With a large number of guests, it is simply necessary to prepare a festive goose for the festive table. From a huge number of recipes dedicated to this bird, you can choose several of the most popular. For example, a goose in the oven in foil will perfectly satisfy the tastes of the motley public. And if you also decorate it, the result will be simply stunning.
So, this dish will require the following ingredients:
- goose carcass must be at least two kilograms;
- for seasonings - salt, ground black pepper , paprika, garlic;
- for the filling - one apple, fifty grams of prunes and dried apricots, one orange, nuts (any) fifty grams;
- for decoration - oranges, apples, greens.
First, the goose needs to be thoroughly washed and lightly dried. Then the whole carcass must be grated with spices both inside and outside. Chop the garlic using the garlic and rub the goose with the garlic only from the inside.
Now you need to pay attention to the filling. Pure apple (preferably antonovka), cut into not too large pieces, without forgetting to remove the core.
Remove the peel from the orange and also cut it into slices. Dried apricots and prunes do not require grinding, so they are enough to rinse and dry. Then you need to mix the filling with each other, adding nuts here and put all this inside the goose.
Be sure to fasten the hole with toothpicks, the goose thread may not stand it.
Grease the carcass from above with sunflower oil (for skin elasticity) and lay on a baking sheet, covering it with foil. Arrange apples sliced in large slices near the goose. Pack everything tightly in foil and send to the oven for two to three hours (the period in the oven depends on the size of the bird). Every half hour you need to water the goose with fat, which was released during cooking.
Twenty minutes before readiness, you need to unfold the foil, once again pour fat on the carcass and brown it in the oven. Serve the goose on an elongated large dish, laying apples around it, decorating with orange slices and greens.
Goose in the oven in the sleeve is very popular. Of course, the sleeve will have to pick up a large, respectively goose.
Process a clean goose carcass with spices (to the taste of the hostess), stuff with apples, removing the seeds, and orange slices. Sew the hole with stronger threads. Then put the carcass on a baking sheet. So, the goose in the oven, in the sleeve will now accumulate fat released from the bird under the influence of high temperature. After about three hours, you should already try it for preparedness. While the goose is in the oven, you need to prepare a mixture consisting of honey with mustard (proportions per amateur).
Half an hour before removing the carcass from the oven, it must be lubricated with this mixture.
Goose in the oven in the sleeve, with a crust, crispy and golden - it is very appetizing and delicious! Whoever tried it at least once will not deny themselves the pleasure of repeating this dish.
One of the leading places in the popularity ranking is goose in the oven with potatoes.
In this cooking process, you will need a sleeve and the following components:
- medium sized goose;
- garlic (to taste);
- ground black pepper;
- one lemon;
- salt;
- spice.
The amount of potatoes, carrots and onions for the filling is taken in accordance with the size of the bird.
As usual, the goose needs to be thoroughly washed, plucked, slightly dried and cut off excess fat. Then you need to squeeze the juice from the lemon and pour them the whole goose. Fifteen minutes to leave him alone.
After that, grate the goose with salt mixed with pepper and let stand for another hour. Squeeze the garlic through the garlic and spread the whole goose inside and out.
Next, peel the potatoes and cut them into cubes. Carrots should be cut into strips, and onions - in half rings. Then mix all the prepared vegetables, add salt and seasoning. To this also add the cut off fat to this, finely chopping it.
Now you can start stuffing the goose with vegetables. The abdomen is sutured or stabbed with toothpicks. The stuffed goose is placed in the sleeve and then in the oven. Cooking time ranges from two and a half to three hours. The baking temperature should be two hundred degrees.
After this time, the carcass should be tried for preparedness and, if necessary, removed from the oven and remove the toothpicks. Vegetables need to be removed from the goose, put them on the sides and decorate all this according to your imagination.
Goose in the oven in the sleeve, and even with potatoes and vegetables - it's just an overeating!