Goose in girchitsi of baked goods in spirits. Roasting gander in honey-soy sauce in spirit

Without a baked gander on the Christmas table. However, the meat was not hard, but it was cooked correctly. Sokovit gander in the spirit of possession of a crunchy skorinka honey-hot marinade... Slid vrahovuvati, as in the marinade, the gander is guilty of standing for a few years, tell him about it in advance. You can cook the goose in the oven with the filling! The options for those who use them are whispering below.

Juice gander in spirit: marinade

4 tbsp. spoons of honey
4 tbsp. spoons of girchitsi
4 tbsp. spoons rose oil
4 tbsp. tablespoons of soy sauce
0.5 teaspoon black pepper
4 cloves to the hour

For the preparation of the marinade, go to the preparation of the chanterelle, make up the pepper and the oil. Then there is a little bit of melting, not hot honey and hot water. Re-mixing the Ingredianti and the oil into the oil soy sauce... Once again, kindly mix it up. We use a wonderful marinade to grease the gander and put it in the refrigerator for two years. In order for the meat to grow more low, take a great syringe, replenish it with a sauce and prick stegna, krill, breast. Wrakhovayte, that soy sauce is kindly viddaє sil, that wouldn’t make the bird more salty.

Sokovitiy gander in the spirit: preparation

Otzhe, our gander is kindly marinated in honey-hot sauce and it’s an hour to bring it to the oven! As long as you fill and pack the gander in a bag for storage, the oven is guilty of slowly heating up to a temperature of 180 degrees. Having placed the filling in the bird, then sew the carcass with threads or stab it with toothpicks. However, the thread in the whole range is more overwhelming. Putting a gander into a bag for packing, hooked up and sent to the oven. First time trimmaєmo temperature is 180 degrees. If you remember, the gander has fallen asleep and the temperature is lowered to 150 degrees.

The juicy gander is guilty of the spirit, and he is guilty of it!

The final hour of the gander's storage in the chamber will be kept from the size of the carcass and from the warehouse from 3 to 4 years. For 30 minutes before readiness, open the bag for packing and let the gander grow until it is crunchy.

Fillings for a gander in the spirit

Roast goose with apples

The filling for a baked gander is classic. An apple is more beautiful than any vibrate of sour-liquorice and hardness. Vimiyte fruit, see the fruit, lay on 6 parts of the skin. Breeze the apples with lemon juice, lightly salt and pepper, fill the gander with them.

Baked goose with buckwheat

The filling for the baked gander is even more savory. Rіpchastu cibula lay with straw, grease on olії. Prepare the Greek groats until they are ready, cool, mix with the cibule, salt, pepper, stuff the gander.

Roast goose with mushrooms

For this kind of stuffing, go through the mushrooms, put them on the frying pans with the cybuli and stuff the bird with them.

Rizdvyaniy gander is a classics. Moreover, the classics itself is far from everyone. Dekhto from your znayomikh, madly, boasting, what yogo gander on the past Rizdvo viyshov for glory,

More often than not, all are brought to a little bit of enchanting messages.

І gander, moving, fatty, і meat in a new whale crying, і hard, yak pidoshva, viyshov, as they didn’t try to mock-namazuvati-zapіkati ... If you have a chance to visit your practice and not far away from the reception of a gander, maybe you can get all the recommendations and try to cook a smarter dish again?

For the cob kіlka glad vіd kulіnar Oleksandr Ilyin:

-To do this, the gander is vyshov m'yakim, juicy, fat and fragrant in the world;

- Respectfully look at the gutted gander at the subject of surplus food and see the lack of food, having been revived with a pincer. Save the krill if you have overlaid only those parts, so when you lock the thin brushes, it will burn. See all visible fat with a knife. Use a thin knife to break through the later punctures under the skin, if you get wet, do not grab the meat. Pierce the breast, legs, and in the middle of the day with the sheepskin. It is necessary to grow in order to get fat and vitality without change.

The offensive stage is the bathing of the gander in the okropi. Zakip'yatit great sprinkle casserole. Grab your hands (put on the thread mittens, and gum from the top) and gently lower the gander down. Taste it like that, turn the carcass over, turn it over, anger the water, so that the middle gander has gathered, and check it out, leave the water to boil again. Then lower your tail into the casserole, also on the quill. After the procedure, dry the gander as well as in the middle.

Insure some of the salts: for 1 kg of vagi take 1 teaspoon of coarse non-doped salt. Have a good time with melene black pepper for gusto, give storage grasses... I will try to rub the gander in the middle and lay it in a cold place for 2-3 days. Even more beautifully, if you can’t put a gander on a goose, you can’t put it down. Such folding is necessary for the preparation of the shkirka, when it is locked it has become crunchy and golden. In addition, the meat with such a dry salinity is very dry, and when it is baked, it becomes soft, low.

For the preparatory stage, insist on the stage "preparatory". The goose can be baked і in natural, so bi-moviti, viglyadі, ale with the most beautiful rank of yogo relish and aroma to open up when stuffed. Classic genre - Antonivske Yabluka. You can simply draw on large pieces and lay in the middle of a goose carcass. And the apple itself can be stuffed with chimos, prune, for example.

For stuffing a gander, it is advisable to go brewed porridge with mushrooms or without them, or vegetarian pilaf - rice with carrots and cybula, as well as digestion until ready. The filling of white bread, stove and cybuli, and other stuffing should be added even more low. As soon as you don’t send the Ridge gander to the middle of your gander, remember that you should put the fillings approximately 2/3 of the way out, or less. Moreover, the filling does not go downhill, you wrap it up, so it’s overflowing with fluff. When the filling is loaded, it will grow in volume and before it absorbs fat.

The stuffed gander now needs to be sewn up with a suvor thread, or fasten it with wood toothpicks. Shittya, zychayno, more beautiful, it is definitely not rosy. Shyte "over the edge", then you can see the threads by hand. І in the rest of the chergu, zyazhіt gander's legs with a thin twine, or with a suvor thread, cross-over, so that the stink doesn’t rogorta, but if you put it in the "little gingerbreads" - distribute the shkira at the nizhok and refuel it in the middle.

Ways to attach a gander Styles and recipes for filling

One thing is to put the deco with cooked poultry in a cold oven and gradually increase the steps to heat, and navpaki, it is recommended to put the gander in a hot oven and then gradually lower the temperature. Someone zapіkaє at the foliage or in the sleeves, open them only on the remaining chilines, prepare, and sometimes it’s okay to water the gander with the juice of the skin 10 chilines. Here, the skin is virіshu itself, as a way of vibrati.

For example, Oleksandr Ilyin recommends putting the oven up to the maximum, put the grati on the deco with high sides and pour water into the deco with a ball of about a centimeter. Place the gander with its breast down on the wire rack, put it in the oven and add 15 chilines. Then change the temperature to 150-160 ° C, gently turn the gander on the back and seal it for about 1.5-2 years, in the fallowness as a size. Water the gander regularly from the deck. The readiness of the gander to begin to be pierced with a needle in a good mix of nizhki: if the gander is vivid, then the gander is ready. Prepare a sheet of foil for the type of curly browning and cover the gander with a sheet of cim, if it’s more likely to burn.

At the hovering below recipes, there is no first and other stage of preparation of a goose carcass, and it is a lot to do without them. Ale for the guaranteed result, after all, it is more beautiful not to miss the stage.

Goose with apples in sauce with oranges

Ingredinti:
1 middle gander,
5-7 oranges,
2 tbsp honey,
200 g of apple puree
sіl, chalking black pepper - for relish,
apple for the filling.

preparing:
Prepare a gander. Prepare the sauce: mix the juice with oranges, mix with apple puree, sily and crayon black pepper. Rub the gander with the sauce and the middle (in the middle, put more sauce in the middle). Then stuff them with apples, sew them up and put them on the deck or in the goose bed. You can drive three or more drives in Deco. For an hour, pour fat on the Vitopiti gander.

Goose with pears

Ingredinti:
1 gander,
2-3 pears,
3 tbsp honey,
3 tbsp girchitsi,
3-5 cloves in an hour
sіl, chalking black pepper - for gusto.

preparing:
Rub the carcass of the gander with the call and the middle of the summery salt, pepper and chalk. Razrіzhte pears into 4 parts, see the core, put in the middle of the gander. Sew the gander in 2 balls of foil, cover it with a trocha of vile meat between the carcass and foil. Put in the oven, rose to 160 ° C, for 1.5 years. After the end of the hour, change the readiness (to pierce it with a needle), and, as it is, take a gander, open the foil and make the sum of honey and heat. Cover with foil and put it in the oven for a second. We'll burn the foil and fill it up.

Goose with stuffing (in front of soaked)

Ingredinti:
1 gander,
filling (apple, Greek or rice porridge),
3 tbsp girchitsi,
3 tbsp honey,
3 tbsp sour cream,
sіl, chalking black pepper, spicy herbs - for relish.

preparing:
At the bottom of the water, or if the gander is coming to mind (taku, the gander is full of it), pour water, acidity with citric acid and put the gander in the water. The carcass of the gander did not melt the gander; Zalishte in a cool place for doba. Drink the gander's vitriol dry and clearly and reliably make up its call and in the middle of the summery honey, croutons and sour cream (they add mayonnaise). Pour in for a couple of years to pick up. For the filling, take the sour apples, cut them into quarters, having seen the core. If you want to stuff the gander with porridge, then add it until it is ready. Put the filling in the middle of the gander, not too much. Sash, ring the nizhki. Put in the oven, rosіgrіtu up to 180-200 ° С, in a glass deck. Bake it for 1.5-2 years in the fallow area of the size of a gander.

Goose without filling

Ingredinti:
1 gander,
1 head for an hour
sіl, chalking black pepper, bay leaf, table osette - for gusto.

preparing:
Dry the cooked gander, rub the silt from the middle and the call. We use a delicate knife to pierce the punctures in all your monsters, and stuff the gander with slices of the chalk, filled with pepper. Put the little cloves in the hunter in the middle of the gander, then - the bay leaf and insert the dance into the carcass. Garnenko take the carcass with a table іtom and fill it up for sympathy for pіvgodini. Transfer the gander to a deco glybok and place in a cold oven. Allow the middle fire to burn and burn until ready. The goose can also be baked in a duck or sleeves for storage. Serve the rice on the side, grease the potato or sauerkraut.

Goose with chestnuts

Ingredinti:
1 gander,
750 g chestnuts,
200 g minced pork,
1 tsp salt.

preparing:
Fry the chestnuts in a dry frying pan, peel and mix with minced meat. Start the cooked gander, sew it up and put it in the oven at 150 ° C. After a year, after the ear of corn, adjust the temperature and bring it to readiness. Chestnuts for the filling can be added in front of cold water stretching 15-20 chilines.

Goose with sauerkraut, apples and chink

Ingredinti:
1 gander (1.5-2 kg),
2 sq. sauerkraut,
10 pieces. old apples,
100 g shinki,
5-6 truffles (or great peppers),
black pepper, silt, kmin - for relish.

preparing:
Take fat from the carcass, rub the call and in the middle of the sum of salt and mine. Stew the cabbage in oil with cumin and black pepper. Rice cabbage, diced chop and diced into eight truffles. Put in the oven, rozіgrіtu up to 180 ° C, and bake until tender.

Goose stuffed with buckwheat, baked goods in tisti

Ingredinti:
1 gander,
1-2 sq. Greek groats,
100 g dried apricots,
100 grams
silt, pepper, hourglass, honey - for gusto,
rich and water - for the dough.

preparing:
Rub the carcass of the gander with the call and all the middle of the sum of salt, crushed pepper, honey and roasted to the chapel. Come on in a cool mice for a few years (more beautifully for nothing). Prepare Greek groats until ready, cool and mix with dried apricots and rods. Freeze it steeply with water and water without salt and put it in the cold for a year. Let’s roll it into a layer, enough for a gander to fit into a new one. Stuff the gander with buckwheat porridge, grabbing it unconsciously, and sewing the rosters. Legs zn'yazhіt motkoyu. Lay the gander on the back down, cover with dough, pinch the trochies. Put the oven in rosіgrіtu up to 250 ° С for 3 years. The goose is ready, if the fat stops flowing.

Goose with oysters and prunes

Ingredinti:
1 gander,
2-3 carrots,
2-3 cibulini,
200 g prunes
1 sq. live (maybe frozen),
roslinne oil, silt, pepper - for gusto.

preparing:
Rub the gander in the middle and in the middle with pepper. Cybula and carrots are custom-made and painted on olii. Give prunes and plums, stir and cool. Stuff the gander, sew up the cherevets. Put it on deco, with a clear sizzle, and put it in the oven for 2-3 years in the middle heat.

Goose, baked goods in sleeves

Ingredinti:
1 gander,
300 g liver (chicken or veal),
1 cibulin,
100 ml of white dry wine,
100 g of cashew nuts,
300 g rice
8-10 apples,
100 g cranes
8-10 tsp cane zukru,
2 tsp cinnamon,
1 tsp fragrant herbs,
olive olia, Sil, pepper - for gusto.

preparing:
Prepare the cooked gander with olive olives, rub salt and pepper and put them in a cool place for the night. Rice is cooked until ready. Add a tsibula and oven with diced cubes. In a frying pan with oil, grease the cibula until it becomes clear, add the oven and wine, simmer 2-3 chilin. Mix up rice, cookies, bitters, specialties and start a gander. Sew the rozrіz on the cherevtsі, zn'yazhіt nіzhki, put the bird in the sleeve for storage and put it in a hot oven for 2.5 years. Take the sleeve of the gander and keep the gander, periodically watering it with juice, when you see it. Tim spent an hour watching apples and seeing the heart. Put 1 tsp in the middle of the apples. zukru, cinnamon trochas and cranes berries. Sprinkle with fat, like a gander, cover with "krishechki" and put in the oven in a mold. Stick a gander and an apple with 40 ghilin, gradually watering them with fat. Serve with apples and greenery.

Goose with tomatoes

Ingredinti:
1 gander,
12 pomidoriv,
17-20 cloves in the chapel,
2 sq. tomato juice
3 tbsp borosna,
100 g ghee
black pepper pepper, sil - for gusto.

preparing:
Pick up 5 cloves in the chapel, use a little pepper and a little pepper and rub the gander's nut. Grow on the skirts, insert the teeth into them for the chaplain. In the middle of the gander, lay a part of the pomidor, sew it up. Put it on the deck next to the gander. Bake until ready, pour fat on the vitopiti. For the sauce, grease it with ghee in ghee until creamy color. tomato juice, Give additional details to the chapel, sil, black pepper and program. Serve, having raised the gander on a portion of shmatki and sprinkled with sauce. Garnish with tomatoes.

Goose with apples

Happy gander with apples

Take one of one table and a capital, and Rizdvo become one of the most beloved and most loving saints, and the main dish of the Christmas tree is a gander with apples. We didn’t mislead the nikoli - why, for example, didn’t raise a ram, but the gander itself, and not just about apples?

If you have a perekaz, a yak gander with apples has become the main dish of a delicious meal. Long ago, in 1588, Queen Elizabeth I, who ruled England at that hour, served a gander for the supper. The dish was often on the table at the queen's, it didn’t represent anything innocent by itself, but the sound sounded itself at the moment when the queen was eating the gander (we heard about the re-fire of the ships of the king of Spain), and the queen made the dish so delightful for the queen: with a sign and gave a nudge to us.

As it seems, everything is better to get along well, and the tradition of Gotuvati at the Rizdvo gander in apples has expanded іn the іnshі land of Europe. Chee not change and my glorious tradition, and this year's gander with apples and earlier adorned the tables of Russians, opening the sight of the holy and home calm.

If you want the meat to go especially soft, put the gander in the fridge for 1-2 days (if two days for you it’s a mess, you’ll want to lie in the fridge for 6-8 years) or marinate. Before the whole procedure, prick the gander's skewer with a skewer all over the area. Do not marnuvati gander in otstі, because the meat is shy hard.

Skoristayte more beautiful marinade recipes. For example, coat the gander carcass with ajika, mayonnaise, pass it through a baker, and rub the silver and pepper. For yak you takі, for example, marinades: mayonnaise, gіrchitsya, honey, sil, pepper, season with relish; tomato paste, Sour cream, olive olea, additions, turmeric, paprika, lemon. Pickle a gander for 2-3 years, not less. Even more beautifully - coat it with cooking marinade, wrap it with grubs and pour it into the refrigerator for nothing.

The skinny gentleman has his own secrets to prepare a gander with apples. For example, to prepare the most beautifully apple variety "Antonivka": the stench is green, hard, good to tolerate the injection high temperatures i do not waste when preparing zovnishniy viglyad... The stench of volodiyut is the very sourness, as to make your dish uninvited. If you will be victorious, then put the apple to decorate the dish not all at once, but 10-15 minutes before the gander is ready. Stuff the gander with a 3-4 kg wagoy, and make about 1-1.5 kg of apples. Yaksho apple is drunk, lay it in the middle as a whole. For an hour spent in the spirit, the fruit will be transformed into a drink, a little more, a trocha sour puree.

It is easy to cook a goose with apples, and it is uncomfortable to cook a dish on the cobs of the gentlemen's gifts. І in the spirit, і in the multivartsі, and in the sleeves for filling the meat, go into the same tasty and tasty. So scho turbuvatisya z ts'go drive, right, not varsity, smut in ts_ right - prybati vіdpovidny gander.

More beautifully, if a bird will be home, bought from a good gentleman for the market; If it’s not, then you can buy a gander carcass in the store. Take a quick look at the carcass. When the meat is pressed, it will turn into a kolishnya shape, which means it’s not frozen. Vibrating bird, beastly respect for paws: a young gander has a stink of zhovty, with fluff, an old one has a red and no fluff. The ideal option is a gander not older than 7 months, 3-4 kg, with a fleshy breast, with a dry dry skin of a horny color. Take it, do not forget, tse those, it is necessary.

Frozen gander is more beautiful than kupuvati zazdalegіd, dib for two or three before the celebration. When a gander is purchased, it is necessary to burn a little bit of it, to see it, or to eat it too much, and to eat it with kitchen knives; by the way telbukhi, yaksho taki є. Then again, again, thread the gander from the middle and call and dry the bird with paper kitchen towels.

The axis and we went to the recipes, read, select, move ahead of the holy saint of your paw and repair the charm of the mystery of preparing a gander with apples.

Happy gander "Babusin"

Ingredinti:
1 gander,
1.5 kg of Anton's apples,
2 tbsp almond rose oil,
sour cream,
nasinnya kynzi, fine-tuned into powder,
sil, pepper - for relish.

preparing:
Rub the bird in the middle and the call of the silver, pepper and the seeds of the kinzi. At the top, add sour cream, in the middle, put the peeled and diced apple slices, sew it with threads and put it in the oven at 180 ° C until ready, pouring water into deco. Take the finished gander out of the oven, see the threads, and after putting it on the dish, serve it to the table.

Happy gander with apples and moles

Ingredinti:
gander 3.5-4 kg,
15 apples,
4 tablespoons moles,
1 tbsp zukru,
parsley,
sil.

preparing:
Rub the cooked gander on the call and in the middle of the seed. Peel 7 apples from the skins, cut into quarters, see the core. Soak it and soak it in hot water, Shchob vin nabryak. Let it go and eat apples and candies. Stuff with a gander and sew it with threads. Place the carcass on the deco with the back down, add three water (½ flasks) and put it in a strongly roasted oven. If the gander grows up, flip it upside down, and change it from its side, change the fire. Water the poultry with fat from the skin deck of 10 quilins. The goose will be ready in about 3 years. You can revise the price with a toothpick. Yaksho won without zusil pierce the meat, that means, the gander is ready. For 5 hilin before the end of the preparation, the gander's areas are bloated with apples, pour them with fat and burn them, so that the stench does not become soft. From the finished gander, cut the threads, wickle it on a large dish, near the area with apples and paint with greenery.

Goose with apples, cibule and migdal "Winter fun"

Ingredinti:
1 gander,
2 apples,
5 cybulin,
2 carrots,
2 tbsp moles,
3 tbsp cleared with a migdal,
1 tbsp marjoram,
sil, pepper - for relish.

preparing:
Take krill out of the gander and rub it with pepper and salt in the middle and call. The apple is divided into 4 parts, you can see the apple and draw it with skibochki. Lay two cibulini in small cubes, mix with apples, moles, migdal, marjoram, silly and pepper, carefully put the filling in the middle of the carcass and sew it with threads. Place the gander with its breast down on the deco with high edges and put in the oven at a temperature of 250 ° 30 minutes, then turn it over and change the temperature to 190 ° C. Give the gander pieces of onion, carrots, diced with cups, pour in 250 ml of water and grease for 2 years, pouring it with juice, so you can see it. Take the finished gander out of the oven, serve it up to the table with juice from the roast, process it through a sieve, cook it and season it with specialties.

Goose with apples, olives and kmin "Z Rizdvom!"

Ingredinti:
1 middle gander,
11-12 great Antonov apples,
8-10 olives,
1 tbsp borosna,
1 tsp cooked kminu,
1 bunch of parsley
sour cream,
sіl pepper.
For the sauce:
1 tbsp borosna,
½ fl. meat broth.

preparing:
Rub the cooked gander all over the middle and the call with the fireplace and the seed, stuff 4-5 diced apples without seed and sew them with threads. Drip the carcass with sour cream, place it on the back side down on a deco butter base, and place it in an oven at 200 ° C until golden brown. Let it change the fire to the minimum and burn it until ready, pour it with juice, so that you can see it. Yaksho juice is not enough, cook in deco 3-5 tbsp. meat broth. If the gander is almost ready, go to deco with apple without apple and add 10-15 more guslin. Take the finished gander out of the oven, cut out the threads and apples, put on the dish with the cherevets downwards and pour over the sauce prepared in the following order: pour the gander into the gander, which you saw from the gander, add ½ inc. broth, bring to a boil and process. Around the finished gander, wicked on svyatkov dish, Lay the apple, like a bunch of gander, lightly apply it with a spoon and beautifully lay a large baked apple on them. Insert olives into the virizi and paint with greenery.

Goose with apples, baked in sleeves

Ingredinti:
wagoyu gander 2.5-3 kg,
4 apples,
100 g prunes
½ fl. small hairy mountains,
1 lemon

sil, black pepper, specials - for gusto.

preparing:
Rinse the gander again, dry and rub the calls and all the middle sum of salt, pepper and other specialties. Put the lemon in circles and lay it in the middle of the gander. Fire the bird into the food and store it in the refrigerator for the night. Peel the apple from the core of the vine and the apple and cut it into quarters. Give them prune halves and meleni hairs of peas. Start with a gander at the top, grab a dewdrop from the top, put it in the sleeve to lock it and wick it upside down on deco. Bake the goose gander with apples in the rosette up to 180 ° C for 2-2.5 years.

Goose with apples in a cat from the test "Podarunok na Rizdvo"

Ingredinti:
gander,
apples, dried apricots,
sil, pepper, seasonings for birds.
For a cat:
2 sq. borosna,
2 eggs
2 sq. milk,
1 sachet of shvidkorozchinnykh drіzhіv,
sil, tsukor.

preparing:
Rub the gander with a sily, with an hourglass, seasoning for birds, start with peeling pieces of apples, dried apricots and put in the spirit until ready, sprinkle with juice, so that you can see it. For the dough, mix 2 flasks of boroshna, 2 eggs, silt, tsukor for relish, add ½ flasks of warm milk to dry and fast milk, which can be used if you need a sieve of milk. Rozdіlіt is ready tіsto on jguty and wіkladіt the base of the cat. The gander is safe on her. Insert into the base of the display from the chrysanthemum z-pid champagne at the viglyadi handles from the cat and braided dough. Bring the strava in the spirit until the dough is ready.

Goose with apples and sauerkraut

Ingredinti:
wagoyu gander 4 kg,
6 apples,
6 pears
2 sq. sauerkraut,
1 tbsp dried cranes,
1 sq. dried apricots or dried fruits,
1 sq. white wine,
3 tbsp special (pepper, cumin, rosemary),
greens.

preparing:
Rub the cooked gander with the prepared krill with the sum of specials. If possible, take the fat and wick it to the bottom of the goose. To unite the food, lay a cabbage leaf on the bottom of the gooseberry, put a bird on it, and prepare the filling. For the whole dried cranes, half of the apples and pears, and dried apricots with shmatochki. Start the gander with a fruit nut and sew it with threads. Put in the oven, rosіgrіtu up to 200 º С and cover with a crush. Bake the gander for 3 years, periodically watering it with juice. After 2 years, add the sauerkraut to the sauerkraut, and after 30 khvili - the whole pear and apple. Lightly pour the gander with wine and pour it into the spirit of the trocha. Vikladit the finished gander on a large dish, decorate with fruits and greenery.

Happy gander with apples, oranges and an oranges

Ingredinti:
gander (4 kg),
1 kg of apples
1 kg of oranges,
2 heads for an hour
150 g honey
greens,
1 piece of thyme,

preparing:
Mix the pepper and pepper and rub the whole, cooked gander carcass called and all the middle. Cut the oranges and apples into slices, see the core of the apples. Fresh greens. Stuff the gander with fruits and greens. Give the passes through the pastry to the honey, use a lot of gander to make the gander and sew it up with threads, the birds' legs can also be fastened with a thread, the carcass can be pierced with a saw in the decorated mascots, put in a mold for baking, do not shine a year with foil. Let's take a look at the foil, pour the juice on the gander, and continue pouring it on the juice for an hour every hour, so that you can see it and stick it until ready.

Goose with apples in the "Moskovskiy" multicooker

Ingredinti:
1 gander carcass per bowl size,
4 small apples,
1 orange
2 carrots,
3 cloves for an hourglass,
400 g peppers,
200 g of prunes without sprinkles,
100 g of wild honey,
100 g sour cream
3 tbsp rose oil
2 tbsp apple otstu,
sik 2 lemon,
1 pinch of zukru,
sil, black pepper, chalk - for gusto.

preparing:
Pour the cooked carcass with a sum of lemon juice with otstom and put it for 4 years in the cold. Grate the carrots, add peppers and beforehand and season the prunes, season with sily and zucrome and cook 10 quilines in half of the olive oil in the “Frying” mode. Stuff the food with the gander stuffing and sew it with threads. Salt and pepper the carcass, rub it with an hourglass, make the sum of honey with sour cream, add butter to the bowl, pour in 150 ml of water and set the "Frying" mode for 40 quilins. In the middle of the process, turn the bird over and prepare it in the "Gasinnya" mode for 2 years, allowing water to flow. If the gander is ready, see the threads and serve them to the table with apples and orange circles.

Let the preparation by you for the qimi recipes for the gandering gander will become your traditional family dish and a gift to your home enchanting spirit of Rizdva!

Cook this dish on a holy day, and you won’t go wrong!

To cook a gander in honey-hot sauce with apples, you should know:

gander of medium size,
5-6 apples sour or sour licorice varieties,
3 tbsp. l. with a load of Greek honey (or whatever honey),
2 tbsp girchitsi,
1 tbsp bilyoi hirchitsi,
sil is great - for gusto,
seasoning "4 peppers" - for relish.

Yak cook a gander in honey-hot sauce with apples

Mate the goose with warm water and dry it with a towel. Then grate the gander carcass with some salt and pepper. All the middle may need to be rubbed. Cover the cooked carcass with grub and put it in the refrigerator for 8-12 years. The hour is given approximately. You can salt it in the evening, and bake it on the next day.

If the gander is marinated, I will wash it with cold water and dry it with a towel.

We drink honey in a small bowl - 2 tbsp, girchitsu - 2 tbsp, and sour girchitsi - 1 tbsp. Cover the gander with the sauce.

Gotumo stuffing.

Apple promity, see the core from them and make them great shmotochki. Dodati to apples 1 tbsp. l honey and stuff the gander, sew up the gander and put the carcass of the gander into the sleeve for drinking.

Put the stuffed gander in the oven and bake at 240 degrees Celsius for 30 minutes. Through pіvgodini lower the temperature to 200 degrees and in pіvgodini - up to 180 degrees. Such a regime will save a year - pivtori.

When the gander was zipped up from the sleeves, smeared with a lot of honey and gander from the sides and put it back in the oven. At a temperature of 200 degrees, bring to the appearance of a ruddy skorinki.

The readiness of the gander can be changed by making a puncture. I can see a glimpse of a sik, a gander ready to pierce.

This recipe was cooked by a friend, and now a gander with apples in honey marinade is our traditional dish on new table... Moreover, the person is ready for us and for the seven children who live close by (even three families, a fourth is far away, Vladivostots, it’s a pity, the new gander is not brought up).

Otzhe, for the preparation of a new-born gander, it is necessary to call a non-bagato: the gander itself, an apple, honey, sil, і, very, an hour and a patience.

The carcass of a gander is kindly made, dry it with kitchen towels in the middle, see the internal fat and all the insides (like the stench є), rub the silly, against the seeker. Salt for 1.5-2 years.

Take honey, bazhano rіdky. Kindly rub the gander's carcass with honey in the middle, add 3 years (it is possible at least), periodically sweeping the surface.

Prepare an apple sour: pomiti, viterti, cut into quarters and see the core of the apple. We have nini - Kuban, the stench is ideal - sour, shchilny.

Nafarshiruvati the inside of the gander.

Sew up or stab it with toothpicks (we have no other way to do it).

Put the oven at 20 degrees Celsius in the heat up to 200 degrees, then cover the surface with foil and change the fire to 160 degrees. Burn 3-3.5 years, periodically watering the surface is seen with fat.

When the gander is ready at the end of the hour, turn it around with a toothpick for any type of problem - we see the gander is guilty, but we will see through.

Serve, having cooled the trochas, spreading with thin skibochki, bursting into the skin and pulp at once.

In a cold viglyad, a gander with apples in a honey marinade is even more delicious - just delicious pranks! If the company is not large, then call at the table to sit down for a nigga-krill, rush the next day, as shown in the photo. Відмінна is a cold appetizer! An apple can be savory - take a garnier with sourness for a short cultivation of fatty goose meat.

Goose in the spirit is a dish that you can start at the Christmas table, and on weekdays. Effectively, having rounded up a bird on a dish, and having embellished it visually, give in to the guests, and having cooked a carcass with buckwheat or rice, sieve and relish the family at the evening.

A yak to prepare a gander in a spirit?

Juice goose, baked goods in the spirit until rummy skorinka call, is the result of a simple and uncomplicated, albeit trivial technology.

If necessary, burn the carcass over the fire, tidy up the surplus of food, introduce the wen.
Practically, a leather recipe for pickling a gander in a spirits transfer marinating a carcass in a marinated marinade or a way of scrubbing a bird picking a sum of seasonings and all sorts of relish additives.
To lock the bird in your own order, simply on the deck, put it in the sleeve or wrap it in foil.
An hour of preparation will be spent on the size of the carcass. Dvokіlogramovy gander bude gotuvatisya 2 years. On the skin, 500 g of supplemental vagi, add 30 quilins to the base hour.

A yak to marinate a gander to be locked in a spirits?

Pidіbravshi before being locked in the spirit, indulge in the meat of the birds, savor the notes, to preserve and increase its natural juiciness. In addition to marinating, do not wait for a sprinkle of pulpy fiber and allow the lower ones to eat and drink in their mouths.

To polish the relish of vimochuvannya gander for 12 years and more in the range of apple otstu, adding 2 tbsp. spoons to the product for 1 liter of water.
It is not less effective to hand scratch birds with sherry, with honey and skin for 12 years, stretching two dib.
A heady relish nabuva ptah, like vitrimati її kіlka years in fresh juice from the black-leaf pea, and then grate the madness with spices and spices.
Determine the actual all kinds of marinades based on hirchitsy, mayonnaise, soy sauce, add all kinds of specialties for relish, an aromatic dry or fresh herbs.

Yak to prepare a gander in a spirit tsilkom?

Goose in the duct is a recipe that can be coriguvati without a border, a warehouse for marinade. However, the basic moments are prepared to become invisible. In the process of sticking to an open sheet, or in the form of a bird, they regularly watered with juices and turned them over.

Ingredinti:

gander - 1 pc.;
chapel - 5 teeth;
lemon - 0.5 pcs.;
shavlya and oregano - 2 pinches each;
laurel - 1 pc.;
silt, pepper, olive.

preparing

Rub the bird with salt, pepper, shavlya and oregano and pour it for nothing.
Lash the gander from the sides of the gander, cover with oil, lemon juice and put it in a shape for a deco, inserting laurel into the middle.
Further, prepare a gander in the spirit, go to the program up to 220 degrees in the spirit for 2-2.5 years.

Goose stuffed with buckwheat

Goose in the ointment with buckwheat can be prepared without additives, or with the participation of additional components, which significantly increase the relish of the gravy, grind it more and more and more. In this particular vipad, there are mushrooms, prunes and bacon. You can add dried fruits, oiled or fresh vegetables.

Ingredinti:

gander - 1 pc.;
buckwheat - 100 g;
mushroom - 300 g;
bacon - 150 g;
prunes - 100 g;
carrots and tsibulya - 1 pc.;
berries yalivtsyu - 5 pcs.;
hourglass - 2 teeth;
silt, pepper, olive.

preparing

The goose is rubbed with rubbing in a mortar with a silly yalivtsa, and in the middle with a chapel with pepper.
Brush the mushrooms with cibulea, bacon and carrots, add to the buckwheat.
Make a summery carcass, sew it up.
After a couple of years, zakannya at 200 degrees gander with buckwheat in the spirit will be ready.

Goose in the spirit at the folk

Goose in foliage, baked in spirits, weed without sums, juicy and savory. You can prepare a bird from a sum of dried fruits with apples, the substitution of which is allowed to pick oranges from a shkirkoy or without. If you do not leave the warehouse, you will be lightly dried in a frying pan until the aroma of the hairs of the mountains appears.

Ingredinti:

gander - 1 pc.;
apple or oranges - 2 pcs.;
mountains - 150 g;
dried apricots - 150 g;
prunes - 150 g;
honey and girchytsya - 1 tbsp. lodges;
hourglass - 2-4 teeth;
silt, pepper, olive.

preparing

Rub the gander with sily, pepper, pour over for 6-8 years.
Add dried fruits and apples, spend time with an hour and mountains, and remind a summed carcass
Help the bird between two houses with foil cuts, bring it to the oven up to 240 degrees.
Burn a gander for 3 years, lowering the skin temperature by 30 degrees by 30 degrees.
Zmіshuyut honey with grychitseyu, cover the foil, cover the sumptuous carcass.
Even after 15 chilines, cook at a temperature of 220 degrees, the gander in the spirit will be ready.

Goose in sleeves in the spirit - recipe

Goose in the spirits in the sleeves of the weed will be savory with filling or without. To add to the bird can be sum_sh with dried fruits, apples, citrus fruits, or similar to buckwheat, or rice, yak will be a garnish for one hour. Pikantnost_ to give the stalk seler, which is smeared at once with cybuli and mushrooms.

Ingredinti:

gander - 1 pc.;
rice - 100 g;
mushroom - 500 g;
tsibulya - 1 pc.;
celery stem - 1 pc.;
mountains - 50 g;
soy sauce, girchytsya and adjika - 3 tbsp each spoons;
silt, pepper, olive.

preparing

Rub the gander with a soy sauce, garlic and adjika, salt and pepper.
Add rice, zimisuyut with oiled mushrooms, cybula and celery.
Fill the bird with the filling, put the carcass in the sleeve, pierce the top.
After 3 years, zakannya at 180 degrees will be ready.

Goose with shmatochki in the spirit

Goose, baked in ointment, savory and cooked with small pieces. The bird is manually tomiti in a large stewpan under the kryshka, placed in a shape, tightened with foil, or roasted in the sleeves. With spices, you can add melen to cinnamon, іmbir, paprika, curry, basil, fresh or dried onions, chalk, trocha honey and lemon juice.

Ingredinti:

gander - 2 kg;
butter, lemon juice and honey - 1 tbsp. lodges;
sil, pepper, specials.

preparing

Goose razryzaut on skibochki, salt, pepper, soak the sum of lemon juice, honey and olii, adding spices and specials.
After 2.5 years of tasting at 180 degrees, the gander in the spirit will be ready before implantation.

Goose with a cartopley in the spirit

Baked in a spirit, you can visonati with a cartopley. Small bulbs are victorious, but larger ones, for cleaning, are divided into a few parts. I don’t want to add a chasnik to the filling; Yak spice up a fragrant mix of Provencal herbs.

Ingredinti:

gander - 1 pc.;
potatoes - 1-1.5 kg;
chapel - 4-5 teeth;
provence herbs - 1-2 pinches;
sil, pepper, special for birds, oil.

preparing

Rub the carcass with sily, pepper, specials, zalishayut on nich.
To clean the cartopline, season with silly, herbs, zmіshuyut with the chapel.
To make a gander look like a cartoopian one, sew it up, cover it with oil.
Lead the bird in shape, on the deck, in the sleeves, or fall for 3 years at 180 degrees.

Goose with apples baked in spirits - recipe

The spirit is not a gift є the head of the urochisty cover. The dish should be seen as holy and should be welcomed by guests from the flocks. It is important to choose apple fruits of sour varieties. Ideal option - Antonivka. If only a licorice fruit is evident, supplement it with lemon scribbles.

Ingredinti:

gander - 1 pc.;
apple - 700 g;
hourglass - 3 teeth;
thyme and marjoram - 2 pinches each;
lemon juice and oil - 1 tbsp. lodges;
sіl pepper.

preparing

Stir oil, lemon juice, herb, sil and pepper, rub the gander, let it sit for 5 years.
Cooking an apple, seasoning, zmіshuyut with an hour and herbs, lay in the middle of the carcass.
Cooking in the spirit, heating up to 200 degrees 2.5-3 years.

Goose with oranges in the oven

Another saintly version of the gravy is a gander in the spirit with oranges. You can pick one only citrus fruit or add sour-licorice apples in equal proportions. Substitute the rosemary on top of fresh or dried thyme, gillets of basil, and the soy sauce will clearly replace the sum of honey and gherchits.

Ingredinti:

gander - 1 pc.;
oranges - 4 pcs.;
apple - 4 pcs.;
tsibulya - 1 pc.;
a glass of rosemary - 1 pc.;
soy sauce - 3 tbsp. spoons;
sіl pepper.

preparing

Rub the carcass with salt and pepper in the middle and call.
Simulate the bird with quarters of apples, tsibuli, orange.
Putting the gander in the form of a goose-goose, pour water by a centimeter and add 30 minutes to get it at the maximum temperature.
Cover the utensil with foil or crush, change the heat up to 180 degrees and cook the strain for 2 years.
Znimayut foil and brown poultry more than 30 quilins, periodically covered with a sauce.

Goose in dough, baked goods in the spirit

Preparing the gander in the home minds in the spirit in the test to allow the maximum juices of meat to be trimmed. The filling can be butti apples, oranges, a sum of dried fruits, buckwheat with mushrooms is added, as in the given variety of assortments from cartoons, tsibuli, carrots and chanterelle, seasoned with Italian herbs.

Ingredinti:

gander - 1 pc.;
potatoes - 5 pcs.;
carrots - 1 pc.;
tsibulya - 2 pcs.;
hourglass - 3 teeth;
tisto dumplings - 1 kg;
Italian herbs - 2 pinches;
sil, pepper, season.

preparing

Soak the gander with silya, pepper, seasonings, pour over for 5 years.
Zapovnyayut the bird with skibochki kartopli, tsibuli, carrots and chanterelle, seasoned with herbs.
Quit quickly, yak on dumplings, in 40 minutes, unload and pack in a new carcass of a gander, having punctured a spike.
Bake the dish at 200 degrees for 2.5 years.

File gusaka in the spirit

Quietly juicy and ruddy gander with honey and ghirchitsea in the gourmet dish of a restaurant dish, which can be used to cook a gingerbread breast for yogi. Obsmazhuvannya meats in a frying pan, sealed from each side and saving all the juices in the middle, and farther away you will become locked inside the meat and delicacy.

Ingredinti:

gusya breast (file) - 2 pcs.;
honey and girchytsya - 1 tsp; spoon;
hourglass - 2 teeth;
sіl, pepper, paprika, drying chasnik, oil.

preparing

Nadrizaut the skin of the breast along the entire perimeter of the cross-over to the meat.
Rub in the flesh of the birds the sumіsh of pepper, salt, paprika and dried to the chapel, vikladyayut the meat shkіroy down in the roasting oil.
Pislya rum'yantsyu turn over the breasts and smear from the side, viklavshi the hand of crushing the hand.
Put the meat in a mold, cover the sum of honey and girchits, cover it with foil and cook in a spirit at 180 degrees 20-30 gilin.

A yak to prepare a wild gander in the spirit?

The wild gander in the spirit is a recipe, which is a vimag for the forefront vimochuvannya and marinating. In the cold water, there is a trace of razchiniti sіl for gusto, dodati oset, narіzanu tsibulu and soak the game in sumіshі for doba. Pislya vimochuvannya can start before marinating in the sum of honey and wine, or in whatever it is for vibir.