It is customary to serve the most delicious and unusual dishes on the New Year's table. Meat occupies a special place in the holiday menu. Let's talk about how to cook a goose for the new year. The bird is most often baked whole. And to make the meat soft, you need to familiarize yourself with some tricks.

Roast goose in the sleeve

If you cook the goose incorrectly for the new year, you will get tough and dry meat. Therefore, you should know how to pickle a goose so that the meat is juicy and tender in taste. The carcass needs preliminary preparation. We suggest considering pickling options:

1. Rub the bird with salt and spices on all sides and always inside. Wrap in a plastic bag, refrigerate for 11 hours.
2. In three liters of warm water, dilute 3 tbsp. apple cider vinegar or lemon juice. Leave the carcass in the marinade for 7 hours.
3. Rub the goose with table salt. For the marinade, use cranberry juice or white wine. It is recommended to leave the meat in the cold for 10 hours.

ON A NOTE: For 1 kg of meat you will need 1 tsp. salt.

After marinating, the goose can be baked in a sleeve. And if it is prepared with a filling, then the carcass is stuffed before baking. Let's learn a simple recipe for roasting poultry in the oven.

You will need:

• Goose - 2.9 kg.
• Paprika - 0.5 tsp
• Salt - 1 tbsp.
• Garlic - 15 g.
• Allspice - 0.75 tsp
• Vegetable oil - 2 tbsp.

Cooking:

1. Rinse the carcass with water, dry.
2. In a separate container, mix dry ingredients, add chopped garlic and oil.
3. Grate the bird inside and out with the prepared porridge.
4. Place in a special sleeve, tie the edges. Send for a couple of hours in the refrigerator.
5. Put the goose in a baking sheet, cook at a temperature of 180 degrees for 2 hours. Serve hot to the table.

ON A NOTE: The released fat can be used for cooking other dishes. Store the product in a glass jar in the refrigerator.

Goose with apples and prunes

How delicious to cook a goose for the new year? For this, it is not necessary to use expensive products. Apples and prunes are considered the most affordable ingredients. And the meat is not only soft, but also has a pleasant aroma.

Would need:

• Apple - 450 g.
• Prunes - 50 g.
• Goose - 3.2 kg.
• Bee honey - 50 ml.
• Mustard - 45 ml.
• White wine - 2 tbsp.
• Garlic - 3 tooth.
• Lemon - 90 g.
• Spices, salt - to taste.

How to cook:

1. Rinse the goose carcass under a tap with water.
2. Add honey, mustard, grated garlic, salt and spices to the wine.
3. Grease the bird with the sauce.
4. Chop apples into pieces, combine with washed prunes and lemon juice.
5. Stuff the goose, place in the sleeve and refrigerate for 5 hours.
6. Bake in the oven for approximately 2 hours at 200 degrees.

ON A NOTE: Before sending it to the oven, it is advisable to leave the workpiece at room temperature for 30 minutes.

Goose in the oven with buckwheat porridge

Goose can be served on the New Year's table with stuffing, which will serve as an excellent side dish. With buckwheat, you get a very tasty dish for the festive table.

Ingredients:

• Buckwheat - 1 tbsp.
• Water - 500 ml.
• Goose - 3 kg.
• Boiled eggs - 3 pcs.
• Onion - 60 g.
• Salt - 1 tbsp.
• Coriander - 1 tsp
• Mustard - 1 tbsp.

1. Rinse the bird in water, cut off the tips of the wings.
2. Remove the fat, melt it in a frying pan. Finely chop the onion, fry.
3. Boil the cereal until half cooked. Cut boiled eggs into medium pieces. Combine them with porridge and onions.
4. Fill the carcass with buckwheat, sew the hole with a thread. Top with mustard, salt and coriander.
5. Bake on a wire rack, and be sure to put a tray underneath to collect fat. The goose is cooked for about 3 hours at a temperature of 180 degrees.

ON A NOTE: Lubricate the bird every half an hour.

Christmas goose with oranges

Now let's talk about how to cook a goose for the new year with citrus. I would like to note that with soy sauce, soft and tender meat is obtained. For baking, you need a sleeve so that the carcass acquires a golden crust during cooking.

You will need:

• Goose - 2.8 kg.
• Oranges - 400 g.
• Natural honey - 55 ml.
• Soy sauce - ½ tbsp.
• Sunflower oil - 45 ml.
• Salt - 0.5 tbsp.
• Provence herbs - to taste.

Cooking method:

1. Remove skin and white film from oranges. Cut into medium pieces.
2. In a deep bowl, mix all the ingredients for the sauce. Due to honey, an appetizing crust is formed.
3. Pour half the marinade over the bird, marinate for 1.5 hours. Then rub with sauce, stuff with citruses.
4. Pack in a sleeve, place in a preheated oven, its temperature is 180 degrees. The festive goose will be ready in approximately 2 hours. Garnish with fresh orange slices before serving.

Stuffed with sauerkraut

Currently, there are many New Year's recipes from duck and goose. And we suggest that you familiarize yourself with how to cook a baked goose for the new year with cabbage. This dish requires a minimum of ingredients. However, the process itself takes a lot of time.

Ingredients:

• Goose - 1 pc.
• Sauerkraut - 900 g.
• Onion - 60 g.
• Garlic - 30 g.
• Soy sauce - 2 tbsp.
• Olive oil - 30 ml.
• Salt, seasonings - to taste.

How to cook:

1. Go through the prepared carcass with a needle. The holes will allow the meat to marinate better.
2. Make a marinade with olive oil, salt, seasoning and soy sauce. Lubricate the carcass generously, wrap in cling film, put in a cold place for 9 hours.
3. Squeeze the brine from the sauerkraut, finely chop the onion. Fry vegetables in goose fat.
4. Pass the garlic through the press, combine with a small amount of salt. Grate the carcass, fill with stuffing.
5. Stuffed goose is cooked in a sleeve for about three hours at a temperature of 200 degrees. Now you know how to bake a bird with cabbage. Apples can also be put into this filling.

Baked with rice and raisins in foil

How to cook a whole goose for the new year with rice stuffing? It turns out that this is not a complicated process at all. Grains must be boiled in advance. In addition to raisins, you can add other dried fruits.

You will need:

• Boiled rice - 2.5 tbsp.
• Goose - 3 kg.
• Raisins - 100 g.
• Salt - 2 tsp
• Black pepper - 1 tsp
• Ground coriander - 0.5 tsp

Cooking:

1. Make punctures in goose bumps with a pin.
2. Mix dry spices, grate the carcass and leave for a day in the refrigerator.
3. Pour boiling water over raisins for 4 minutes. Combine with rice porridge. Fill the goose carcass with stuffing, fasten the cut with toothpicks or thread.
4. Similar goose dishes are cooked in foil for about 1 hour at a temperature of 190 degrees. Then open the bird, pour over with fat and bake for another couple of hours. On the basis of goose broth, you can prepare a very tasty sauce for meat and vegetable dishes.

Serving a roasted goose on the New Year's table is a tradition for many families. And simple recipes will help an inexperienced hostess to make a magnificent bird for the holiday. If the carcass is baked whole, then you need to choose a medium-sized goose.

Goose stew in pieces is perfect for a family and festive dinner. You can cook meat with potatoes or other vegetables. Therefore, there is no need to cook the garnish separately. Potatoes are soaked in goose fat, it turns out fragrant and tasty, guests and family members will certainly like this dish.

Ingredients:

• Potato - 600 g.
• Goose - 1.3 kg.
• Cardamom - ¼ tsp
• Sour cream - 110 ml.
• Soy sauce - 20 ml.
• Lemon juice - 1.5 tbsp.
• Sunflower oil - 2 tbsp.
• Salt - to taste.

Cooking method:

1. Cut the carcass into pieces with an ax.
2. Peel the potatoes from the skin, cut into slices.
3. Fry the meat until golden brown.
4. Add sour cream, potatoes, soy sauce, salt, cardamom and lemon juice to the meat in a saucepan. Simmer for about 1 hour over low heat.

Now you know how to cook a goose for the new year. This delicious dish will take its rightful place on the festive table. Poultry can be cooked with or without stuffing. And the option of cooking in the form of pieces is useful for those who do not have an oven.

A delicious fragrant goose with a golden crispy crust is a welcome "guest" on any holiday table. It is not surprising that the New Year's goose 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 your eyes just run wide. With step-by-step instructions, even inexperienced chefs can easily master the process of preparing a delicious bird.

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:

1. 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:

1. 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:

1. 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 simplest recipes for preparing a goose 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:

1. 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.

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 with a 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 of the oven, pouring plenty of sauce on it, cover it with foil and put the baking sheet back 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. Let cool and then add 3 cups of 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 of allspice, 5 cloves, 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.

• roast goose

Pre-marinate the goose carcass.
We make the marinade in the following way. Sprinkle the carcass with salt and pepper. We apply sauce on top and inside - mayonnaise with mustard (1: 1), add seasonings to taste. Marinate 8-12 hours.
Pour boiling water over lemon. Cut into thin half rings. In a deep form, shift the carcass with lemon and add dry wine (white). Marinate in a cool place for 10-12 hours.
The carcass is baked for about three hours until the fat is rendered. No longer needed - the meat will not be juicy.
If the goose is too old or there are doubts that it will be fried, boil it, and then bake it to a crust.
Baste the goose often with the juice that comes out during cooking.
To prevent the carcass from burning on top, wrap it in a cabbage leaf or foil.
The readiness of the bird is checked by punctures in different places with something sharp. If the juice stands out transparent - the bird is ready.

• Goose with apples

Sprinkle halves of apples (11 small, 5-7 large) with marjoram and salt. Salt with crushed cumin is rubbed into the upper and inner parts of the carcass. The goose is stuffed with small apples. Put the chopped onion (2 pcs.) on a baking sheet and pour in half a glass of broth. We place in the oven and regularly pour over the meat juice. Large apples are baked separately. Portioned goose is laid out along with apples on a dish. Strain the meat juice and dilute a little flour. To prepare the sauce, meat juice with flour must be boiled and strained.

• Goose stewed in wine

Pepper the salted carcass and send it to the preheated oven in the goose bowl. The bird is fried in butter (50 gr.). Turn over and pour over with your own juice.
When the goose has turned rosy, pour in 2 cups of wine. Simmer under the lid. Cut the bird and pour over the sauce.

• Siberian goose

Boil millet until half cooked (250 g). Add butter (50 gr.). Rub the bird with spices and salt. We fill the inside with millet and sew it up. Stew under the lid in the oven.

• Goose with sauerkraut

About 800 gr. sauerkraut and chopped onion stew in butter. Rub the carcass of the goose with salt and cumin. We stuff the goose with cabbage and cook in the oven, pouring our own juice.

• goose spicy

Pork fat (up to 100 gr.) Cut into cubes. Roll the fat in a mixture of crushed spices: bay leaf, cumin, garlic - 4 cloves, basil, nutmeg - 1 gr. Stuff the salted carcass with lard. Add chopped onions (4 pcs.), Carrots (3 pcs.), Parsley (1/2 root), pepper, broth (0.5 l), vodka (up to 1/4 cup.) To the goose. Bake in the oven.