Goose is a diet bird. Its dark meat contains copper and iron, magnesium and phosphorus, it is rich in vitamins A, PP, C and a whole set of B. It is recommended to eat the goose more often with hair loss, eye and skin diseases, and also after operations, as it strengthens the immune system. But if you don’t know the secrets of how to bake a goose in the oven, you can get a charred skeleton, a bucket of fat and very little meat at the exit. Below we will consider the subtleties of cooking this tasty and healthy bird.
Secret number 1. The right choice of carcass
The young individual has pale yellow legs, which turn red with age. It is best to buy not frozen goose, but chilled or fresh - directly from the hands of the villagers. In the latter case, you need to gut it - cut the peritoneum and remove the package with giblets. Always, even if you buy a bird in a supermarket, take the time to pluck the remnants of feathers from your skin - they will certainly be found. And if you bought a frozen carcass, then do not think to stick it in the microwave to quickly thaw. No, a day on the bottom shelf of the refrigerator, and only so! Therefore, to bake a goose in the oven, you need to buy a bird in advance, and not only for reasons of defrosting.
Secret number 2. Proper preparation of the carcass
The neck must be trimmed and used for soup or sauce. If you are going to bake a goose in the oven, you must also separate with the scissors the first phalanx of the wings. They still burn, because they have absolutely no meat and fat. This is not to say that this bird was completely lean. No, there is fat in a goose, and there is a lot of it. But it is distributed extremely unevenly. Basically, it all accumulates around the neck and on the abdomen. To make a delicious goose dish, you need to remove these yellow spots with a small knife. Now take a sharp knitting needle (skewer, skewer) and pierce the skin on the breast of the bird, on the legs and where the legs go into the body. Try not to damage the meat.
Secret No. 3. Scalding
Boil water in a large saucepan. We recommend wearing gloves - there is a risk of burns. Take the goose by the legs and dip it in boiling water. Hold on a minute. Then do the same procedure from the side of the tail. Why do we need such manipulations? To bake a goose in the oven, as well as get a golden, crispy peel and tender meat. Dry the carcass with a towel and rub it well with coarse salt and your favorite spices - inside and out. Put on a dish and refrigerate for two to three days.
Secret number 4. Proper baking of a goose in the oven
If you cook the whole bird, take a deep baking sheet, place the wire rack on it, and on it - the carcass with the back up. Pour some water into the pan - the fat will not burn, and the meat will become even more tender. The bird must be placed in a preheated oven to the maximum, but after 15 minutes reduce the fire. During baking, the carcass must be turned over once.
Goose in the oven in pieces
Cut the bird, cut into small pieces. Grate them with a mixture of spices and salt. Place the meat in a dry pan with the skin up and send to the oven, heated to 220 ° C. After half an hour, drain excess melted fat (it can then be used to fry various dishes). Water the bird periodically with melted lard, until the skin becomes dark and an appetizing crust forms. Ten minutes before the end of the cooking process, sprinkle the dish with crushed garlic.