Today I will tell you how to properly cook a goose with prunes and apples in the oven so that it is completely fried and turned out to be juicy, tasty and fragrant. For baking, a whole young, fresh and fleshy bird is best suited.
Here are a few points to consider when buying:
- Paws In a young goose, they are yellow, soft, there may be a small amount of fluff. The old one is hard, dry and with membranes.
- Breast bone. It should be flexible and easy to bend. Otherwise, the bird is already “aged” and is suitable only for stewing.
- The color of fat. In old geese it is yellow, in young ones it is lighter (except for fat in the abdominal cavity - it should be yellow).
- The weight. A bird weighing more than 5 kg is likely to be already old. This is not suitable for baking, especially as a whole.
- Leather. Smooth, light, waxy is a sign of a quality product. Pale, friable and sticky - poorly fattened or stale goose.
- Neck. If this section is mobile (meat around the throat is free to move), then the bird is fleshy.
- Smell. If it is unpleasant - this is an occasion to refuse the purchase.
- If you are purchasing a chilled product, also inspect or probe the breast and sides. They should have enough meat. If frozen - pay attention to the color of the ice: if it is pinkish, the bird was re-frozen.
- Cooking time: 1 day and 5 hours.
- Servings Per Container: 8.
- Level: Intermediate.
Ingredients:
- goose - 1 carcass weighing 4-4.5 kg;
- prunes - 150 g;
- apples - 0.5 kg;
- mustard (paste) - 100 g;
- sour cream 10% fat - 50 g;
- spices, salt - to taste.
How to bake a goose:
- Remove carcasses of feathers (preferably with tweezers) and excess fat from the carcass, cut off the first phalanx of the wings and neck (they can be used for soup), make small incisions or punctures on the skin on the breast, abdomen and legs, without affecting the meat.This is necessary so that the fat that is melted during baking flows out onto the surface of the skin, then it will be thin and crispy.
- Mix mustard, sour cream, salt and spices, carefully grease the bird inside and out. Leave to marinate in the refrigerator for a day.
- The next day, soak the prunes in cool boiled water for 1-2 hours. Then drain the liquid and let the berries dry a little.
- Wash apples, core, chop in quarters. For stuffing a goose, it is better to take acidic varieties, but you can also use sweet ones if you wish.
- Remove the carcass from the refrigerator, fill with a mixture of prunes and apples. Sew the place from the tail to the neck with threads or connect the edges with toothpicks.
- Wrap the stuffed goose in foil and put the belly up on the baking sheet.
- Put the dish in the oven preheated to 180-200 degrees for 2.5-3 hours so that the goose bakes.
- Then lower the temperature to 170 degrees (if before it was 180, you can leave it that way), unfold the foil (but do not remove it), pour over the released fat and cook for another 30 minutes to make the goose brown.
- Readiness can be determined with a knife or a toothpick: on the leg, where the thickest layer of meat is, pierce it to the bone. A clear broth should stand out. If it is pink, then the bird has not yet been baked. And if the meat near the bone is neither pink nor burgundy, then the goose is ready.
Remove the thread or toothpicks and put the bird on a large oval dish. You can decorate with herbs or fresh berries, supplement with vegetables or baked apples. This is an excellent option for a festive table, especially for the New Year or Christmas.
Goose with prunes and apples in the oven - a whole baking recipe
Today I will tell you how to properly cook a goose with prunes and apples in the oven so that it is completely fried and turned out to be juicy, tasty and fragrant.
Training1 d
Cooking5 hrs
Total time1 d 5 hrs
Person: 8
Calories: 29593.8kcal
Ingredients
- 1 carcass Goose
- 150 g Prunes
- 0,5 kg The apples
- 100 g Mustard (pasta)
- 50 g Sour cream 10% fat
- taste Spices, salt
Step-by-step instruction
- Remove carcasses of feathers (preferably with tweezers) and excess fat from the carcass, cut off the first phalanges of the wings and neck (they can be used for soup), make small incisions or
punctures on the skin on the breast, abdomen and legs, without affecting the meat. This is necessary so that the fat that is melted during baking flows out onto the surface of the skin, then it will be thin and crispy. - Mix mustard, sour cream, salt and spices, carefully grease the bird inside and out.
Leave to marinate in the refrigerator for a day. - The next day, soak the prunes in cool boiled water for 1-2 hours. Then drain the liquid and let the berries dry a little.
- Wash apples, core, chop in quarters. For stuffing a goose, it is better to take acidic varieties, but you can also use sweet ones if you wish.
- Remove the carcass from the refrigerator, fill with a mixture of prunes and apples. Sew the place from the tail to the neck with threads or connect the edges with toothpicks.
- Wrap the stuffed goose in foil and put the belly up on the baking sheet.
- Put the dish in the oven preheated to 180-200 degrees for 2.5-3 hours so that the goose bakes
- Then reduce the temperature to 170 degrees (if before that it was 180, you can
leave), unfold the foil (but do not remove it), pour over the released fat and cook for another 30 minutes to make the goose brown. - Willingness can be determined with a knife or toothpick: on the leg, where the thickest layer of meat is, pierce it to the bone. A clear broth should stand out. If it is pink, then the bird has not yet been baked. And if the meat near the bone is neither pink nor burgundy, then the goose is ready.
Final word
Remove the thread or toothpicks and put the bird on a large oval dish. You can decorate with herbs or fresh berries, supplement with vegetables or baked apples. This is an excellent option for a festive table, especially for the New Year or Christmas.
