What can you use to bake a goose in the oven? Stuffed goose

Every person tries to adhere to the traditions that they inherited from their grandparents. Culinary masterpieces occupy an important place in this matter, especially goose baked in the oven, which was prepared on major holidays. It is interesting that this particular bird was the favorite prey of ancient hunters. And when the goose was tamed, it became an indispensable dish on the holiday table. Despite the heavy bones and thick layers of fat, the dish has a unique taste. There are many different options for how to prepare a goose baked in the oven for the holiday table. Let's look at some of them that have the widest application.

Traditional way of preparing poultry

Some people think that it is very difficult to bake a whole goose in the oven, because in ancient times it was cooked in a special oven. However, enterprising chefs have refuted this misconception. Following useful tips and good tradition, an excellent goose baked in the oven can appear on the holiday table. For the dish you will need:

carcass of a large goose;
garlic;
pepper;
bay leaf;
dried sage;
salt.

At the very beginning, thoroughly wash the meat. You can do this under running water or in a bowl, changing the liquid several times.
Then salt is mixed with seasonings to generously rub the carcass inside and out.

To ensure that the meat is well saturated with spices, it is left for at least 4 hours. For best effect throughout the night. As a result, the goose will have a crispy crust.

Each clove of garlic is cut in half, and the lemon is cut into rings. Then cuts are made throughout the carcass, where pieces of garlic and lemon are placed. A bay leaf, a sprig of sage and the rest of a lemon are placed in the belly. To prevent the carcass from losing its shape, a glass bottle is placed inside, after which the abdomen is sutured. This classic recipe with a photo of a goose baked in the oven is used even by young cooks to surprise their parents.

The baking container is generously greased. Place the bird on it, back up, and place it in a cold oven. Then set the temperature to at least 220 degrees and bake for a maximum of 3 hours. When the carcass is cooked, it is left in the oven for about 15 minutes. The goose is served with mashed potatoes and pickled cucumbers in the winter, and in warm weather with fresh herbs and salad.

Meat and apples - an inseparable pair of all times

Cooking a goose with apples baked in the oven for an anniversary or a friendly meeting is a truly noble deed. After all, what could be better than delicious food and pleasant communication? For a traditional dish, the following set of components is taken:

large goose;
(preferably sweet and sour);
dried marjoram;
vegetable fat;
black pepper powder;
salt.

This recipe for goose with apples baked in the oven requires the following steps:

First of all, wash the poultry meat under the tap. Then wipe with a napkin or a clean kitchen towel.
The dried carcass is generously rubbed first with salt, and then with pepper and marjoram. To soak it, leave it for 10 or 12 hours. It is placed in the refrigerator or other cold place.
60 minutes before the start of baking, the bird is brought into a warm place so that it warms up a little.
At this time, the apples are cooked. First, they are washed thoroughly, and then cut into large pieces. Sprinkle with marjoram and place in the belly of the goose. Several slices are placed near the neck.
The abdominal incision is fastened with metal knitting needles or simply sutured. Next, rub the entire goose with vegetable fat and place it in a baking container.
Small jacket potatoes are laid out around the bird. After this, the goose is sent to the oven for a full 4 hours.
At this time, every half hour, the meat is poured with fat, and the potatoes are turned over so that they do not burn. When the goose can be easily pierced with a knife, turn off the oven. After 30 minutes the dish is served to the table.

The goose should be placed in an oven preheated to 200 degrees. After 25 minutes, reduce the heat to approximately 160 degrees, leaving this mode until the very end.

Juicy bird with apples in its sleeve

Some housewives like to treat their friends to goose with apples baked in a sleeve. Each of them has its own cooking secrets, but we will consider the traditional version.
For the meal you need to prepare the following ingredients:

large poultry carcass;
juicy apples with a sour taste;
rosemary (several branches);
garlic;
pepper;
nutmeg;
paprika;
coriander;
basil;
salt.

The goose baked in the sleeve is prepared in stages, trying to follow the wise instructions.

First of all, wash it thoroughly under the tap. Remove remaining entrails and meat films. If feathers are found on the carcass, it is doused with a burner. The pads are pulled out using tweezers. After this, the goose is wiped with napkins to proceed to the next stage.

The entire set of spices is combined with the required amount of salt. Then rub the mixture into the bird's carcass using hand massage movements, outside and inside the abdomen.

The apples are washed thoroughly and left to dry. Large specimens are cut into pieces, small ones are used whole. Then they stuff the bird's belly and then sew it up with thread. Place a sprig of rosemary on top.

The meat is carefully placed in the baking sleeve and placed in the casserole dish. After this, preheat the oven to 180 degrees and send the bird there for 2 hours.
The finished dish has an excellent sweetish taste, complemented by apple aroma.

After baking the bird, a lot of fat mixed with apple juice remains in the sleeve. It can be used to cook potatoes.

Golden goose baked in silver paper

Cooks began cooking meat using “silver paper” a long time ago. Goose baked in foil has an excellent aroma and unusual taste. To achieve this goal, simple ingredients are required:

goose carcass;
apples;
garlic (small head);
lemon;
pepper (ground);
marjoram;
vegetable oil;
salt.

To make a goose in foil baked in the oven soft and juicy, you should perform the following operations:

The carcass is thoroughly washed inside and out. All visible fat, remnants of lungs, liver and veins are removed. The bird is then dried using napkins.
Washed apples are peeled and cored with a knife. Chop into small slices and then sprinkle with lemon juice.
In a separate container, mix spices, oil and garlic, passed through a press. Then this slurry is rubbed on all sides of the goose, including the inside of the belly, where the apples are placed.
Use culinary thread or twine to sew up the opening of the carcass. Rub the surface with garlic mixture.
The meat is tightly wrapped in a large sheet of foil in several layers and placed in a cold place for 6 hours.
When the goose is well soaked, start baking. Preheat the oven to a maximum temperature of approximately 200 degrees. They put the bird there and 2 hours later it is eaten at the festive table.

Serve baked goose with mashed potatoes or pasta. Garnish with fresh herbs and drink

06.05.2018

Among the dishes for the festive table, stuffed goose occupies a special place. It takes much longer to prepare than chicken, but the result is often completely justified. The most affordable option in terms of products, which everyone will like, is goose stuffed with potatoes.

The easiest way to bake any meat is in a special bag or sleeve: it creates a vacuum inside and prevents the meat from drying out. In addition, you do not have to constantly collect the juice flowing from the goose in order to water it from above. The only point that may cause difficulties is the size of the bird and the sleeve: it is advisable to choose not the largest goose carcass, weighing 1.8-2 kg, no more. Using the same recipe, you can make a goose stuffed with potatoes in a sleeve without mushrooms, simply increasing the amount of potatoes to 1 kg.

Ingredients:

goose – 2 kg;
potatoes – 700 g;
mushrooms – 300 g;
purple onion – 2 pcs.;
salt – 2 teaspoons spoons;
ground black pepper – 1 teaspoon. spoon;
olive oil - 2 tablespoons. spoons;
a bunch of parsley.

Cooking method:

Another very interesting technique for baking this bird in the oven involves preparing a simple unleavened dough as a casing for the goose. If desired, the dough can be eaten afterwards, but primarily it plays the role of a kind of limiter that will not allow the bird’s own juices to leak out. Experts are confident that this is a more reliable method than baking in a sleeve or foil.

Ingredients:

goose – 1.2 kg;
potatoes – 500 g;
small apples – 300 g;
eggs 1 cat. – 2 pcs.;
flour – 600 g;
butter – 100 g;
salt;
rosemary sprigs – 3 pcs.

Cooking method:

Rinse the goose carcass well under running water and place in a large saucepan.
Fill with water completely and cook over medium heat for half an hour.
Mix a glass of warm boiled water with butter and beaten eggs.
Salt this mixture, add flour in portions, kneading a fresh elastic dough. When you get a smooth lump, cover it with film or a towel and leave for half an hour.
Peel potatoes and apples, cut into cubes. Break the rosemary sprigs with your hands.
Stuff the boiled goose with potatoes, apples and rosemary.
Rub the surface with salt; if desired, you can use your favorite spices here.
Roll out a thin layer of dough on a wooden board and wrap it around the goose.
Place in a large heat-resistant form, put a lid on top (if it’s a casserole dish) or cover with foil. Bake at 160 degrees for 2.5 hours. You can serve the finished stuffed goose either with or without dough.

The goose is not only a proud bird, but also a useful one. I mean, with delicious dietary meat. It is generally accepted that it is too fatty, but all the main fat is concentrated not in the meat, but in the skin of the bird. And to make it melt faster, before baking or frying, you can make numerous punctures in the skin with a toothpick without touching the flesh. Goose meat is dark in color, which means it is rich in iron and copper. It also contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2.

Goose meat is recommended to be consumed to restore strength after operations, illnesses, heavy physical exertion, to strengthen the immune system, and for diseases of the hair, skin, and eyes. Selenium and vitamin C are powerful antioxidants; they help rejuvenate the body and remove toxins and waste. Even ancient people intuitively felt that goose meat is very healthy, because it was this bird that was first domesticated by man. Goose meat is fried, boiled, but more often the carcass is baked in the oven - cut into pieces or whole.

Goose baked in the oven - food preparation

It is necessary to buy a goose not on the day of serving, but in advance in order to prepare the carcass for baking - slowly defrost, if necessary, wash, peel, and remove excess. If unnecessary, it is necessary to cut off the outer phalanges of the wings. There is no meat in them anyway, and they will definitely burn when cooked. Goose is a rather fatty bird, so it is better to remove excess fat from it. It usually accumulates in the neck and abdomen, on the tail side. Next, you should pluck out the remaining feathers with your fingers or tweezers. They will definitely come across, because... A cleanly processed carcass is extremely rare. Now all that remains is to rub the clean goose with seasonings, salt, pepper and leave it in the cold for marinating. During this time, the carcass is imbued with delicious aromas, and the meat becomes less tough. It is better to marinate the goose for eight to ten hours, usually left overnight.

Goose baked in the oven - the best recipes

Recipe 1: Goose baked in the oven

Sometimes they joke that a goose is a kilogram of fat, a little meat, and the rest is skin and bones. But this can only be attributed to a skinny bird. Usually they try to fatten a goose to maximum fatness, so that the meat grows larger and it is juicy. It’s a pity to cut such a portly goose into pieces; it’s better to put the whole goose in the oven for baking, first rubbed with spices and stuffed with garlic and lemon.

Ingredients: goose carcass, 5 cloves of garlic, ½ lemon, salt, seasonings: black pepper, bay leaf, sage and oregano, empty glass bottle or jar.

Cooking method

Rinse the goose thoroughly. Mix salt and pepper, you can add other seasonings, and rub the mixture over the entire carcass inside and out. The bird must be left in the cold for at least three hours, or even overnight, so that the skin dries out and turns out crispy when baked.

Cut the garlic into slices, lemon into half rings. Pierce the skin over the entire surface and stuff with lemon slices and garlic slices. Place a bay leaf, a few pieces of garlic inside the belly and place the bottle. This is necessary for the carcass to keep its shape. Connect the edges and sew up the hole.

Grease a casserole dish, baking sheet or mold with vegetable oil and place the bird back up. Place in a cold oven and light the fire. Bake the goose carcass for about two to three hours (220C), periodically basting with rendered fat. Let the finished goose stand for half an hour in the cooling oven, then you can take it out.

Recipe 2: Goose, baked in pieces

It is usually customary to bake a whole goose carcass, especially if it is plump and fatty, then the end result will be a very appetizing handsome goose, smooth and rosy. If the bird is caught within the model parameters, it is better to bake it, cutting it into pieces. And it prepares so much faster and easier.

Ingredients: 1 goose carcass, salt, 3 cloves of garlic, black pepper.

Cooking method

Wash the carcass thoroughly and cut into pieces. Cut off the drumsticks, thighs, wings and then divide into four to six parts, as many as possible. Rub the meat with pepper and salt. Place the pieces in a mold or frying pan, skin side up, and bake (220C).

After about half an hour, the goose needs to be checked. During this time, as a rule, a lot of fat is rendered from it. The excess of which should be drained and further used for its intended purpose as needed. Pour the remaining fat over the goose and send it to finish baking.

In total, cooking takes about one and a half to two hours, depending on the size of the pieces. Periodically, you need to take out the mold and pour fat over the goose to form a crust. At the very end, five to ten minutes before the end of baking, rub the pieces with chopped garlic.

Recipe 3: Goose baked in beer

To prepare such a beer goose, you do not need to have any special culinary skills. It is very easy to prepare. The carcass pieces are first marinated and then baked in beer. The meat is tender, soft and extremely tasty.

Ingredients: 1 goose carcass, 200 ml mayonnaise, 1 liter of light beer, pepper, salt, 4 cloves of garlic.

Cooking method

Crush or finely grate the garlic and mix with mayonnaise. Cut the goose into pieces, coat each of them with salt and pepper, and then with garlic mayonnaise. Place the pieces in a casserole dish and marinate for ten hours in the cold.

Remove the goose bowl with meat from the refrigerator and let it stand for two hours until it warms up to room temperature. Preheat the oven to 180C.

Pour beer over the goose until it lightly covers the pieces. Close the lid and place in the oven for two and a half hours. As it boils away, beer should be added to the casserole to maintain the required liquid level. The goose bakes itself; you only need to occasionally look under the lid to control the process. Check the degree of softness of the meat with a fork or knife, piercing the pieces. Place the finished goose on a dish and you can decorate it. Garnish with potatoes.

— The age of a bird can be determined by the color of its legs. In an old goose they are red, in a young goose they are yellow.

— To check the degree of readiness of a goose, its carcass must be pierced at the widest point. If the juice flows out clear, the meat is ready; if the liquid is red or pinkish, the carcass needs to simmer a little more in the oven.

— To prevent the fat on the baking sheet from burning and smoking, you should add a little water to it. If the goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover its carcass with foil, which will need to be removed thirty to forty minutes before the end of baking to form a beautiful crust.

You won’t surprise anyone with baked or fried chicken, so what can we say about boring Soviet-style chops? If you have New Year, Christmas, Thanksgiving, someone's birthday coming up, or you really like to spoil your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, tasty filling, and baking process will make your task easier. Are you taking the risk to improve your culinary skills?

Step-by-step recipes for cooking goose in the oven with photos

Many housewives believe that goose baked in the oven is not such a simple dish for beginners. Is this opinion correct? Yes, but only for those who do not know the features and secrets. Knowing how to cook a whole goose in the oven, you will enjoy tenderly soft meat with a crispy crust. Experienced chefs call the procedure for preparing this dish easy, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying a whole goose or half if you are going to cook it in small portions, in pieces. Poultry meat is sold in markets, supermarkets and farms. If you have friends who raise geese, you will not have to doubt the naturalness of the product. The only disadvantage of this option is that you will most likely need to gut and clean it yourself. After buying a goose, get rid of the remaining feathers, visible fat (neck and abdominal area), rinse the carcass inside and out.

Any culinary master will advise you to take the bird 2-3 days before the event, because cooking takes a long time. If you want fresh goose, click on the meat before purchasing. If after this the pressed area returns to shape quickly, the goose is suitable for you. If the bird is frozen, you will have to spend additional hours defrosting (about 25-30 hours on the bottom shelf of the refrigerator). The upper wings are often trimmed to prevent them from burning during cooking. If you want to keep them, wrap the pieces in foil before putting them in the oven.

To make the meat softer, you will need marinade for the goose in the oven. If you have store-bought poultry, you need to dry it, rub it with salt, pepper, additional spices, and put it in the refrigerator for 6-48 hours. The domestic goose is more capricious; it will not be possible to deal with it quickly. Try one of two options: first lower the neck into boiling water, then the side of the hind legs for a minute, or fill a large container with warm water, vinegar (1 tablespoon per 1 liter of liquid), or lemon and salt. Then marinate the goose as you would a store-bought one. Calculation of salt – 1 tsp. for 1 kg of poultry, spices to taste.

Next we will stuff the bird. Suitable fillings include apples, cherries, oranges, dried fruits (prunes), long grain rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions. It is better to serve juicy goose with potatoes. The main rule of stuffing is that the filling should be no more than 2/3 of the total volume. When the belly is filled, sew up the hole with thread, securing with toothpicks so that the juice does not leak out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Roasting is an important part of cooking that will require your attention. If you have a gooseneck (a special ceramic mold), use it. If you don’t have such utensils, try using a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added throughout cooking so that the fat does not drip from the bird. Before the oven, it is better to spread the goose with the sauce of your choice for better soaking.

Don't forget to add liquid to prevent the bird from drying out and burning.
Use foil for better baking of the goose, remove 30-60 minutes before cooking.
For larger sizes, it is recommended to keep the bird on its chest during the maximum temperature, and then turn it over on its back and leave it like that until the end.
Some cooks use a roasting bag to keep all the juices inside and not evaporate.
Some people like to cook the goose for half an hour to an hour before putting it in the oven. Experiment and you will find your own way!

With apples and prunes

How to cook a goose so that the meat is soft and the filling is tasty? You will need these ingredients:

goose of the required size;
sweet and sour apples (based on the weight of the bird, take 1.5-2 kg);
prunes 100-200 g;
salt;
pepper;
mustard;
curry.

Cooking steps:

Get rid of lint. Wash the goose and dry well.
Marinate with salt and pepper. Leave in the refrigerator overnight or longer so that the meat is tender when serving.
If the goose has gone through almost the entire marinade process, prepare the apples. Remove the core and cut into cubes or slices.
Pour boiling water over the prunes and leave for a few minutes.
Mix the filling and stuff the goose with it.
Rub mustard and curry over the top of the bird. So the taste will be spicy-spicy-sweet.
Preheat the oven to 190 degrees.
Place the dish in a baking sleeve or foil, closing tightly.
Place in the oven for approximately 3 hours.
An hour before cooking, open the sleeve or foil. You will see the fat that has been released; periodically baste the goose with it until the end of baking.
When the bird is ready, serve in a nice large ceramic plate.

How to properly cook goose in pieces in the sleeve

You will need:

goose (if you plan to cook for a small family, easily buy half of a store-bought goose; they are unlikely to sell you a home-made goose in parts);
potato;
olive oil;
eggs;
mustard;
prunes;
dried apricots;
garlic;
salt;
pepper;
aromatic herbs and spices;
for serving - sour cream, mushroom or vegetable sauce, herbs.

Cooking steps:

After washing and removing hairs from the goose, cut the carcass into quarters with a very sharp knife. The bird has hard bones, so a regular small knife will not work.
Leave the goose in salted cold water overnight to keep the meat tender.
Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
Coat the bird with the resulting mixture, placing it in the refrigerator for a couple of hours.
Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
Place the dish in a preheated oven covered with foil or a sleeve.
After 1.5-2 hours, open the bird slightly and place the potatoes in slices around it.
Prepare vegetables and poultry.
Serve the baked goose with sauce and herbs.

With sauerkraut

You will need:

goose 3-4 kg;
sauerkraut (white cabbage weighing 2 kg, 3 carrots, salt, sugar);
2-3 apples;
salt;
pepper;
spices;

Cooking steps:

If you don’t have ready-made sauerkraut, you need to prepare it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, bring to a boil. Chop cabbage and carrots. When the brine has cooled after boiling, pour it over the vegetables for 3-4 days. The mixture must be stirred every day to distribute the brine evenly.
After 2-3 days, clean the goose, rinse, and dry well.
Rub with spices and let sit in the refrigerator overnight or more.
Pierce the finished goose in several places with a toothpick.
Cut the apples into cubes or quarters.
Stuff the bird with all the stuffing, sewing up the hole with thread.
Rub with liquid honey and top with aromatic spices.
Try cooking the goose in a cauldron, opening the lid only at the end for 25 minutes to allow a crust to form. During baking, you need to pour the resulting fat over the bird every 20-30 minutes for juiciness.
After 3-3.5 hours the dish is ready! Bon appetit.

How to deliciously bake a wild goose in foil

You will need:

goose;
pitted cherries – 300-400 g;
pears – 2 pcs.;
apples – 2 pcs.;
cherry wine or juice;
garlic;
salt, spices (nutmeg, ginger, curry, coriander).

Cooking steps:

Clean and wash the goose, cut into pieces to serve.
Rub them with salt and spices and leave them in the refrigerator overnight.
While the oven is preheating, remove the pan and foil.
Stuff the bird with garlic (half a clove per hole) and pitted cherries (several pieces per piece).
Rub with the spice marinade again. Place the dish in the oven in a frying pan covered with foil.
After 15 minutes, reduce the heat to high.
When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan and place the remaining cherries nearby.
When the bird is ready, add pears and apples to it in cubes. Leave them together for 15 minutes until the fruit becomes slightly soft, but not mushy.
The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

goose breasts;
oranges;
dry red wine;
bouillon;
salt, spices.

Cooking steps:

Wash the goose breasts and make slits in the skin.
Rub with salt and spices; no need to put in the refrigerator.
Fry the breasts on all sides until golden brown.
In another frying pan, boil dry wine, add large peppercorns and broth.
If you have a deep pan, great. No - then you will need a duckling.
Place the breasts on a baking sheet or in a mold, adding boiled liquid from the broth and wine.
Simmer at 200 degrees for about 15 minutes.
At this time, peel the oranges, cut into slices, and fry in oil.
Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
Dissolve starch (corn or potato) in water. Add it to the sauce until it's the consistency of sour cream, then add the orange slices.
Serve goose breasts with sauce!

Approximately how long does it take to cook a goose in the oven?

Preheat the oven to maximum temperature, bake the dish for 20-25 minutes, and then reduce the heat to 160-180 degrees, depending on the size of the bird. If the carcass weighs a lot, its time in the oven will be about 2-3 hours, if it is medium or small - 1.5-2. To determine if the meat is done, pierce it with a toothpick. If the liquid is white, remove it; if the juice is red or pink, it will take a little more time.

Find out by watching step-by-step photos and video tutorials.

Video

The complete process of cooking a goose - from hunting to serving. The video below will show you an old Czech recipe, the nuances and advantages of wild goose over store-bought options. You will learn the composition of the memorable hunting sauce. The goose will be cooked by a real culinary professional, so even the presentation of the dish is special. You will definitely love this recipe. Try it!

Not only chicken or pork can decorate the table on New Year's Eve or Christmas. A goose baked entirely in the oven will look very festive on a huge platter. Many people don’t even bother to cook it because they mistakenly think it’s too bony and fatty. However, if the bird is properly prepared, marinated and simmered in a roasting pan, then its meat will become simply magnificent.

In fact, goose meat is very healthy and is considered a dietary product.

Usually the wen and excess layer are cut off, and the skin is pierced so that the melted fat comes out correctly without being absorbed into the pulp. Uniform salting can be achieved through long-term marinating. After lying for a day in spices or special solutions, the carcass is saturated with seasonings and becomes more tender.

By the way, whether the meat will melt in your mouth or remain tough depends on how correctly the baking process is performed. Usually, at the very beginning, the goose is placed breast side up. However, it should be turned over every half hour.

And to prevent it from drying out from prolonged exposure to temperature, it is recommended to baste the meat every fifteen minutes with whatever has been rendered.

Don’t forget about the foil, which will protect the bird from burning during the first hours of frying. You should expect a golden brown crust only in the last half hour of heat treatment, and not at the very beginning. Agree that in 2-3.5 hours (depending on age and weight) of the goose meat being in the oven, you can manage to burn all the skin and the top layer of meat to the coals.

No matter how much it may seem that there will be a lot of fuss with the goose carcass, it will still take a minimum of labor to bake the whole “king of the table” in the oven.

The easiest way is to rub the bird with salt at the rate of 1 tsp. half a kilo of meat and let it stand for at least a couple of hours. You can also add your favorite spices for a pleasant spicy aroma.

We will need:

Goose – 3 kg.
Coarse table salt – 6 tsp. (1 tsp per 0.5 kg of poultry).
Ground black pepper, poultry spices - to taste.

Preparation:

1. The first step is to completely defrost the goose. A three-kilogram specimen will require almost half a day at room temperature.

If you bought a bird in a store, do not forget to remove the bag with entrails from it. They are also frozen and remaining inside will only slow down the thawing of the meat.

2. Rinse and dry the carcass with a paper towel. There is usually a large accumulation of fat near the tail. It’s better to remove it all at once, and you can use it later in preparing other dishes.

3. Also, using a knitting needle, a thin knife or a thin bamboo skewer, you should make punctures (3-5 pieces each) in the areas of the subcutaneous fat layer:

in the sides,
at the junction of the breast and wings,
above the thighs
at the junction of the chest and back.

These manipulations will allow the fat that melted during baking to flow into the dishes rather than soaking the meat.

4. The next step is to evenly rub the bird with salt both on top and inside the clean cavity. Leave to cure in the refrigerator for a couple of hours.

If you are afraid that the wings with paws will stick out to the sides while in the oven, you can insert their tips into small slits in the skin. Tie or tape it to the body with kitchen twine.

5. Fans of a spicy taste can immediately coat the entire surface with spices along with salt. However, I still recommend adding seasonings after salting. This way, your favorite herbs and peppers will be better able to saturate the goose with their aroma.

By the way, you will get an even richer taste if you put a whole lemon or apple inside the carcass. And the buckwheat or potato filling will absorb excess meat juice and become an excellent side dish.

6. Preheat the oven to 180 degrees and place a deep baking sheet with the prepared goose in it for 2.5 hours.

In order for the product to steam well, it is better to keep it in the oven for the first hour and a half, covering it with a sheet of foil on top. Or don’t cover it with anything, but turn it over every hour. But in both cases, it is advisable to pour the rendered fat every 20 minutes so that the surface does not dry out and the skin does not burn.

7. All that’s left to do is place the finished goose on a festive tray and decorate with herbs, sliced vegetables or.

And if you stuffed it with buckwheat or other grains, then this side dish will be just as good!

Goose baked in the oven with apples and oranges

It would seem that citruses and goose meat cannot be compatible. If it’s already common to stuff poultry with apples, then what flavor will oranges give?

However, the baked dish produces an incredibly delicious holiday flavor. The fruity note makes the meat more juicy, soft and slightly sour.

The bitterness of the skin of the orange fruit does not disappear anywhere, so it is best to remove the skin if you do not like a slight piquancy.

In turn, the peeled pulp releases its juice and becomes a kind of marinade for the goose.

We will need:

Goose – 3 kg.
Orange, apple – 2 pcs.
Honey, liquid mustard - 3 tbsp. l.
Salt – 1.5 tbsp. l.

Preparation:

1. Inspect a fresh or defrosted carcass for the presence of remaining feathers and remove them. Clean the cavity from entrails and excess fat. You can leave the neck with the head, but it is better to remove it, because it, like the wings, can simply dry out during prolonged baking.

And this, of course, will affect the appearance.

2. In a cup, combine liquid mustard with honey and salt. Mix well to form a homogeneous sauce.

3. Coat the goose thoroughly inside and out with the aromatic marinade and leave it to soak in the refrigerator for at least an hour. During this time, mustard and salt will be able to penetrate the meat, lightly soak it and add a spicy note.

The honey layer will then brown the skin in the oven, turning it into a crispy crust.

4. Peel the oranges and divide them into slices. As a rule, white fibers and veins remain on them - it is best to remove them.

Cut the apples into slices the same thickness as divided citrus. You can leave the skin, but it’s best to cut out the core with the seeds.

To prevent the orange slices from drying out and the apples from turning black, it is best to prepare them literally before you start stuffing.

By the way, if you are very limited in time, then you don’t have to worry too much and cut the fruit into quarters without removing the top bitter layer. However, it will be much tastier if you put in a little more effort and do it as described above.

5. Remove the marinated goose from the refrigerator and fill its cavity with fruit slices. You shouldn’t pack it too tightly so that the juice doesn’t run out ahead of time.

6. To prevent the filling from spilling out, you can pin it with toothpicks or sew the edges of the belly with thick cotton threads.

7. All that remains is to choose the baking method that you prefer.

You can place the goose in a deep baking tray and cover with foil for a couple of hours. Periodically baste with melting fat and fruit juice.

Or place the stuffed carcass in a sleeve and, sealing the edges, place it in a deep baking dish. Half an hour before readiness, the top of the bag can be cut to create a crispy crust.

But in both cases, it costs 2.5 hours to simmer the bird at 180 degrees.

Before serving, remove the toothpicks (strings) and decorate the roast goose to your taste.

Delicious recipe for goose pieces marinated in soy sauce and honey

Not everyone undertakes to bake a whole bird. Sometimes it’s somehow more common to cut a carcass into pieces and carry out all sorts of manipulations with them. And not everyone has big ovens. Many people prefer to cook meat in miracle ovens or electric grills.

To make the goose flesh more tender, housewives marinate it, or first stew it in beer, wine or any sauce that can soften the fibers. Then, when the liquid has evaporated, allow the top crust to brown.

We will need:

Goose – 1 carcass.
Soy sauce – 100 ml.
Liquid mustard, honey, grated ginger - 3 tbsp. l.
Garlic clove – 3 pcs.
A mixture of peppers, poultry spices, rosemary - to taste.

Preparation:

1. Prepare the goose. Defrost it, clean off the entrails and fat on the tail, rinse thoroughly and remove any remaining feathers, if any.

2. Cut the carcass into portions of approximately the same size so that they can cook evenly.

3. In a deep bowl, combine spices, crushed garlic, ginger with honey, mustard and soy sauce.

Whisk the resulting mixture thoroughly until it is thoroughly mixed and has an almost uniform consistency.

4. Place the chopped pieces of goose in a baking bag and pour the rich spicy solution over them.

Close the neck and shake well so that all parts are thoroughly coated in the sauce. Leave them to marinate in the refrigerator for 4 to 24 hours, shaking or turning occasionally to coat the meat evenly.

You can carry out these manipulations without a package. Place the goose parts in a baking dish and marinate in it.

5. Preheat the oven to 180 degrees. Place the dish with the prepared parts of the bird in it and bake for 1.5-2.5 hours, depending on the weight of the bird.

6. Serve with sour cream sauce, herbs, baked potatoes or any other side dish.

It would be great to serve the bird with dry or semi-dry wine.

How to cook a bird in the sleeve so that it turns out very soft

Why does cooked meat seem so much tastier and softer in a slow cooker or electric grill? Because hot air circulates there in a confined space and due to this the dish is not just fried, but evenly simmered.

How can such conditions be created in the oven? You can, of course, use a special heat-resistant dish with a lid. But not everyone has such a large duckling or gosling bird that can accommodate a large bird entirely.

What to do then? A baking sleeve will come to the rescue! If we seal it tightly around the edges, we will create the shell we need. It will not release the steam and will force it to remain inside the shell until we ourselves pierce the film.

Try baking a whole goose in a sleeve, and you will feel that the meat has become juicy, soft and very aromatic. Another plus is that the skin will not burn due to the hot, humid environment created inside.

We will need:

Goose – 3 kg
Garlic clove – 5 pcs.
Lemon – 0.5 pcs.
Paprika, rosemary, marjoram, red and black pepper - 1 tbsp. l.
Salt – 2 tbsp. l.
Juniper berries (or nutmeg) – 1 tsp.

Preparation:

1. Rinse the carcass and trim off any tail fat. Place a pan on the stove, lower the bird into it and fill it with water so that the level is at least 2 fingers higher.

Add salt (1 tbsp) and cook for an hour after boiling, removing the foam, over medium heat. Remove the semi-finished goose from the broth and cool.

2. Pass the garlic cloves through a press and mix them with spices and remaining salt. Squeeze the juice of half a lemon into this mixture and mix thoroughly.

Rub the workpiece thoroughly with the resulting paste-like mixture and leave it in the refrigerator for at least 3 hours to soak in the aromatic seasonings.

3. Pack the prepared goose in a sleeve and tie it tightly around the edges.

The fruit and vegetable filling will add even more flavor, which can be placed in the inner cavity, as in the previous recipe.

Place the packaged delicacy on a baking sheet and bake in an oven preheated to 180 degrees for an hour and a half.

Then cut the plastic packaging on top, pour the rendered meat juice over the carcass, and leave to brown for another 15-25 minutes, or turn on the convection mode and let the hot air blow on the dish for 7-12 minutes until the skin becomes crispy.

You will also get an excellent side dish if you immediately put potatoes with apples, cut into large pieces, into a baking bag together with the bird.

4. Remove the finished bird from the sleeve and place it on a festively decorated tray or large plate.

Apples are best used with sourness. The acid partially neutralizes the fat.

A quick way to cook goose in a slow cooker

Not only on holidays, but also on an ordinary day, you want to please your loved ones with a luxurious goose dinner. The whole thing takes too long to cook. But in pieces it’s quite quick. And a multicooker will help with this, as it can stew the bird in its own juices.

To ensure that the rendered fat does not go to waste, it is best to immediately prepare sliced carrots and onions along with the meat in it, which in large quantities can fully replace the side dish. And in a small amount it will become an excellent aromatic vegetable gravy.

We will need:

Half goose carcass – 1-1.5 kg.
Carrots, onions – 2-3 pcs.
Sunflower oil – 2 tbsp. l.
Water – ½ cup.
Garlic clove – 1 pc.
Laurel leaf – 1 pc.
Salt – ½ tsp.
Ground black pepper – 1 pinch.

Preparation:

1. Rinse half the carcass well and dry with a paper towel. Cut it into pieces of equal size.

2. Pour oil into the multicooker and place the meat preparation into it. Set the baking mode to a third of an hour and simmer with the lid closed. This is necessary for the fat to melt away.

3. Peel the onions and cut into large half rings or cubes - as your heart desires. Do not make them too thin, because during cooking the vegetable may turn into mush.

4. Chop the carrots into small pieces or chop them using a coarse grater.

The thicker the vegetable slices, the better the side dish comes out of it. The thinner, the better the quality of the gravy.

5. Pour the onion and carrot mixture into the goose pieces and simmer together for 20 minutes.

6. Then pour in half a glass of water, add salt, pepper and season with finely chopped garlic. Stir and add bay leaf on top.

Leave to simmer in the closed slow cooker for another 40 minutes.

If you don't have fresh garlic, you can replace it with a pinch of dried garlic.

7. By this time the meat should be completely cooked and soft. If you feel that it is a little less than perfect, then it is better to leave it for another 15 minutes in the heating or frying mode so that it browns better.

8. This goose is ideally served with homemade pickles, vegetable slices, side dishes and sweet and sour sauces.

Video on how to cook delicious stuffed goose with soft flesh for Christmas

And in this recipe you can see how you can cook a bird for Christmas. Usually for this holiday it is stuffed. We have already looked at several ways to do this today, and here is another one.

This method involves stuffing the goose with buckwheat and champignons. Yummy!!!

It turns out that both the main dish and the side dish are ready at once. Very convenient for serving on a holiday table.

Today’s recipes can be used not only for Christmas, but also for New Year and other holidays.

I would also like to say that you can stuff the carcass with other fillings, thereby obtaining a flavorful, slightly fatty, but simply amazing side dish. You can stuff the goose cavity with potatoes, rice, couscous, sour fruits or vegetables.

By the way, you can saturate meat not only with marinades. Stuffing with garlic cloves, prunes or apricots also adds a piquant aroma.

You can bake it not only in a sleeve or in a casserole dish, but also completely wrapped in several layers of foil so that the fat does not leak out, and even wrapped in a layer of unleavened dough.

Bon appetit and delicious goose meat on your table!