Goose in Russia was served at the festive table. The methods for preparing the goose are different. This bird lives in all regions, which explains the popularity of recipes for its preparation. The benefits of goose meat have been known for a long time, it contains a lot of valuable protein. How to cook a whole goose? Usually bake a bird with a side dish in the oven. You can start a goose with different types of side dishes. We will reveal popular recipes for making goose, which are the easiest to use.
How to cook a whole goose stuffed with cereal porridge? For cooking you will need: goose, salt. For the filling: 300 grams of pearl barley, 200 milliliters of water, onion, a dozen dried mushrooms, parsley, pepper and salt to taste.
First, prepare the filling. To do this, cook pearl barley porridge. Add to it the mushrooms fried in oil, onions, parsley. Mix the porridge and, if necessary, add the mushroom broth.
We gutted the carcass, remove the bones (the bones of the wings and thighs remain). Then you need to salt the goose. We fill it with the prepared mass, sew the hole with thread. We put the bird in the goose bowl and bake it in the oven. How can I cook a goose so that it does not burn? To do this, put a container of water in the oven (to reduce heat). In addition to pearl barley, buckwheat is used.
How to cook a whole goose stuffed with apples? This cooking method is the most popular. Rub the thawed carcass from the inside with garlic, for this you will need 4 cloves. Rub the carcass with salt. We start it with raw apples, which we peel and cut into squares. Sew a hole. We put the bird in the goose bowl, put it in the oven. When the bird is browned, we pour a little water into the goose body. While the goose is fried, it must be watered from time to time with the resulting juice. Goose is cooked in the oven for 90-120 minutes.
Threads are removed from the finished goose, apples are taken out with a spoon, which, due to long cooking, turn into gruel. Therefore, to serve on the table, the apples are baked separately, and laid out on a dish next to the cooked and cut bird carcass.
How to cook a whole goose stuffed with potatoes? For roasting poultry with potatoes and onions you will need: a carcass weighing 4 kilograms, 2 kilograms of potatoes, 300 grams of onions, to taste salt and pepper. We clean the purchased carcass from possible fluff and feathers, wash it with water, and blot it with a paper towel. Peel the potatoes and cut them into medium-sized cubes. We clean the onion and cut into half rings. Rub the prepared carcass with salt and spices on the outside and inside. We start the goose mixed with potatoes and onions, sew the carcass with thread. Modern ovens set the temperature. For this dish, it is advisable to set 150-180 degrees, then the goose will turn out with a crisp, and it will take 2 hours.
Goose baked with sauerkraut filling. For cooking you will need: goose carcass, salt. For the filling: 500-600 grams of sauerkraut, a little fat, onion, carrots, allspice.
We put sauerkraut in a pan, add boiled water and stew with onion fried in bacon. Before extinguishing, add the fried carrots and pepper to the cabbage. Salt the peeled goose on all sides and stuff with stewed cabbage, sew a hole in the thread. To shape the legs and wings of the goose, tie. We place the bird on a baking sheet or in a goose bowl, the temperature in the oven should be 180-200 degrees. Periodically water the goose with the allocated juice and fat. The goose will be rosy and roasted in 120 minutes.
Before serving the dish, cut the threads and take out the filling with a spoon. Spread the cabbage on a plate, the goose is cut and laid out on top. Around the goose we put a side dish (mashed potatoes).