Almost every modern housewife knows several ways to preserve poultry meat. Of course, most often they cook dishes from chickens, they are cooked, salted, smoked, and stewed. But it should be noted that goose stew is much tastier and more aromatic than chicken. Goose meat is quite high-calorie, therefore it is not recommended to eat it regularly, especially to those who are inclined to be overweight. But sometimes you can treat yourself to a delicious stew cooked at home. And how to do this, we now consider.
Several ways to preserve goose meat
To make stews, where the goose will be in its own juice, the prepared carcass is cut into pieces, washed thoroughly, put in clean jars, adding bay leaf, one tablespoon of salt, allspice and half a tablespoon of sugar. The containers are covered with lids and sent to the oven for five hours, after which the cans are rolled up, cooled and stored in the cellar. This is how stew is done in the oven in a jar.
There is another way to preserve poultry meat . Goose carcasses are fried, after cutting them into several parts. The pieces are then put in a saucepan, seasonings are added and stewed over medium heat until cooked. Then the meat is laid out in clean cans and immediately rolled up. Consider how goose stew is made, in more detail.
Homemade goose stew
Ingredients: one goose for five and a half kilograms, four bay leaves, eight teeth of garlic, one sprig of thyme, six peas of allspice, as well as four buds of cloves, three liters of melted fat, thirty grams of black pepper, ninety grams of salt.
Cooking method.
According to this recipe, the stew is cooked in the oven in a jar. First, the plucked carcass is cut into pieces, washed, and the garlic is ground. All spices are mixed, they rub pieces of goose, put them in clean jars, cover and put in a cold place for two days. Over time, the oven is heated, the meat is washed with cold water, dried with paper towels, put in jars, filled with fat so that it completely covers the goose. The container is placed in the oven for ten hours. During this time, the meat should become soft, and the fat should be transparent. Cans are rolled up, cooled and stored in a cold place.
Goose stew: recipe in a slow cooker
Ingredients: one gander per three kilograms, five onions, two grated carrots, two bay leaves, ground black pepper, dried herbs.
Cooking.
Chop the carcass into pieces and put into a slow cooker, add spices, onion sliced in half rings, grated carrots, internal fat, taken out of the carcass, two hundred grams of water. Prepare the dish for four hours on high and the same amount of time on low. When the goose stew is ready, the meat is separated from the bones, knead with a fork, put in clean jars, fill with fat, cover with nylon covers and stored in the refrigerator. You can use it with potatoes, any porridge.
Goose stew in an autoclave
Ingredients: one gander, two tablespoons of salt, dry spices to taste.
Cooking.
A pre-prepared carcass is washed, fat is removed (it is put separately and cut), divided into pieces. The meat is rubbed with salt and spices, laid out in clean half-liter jars that have previously been cooked, and rolled up. The bottom of the autoclave is covered with paper, a small amount of water is poured and the container is placed. The autoclave is turned on, while the goose stew should be cooked for forty-five minutes at a temperature of one hundred and twenty degrees Celsius. Then the device is turned off and left until the cans cool completely. After that, the stew is sent to a cold place.
Goose stew
Ingredients: one gander, salt to taste, one hundred and fifty grams of water.
Cut the flesh from the bones, place it in a multicooker bowl with goose fat, navel and heart, add water and turn on the “Stew” mode for three hours. Two hours later, the meat is salted. Serve the stew with mashed potatoes or porridge.
Goose stew with sauerkraut
Ingredients: one gander, one kilogram of sauerkraut, forty grams of salt, twenty grams of sugar, one gram of citric acid, one onion, as well as one gram of ground pepper, twenty grams of flour and forty grams of fat.
Cooking.
The carcass is washed and cut, cut into pieces and fried in the oven for about an hour, then transferred to the dishes and cooled, the rough bones are removed.
Cabbage is put in a cast iron, chopped onions are added, half a glass of water and heated to a boil. Pieces of meat are mixed with cabbage and fat, salted and spices added. The flour is fried until golden brown, mixed with fat and a small amount of water, mixed, put in a cast iron with cabbage and goose and stew for half an hour. Over time, pieces of meat and cabbage are laid out in clean jars, covered with lids. The container is placed in a container with water and left to boil for half an hour. Then the cans are sterilized three times at intervals of twenty-four hours. The first time - ninety minutes, the rest - seventy minutes, then the banks are rolled up and cooled. Store the stew in a cool place.
Finally ...
Goose meat contains a substance that produces the so-called hormone of happiness, as well as many useful elements that contribute to improving brain activity, the work of the cardiovascular system, tissue repair, and so on. In addition, goose meat has a lot of antioxidants that prevent the development of chronic fatigue, improve mood and well-being. Goose fat is also a rather useful product, it helps to lower blood sugar, therefore it is recommended for diabetics.