a lot of effort on cooking a goose, then this method of cooking poultry in the oven is the best option for you. All you have to do is make a one to one sauce of mustard, honey, vinegar and black pepper with curry. Marinate the bird in the refrigerator for an hour.

Now you need to immerse the bird in a special sleeve designed specifically for baking in the oven. Therefore, tie the paws and wings with a rope and put the goose in the sleeve. Pull the ends of the sleeve up so that the seam is on top. Now add some water and tie off the ends. The oven must be set to 200 degrees, after which you can bake for two and a half hours. Every 40 minutes, the carcass must be turned over, and half an hour before readiness, cut the sleeve and pour the goose with fat.

Cooking Goose with apples.

Now consider the recipe for how to deliciously cook a goose with apples.
This method of preparing a festive bird is quite popular.

Required Ingredients:
. Goose;
. Small sour apples 5-8 pieces;
. Half a glass of dried fruits;
. Pork fat, medium salinity;
. Spices to taste.
Make a mixture of salt, spices and 6 tablespoons of vegetable oil. Lubricate the carcass with it inside and out. Let it brew in the marinade. It usually takes 5 hours, but if you want the meat to “melt in your mouth”, put it in the refrigerator for a day. Without violating the integrity of the apple, cut out the core. Fill the resulting voids with lard and s and melt it with dried fruits. Now you can put apples in the bird. Everything is ready, you can sew.
Cut the remaining fat and melt it. Pour it on a baking sheet and put the goose. Pour 4 tablespoons of water (tablespoons) onto a baking sheet. Can be baked. You need to cook for 3 hours, pouring fat on the goose every 30 minutes. Half an hour before readiness, you can pour the bird with freshly squeezed lemon or orange juice.

Here are some interesting and not complicated recipes on how to cook goose deliciously.

Such a dish for the new year 2015 will be a wonderful decoration for your holiday table.