Christmas Goose with Apples
12 servings
210 minutes
Christmas goose with apples is a traditional festive dish that comes from European culinary traditions and has become a symbol of cozy family gatherings. The roasted bird acquires an incredibly juicy and aromatic texture thanks to pre-soaking and proper spice handling. The filling of apples, onions, and cumin gives the dish a subtle sweet-sour note and a rich, warm flavor. During roasting, the goose is periodically basted with fat, resulting in a golden and crispy skin. It is served with an aromatic sauce made from goose broth, spices, and a small amount of alcohol. This dish pairs perfectly with boiled potatoes and becomes the centerpiece of the festive dinner, creating an atmosphere of comfort and joy. A wonderful choice for special moments when you want to surprise your loved ones with something special.
1
We trim excess fat from the goose, gut it, and definitely remove the gland from the tail. We wash and dry it. It's better to soak the goose in heavily salted water overnight for tenderness.
- Goose: 4 kg
2
Chop 1 onion coarsely, remove the core from the apples, chop them coarsely, add cumin, and mix.
- Onion: 2 pieces
- Apple: 3 pieces
- Caraway seeds: 1 teaspoon
3
Rub the carcass with a small amount of salt and ground pepper (salt is not needed if you soaked the goose beforehand). Use wooden skewers or toothpicks to close the goose's neck with skin. Stuff the goose with apples and onions with cumin and sew up the opening (skewers or toothpicks will work). Tie the legs with non-synthetic thread.
- Salt: 100 g
- Ground black pepper: to taste
4
Using a skewer or another sharp object, make punctures in the skin of the body to help render the fat better. Place the goose with apples in a preheated oven at 180 degrees for 50-70 minutes. The goose should lie on its breast, with its back up.
- Goose: 4 kg
5
After the specified time, carefully turn the carcass and fry for the same amount of time, periodically basting the goose with the rendered fat. Then cook until done (the juice from the meat should run clear when pierced) depending on the oven and the size of the bird. If the bird is young, it takes 2-3 hours.
6
While the goose with apples is being prepared, you can make the sauce. First, the broth. Put chopped giblets, fat, spices, sautéed diced carrots, and a second onion in a pot. Add water, bring to a boil and cook for about 10 minutes.
- Goose: 4 kg
- Onion: 2 pieces
- Carrot: 1 piece
7
Mix about 10 tablespoons of goose fat rendered during roasting the bird with a couple of tablespoons of flour, place on heat, add a shot of alcohol, salt, a couple of ladles of goose broth, and cook together, stirring until the sauce thickens.
- Goose: 4 kg
- Corn flour: 2 tablespoons
- Cognac: 3 tablespoons
- Salt: 100 g
8
Remove the filling from the goose. Let the cooked bird rest for 10-15 minutes, covered with foil, to make it juicier. Serve with sauce; boiled potatoes can be used as a side dish.