In the national cuisines of many peoples of the world there is a very tasty and nutritious dish - baked goose. As soon as they don’t cook it: with cabbage, homemade noodles, apples, potato, fruit filling, with porridge, with various sauces. Traditionally, a “bird” is served at the Christmas table, and on any other solemn occasions too. We will also get acquainted with some original recipes.
Goose fantasies
Poultry meat is especially pleasant when it, when heated, gains a sweet and sour taste, after marinating slightly. In this article you will find interesting
goose dishes, recipes with photos and all useful information.
Recipe "Goose with Lemon"
We need a goose carcass (4-5 kg or so), 4 lemon and 3 limes, a set of aromatic herbs, seasonings and spices for frying poultry, a little sage, thyme in leaves and grains, a bunch of parsley, dill, 5 spoons of vegetable oil , 4 tablespoons (tablespoons) of clear fresh liquid honey.
Cooking:- Goose gut, separate the neck with the head and legs. Remove excess fat, if any. Cut the skin on the legs and wings so that they can be straightened (for good baking and better drainage of fat).
- Since we have a goose recipe in the oven with lemon, first prepare citrus fruits. Three lemons and limes on a large grater, mix the zest with salt (take 2 teaspoons), spices, herbs, seasonings. If seasoning already has salt, put less of it in the zest. Outside and inside, the carcass is generously rubbed with salt, then with a mixture of zest and spices. The leftovers are put inside the carcass, along with several sprigs of parsley. You can also put sliced apples. After that, the bird should be left on a kind of “pickle” for an hour and a half, ideally - put in the refrigerator for a day.
- Although we have a goose recipe in the oven, first place the carcass in a deep frying pan, pour oil on it and fry it beforehand, so that the skin is thoroughly browned. Turn on the oven so that it warms up well.
- Transfer the gander to a baking sheet or to a stewpan, another baking dish (the article gives an example of a dish in the oven with a photo). Lubricate thoroughly with honey, pour the remaining on the carcass. Sprinkle with thyme and bake until tender. Every 25-30 minutes, so as not to burn, be sure to water the bird with the resulting juices and fat, then collect the excess in a saucepan. It is an excellent base for sauces and gravy, soups. Wrap legs and wings with foil.
- About half an hour before the goose is completely ready, the goose is completely covered with foil so that it does not dry out. The meat will turn out tender, soft, will be easily divided into portioned pieces. A finished dish with boiled potatoes, pasta, vegetable salads is served.
Goose recipe in the oven with sweet berry sauce
On holidays, I always want to cook something special, original, maybe even exotic. Like, for example, such a goose with vegetables and slices of pear. We take the carcass of the bird itself, 2 ripe oranges, 5 leaves of lavrushka, a hill of thyme, a little vegetable oil, 7-8 medium-sized carrots (peeled in advance), parsnip root (several pieces, as a spice for everybody), 4 black turnips, brushed and quartered.
For gravy
A spoonful of powdered sugar ( tablespoon ), red wine vinegar (or sour red wine) - 100-120 ml, saturated meat broth - the same amount, blackberry jam or jam (can be made from blueberries, black currants). And, of course, pears - 6 pieces of ripe, strong, whole. Plus icing sugar - 2 large spoons and watercress leaves to lay out the dish on which the gander will be served.
We embody the goose recipe in the oven in this way :
- Prepare the carcass as in the previous recipe. Only remove the whole fat, chop the whole skin of the bird with an awl or a large needle. If you have the time, put the carcass in the sink and pour it over with three liters of boiling water, then blot it thoroughly and leave it so that the goose is completely dry. Thanks to such manipulations, when baking the goose will get a crispy, very tasty crust.
- Generously grate the carcass with salt, put peeled oranges, lavrushka, thyme, a couple of carrots inside. Grease breast and legs with oil. Place on a baking sheet or other utensils. Cut the remaining carrots, turnips, parsnips, mix everything with spices, salt, pepper, and place around the bird. Cover everything thoroughly with foil. Put in an already hot oven for an hour and a half.
- Next, the goose’s recipe in the oven prescribes to take out the dishes with the bird, pour the juice and fat into a bowl, pour the carcass, mix the turnip with parsnip and again send it to the oven for the same time. 40 minutes before the end of cooking, reduce the heat, remove the foil so that the bird is baked until golden. Then turn off the oven - let the goose languish in the heat.
- Preparing the sauce: take the oranges out of the carcass, mix with the juice drained during the stew, add the powdered sugar and other ingredients and boil, then add the broth and bring to readiness.
- We cut the pears into 4 parts, clear them of seeds, put in a saucepan, cover with icing sugar and put on fire to form a caramel coating.
- Lettuce leaves, goose are laid out on the dish, pears around it. The sauce is served separately. For meat - potatoes and another side dish.
Dare, cook, improve!