Any feast becomes festive if a baked goose is served. Sunday family dinner or New Year's Eve can not do without this traditional dish. The whole bird is baked, and various combinations of products are used as the filling. There are old, time-tested recipes, and there are fresh ideas using exotic fruits and unusual ingredients. But let's not get too far from the classic options and prepare a beautiful elegant dish. Goose in the oven with rice is a traditional recipe, but there are many interpretations of it.
Prepare the bird
Let's start, as usual, with the preparation of the carcass. If it is not plucked perfectly, then we remove all the remaining feathers and lick it a little. Then thoroughly wash the bird under running water. We take a container that is suitable in size and put the goose in it. Pour it with water and juice of 2-3 lemons. Soak the carcass will be about 12 hours. Next, prepare the marinade.
Three onions are peeled and cut into half rings. Squeeze the juice out of three lemons, and cut the remaining pulp into pieces of arbitrary shape. To the mixture of these two ingredients we add spices, salt and any mineral water. We put the goose in the marinade and leave it under oppression for another 12 hours.
Classic recipe
Now we begin to prepare the filling. Boil a glass of rice with a little salt, but without oil. The goose during the cooking process will release fat, which will soak the filling. Prune (10 pieces) is poured with boiling water for 20 minutes, and then cut into small pieces. Peel one onion and cut into cubes. Mix these three ingredients and add spices to taste. We take out the goose carcass from the marinade and stuff.
Sew belly with culinary thread so that rice and prunes do not spill out during cooking. You can still sprinkle the bird on top with spices. A goose with rice in the sleeve will be cooked. We put onion from the marinade there. We close the sleeve tightly, not forgetting to make several small openings for the exit of steam at the top. The baking temperature of the first 40 minutes should be very high (220-250 degrees). Then reduce it to 180 degrees.
A goose stuffed with rice will be ready in 2 hours.
Goose with rice, apples and prunes
Stuffing plays an important role in the preparation of this dish. Fruits, dried fruits and spices give their flavor notes and aromas to meat, making it delicious. For the filling you will need a glass of rice, 200 grams of prunes, 3 large green apples, caraway seeds, salt and pepper. This amount is calculated on a carcass weighing about 3-3.5 kilograms. You also need to take a bunch of fresh thyme, black allspice peas, a glass of wine (dry red), another 1 green apple and a bay leaf. Thanks to such a large number of spices, the goose in the oven with rice will turn out to be very fragrant. To begin, rub the prepared carcass with salt and pepper and set it aside.
Boil the rice so that it remains half moist. We cut the apple into cubes, but not large. Wash the prunes and cut into small pieces. Next, mix
rice with apple, prunes, caraway seeds, salt and pepper. You can optionally add a small spoonful of curry. We stuff the goose and sew up the abdomen (you can chop it with toothpicks). We cover the remaining hole with an apple so that the juices remain inside. We spread the carcass on a baking sheet and cover it with the remaining apples, sprigs of thyme, peas of pepper and pour the wine. We cover everything with foil and put
in the oven. Goose baked with rice is tasty and tender.
A dish worthy of kings
This recipe is more complex and rich in various ingredients. But the end result is worth trying to cook this dish. You will need the following products: 25 grams of butter, one apple, one carrot, one stalk of celery, one onion, a quarter spoonful of dried thyme, 500 milliliters of chicken stock, salt, pepper, 150 grams of wild rice, 200 grams of ordinary rice, 450 grams of chestnuts and goose carcass weighing about 4-5 kilograms. We cut apple, carrots, onions and celery in not very large cubes. In a stewpan, melt half the butter and spread the apples. They need to be allowed a little. Then transfer them to a separate bowl.
In the remaining oil, fry the celery and onions, adding thyme, salt and pepper. Then pour the broth into the stewpan and put the
wild rice. We bring it to a boil, reduce the heat to a minimum level and cook for about 35 minutes. After this, pour ordinary rice and, bringing to a boil, cook over low heat for another 25 minutes. The liquid should boil, and the rice should become soft. In a separate saucepan, cook the chestnuts for about 10 minutes. Then they need to be cleaned and cut into 4 parts each. We put chestnuts and apples to the groats. Goose stuffed with rice will be baked in the oven, so it must be preheated to 180 degrees. Rub the prepared carcass with a mixture of pepper and salt. We spread the filling inside and sew the abdomen with
culinary thread. Goose in the oven with rice baked in three hours. Readiness can be checked using a special thermometer. His testimony should be equal to 77-79 degrees (this is the temperature of the meat). At the end of cooking, you can cover the bird with foil so that the top is not very fried. It turns out an amazing goose with rice. The recipe is complicated, but the dish will surely surprise guests.
Goose with rice and giblets
To cook a small goose carcass (1.5-2 kilograms) you will need 300 grams of rice, 2 eggs, 50 grams of onion, 100 grams of butter, 30 grams of dried forest mushrooms, a bunch of parsley, spices, any roots and about 150 grams of chicken giblets . Carefully separate the skin and meat from the bones. Boil bones, chicken offal and mushrooms in a separate saucepan. Add the roots, salt and pepper to them. We wash the rice and fill it with broth from bones and offal. Cook so that it remains half-baked. Grind offal and mushrooms and mix with rice and spices. Add fried onions and chopped eggs there. We fill the goose with this filling and sew it up. Rub the carcass with salt and pepper on top. Goose is baked in the oven with rice for about 2 hours.
Addition
You can add any fruits, dried fruits, vegetables, spices and roots to the filling. Put the rice half-baked. During cooking, it will be saturated with the juice of the remaining ingredients, fat and will be aromatic and tasty. It is better to prepare the goose carcass in advance by rubbing it with spices or putting in the marinade. It is better to bake in the sleeve, so the bird will turn out more juicy and tender.