Goose baking is a troublesome business. Preparatory work must begin in 1-2 days. The goose carcass can be prepared whole, filling it with any combination of products. This will turn out a delicious meat dish and side dish at the same time. You can cook this bird in pieces, which is also very appetizing. Dishes from goose cooked in the oven are always table decorations. Therefore, the process itself must be approached with particular care. In order for the meat to turn out tender and juicy, you need to know some subtleties.
Some tips
Better to buy fresh or chilled poultry. But if a frozen goose is caught, then defrost it gradually during the day. When choosing a carcass, consider its size. The optimal weight is from two to four kilograms. It all depends on how many people you are going to feed. The age of the bird also matters. The young goose has yellow paws, and the old one has reddish paws. The meat of a young individual is more tender and cooks faster.
Pickling a bird
It's no secret that goose meat is a little harsh. Therefore, the question arises: "How to cook a soft goose?" Here, too, there are subtleties. Goose festive dishes will be tastier if the bird is pre-marinated. The first thing to do, washing the carcass and preparing it, is to rub it with salt and spices and leave it in the refrigerator for several days. For greater effect, wrap the goose in cling film. The second way to make goose dishes in the oven more tender is to soak the bird in a light solution of apple cider vinegar. This will take about 12 hours. As a marinade, you can use white wine. Rub the carcass with spices and salt, pour with this drink and wrap in a film. Put it in the refrigerator for 12 hours.
Roasting rules
Goose baking also has its tricks. First we set a very high temperature (250 degrees). We stand the bird for about 25-30 minutes. Then we reduce the speed to 180 degrees. Last hour, goose dishes in the oven are cooked at a temperature of 200 degrees. If you use a sleeve, then cut it in 20 minutes and let the bird brown. The baking time is about 2-3 hours. It all depends on the size of the carcass. In the process, water the goose with the released fat. So the meat will become even more tender and juicy.
Goose with cherry sauce
Recipes with goose in the oven are distinguished by their variety. Various fillings, sauces, side dishes and cooking methods make these dishes multifaceted, causing appetite. Cook the goose with cherry sauce. To do this, you need a carcass weighing about 2 kilograms, 250 milliliters of red dry wine, three small spoons of cinnamon, 250 grams of pitted cherries, spices (salt and pepper).
We wash the goose, rub it with spices and leave it in the refrigerator for 12 hours. Then we take it out and make a few punctures in the carcass so that the juice stands out during the baking process. This is a
goose recipe
in the sleeve. We put the carcass in the oven, not forgetting to make several holes in the bag to release steam. Bake the bird for about 2 hours. During this time, you can make the sauce. Pour the wine into the stewpan and add the cherry. Also put some salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the heat, simmer for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and pour sauce over the carcass.
Goose with apples
Baked goose with apples is one of the most popular recipes. This dish is loved by many and is the main decoration of a family celebration. Choose a bird weighing at least three kilograms. It is also necessary to take 5 sour-sweet apples of large size, one onion, two medium lemons, a peeled clove of garlic, one medium carrot, black pepper and salt. We process the carcass and rub it with pepper, salt and chopped garlic.
We remove it so far to the side, and preferably in the refrigerator. Peel and cut the vegetables into strips. We get the goose and make cuts in the skin. We put onions and carrots there. Squeeze juice out of lemons and water them with our bird. Put the goose in the refrigerator for 12 hours. We cut apples into 4 parts, removing the core. We lay them inside the carcass together with a bay leaf. A goose baked with apples will be ready in 2 hours. The heating temperature is 200 degrees.
Buckwheat goose
For the first time, it’s better to use classic recipes. There is a lot of food with goose, but buckwheat is used as a filling very often. To prepare a tender and tasty meat, you will need a goose carcass (2-2.5 kilograms), half a glass of honey, 150 grams of adjika, a glass of buckwheat, one head of onion, 200 grams of boiled mushrooms, vegetable oil and spices. We mix honey and adjika, we rub the goose with this mixture. We send it to the refrigerator, wrapped in cling film, for 5-6 hours.
In general, the longer the bird pickles, the better and more tender the meat will be. Boil buckwheat with a little salt. It must be half raw. Dice the onion and fry with the addition of a small amount of vegetable oil. Boiled mushrooms (any) are added to the pan and also lightly browned. Add this mixture to buckwheat and get a delicious filling. We stuff the goose and sew the abdomen with thread. This is a goose recipe in the sleeve, so we pack the bird and put the pan in the oven. The total baking time is 1.5-2 hours. The dish is perfectly complemented by fresh vegetables. It turns out rosy and appetizing baked goose. The recipe is simple and straightforward, suitable for any feast.
Goose with potatoes
This recipe allows you to get tasty and tender meat and fragrant potatoes, soaked in juice, for a side dish. And you will need a standard set of products for this. Take a goose carcass (1.5-2 kilograms), 1-1.5 kilograms of potatoes, 100 grams of mayonnaise, peeled garlic head, salt, any spices and pepper. Grind garlic in any convenient way. Then mix it with mayonnaise and spices. We wash and dry the carcass.
Rub it with cooked garlic mixture on all sides. We put the goose on a baking sheet, and put the potatoes, cut into slices, around the bird. Preheat the oven to 200 degrees. Cover the baking sheet with foil and send the dish to bake. Cooking time is 2-2.5 hours. But 15-20 minutes before readiness, you need to remove the foil and let the meat brown. To make the potatoes and goose juicy, you can in the process water them with the allocated fat and juice.
Unusual recipe
Some goose dishes in the oven require some skill. For example, removing bones from a carcass. We only pull out large bones that are accessible so as not to disturb the integrity of the bird. The goose prepared in this way is rubbed with a mixture of salt, pepper and any spices. Lubricate it with mayonnaise and chopped garlic and send it to pickle in the refrigerator. From the remaining bones, we cook the broth, and based on it - millet porridge (2 cups) until half ready.
300 grams of fat, cut into cubes and drown in a pan. On this fat, fry three chopped onion heads and one finely chopped carrot. Then we add porridge to vegetables and mix. It will be a goose filling. We spread it inside the goose, and sew the abdomen with thread. We put the bird on a baking sheet and put it in a preheated oven. Cook for about 2 hours. To make the meat more tender, pour it with the juice released in the process.
Christmas goose
Goose is traditionally cooked for Christmas around the world. This recipe is optional, but is often used in such cases. You will need a goose carcass (about 2-3 kilograms), 700 grams of green fragrant apples, 300 grams of cranberries, half a glass of honey, three large spoons of mustard, vegetable oil and spices. As usual, we rub the goose with salt, pepper and vegetable oil. We wrap it in cling film and send it in the refrigerator for 1-2 days. Then, when the bird is marinated, we take it out and let it warm to room temperature. At this time, we will prepare the filling.
We cut apples into 4 parts, removing the core. We put apples with cranberries inside the goose and sew up the abdomen tightly. Top the carcass with a mixture of honey, mustard, oil and spices. It is possible to bake a bird on a baking sheet or in a lobster. To do this, use a sleeve or cover the goose with foil. Periodically water it with the allocated juice. The baking time is 2-3 hours and depends on the size of the carcass. It turns out a delicious and tender baked goose. The recipe can be supplemented with a side dish (potatoes or rice). Apples and cranberries make the meat fragrant and are an additional ingredient in serving.
Goose with prunes
For cooking, we take 200 grams of prunes, a little apple cider vinegar, salt, pepper, 300 grams of ordinary rice and a goose carcass weighing about 4-5 kilograms. A minimum of products, and as a result, a maximum of pleasure from food. Boil rice, but not until fully cooked. He will come with a goose in the oven. Soak the prunes for 20 minutes, and then cut them into pieces. Mix it with rice and add a little apple cider vinegar. Rub the carcass with salt and pepper in advance. We do this carefully, not forgetting about the inner surface. After the goose lies in the refrigerator for at least 12 hours, fill it with filling. Sew the carcass and pack it in a sleeve for baking a large bird. We put a baking tray with a goose in a preheated oven and bake for 2-2.5 hours. Then we cut the sleeve and water the bird with the allocated juice. After 15 minutes, the dish will be ready. We get the rosy carcass and let it cool a little. You can serve goose dishes in pieces. To do this, cut it into pieces and put it on a large plate around the filling.
Goose with apples and quince
By adding quince, you can get an incredibly fragrant dish. Take a goose (4 kilograms), 300 grams of sweet and sour fragrant apples, 250 grams of quince, 200 grams of carrot and parsnip, 100 grams of sweet pepper, onion, prunes and dried apricots, a few peeled garlic cloves, peppercorns, bay leaf, 5 cloves, black pepper, 4 small spoons of turmeric, 500 milliliters of water and salt. Let's start by making a mixture of pepper, turmeric and chopped garlic. Other types of pepper can be added as desired.
We rub the goose carcass with this mixture inside and out. We remove it to the side to marinate. Peel the carrots and cut into fairly large circles. We remove the husk from the onion, cut it - into about 8 parts each head. A third of the apples are peeled and core, cut into slices. On the rest we make light incisions so that they do not burst, because we will bake them whole. Peel the quince and cut into slices as well (or any other shape). Parsnip and sweet pepper are also cut into large pieces. Soak dried fruits in hot water for 15 minutes. Then they are dried and cut into pieces. We take a large container and put apples, quince, dried apricots, parsnip, carrots, prunes and bell peppers in it. On a baking sheet we spread the foil, put a goose on it. We start it with a mixture of fruits and vegetables. If the filling remains, then spread it around the carcass. Close the foil and put the goose in the oven. In two hours he will be ready.
Goose with oranges
Dishes from goose slices take less time to cook. Take a carcass weighing about 1.5 kilograms and cut it into portions. Lubricate each piece with a mixture of honey, spices and vegetable oil. Leave them to marinate for at least 2 hours. Then we shift the goose to a baking sheet, oiled. There we add the orange, sliced, juniper, thyme sprigs, pour 250 milliliters of red wine and 100 milliliters of chicken broth. Cover the baking sheet with foil and put in the oven for 2 hours. After that, open the goose and give it another 20 minutes to brown. The juice remaining in the baking sheet is used to prepare a tasty and fragrant sauce. To do this, drain it into a saucepan, removing juniper and oranges, add spices to taste. Warm and serve with meat.