How to cook the goose in the oven, mostly interested in women on the eve of holidays, family celebrations.Goose with apples traditionally prepared on major holidays, and serves as a symbol of comfort and affluence.However, baking a goose in the oven seems simple only at first glance.This simple method of cooking does not always give the expected results - the goose can get tough like rubber.Our tips will help avoid mistakes, causing goose get a delicious, tender and flavorful.
begins with the selection of poultry.Soft meat from young geese aged from 6 to 12 months.As the carcass of geese no passport data, it will determine their age by their appearance.Young geese legs yellowish, red legs gives an elderly age of the bird.Fat bird is of great importance, the fatter the goose, the tastier it meat.Excess fat will drain to pan and melted goose fat can be used for cooking other dishes.
to the triumph, as a rule, prepare for a few days in advance.Therefore, one of the points of the preparation for the holiday include marinating poultry.Sour marinade meat will soften as a result of which it will just melt in your mouth.Keep the marinade should be in a cool place over two days.For the marinade takes a glass of water, two tablespoons of sugar, a cup of vinegar (preferably apple or wine).After marinating the goose should be dry and rub with such a composition: salt - a tablespoon of mustard - 2 tablespoons honey - 1 tablespoon grated ginger root - tablespoon dry white wine - 100 ml chopped fresh herbs rosemary, garlic.Let him soaked flavors of these foods, before going into the oven.
advance take care of the dishes, which will roast goose.It is best suited for this purpose Roaster, but in the absence of, a bird can lay out on a baking tray with high sides.It is convenient to bake a goose to the dish, which will bring to the table.The refractory ceramic shaped goose will look great, you can expand the large pieces of potatoes around it, apples who will get a delicious taste and aroma, soaked goose fat during roasting.Vegetables and fruits are laid out in a form or on a baking sheet for 40 minutes until cooked goose.
How to cook the goose in the oven Baking
arm in the sleeve eliminates the mistress of agonizing cleaning of the oven from the traces of goose fat, and most importantly - the bird always turns out juicy and tender.
- Goose - 2.5 kg.
- apple varieties Antonovka - 5 pcs.
- prunes, dried apricots - 100 g
- Lemon - 1 pc.
- Spices, seasonings to taste.
- Honey and mustard - a tablespoon.
- Goose rinse, dry, cut the sebaceous glands.
- honey, mustard, juice of one lemon, dried herbs, black pepper and salt to prepare the mixture and rub it the goose inside and out.
- Bird wrap with cling film and put into the refrigerator for 8-10 hours.
- goose stuffed with apples and dried fruit will be.Apples are cleaned of skin and cut into slices.Mix them with prunes and dried apricots halves.You can sprinkle with lemon juice and add a teaspoon of zest.
- starting goose slaughter or sew up the belly, tuck in the sleeve.Bake in the oven at 200 degrees 2.5 - 3 hours.Per kilogram of poultry is taken for 1 hour.The cooking time depends also on the capacity of the oven, in any case, it must be corrected.
How to cook the goose in the oven with apples Ingredients
- Goose - up to 3 kg.
- apples - 3 pcs.
- Potatoes - 3 pcs.
- Onions - 3 heads.
- Nuts - 200g
- flour - 1 tsp
- salt, spices to taste.
- washed and obsushennogo goose rub with salt inside and out.
- peeled potatoes and apples cut into cubes, sprinkle with lemon juice apples.
- Finely chopped onions (two heads) to mix with the potatoes, apples.Add nuts (preferably hazelnuts), salt, black pepper and ½ teaspoon of nutmeg.Since goose slaughter and abdomen.
- wings and bird legs wrap foil (not burned) and place the pan in the oven, preheated to 250 degrees.After 20 minutes, the temperature must be reduced by 30 degrees and bake for one hour goose.Last hour in the oven temperature should be no higher than 180-200 degrees.In the process of roasting goose is necessary to water drips out of it fat, the meat turned out juicy and the skin is not burnt.Do not forget to put a pan with goose container with water, it also will give the meat juicy.goose Readiness is determined by the color of the liquid, which flows from the incision near the hip (the thickest part).If a clear liquid, then the goose is ready.
- Prepare the sauce for our goose.Finely chopped onion fry head on fat formed during baking.When the onion begins to slightly Golden, sprinkle it with a spoon of flour and leave for ten minutes.Whisk yolk with a pinch of salt, and connect with onions.Stirring constantly, heat until, until the sauce thickens.The sauce is ready, add the salt, pepper, a spoon of lemon juice, herbs to taste.
- Goose pass on wide dish, napkins wrap the legs with numerous notches on the ends.To post a goose spicy sauce.
- goose with apples - a classic, but in addition to the classic fillings are incredibly delicious obtained goose with sauerkraut, buckwheat, citrus (oranges, mandarins) and sour berries, especially cranberries.Try and enjoy!