Goose in the oven whole with a crispy crust

Christmas, rosy, soft and juicy, with a crispy crust! A whole Christmas goose in the oven with apples is a royal dish that will gather the whole family at the table during the winter holidays and fill the house with a delicious aroma!

Komarova

The author of the recipe

Goose in the oven whole with a crispy crust

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Composition / ingredients

Servings:

Main course:

Goose

Apples

800

Dry Spices:

Nutmeg

1.5

Paprika

Cilantro, coriander

1.5

For marinade:

Soy sauce

Olive oil

Honey

1.5

For decoration:

Bell pepper

Lemons

0.5

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 22 g

Fats 30 % 11 g

Carbohydrates 11 % 4 g

201 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 15 h

Step 1:
How to bake a goose in the oven whole? First, prepare the products according to the list. I have a goose weighing about 3 kg, but you can take another one - choose according to the size of your oven or baking dish. Apples are suitable for any color and sweets, both sweet and sour are good. Semi-sweet, juicy will be ideal.
Step 2:
Inspect the goose for any remaining feathers, remove them if necessary. Cut off the fenders. They can burn when baking, which is why the dish loses its appearance (and this is important, because it is festive).
Step 3:
Thoroughly clean the coccygeal gland, cut off excess fat from the abdomen. Wash and dry the goose with paper towels, there should be no water on it. Mix together all the dry spices.
Step 4:
Rub the goose carcass with dry spices inside and out. Leave the goose for one hour at room temperature. Please note that I do not use salt, soy sauce replaces it in this recipe. If you don't like it for some reason, then after the bird lies down, rub it with salt as well.
Step 5:
Prepare the marinade. To do this, mix honey, olive oil, soy sauce in a separate bowl. Spread the carcass outside and inside, leave it for 15 minutes. Repeat the lubrication again. Wrap the goose in plastic wrap and leave it in the refrigerator for 12 hours. It is best to leave it overnight, and the next day start full cooking.
Step 6:
Remove the food wrap from the goose. Pin the incision in the neck area with toothpicks to prevent the juice from leaking out during the baking process.
Step 7:
Wash and dry the apples. I do not remove the skin from them, it gives its flavor to the meat. In addition, with it, fruits retain their shape, do not fall apart. Apples (2-3 pieces) cut into 4 parts, peel from the core. Put the fruit in the abdomen. You can take more or less apples, depending on their size and the weight of the goose.
Step 8:
Stab the incision on the abdomen with toothpicks. Tie the legs of the goose with strong twine. Preheat the oven to 210-220 degrees.
Step 9:
Re-lubricate the goose with marinade and put it in a spacious goose coop with its belly up. Bake the goose in a hot oven for about 40 minutes until browned. Determine the exact time and temperature of baking according to your oven.
Step 10:
Cut the remaining apples in half and cover the goose with them. Cover the goose with a lid and continue to bake for about 2 hours. Check readiness with a puncture in the thickest place. The released juice should be transparent. Leave the finished goose with the oven off for 15 minutes. Transfer the goose and apples to a platter, remove the toothpicks and garnish with chopped bell pepper, fresh herbs and lemon slices.

It's not easy to cook a whole Christmas goose in the oven. It may turn out hard dry meat or improperly cooked poultry has a greasy taste. When choosing a carcass for baking, give preference to a young goose with a weight of 2-4 kg. Use a special baking container - a goose coop, remove excess fat. That's right, slowly marinate the meat. Apples will give the carcass juiciness and a pleasant smell. Be sure to use a tight lid or foil after baking the crust.
The finished goose is perfectly stored in the refrigerator. It can be heated into parts if necessary.

You can calculate the average baking time using the formula: 45 minutes for each kg of weight + 20 minutes (but do not forget about the properties of your oven).

When baking a goose, you can easily achieve a beautiful crispy crust if, before sending it to the oven, lower the carcass for a couple of minutes in boiling water, holding the goose by the hind legs.

Wrap the end phalanges of the bird's fingers with foil before sending them to the oven, and tie the legs, otherwise they will burn. You can cover the whole goose carcass with foil, but about 30 minutes before the end of cooking, remove it to form a golden crust.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !