In the morning, when the goose is well marinated, you need to take it out and free it from the cling film.

Prepare the filling: wash the apples and cut them into large pieces (it is better to choose firm and not sweet apples, the Simirenko variety is perfect), combine with prunes.

Place the prepared filling inside the goose.

Sew up the belly of a goose stuffed with apples and prunes with thread or secure with toothpicks. Place the bird on a baking sheet and bake in a preheated oven at 180 degrees for about 2 hours. Baking time depends on your oven, age and weight of the bird. During baking, you need to periodically pour the resulting juice over the goose, this is necessary so that the bird acquires a beautiful golden brown color and a crispy crust. 5 minutes before the goose is ready, rub it with garlic squeezed through a press.

A very appetizing and tasty goose baked with apples and prunes in the oven is ready. All that remains is to transfer it to a festive dish, remove the threads and you can serve it on the festive table.

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

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

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

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

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

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

Now you need to cut out the internal fat from the goose, I had about 200 g of it. And under no circumstances should you throw it away. Then it can be used for various needs. As far as I know, goose fat is an excellent healer; it contains a large amount of useful substances and vitamins. I remember my mother rubbing goose fat at night when I was sick or coughing as a child. A very important point, make one puncture at a time with a knife to release the fat, under the lower ankles.

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

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

In the meantime, let's prepare prunes for stuffing the goose. Prunes go well with meat; this time I didn’t even add apples to the filling, but filled it with just prunes and it turned out to be so tasty.

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

When the prunes have gone through all the stages of processing, we stuff the goose with it and sew up the skin using a thread and a needle. When the goose has been lying around and soaked in salt and spices, you can place it in a baking sleeve. Also choose a tight sleeve, otherwise there are such low-quality sleeves that simply burst and tear even at the stage of placing the bird in them.

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

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

In the end, this is what I got. I placed the goose on green lettuce leaves; I really like the combination of delicate greens and golden goose.

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

There are many recipes for cooking baked goose. This festive dish is made with different ingredients. Goose with apples and dried fruits turns out to be very tasty and aromatic. It is often baked for the Christmas table. You should reserve time, since this bird is marinated and cooked for several hours (from 2 to 6). To make cooking easier, you can use a slow cooker. Goose with fruit is usually served with wine (Bordeaux, Merlot or Cabernet).

How to cook goose with apples and prunes

The bird is baked either sliced ​​or whole. In both cases, when cooked correctly, it turns out juicy and tasty. It is very important to choose a fresh goose. If the legs are not yellow, but red, then the carcass is old. To make the dish tender, juicy and aromatic, you must adhere to some recommendations:

• It is better to take fresh poultry. If you don’t have it, you can take frozen, but in this case it must be transferred to the refrigerator in advance (10-24 hours) to thaw. If you use goose that has been defrosted in a microwave oven or under pressure of water, the dish will turn out a little dry.
• Before marinating, the carcass should be inspected for remaining feathers.
• Some chefs suggest preparing the carcass for baking by briefly immersing it in boiling water.
• You need to marinate the bird 4-8 hours before baking. For this purpose, wine, spices, garlic, tomato sauce or other products are used.
• The carcass is cooked in foil or a sleeve. If a different recipe is taken as a basis, and the goose is baked entirely on a baking sheet, care should be taken to ensure that its limbs do not burn. To do this, the legs and tips of the wings are wrapped in foil. It is better to tie your legs together with a rope.
• If the bird is baked in foil, 30-40 minutes before it is ready, you need to open it slightly so that a golden brown crust appears.
• The readiness of the bird is checked very simply: the skin is pierced with a knife or toothpick - if clear juice flows out, the goose can be removed from the oven. As a rule, the carcass is prepared at the rate of 1 hour per 1 kilogram.

Recipe for goose with apples and prunes

This dish is very nutritious and satisfying, so it can be served with a light side dish or vegetable salad. For baked poultry you can prepare boiled rice with vegetables, stewed cabbage, mashed potatoes with herbs. Goose in the oven goes perfectly with apples and prunes, green peas, boiled broccoli or stewed beans. You can serve the bird with cranberry sauce or mustard.

Stuffed

• Cooking time: 6 hours 40 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 302 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Goose meat prepared according to this recipe turns out very juicy and tender. To add even more flavor to the dish, you can add a mixture of spices such as rosemary, marjoram, thyme and cumin. A bird served whole on a platter creates a festive mood and increases your appetite. You can complement it with a side dish based on buckwheat, porcini mushrooms and tomatoes.

Ingredients:

• goose carcass – 1 pc. (3 kg);
• prunes – 5-7 pcs.;
• apples – 0.5 kg;
• honey - 2 tbsp. l.;
• mustard – 2 tbsp. l.;
• white wine – 1 tbsp. l.;
• cinnamon - to taste;
• garlic – 2 cloves;
• lemon – 1 pc.;
• spices - to taste.

Cooking method:

1. Wash the carcass and dry with a paper towel.
2. Mix honey, wine, mustard in a cup. Pass the garlic through a press and add to the marinade. Mix. Brush the poultry with the mixture.
3. Cut the apples into small slices, mix with prunes and pour over lemon juice.
4. Stuff the goose with the fruit mixture and sew up the hole.
5. Place the goose in a sleeve and put it in the refrigerator for 4 hours.
6. Remove the carcass from the refrigerator and leave to warm at room temperature for 20-30 minutes.
7. Preheat the oven to 200 degrees. Bake for about 2-2.5 hours, turning it every half hour.

Pieces

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 325 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

You can cook the goose not whole, but by cutting it into pieces or slices. This dish can be stewed in a slow cooker or on the stove. Dried fruits will add an incomparable aroma, and apples will make the meat juicy and give an unusual flavor to the taste. Before serving, the bird can be sprinkled with finely chopped cilantro or dill. Some cooks add green onions 2 minutes before cooking..

Ingredients:

• goose fillet or legs – 400 g;
• water – 300 ml;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• bay leaf – 1 pc.;
• carrots – 1 pc.;
• sour cream – 100 ml;
• tomato paste – 3 tbsp. l.;
• apple – 2 pcs.;
• prunes – 80 g;
• spices - to taste.

Cooking method:

1. Fry the goose meat cut into slices in a frying pan. As soon as a golden brown crust forms, add finely chopped onions and carrots. Simmer for 10 minutes.
2. Pour in sour cream, add tomato paste, bay leaf. Salt and pepper.
3. Pour in water and cover with a lid. Simmer for about 40 minutes.
4. 15 minutes before cooking, add prunes and apple slices to the pan.
5. Goose is served with apples and prunes with baked potatoes or other side dish.

With oranges

• Cooking time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 295 kcal per 100 g.
• Purpose: dinner.
• Cuisine: multinational.
• Difficulty: medium.

Goose meat has a specific taste, which is perfectly complemented by properly selected filling. Fruits, citruses and nuts will be the best choice. Stuffed goose with apples and prunes prepared according to this recipe will not only surprise family members and guests, but will also become the main dish of the holiday table. It can be seen in photos of many families’ home feasts. To make the meat more tender, you need to let it soak in the selected spices before cooking.

Ingredients:

• goose carcass weighing 2-2.5 kg – 1 pc.;
• orange – 1 pc.;
• apple – 2 pcs.;
• dried apricots – 80 g;
• prunes – 80 g;
• garlic – 2 cloves;
• walnuts – 40 g;
• freshly ground black pepper - to taste;
• salt - to taste;
• paprika - to taste.

Cooking method:

1. Rinse the bird and dry with a paper towel. Rub it with salt, pepper and paprika. Lubricate the inside with garlic passed through a press. Leave for 40 minutes.
2. Grind nuts, apples, oranges and cut dried fruits into small pieces. Mix the filling.
3. Stuff the prepared mixture into the bird, then sew up the hole. Brush the surface of the goose with oil.
4. Place the carcass in a baking dish, cover with foil. Bake for about 2 hours at 180°C.
5. 10 minutes before cooking, remove the foil to form a delicious golden crust.

In a slow cooker

• Cooking time: 5 hours 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: multinational.
• Difficulty: medium.

Goose meat can be cooked not only on the stove or in the oven, but also in a slow cooker. This way you have more free time, and the taste is just as tender and pleasant. Many people refuse this meat because it is considered to be higher in calories than turkey or chicken, but with proper preparation, goose can be made dietary. This bird contains many useful substances - vitamins and microelements.

Ingredients:

• carcass – 2.5 kg;
• chicken broth – 300 ml;
• sour apples – 3 pcs.;
• prunes – 100 g;
• honey – 50 g;
• mustard – 3 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• marjoram – a pinch;
• salt, pepper - to taste.

Cooking method:

1. Rub the goose meat with herbs and spices.
2. Make the marinade. To do this, mix honey and mustard.
3. Pour the marinade over the carcass, cover with cling film and refrigerate for 3 hours.
4. Chop prunes and apples. Stuff the goose with them, leaving a little space as the filling will increase in size during baking.
5. Sew up the abdomen with threads. Grease with oil.
6. Grease the multicooker bowl with oil. Place the bird in it.
7. Cook using the “Saute” function for 40 minutes. Then turn on the “Extinguishing” mode for 1.5 hours.
8. Serve the finished dish, garnished with herbs.

Up your sleeve

• Cooking time: 1 hour 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 283 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: multinational.
• Difficulty: medium.

Spicy juicy meat is an excellent choice for a family dinner. Since goose has a unique smell, it is important to choose the right spices and herbs used in its preparation. To give the meat juiciness, you can roast it in a sleeve. With this method of heat treatment, the carcass is cooked in its own juice. Additional ingredients can be changed at your discretion.

Ingredients:

• goose – 500 g;
• carrots – 2 pcs.;
• apples – 2 pcs.;
• prunes – 50 g;
• mixture of peppers - to taste;
• salt - to taste;
• rosemary, basil, oregano - to taste.

Cooking method:

1. Cut the fillet into pieces, trim off excess fat.
2. Mix spices, pepper and salt, pour them into the meat and stir. Leave for 30 minutes.
3. Peel the carrots and cut into slices. Cut apples and prunes into slices.
4. Fill the sleeve with meat, vegetables and fruits. Bandage the hole. Bake in a preheated oven for 50 minutes.

Video

Goose with apples is a delicious dish that is perfect for any holiday table. This lunch is easy and simple to make. But before you start preparing it, you should decide what kind of food you ultimately want to get. After all, goose with apples can be baked in the oven either as a whole or in pieces.

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

Goose with apples: photo, recipe

It is recommended to make such a hearty and nutritious dish only from country birds. After all, it has the necessary fat content, which will make your lunch very tasty and aromatic. Moreover, to prepare tender and soft meat, the goose should be purchased as young and fresh as possible. This is due to the fact that as poultry ages, it becomes more wiry.

So how is Christmas goose with apples prepared? Products needed:

Meat preparation

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

Stuffing the carcass

Before you bake a goose with apples, it should be stuffed correctly. To do this, the bird’s belly must be opened as much as possible, and then all the chopped fruits must be carefully placed into it. Once the filling is inside, the hole in the carcass should be immediately sewn up with thick thread. This is necessary so that it does not fall out during baking.

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

Heat treatment process in the oven

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

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

Beautiful presentation to the table

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

The goose with apples should be served whole. And only after the invited guests appreciate the beauty of this culinary masterpiece, it can be safely cut into pieces and placed on plates along with the aromatic filling.

Roasted goose with apples and prunes

If you don’t want to make a whole goose stuffed with apples for a regular family table, we suggest frying it in a frying pan with the addition of fruits and prunes. Unlike the previous dish, this lunch is made much faster and easier.

So, we need products:

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

Preparing the Components

Goose with prunes and apples can be served as a separate hot dish or with a side dish. In any case, such a lunch will definitely satisfy you and all your loved ones.

Before you begin heat treatment of the goose, you need to wash it thoroughly, then remove unnecessary elements and cut it into portions. Next, they should be seasoned with salt and red pepper and left aside for a while.

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

Roasting ingredients

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

After the goose is fried, place it in a pan, add onion half rings, add some spices and pour in cold water. After bringing the contents to a boil, the meat product should be simmered for about 50 minutes.

While the bird is cooking on the stove, add apples and prunes to the pan where the goose was previously fried. It is recommended to cook them over high heat for about 3 minutes. At the same time, you need to make sure that they do not boil over.

Final stage

After the apples and prunes are fried, they must be placed with the almost finished goose and simmered under the lid for about ¼ hour. During this time, all ingredients should be completely cooked.

Properly serve the goose in pieces to the table

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

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

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

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

Features of roasting a whole goose in the oven

First you need to buy a goose: this can be done at the market or in a store, as well as at farms. In the latter case, there is a high probability that you will have to gut and clean it yourself, but a goose bought in a store or at the market is usually already gutted, and all that remains is to complete some finishing touches: pull out the remaining feathers, clean off any visible fat, rinse the inside and outside.

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

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

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

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

In villages, a goose rubbed with spices is left in the cold for 2-3 days (while it is hung up or simply placed on a dish) - the skin dries out and when baked it becomes crispy, rosy, and the meat softens.

The marinated goose is stuffed - the correct way to do this is to fill the cavity inside the carcass by 2/3, if it is expected that the filling will increase in volume during baking. Then you must close the hole by sewing it up with thread or pinning it with wooden toothpicks. It is also recommended to tie the goose's legs so that they do not stick out in different directions. Well, then we move on to the most interesting part – baking.

The goose should be baked on a medium rack in the oven. It is best to take a deep baking tray, pour water into it to a height of 1 cm (if it boils away during baking, you will need to add it so that the fat dripping from the bird does not burn) and place a grate directly into it, on which the goose is laid out. First you need to bake the bird in the oven as hot as possible for 15-20 minutes, then the temperature is reduced to 160 (with convection up to 150 degrees) and with this heating the goose is already cooked. It is believed that for a large goose it takes at least 2-3 hours to achieve readiness, and for a small goose 1.5-2 hours is enough. It’s easy to check the readiness: pierce the leg - if the juice that comes out is clear, it means the goose is ready, if it’s pinkish or red, cook it some more.

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

How to deliciously cook a whole goose in the oven

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

Recipe for roasting a whole goose in the oven with prunes

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

How to bake a whole goose in the oven with prunes. Prepare the carcass, rinse and dry, trim off excess fat, prick the skin with a fork in the area of ​​the breast, abdomen and thighs, rub with pepper and salt. Pour the prepared prunes with cognac, after swelling, place in the belly, sew up with threads with large stitches or pin with toothpicks. Place the goose in a sleeve or baking bag, close one corner and cut off the second - steam will escape from it. Place in a baking tray on the middle rack of an oven preheated to 250 degrees, cook for 20 minutes, then reduce heat to 180 degrees, fry for about 2 hours until done.

Check for doneness by piercing the thickest part of the leg - the juice that comes out should be clear.

Recipe for roasting a whole goose with apples

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

How to bake stuffed goose with apples in the oven. Rinse the carcass with cold water and dry, prick the skin in the chest, thighs and abdomen, cut off the outer phalanges of the wings, rub inside and outside with pepper and salt. Cut the apples into quarters, remove the seeds, place them in the belly, not too tightly, and sew them up with thick thread. Place the goose belly up on a baking sheet, pour in 1 cm of boiling water, place in an oven preheated to 250 degrees, bake for 15-20 minutes, reduce heat to 180 degrees, bake until done for 1.5-2 hours, pouring periodically rendered fat. Place halves of apples around the goose 20 minutes before it’s ready – they can be served as a side dish.

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

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