The author posted a question in Food, Cooking
People, how do you cook goose in apples? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
Goose with Apples in Wine Recipe Ingredients: 1 goose 1/4 tsp sage 100g raisins 1/4 l red wine 1/4 l sour cream 1 tbsp starch salt pepper. Salt and pepper the goose inside and out, add the sage and put the whole or coarsely sliced apples inside the bird. Sew up and place in a roasting dish, breast side down, add 1/4 l water and put in the oven.Roast for 2 hours at 200, turning the goose after 1 hour. Strain the broth, taking off any excess fat, and dilute with wine. Whip the sour cream and starch, pour into the broth, stir and bring to the boil.Serve the goose with the sauce and red cabbage. - Roast goose with apples Ingredients: For one goose weighing 1500 - 2000g: 1500 g apples, 100 g melted butter, 30 g sugar; salt to taste Preparation: Prepared goose carcass salt, put on a tray with the back down, pour the melted fat, add a little water 200 g and fry in the oven. While roasting, sprinkle the goose occasionally with its juices, and turn it, so that the goose is evenly roasted on all sides. At the end of roasting remove the goose and bake sweet apples on a baking tray, pre-cleaned from the core and sprinkled with powdered sugar. Cut the roast goose into pieces, put it on a dish, making the shape of a whole carcass, put the baked apples on the edges and pour the juice on it; decorate with parsley greens.
Goose with Apples in Wine Recipe Ingredients: 1 goose 1/4 tsp sage 100g raisins 1/4 l red wine 1/4 l sour cream 1 tbsp starch salt pepper. Salt and pepper the goose inside and out, add the sage and put the whole or coarsely sliced apples inside the bird. Sew up and place in a roasting dish, breast side down, add 1/4 l water and put in the oven.Roast for 2 hours at 200, turning the goose after 1 hour. Strain the broth, taking off any excess fat, and dilute with wine. Whip the sour cream and starch, pour into the broth, stir and bring to the boil.Serve the goose with the sauce and red cabbage. - Roast goose with apples Ingredients: For one goose weighing 1500 - 2000g: 1500 g apples, 100 g melted butter, 30 g sugar; salt to taste Preparation: Prepared goose carcass salt, put on a tray with the back down, pour the melted fat, add a little water 200 g and fry in the oven. While roasting, sprinkle the goose occasionally with its juices, and turn it, so that the goose is evenly roasted on all sides. At the end of roasting remove the goose and bake sweet apples on a baking tray, pre-cleaned from the core and sprinkled with powdered sugar. Cut the roast goose into pieces, put it on a dish, making the shape of a whole carcass, put the baked apples on the edges and pour the juice on it; decorate with parsley greens.
Response from 0[+++++]
stuffed goose, duck. Salt inside and outside of a prepared carcass tucked "in a pocket", stuff with potatoes or prunes or apples through the cut in the belly, sew up and roast in a hot oven on a tray for 1.5-2 hours, periodically pouring out the melted fat and juice. When serving, remove threads from the bird, remove stuffing from the belly with a spoon, cut the carcass into portions and cover them with minced meat, pour the juice released during frying and melted butter. For stuffing choose potato tubers of medium size, peel and lightly fry; or apples, peeled from skin and seeds, cut into slices, sprinkle with sugar; or pre-soaked prunes with removed bone, sprinkled with sugar. Ingredients for stuffed goose or duck: 1 goose or duck, salt. Stuffing for the goose: 1600g potatoes, 60g margarine or 1500g of pitted boiled prunes, 200g sugar, or 1800g apples, 250g sugar. Stuffing for the duck: 1000g 1kg potatoes, 40g margarine or 1000g 1kg prunes, 150g sugar, or 1200g apples, 200g sugar; 150g butter for pouring.
stuffed goose, duck. Salt inside and outside of a prepared carcass tucked "in a pocket", stuff with potatoes or prunes or apples through the cut in the belly, sew up and roast in a hot oven on a tray for 1.5-2 hours, periodically pouring out the melted fat and juice. When serving, remove threads from the bird, remove stuffing from the belly with a spoon, cut the carcass into portions and cover them with minced meat, pour the juice released during frying and melted butter. For stuffing choose potato tubers of medium size, peel and lightly fry; or apples, peeled from skin and seeds, cut into slices, sprinkle with sugar; or pre-soaked prunes with removed bone, sprinkled with sugar. Ingredients for stuffed goose or duck: 1 goose or duck, salt. Stuffing for the goose: 1600g potatoes, 60g margarine or 1500g of pitted boiled prunes, 200g sugar, or 1800g apples, 250g sugar. Stuffing for the duck: 1000g 1kg potatoes, 40g margarine or 1000g 1kg prunes, 150g sugar, or 1200g apples, 200g sugar; 150g butter for pouring.
Response from 0[+]
goose with apples Medium-sized goose, 6-8 apples, 10-12 olives, parsley greens, salt, pepper, 1 tablespoon of flour The goose carcass is gutted and well washed. Cut off neck, legs to the knee joint and wings to the first joint. Rub rub rubbed outside and inside with salt and pepper, bind wings and legs with twine, place on baking tray with back down, roast until chicken browns. Then add about 1/2 cup water and roast for 1½ hours seeping out juices and fat. While the goose is roasting prepare the apples: cut in quarters and core out. Place the apples on a baking tray with the goose and bake, basting with the fat. Remove the twine from the roast goose and cut into pieces. Place the pieces of goose on a plate, cover with baked apples and arrange with parsley. Garnish with olives.
goose with apples Medium-sized goose, 6-8 apples, 10-12 olives, parsley greens, salt, pepper, 1 tablespoon of flour The goose carcass is gutted and well washed. Cut off neck, legs to the knee joint and wings to the first joint. Rub rub rubbed outside and inside with salt and pepper, bind wings and legs with twine, place on baking tray with back down, roast until chicken browns. Then add about 1/2 cup water and roast for 1½ hours seeping out juices and fat. While the goose is roasting prepare the apples: cut in quarters and core out. Place the apples on a baking tray with the goose and bake, basting with the fat. Remove the twine from the roast goose and cut into pieces. Place the pieces of goose on a plate, cover with baked apples and arrange with parsley. Garnish with olives.
Response from 0[+++++]
tenderly:
tenderly:
Response from 0[+++++]
***************** VERY TIGHT! ************
***************** VERY TIGHT! ************
Response from 0[++++]
pre-feed the goose with apples and then cook over low heat
pre-feed the goose with apples and then cook over low heat