Gus on our table appears infrequently. And in vain. After the goose with apples - a great dish that will serve as an ornament of the New Year or Christmas festivities will be the highlight of any celebration. you will be able to surprise the home and visitors and at the same time pave the shortest path to the heart of the man she loved.
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Miracle without feathers
Frozen goose must be purchased in advance, at least two days before the celebration, because we still have to defrost it thoroughly and marinate before cooking. Better to choose a bird of medium size (3-4 kg), because it must squeeze into the baking dish in the oven or. Perfect goose should not be older than 7 months. Older geese too hard! When choosing a bird, look at the foot. The young geese are yellow, with fluff. The elderly - red, without fluff. Gus should be plump, with fleshy breast, dense dry skin pinkish color.
Goose thawed in the refrigerator on the bottom shelf. It usually takes hours. If a large goose (5-6 kg), and then two days. The bird should be completely thawed. Then it was washed with hot water and the remaining feathers are pulled with tweezers. Fine hair will have to singe. Kitchen scissors cut off the wings, as they still will burn during baking in the oven. Remove the fat, which is usually concentrated on the abdomen and neck. Be sure to remove the tail are odorous glands. Giblets and pulled out again carefully washed goose inside and out, but cold water. Then obsushivayut bird with paper kitchen towels. Skin prick with a fork or skewer over the entire area.
Now the goose is ready for marinating. Contrary to popular belief, do not marinate the goose in vinegar, this meat is tough. Better Try other recipes marinade.
So, the recipe for the marinade goose smear adzhika, mayonnaise, passed through chesnokodavku garlic, rub with salt and pepper.
Another recipe for the marinade: again, mayonnaise, mustard (Dijon and fit), honey, salt, pepper and your favorite seasonings to taste.
The third recipe: salt, pepper, lemon, white wine, which abundantly fill goose.
To the meat was soft, marinate the goose should be not less than 2-3 hours. Even better smear it with marinade, wrap tightly with cling film and leave in refrigerator overnight. If you purchased a gander was not the first youth, then a couple of nights.
While our marinated goose, pay more attention to all kinds of toppings.
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Apples in the snow
If you decide to cook a goose with apples, the main components of the filling, of course, will do the apples.
The fruit should be green, strong, sour.
To stuff the goose weighing 3-4 kg, you will need about 1-1, 5 kg of apples. With apple peel, pull out the core, cut into quarters and farshiruem our delicious gripping. During the hours spent in the oven, turn the fruit into the air, very gentle, slightly sour sauce, wonderful apple flavor which perfectly accentuate the taste of meat.
If, instead of acid and green apples at hand is only sweet and red, the situation is easily corrected with lemons. At the same 1-1, 5 kg of apples take 1-2 small lemon. At 3-4 apple slices will be enough of one lemon.
If the apples are very small, it is quite possible and even recommended that they not cut and put into the entire goose.
For delicious toppings rather confine itself to apples. Yet much more is added to the apples prunes and raisins and dried apricots. Not bad fit for filling cherries, oranges, tangerines and even exotic in our latitudes, severe fruit like mango or kiwi. All these fruits and berries are put in the stuffing according to the size of our goose.
The recipe with prune stuffing: 1 kg of apple peel and chop, add 300 g of washed pitted prunes and 2 heads chopped onion half-rings. Do not forget the salt and pepper. You can add chopped peeled hazelnuts, roughly 100-150 g is not forbidden for flavor and aesthetics put a sprig of thyme or rosemary.
Fruit fillings are quite sweet, and this love is not all, because the goose meat itself is slightly sweet. If you prefer a more acidic stuffing, replace prunes, sauerkraut and cranberries. You can take the frozen berries and cranberries, but first thaw them. If there is no whole berries, fit and lingonberry jam.
A good recipe for sour filling: 2 green apples, a glass of sauerkraut, juniper berries, bay leaf. The fat in a frying pan, place the crushed juniper berries and bay leaf, two minutes later, add the peeled sliced apples and stir. Simmer over medium heat for 5 minutes, add the chopped sauerkraut and cook for another 10 minutes. Remove pan from heat and refrigerate for half an hour.
The recipe for stuffing with potatoes: 1 kg of boiled until half cut into cubes of potatoes takes 3 acidic green apple.
The recipe with buckwheat: onion peel and chop, fry until golden brown, add the boiled until half buckwheat and cook 3-5 minutes, stirring constantly. Then add 2 sliced green apples.
If you do not like apples too (or just love cooking experiments), feel free to use instead of the apple quince. In standard sizes goose will be enough 3-4 large fruit. Very carefully remove the seeds of quince, as they contain poisonous substances! To cut for stuffing quince can add a little cinnamon and a teaspoon of sugar.
Farshiruem goose just before baking, is not very tight, filling 2/3 of the abdomen, as during cooking the stuffing will absorb goose fat and juices and pick up significantly in volume. The incision is closed with stitches or a large flat carefully fastening toothpicks. Crow's feet firmly associate with string or twine.
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What to do while preparing for the goose?
The question is not is not idle. After preparing Goose 2, 5-3 hours - depending on their size and power of your oven. During this time, you can, for example, to have time to read a good romance, and even try to write your own. Though, most likely, these watches you fend off starved mate and other households, endlessly questioning, when, well, when will prepare delicious gusik.
The oven should be preheated to 250 degrees and put to our bird. Half an hour later reduce the heat to 180 degrees.
In order not to waste many hours later to clean the oven, it is best to bake a goose in the culinary sleeve. Meat in a sleeve preparing faster is tender and juicy, in addition, do not need to constantly watered goose fat. Do not forget to make a few punctures in the sleeve. Firstly, for the steam, and secondly, that the bird is well browned.
For lack of culinary sleeves goose tightly wrapped with two layers of foil. For 30 minutes before the expiry of the cooking top foil layer is removed to a goose browns and covered with crust.
Ideally, if there Stewpan. There neatly and compactly stacked stuffed goose, add a glass of water or acidic juice, and all of this is put in the oven at the same 2, 5-3 hours.
If you cook on a baking sheet, put the goose back down, fill it 1-2 cm of water and then send it in the oven. We must take the pan with sides of at least 5 cm, as in the preparation of a goose follows a lot of fat. It follows that the goose is not burnt, and every 15 minutes, pour the juice precipitated.
About an hour before the alleged readiness around the goose lay sliced green apples, peeled onion or purple potatoes. Check the readiness of the goose can be pierced it with a toothpick or plastic skewer. Juice should follow a transparent, without blood. Cooked goose lay on a pre-warmed dish and allow to stand for half an hour.
Before serving, do not forget to pull out of the bird thread or toothpick. Untie the legs and Put on an elegant paper curlers.
"Boots" for the birds to do so: folded in half thick paper of appropriate size, by making uniform cuts the bend, turn into a tube held together with duct tape.
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What are the side dishes to suit stuffed goose?
Properly cooked goose is harmonious, is satisfying and extremely self-sufficient. But if you do not want to be eaten too quickly, failing to properly praise your culinary talents, you should consider garnish. To goose stuffed with apples perfect cranberries, pickled mushrooms or cucumbers, olives, sour red cabbage. Goose washed down with dry red wine.