Christmas goose with cranberry broth

Category: Meat dishes

Kitchen: Russian

Ingredients
Goose	2 carcasses
Apples	1 kg
Spices and condiments	taste
Vegetable oil	100 g
Garlic	1/2 head
Cranberry	500 g
Sugar	taste

Cooking method

Well, what can I say for a long time ... better than the unforgettable M.S.Panikovsky, you still can't say. Goose. He is the GOSE !!!
So we invited the home, even two, geese to the table.
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Home goose. Not processed by anything. So, of course, I had to tinker a little. Singe there, pinch ... rinse ... etc.
This is how it turned out ... a guest and a goose:
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The bird has grown very fat. Therefore, we did a little liposuction. Excess fat, that is, removed. Of course no one shaved him. Melted. It will come in handy.
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And then rinsed well again and dry with a paper towel. Here's how pretty it turned out.
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Actually the task of "roasting a goose" is simple. To make it tasty, we will follow three rules.
First, we will prepare a mastic and marinate the carcass itself. Secondly, prepare the broth. Or sauce, if modern. Third ..., fry. Or fry if you like
Do it once! Cooking the marinade rub. Garlic is almost essential.
Garlic should be grated or pressed on a crush. But it's better on a grater. A more homogeneous mass is obtained.
Spices and condiments. Although, spices are already a purely personal matter. The set may vary. It all depends on tastes and preferences, you can also add cumin.
A mixture of peppers. I highly recommend these bottles. Not for advertising, simple and convenient and high quality product.
Vegetable oil. You will need it a little. And, of course, it is better to take something aromatic and tasty. For example, this.
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And add everything to the garlic. Stir ... well. Don't forget about salt.
Second option.
The marinade for this option was easier. In addition to garlic, let's take a ready-made sauce. It contains all sorts of spices - exotic seasonings and even pineapple pieces, for example, are available. Well, and salt, of course.
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If apples are declared in the title, then for the filling, you should still have green and, if possible, NOT sweet, so that they are.
It is best to take, of course, a real Antonovka for a goose. We have a small stock left. Though unattractive (and lie for almost half a year in the basement ...), but still juicy and the taste is what you need.
We cut them ... into pieces.
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That's roughly how you need to rub the goose carcass with this mastic, and process it on top, or rather, season it with ground red pepper. Hungarian paprika. It is not sharp. But it gives aroma and specific taste, and besides this, a beautiful crust is formed.
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And we pack the carcasses in a roasting sleeve. We put these two bundles with wonderful blanks in the refrigerator. Until, as they say, tomorrow. Then we will put in the filling and everything else.
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While the goose is "infused", prepare the cranberry broth. Berry sauces are best suited for poultry.
We take directly the cranberries. I don’t know about you, but we have a "northern" supply from the Kola Peninsula. We rinse and dry well.
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Spice:
Peppers ... black, red, allspice ...
Sugar. Or honey is better. But here it must be borne in mind that there may be an allergy to honey. Therefore, we only add one tablespoon. Salt and basil. Coriander.
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Grind the cranberries in a blender. Do not frown !!! I also don't like anything like that in this process. What can you do? CiLiVisition ..., eat it. Corrupts….
Then we grind. Through a sieve.
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And everything is fine - mix well. Then we bring to buns over medium heat, simmer on low ... until cooked.
The spirit, I'll tell you a secret, is worth such ... that it's easy to fall.
We get such beauty ...
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We take out the carcasses from the refrigerator, carefully open the packages and stuff the birds. Apples first.
And then season with sauce.
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And into the oven.
It turned out very tasty, but, alas, we failed to take photos. Did not have time!!!
Or …
We also rub the goose well ...
And we will cook right in the pan. Here in this one.
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And here's the result !!! Angela for you at your meal!
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Shyrshunchik

Ivanych, as always, very colorful and appetizing, thank you.

DonnaRosa

Ivanych, Was the poultry prepared by packing it into a sleeve? Did I miss something or did you cook the two birds differently?
I'm going to cook a duck with apples and eat cranberries.
You can try to acidify the duck with cranberries, like you have cooked a goose with apples many times, but I baked it on a baking sheet open. If you cooked in your sleeve, how did you brown the skin? Can I get more details in this place?

Galleon-6

Stunned

Ivanych

DonnaRosa, one pair was cooked in the sleeve, the second in the pan. Brownish? At the end of baking, the package is opened and held in the oven for a little more until this very friedness is formed.

Antonovka

Ivanych,
Ivanych, a very relevant recipe for me this year - my husband was presented with a huge domestic goose, there is a whole box in the freezer of the refrigerator it takes))) It's a pity that the pictures are not visible from work - but I will definitely look in the evening))

Ivanych

Antonovka, then you still have a look here. But what if?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=439576.0

Antonovka

Ivanych,
Gone for the geese)))) Thank you very much !!!!!!

Aenta

Wow, how delicious!

DonnaRosa

Quote: Ivanych

DonnaRosa, one pair was cooked in the sleeve, the second in the pan. Brownish? At the end of baking, the package is opened and held in the oven for a little more until this very friedness is formed.

You have a very sincere "affair" with geese.
Thank you. : rose: How long did you bake or cook? How long did the geese spend in the oven?
Have you tried soaking in salt water overnight?
This year I want to try soaking the duck before cooking, they say it turns out amazingly tasty and juicy.

Added Monday 26 Dec 2016 03:17 PM

P.S. What about the stomach? Sewn up or fastened with toothpicks?