Sun-dried geese will become an alternative to classic homemade chicken, beef and pork billets. Photos with several recipes for this dish can be found in this article. Cooking a dried goose takes several days. But the process itself is not at all laborious. In the matter of preparing a dried goose, time works for you. The recipe for the dish was invented by the Tatars and Bashkirs at a time when these peoples were nomadic. The dried bird can be stored for several years. If the goose is very dry, its taste will fully recover from soaking in water. The use of the dried goose is not limited to eating its thin slices as a cold snack. Yes, it looks great on a meat plate. But the nomadic peoples used the dried goose for both roast and stew. The chopped poultry meat was used for minced meat for dumplings and manti. And from the bones cooked fatty soups.
Dried goose recipe at home
Previously, the bird was cooked in the villages. In the rural courtyard there is a well-ventilated attic and a cool dark cellar. What about the kitchen in a city apartment? We adapted the recipe a little to modern conditions. For "kaklangan kaz" (the so-called dried goose is called in Tatar), it is only necessary that the carcass of the bird is salt. But for cooking, you must be the owner of a dark and well-ventilated area, preferably without flies and other insects. How the nomadic Tatars observed this condition is their national secret. In this article we will tell you how to cook a dried goose in a city apartment. But do not forget to specify an authentic recipe. We will also pay attention to dishes that can be prepared from dried goose.
Kaklangan kaz
Let's start with an authentic recipe, which is no less popular in Tatarstan than the world-famous chak-chak. As we mentioned above, we only need a goose and salt (preferably sea and necessarily large). The choice of carcass should be treated responsibly. The fatter the goose, the tastier the kaklangan kaz. Carefully gut the bird and remove the rest of the feathers. We wash the carcass with running water and proceed to cooking. Rub the goose with coarse salt, both outside and inside. After that, wrap the carcass in a thin clean cloth or gauze. We put it on a tray and put it for a day in a warm place in the kitchen. It is advisable to cover with a special cap for desserts - so that flies do not sit on the meat. After a day, the salt should dissolve and soak the goose meat. Now you can proceed to the actual drying. Without unrolling the gauze, take the goose by the legs and tie them with a rope. The second end of the cord is attached to the crossbar under the roof rafters. The attic should be well ventilated and dark enough. When warm, goose fat will melt and soak the meat. So the carcass should sag for at least two months. And the more time she spends in the attic, the tastier will be the dried goose.
How to serve
Bashkirs and Tatars prepared a cold appetizer for treating the guest in camping tents. The bird was deployed, that is, freed from the tissue. Carefully brushed off the remaining salt crystals. Next, the goose dried was subjected to cutting. Those pieces with a bone went to cook stew or roast. If the goose turned out to be dry, it was soaked in water. The loin was cut into thin strips. They look on the plate as appetizing as the Spanish jamon or Parma ham. Only the appetizer is not made from pork, but from goose, which is much more useful. After all, the fat of this bird does not contain any harmful cholesterol. Thinly chopped strips of jerky can be garnished with chopped fresh herbs. And they can also be fried in the oven - you get a great beer snack.
Dried goose at home
How to cook a popular Tatar and Bashkir dish in urban cuisine? We begin, as in the traditional recipe, with gutting and washing the carcass. Then we rub the goose with salt - outside and inside. Take a large dish with high edges or a basin. Sprinkle the bottom of this container with salt. We put the goose back down there. Sprinkle with salt on top. And leave it like this for a week on that shelf of the refrigerator where the temperature is the highest. Every day we take out a container with a bird and rub in salt if it has crumbled. You can add fresh crystals. After two to three days, saline will stand out. They need to water the goose inside and out. After a week we get the bird out of the refrigerator. We insert a stick of the desired length into the sternum to provide air access into the carcass. We wrap goose with gauze. This should prevent the flies from laying eggs in the meat. We connect the goose's paws and hang them on the balcony or near the open window. There, the carcass should be pulled for two to three weeks. And after that, you can put the bird in the refrigerator or a cool place. It will be possible to serve meat to the table in a couple of months. And in the refrigerator, such a delicacy is stored for years without any problems.
The easiest “urban” recipe
With the help of only a strong cellophane bag we will get a wonderful dried goose. This recipe is very simple. Take the plucked and gutted bird carcass. Rub it well with coarse salt on all sides. We put in a plastic bag. Tie it tightly to block air access. We post the package in a place protected from drafts. It could be a loggia. After all, the bag needs to sag for three or four months, and in the kitchen during this time, the home will repeatedly bump into his head. How to determine if a goose is wilted? Must enter fat. And the meat on the cut of the finished bird will be reddish, elastic, somewhat reminiscent of jamon. But do not rush to eat the goose immediately after its preparation. The longer the delicacy is stored, the tastier it becomes.
Dried goose recipe with seasoning
If for someone food with salt alone seems simple and unassuming, try to diversify the traditional way of cooking. A three-kilogram carcass will need a head of garlic. Pass the peeled cloves through the crush. Mix garlic with coarse rock salt. With this mass we rub the goose inside and out. Prepare a spicy pickle. To do this, take a small amount of warm water. Soluble in salt and add a pinch of black pepper and coriander. With this compound, we will impregnate the fabric, which, like a mummy, we wrap a goose. Put the carcass in the shroud in a nylon stocking. We hang it in a cool and dark room. The goose jerky should be in a position paws up. So it can be stored up to one year. If you make soup from such a bird, then you can not salt it. Similarly, you do not need to add spices and seasonings if you use meat for manti or stew.
Dried goose dishes
On a meat plate, slices of poultry look so appetizing that they are eaten first, before salami and ham. A well-cooked home-made jerky goose has dark red elastic meat with a thick rim of yellow fat along the edge. The slices will be the tastier the thinner we cut them. And, of course, the gastronomic characteristics of the goose will increase from the period of drying. But even after three weeks you can already taste the meat. Those who don’t like fatty foods can dry slices in the oven. You get wonderful meat chips that look like basturma - the perfect beer snack. But if you decide to make other dishes from dried goose, especially soups, you need to remove excess salt. To do this, a portion of meat is soaked in water for several hours. At the same time, the dish is either not salted at all, or crystals of “white poison” are placed very carefully - at the end of the preparation, to taste.
Homemade noodle broth
Consider the use of cured goose meat in cooking as an example of a simple soup. Chop the carcass into pieces. The loin, breast and thighs are best left for a snack. For the broth, you can take a piece on the bone - wings, for example. The dried goose should be soaked in water for two to three hours. You may need to drain the fluid and fill in a new one. In the pan we put a soaked piece of meat, an onion in a husk and carrots. Pour cold water and put on a big fire. As soon as it boils, tighten the gas. Be sure to remove the "noise". Cooking continues at low boil for an hour. Then filter the broth. Put the pan on the fire again. When it boils, put the homemade noodles and cook until it is ready. Serve with herbs.