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 Goose Whole with Apples in the Oven with a Crispy Crust
Festive, delicious, soft, but with a crispy crust! A whole goose stuffed with apples in the oven is a Christmas dish, it will gather the whole family at the table and fill the house with a delicious aroma! The goose turns out to have an appetizing crust, spices can be added and changed to suit your taste.
Course Christmas Food Dishes, Holiday Food Ideas
Cuisine Czech Cuisine, Germany Cuisine, Polish Cuisine
Keyword For Experienced, Medium
Prep Time 1 hour
Cook Time 15 hours
Passive Time 12 hours
Servings
Ingredients
Ingredients:
Dry spices:
For the marinade:
For decoration:
Course Christmas Food Dishes, Holiday Food Ideas
Cuisine Czech Cuisine, Germany Cuisine, Polish Cuisine
Keyword For Experienced, Medium
Prep Time 1 hour
Cook Time 15 hours
Passive Time 12 hours
Servings
Ingredients
Ingredients:
Dry spices:
For the marinade:
For decoration:
Instructions
  1. How to roast a whole stuffed goose with apples in the oven, achieving a crispy crust? First, gather the necessary ingredients as listed. I have a 3 kg goose, but you can choose a different size according to your oven or baking dish. Any variety of apples will work, both sweet and tart, but semi-sweet and juicy ones are ideal.
    How to roast a whole stuffed goose with apples in the oven, achieving a crispy crust? First, gather the necessary ingredients as listed. I have a 3 kg goose, but you can choose a different size according to your oven or baking dish. Any variety of apples will work, both sweet and tart, but semi-sweet and juicy ones are ideal.
  2. Inspect the goose for any remaining feathers and remove them if necessary. Trim off the wingtips as they can burn during baking, affecting the dish's appearance, which is crucial for a festive meal.
    Inspect the goose for any remaining feathers and remove them if necessary. Trim off the wingtips as they can burn during baking, affecting the dish's appearance, which is crucial for a festive meal.
  3. Thoroughly clean the tail gland and trim excess fat from the abdomen. Wash and pat dry the goose with paper towels, ensuring it's completely dry. Combine all the dry spices.
    Thoroughly clean the tail gland and trim excess fat from the abdomen. Wash and pat dry the goose with paper towels, ensuring it's completely dry. Combine all the dry spices.
  4. Rub the goose inside and out with the dry spice mixture. Let the goose rest at room temperature for one hour. Please note that this recipe does not use salt; soy sauce replaces it. If you prefer, you can rub the bird with salt after it rests.
    Rub the goose inside and out with the dry spice mixture. Let the goose rest at room temperature for one hour. Please note that this recipe does not use salt; soy sauce replaces it. If you prefer, you can rub the bird with salt after it rests.
  5. Prepare the marinade by mixing honey, olive oil, and soy sauce in a separate bowl. Coat the outside and inside of the goose with the marinade, and let it sit for 15 minutes. Repeat the coating process. Wrap the goose in plastic wrap and refrigerate for 12 hours, preferably overnight, before proceeding with the cooking.
    Prepare the marinade by mixing honey, olive oil, and soy sauce in a separate bowl. Coat the outside and inside of the goose with the marinade, and let it sit for 15 minutes. Repeat the coating process. Wrap the goose in plastic wrap and refrigerate for 12 hours, preferably overnight, before proceeding with the cooking.
  6. Remove the plastic wrap from the goose and secure the neck incision with toothpicks to prevent juices from escaping during baking.
    Remove the plastic wrap from the goose and secure the neck incision with toothpicks to prevent juices from escaping during baking.
  7. Wash and dry the apples. You can leave the skin on as it imparts flavor to the meat and helps the fruits hold their shape. Cut 2-3 apples into quarters, removing the cores. Place these apple pieces inside the goose's cavity. Adjust the number of apples based on their size and the goose's weight.
    Wash and dry the apples. You can leave the skin on as it imparts flavor to the meat and helps the fruits hold their shape. Cut 2-3 apples into quarters, removing the cores. Place these apple pieces inside the goose's cavity. Adjust the number of apples based on their size and the goose's weight.
  8. Seal the abdominal incision with toothpicks and tie the goose's legs with sturdy twine. Preheat the oven to 210-220 degrees Celsius (410-428 degrees Fahrenheit).
    Seal the abdominal incision with toothpicks and tie the goose's legs with sturdy twine. Preheat the oven to 210-220 degrees Celsius (410-428 degrees Fahrenheit).
  9. Reapply the marinade to the goose and place it in a roomy roasting pan with its belly facing upward. Roast the goose in the preheated oven for about 40 minutes, or until it achieves a golden brown color. Adjust the exact baking time and temperature according to your oven.
    Reapply the marinade to the goose and place it in a roomy roasting pan with its belly facing upward. Roast the goose in the preheated oven for about 40 minutes, or until it achieves a golden brown color. Adjust the exact baking time and temperature according to your oven.
  10. Halve the remaining apples and arrange them around the goose. Cover the roasting pan with a lid and continue baking for approximately 2 more hours. Check for doneness by piercing the thickest part of the goose; the released juices should be clear. Allow the finished goose to rest in the turned-off oven for 15 minutes. Transfer the goose and apples to a serving platter, remove the toothpicks, and garnish with chopped bell pepper, fresh herbs, and lemon slices. Enjoy your meal!
    Halve the remaining apples and arrange them around the goose. Cover the roasting pan with a lid and continue baking for approximately 2 more hours. Check for doneness by piercing the thickest part of the goose; the released juices should be clear. Allow the finished goose to rest in the turned-off oven for 15 minutes. Transfer the goose and apples to a serving platter, remove the toothpicks, and garnish with chopped bell pepper, fresh herbs, and lemon slices. Enjoy your meal!
Recipe Notes

Cooking a whole Christmas goose in the oven can be quite challenging. It's essential to avoid ending up with tough, dry meat or poultry that's not cooked correctly and has a greasy taste. When selecting a goose for roasting, opt for a young one weighing between 2-4 kg. Use a dedicated roasting pan, known as a "goose coop," and trim excess fat from the bird. The key is to marinate the meat slowly. Apples will contribute to juiciness and a delightful aroma. After achieving the desired crust, be sure to cover the goose with a thick lid or foil.

The finished goose can be stored in the refrigerator and reheated in portions as needed. You can estimate the average cooking time using the following formula: 45 minutes per kilogram of weight + an additional 20 minutes (accounting for your oven's characteristics).

For a beautiful crispy crust when roasting a goose, consider briefly immersing the bird in boiling water for a couple of minutes, holding it by the hind legs, before placing it in the oven.

Wrap foil around the tips of the bird's wings before baking to prevent them from burning. You can also cover the entire goose with foil initially but remove it approximately 30 minutes before the cooking time ends to allow a golden crust to form.

Keep in mind that ovens vary, so the temperature and cooking time may differ from those stated in the recipe.

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