Rozhdestvensky goose with apple and prunes

Category: Meat dishes
Kitchen: Russian
Rozhdestvensky goose with apple and prunes

Ingredients

Goose 1 carcass
Apples 5 items
Prunes 200 g
Spices and condiments 5 tbsp. l.
Vegetable oil 50 g

Cooking method

  • Traditionally, we fry a goose at Christmas. This year we decided to do it without fuss. With apple and prunes. But as a side dish, I recommend soaked lingonberries. It turns out without frills, but very tasty !!!
  • We have a goose, or rather geese, our own. From his, then, a garden. But, unfortunately, alas, not paired, lay in the freezer - waiting in the wings.
  • Geese must be thawed in a completely natural way. That is, it is best to put it in “just a refrigerator” and wait until the bird takes its natural condition.
  • Yes. Let the bird be defrosted in a bag. In order not to dry out.
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  • It is imperative to rinse well. And process if necessary. Any feathers or hemp from them, if any, remove. Well, etc. And as you rinse - let it dry. Let the excess moisture drain.
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  • You can even use paper towels to speed up the process. Just do not wipe, but just get wet.
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  • While the geese are airing, we prepare the arrogance of spices and seasonings.
  • What did you put in the cup? Salt is one. 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 hot - on the tip of the knife. Black - a teaspoon. Ground ginger. Incomplete, in general, without top, a tablespoon. And curry. Here - purely to taste. You can add something else if your soul requires it.
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  • A head of garlic. Rub, best of all, on a grater. Not at the smallest, which is typical.
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  • And add two spoons of oil. We used one which is made from grape seeds. And tastier and more aromatic.
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  • And then mix well. Until such a homogeneous gruel is formed. If it's very dry, you can add some apple juice. To moisten the mixture a little.
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  • And then they gave the geese a massage. With the rubbing of the resulting mixture into their bodies. Rub thoroughly, thoughtfully. Both outside and inside.
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  • Such a handsome man should turn out. Take it and eat it right away.
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  • Wrap the wings and bones of the legs with foil. How is it? Where it is thin, there it breaks. And in our case, it will burn. The foil will protect.
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  • And then pack the geese in baking bags. Tighten the knot well on one side. On the other hand, don't. Because you still need to get access to the carcasses.
  • And put it back in the refrigerator. For the night. Let it soak - pickle.
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  • 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 she became wrinkled. But it remained juicy and sweet and sour. Real, in general.
  • And prunes. If possible, avoid importing. It's very sweet. Better to pick sweet and sour. Even more sour than sweet. But, in any case, to be so fragrant ..., prune.
  • Just rinse the prunes. But carefully. Cutting and so on - no need.
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  • The filling is prepared corny. The apples are cut into quarters. Clean everything in the middle. All sorts of seeds there, etc., remove. And then stuff the geese from the inside with these apples and prunes. Tight.
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  • Well, tie the bags. On the other side. And tighten already tight. You will tie, you need to remove the air from the bag.
  • So all the preparations are over.
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  • And then the geese go to the oven. I recommend preheating it to the oven to one hundred and eighty degrees.
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  • In two hours there will be such a picture.Packages once ..., that is, they will be filled with air, or rather goose vapors.
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  • When you get the geese out of the oven, the bags will fall off almost immediately. Not really, but the volume will decrease. By the way, a lot of fat in the bag is formed. It will heat up, it means internal.
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  • The packages must be ripped open. Only carefully, it can still splash. And it will turn out hot and dirty.
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  • This is such a special thermometer. He sticks into the carcass. The temperature inside it is still eighty degrees. That is, the goose is not quite ready yet.
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  • Then it must be sent in a printed form to the oven. Another twenty minutes, at least. Leave the temperature the same.
  • This is how it will turn out. The main thing is the crust will become crunchy. And a little colored.
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  • And the degrees inside the carcass, in the goose meat, will become almost a hundred. This means the bird is ready.
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  • Which is confirmed when you start eating it. The skin is moderately fried and crunchy, the meat is juicy, not overdried, slightly greasy !!! Delight. I answer!
  • And as a side dish, as mentioned, it is best to cook soaked lingonberries.
  • How? Best from autumn. Pour lingonberries lightly (exclusively to taste) with sugar-coated water. Here one must proceed from the juiciness, sweetness, or, conversely, the sourness of the berry. If you like - add cinnamon, cloves there. But I didn't. Excessive odor - spoils the berry. Here. Pour the berry into the jar, and pour this very sweet brine so that the berries are covered with one and a half fingers. Solution - hot brine should be natural. Cork the jar, cool and place in a cool place. A month will stand and ...
  • Angela for you at your meal!
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Time for preparing:

2.5 hours

Bridge
Ivanych, as always monumental, fundamental, very beautiful and appetizing!
NataliaVoronezh
Ivanych, it’s so delicious that I was drowning in saliva at work! Thank you!
PalmP
Ivanych, no words ... This is Christmas! Thank you!
Marika33
Ivanych, respect for the recipe and photos! Great as always!

When we moved to the village, we kept geese, they are tasty, but fatty. They also baked them in different ways, cooked them in dough. It also turned out very tasty. And now we have a turkey for Christmas.


Merry Christmas!
Irgata
Very beautiful is the first thing that can be said, and of course, without a doubt, delicious. And the master class, as always good, is intelligible and I want to repeat it.
Judging by the photo and time cooking, the geese are not very large? 3.5-4 kg?
I would only cut thin edges - the bones of the legs, wings and necks, they are still hardly edible when fried, and pearl barley or pea stewed soup on them

A household man in a house is the happiness of the whole family.

Katya1234
Ivanych,
Merry Christmas!
And thanks for the photo master class! I'll keep the recipe for myself, so that I don't have to look later when we want to cook the goose.
Inusya
You can just be stunned by this beauty and description! Bookmarked ...
Merry Christmas!!! )))))
Borisyonok
Ivanych
Do you know what a goose is? You know what a neck, a leg, a wing is! You know how much I love the goose! - I know, they saw Galkino !!!
Merry Christmas!!!
SinichkaV
Thanks for the recipe !!!! The marinade is awesome! Only salt I used 2 tablespoons, three probably for 1 goose will be a bit too much ... Although, depending on which goose: girl_in_dreams: Thyme was not, replaced with oregano. Pickled for 2 days. The apples and prunes turned out to be very tasty and were destroyed too.
Ivanych
I am very glad that I liked it. Health!
Antonovka
Quote: Ivanych
Geese must be thawed in a completely natural way. That is, it is best to put it in “just a refrigerator” and wait until the bird takes its natural condition.
Yes. Let the bird be defrosted in a bag. In order not to dry out.
It seems that it's time for me to put it in the refrigerator. Today I will urgently look for a place for the bird)))
Katya1234
Ivanych,

Thank you so much for the recipe! Everything turned out like clockwork. We had a domestic goose from the Stavropol Territories, but of excellent quality.

I did everything according to the recipe. I added a little real garam masala from India.

I recommend to all!

Ivanych, peace to your home!
Ivanych
Katya1234, Thank you.Glad you liked it!
garvich
Ivanych, Can you cook a duck according to this recipe? There is no goose, only the duck is long and not very fat.
Ivanych
Sure you may. It will turn out, I assure you, no worse.

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