Goose - very tasty both fried and stewed, but the most delicious is the goose baked in the oven. Do not be confused by the fact that the goose is very fat. Roasting the goose in the oven allows the fat to melt out, leaving gourmets with dietary and very healthy meat. The benefits of the goose are obvious. Dark colored goose meat is rich in iron and copper. It contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2. Goose meat is recommended to be consumed to restore strength after illness, heavy physical exertion, to strengthen the immune system.

How to cook a goose in the oven

Oven baked goose is quite easy to prepare if you know some cooking secrets. The main thing in an oven-baked goose is its uniform salinity and soft meat, as if melting in your mouth.

• processing goose before baking

The goose carcass must be prepared in advance for baking in the oven. Defrost, wash, clean, remove extreme wing phalanges. Goose is a rather fatty bird, so it is better to cut off excess goose fat. Don't forget to remove the wen! If necessary, the goose should be greased and the remnants of the feathers removed.

• how to cook soft goose
  

In order for the goose baked in the oven to be soft, it must be kept in a marinade. A clean goose carcass is rubbed with seasonings, salt, pepper and left to marinate. Before baking the goose in the oven, at least 12 hours should pass, and even better, marinate the goose for a day. Oven-baked goose prepared in this way will be softer, more aromatic and evenly saturated with seasonings. To speed up the process, some chefs inject a salty solution directly into the goose meat with a syringe, but this is fraught with the fact that when the goose is baked in the oven, the juice will flow out through punctures and the meat may become drier. You can try to plug the punctures with wooden toothpicks.

• how to marinate a goose before baking

If you have little time, but really want to cook a baked goose in the oven, marinating the goose will help you. Try these quick ways marinating the goose for 6-12 hours:

1. The easiest way to marinate a goose is to soak the carcass overnight in a weak solution. apple cider vinegar.
2. Gutted goose can be thoroughly grated with coarse salt and black pepper, and then poured over with white wine and packed in plastic wrap, put in the refrigerator for 6-8 hours.
3. Instead of wine, you can additionally grate the goose with a mixture of crushed cranberries and fresh herbs.
4. Thoroughly salt and pepper the gutted goose and make punctures with a fork. Then grate with berry juice chokeberry and leave in the refrigerator overnight.
5. Sprinkle the goose with salt and pepper, prepare the mustard and mayonnaise sauce in a 1: 1 ratio, add your favorite seasonings and coat the outside and inside of the carcass, leave to marinate for 8-12 hours.
6. You can treat goose with grill kits, poultry casseroles, soy sauce, honey, and more. and leave for several hours in a cool place to soak well.
7. Wash the lemon, pour over with boiling water. Cut in half lengthwise, then in thin semicircles. Grate the goose inside and outside with salt and pepper, put in a deep, wide form, shift with lemon wedges, pour in white dry wine... Cover with cling film and leave in a cool place for 10-12 hours. The same methods can be used to marinate turkey, duck or chicken.

• how to cook lean goose

You will also need toothpicks to melt the goose fat faster. To do this, before baking or frying on the skin of the goose, you can make numerous punctures with a toothpick, but do not touch the meat!

• how to bake a goose in the oven - tips
  

1. At the beginning of baking, the goose should lie on the back in the oven, after 20-30 minutes it should be turned on the breast and at this moment it is worth reducing the heat. Every 10-15 minutes you need to water the goose in the oven with melted fat, this will not let it dry out and burn. So that the fat on the baking sheet does not burn or smudge, add a little water to it.
2. Every 20-30 minutes, you should change the position of the goose in the oven, turning it on the back, then on the breast. 40 minutes before readiness, apples should be placed around the goose, which, if desired, can be replaced with potatoes, in which case you will also have a side dish for the meat.
3. To check the readiness of the goose, its carcass must be pierced at its widest point. If the juice flows out transparent - the meat is ready, if the liquid is red or pinkish, let the goose sit still in the oven.
4. If the goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover its carcass with foil, which will need to be removed thirty to forty minutes before the end of baking, so that a beautiful crust forms.
5. When the baked goose is done, transfer it to a platter and serve.

The cooking time of the goose in the oven depends on its fat content and the age of the bird. The older the bird, the longer it takes to bake. The carcass must be baked until all the fat is melted, but no more, otherwise the meat will not be juicy. The approximate cooking time for goose in the oven is 2.5-3 hours.

• stuffed goose

Very often the goose baked in the oven is stuffed. The goose is stuffed using various fillings(apples, prunes, porridge, etc.). Each country has its own peculiarities of preparing and serving Christmas baked goose. For example, in Germany it is usually served with red cabbage, dumplings and roast juice-based gravy. In Sweden, roast goose is served with brussels sprouts and apple mousse. In Russia, a goose, as well as a turkey, duck or chicken is cooked not only on Christmas, but also on New Years or for various celebrations.

Now, having mastered the simple subtleties of how to cook a goose in the oven, you can start baking poultry using the filling to your liking.

Oven baked goose - simple recipes

A whole baked goose is holiday dish! It is better to send the New Year and Christmas goose to the oven for baking whole, after rubbing them with spices and stuffing with garlic and lemon.

Oven baked goose

• goose carcass,
• 5 cloves of garlic,
• ½ lemon,
• salt,
• spices: black pepper, Bay leaf, sage and oregano,
• empty Glass bottle or bank.

How to cook baked goose in the oven recipe:

Rinse the goose thoroughly. Mix salt and pepper, you can add other seasonings, and rub the whole carcass with the mixture inside and out. The poultry should be left in the cold for at least three hours, or even all night, so that the skin is dry and crisp when baked.

Cut the garlic into slices, the lemon into half rings. Pierce the skin over the entire surface and stuff with lemon wedges and garlic circles. Put a bay leaf inside the abdomen, a few pieces of garlic and place a bottle. This is necessary in order for the carcass to keep its shape. Join the edges and sew the hole.

Grease a roast pan, baking sheet or dish vegetable oil and place the bird upside down. Send to cold oven and light fire. Bake the goose carcass for about two to three hours (220C), periodically pouring it with melted fat. Let the ready goose stand for half an hour in the cooling oven, then you can take it out.

Baked goose with prunes and apples (simple recipe)

• goose - from three to five kilograms
• freshly ground black pepper - at your discretion
• 300 grams of prunes (preferably pitted)
• a kilogram of yellow sweet and sour apples
• table salt - to your taste
• two large onions

How to cook a goose with prunes and apples:

Goose cooked according to the recipe with fruit filling turns out to be incredibly appetizing and juicy. Prepare the goose carcass for roasting. When you are done with all the preparations, remove the core from the apples and cut them into large slices, and fill the prunes with warm water and set aside for a while (about fifteen minutes). Peel the onion and chop it into thin half rings, then transfer to a bowl with fruit. Salt and spices at your discretion. The prunes should already be softened, so drain the excess liquid from it, rinse a little and pat dry well on a paper towel. Then cut into cubes and combine with onions and apples. Now thoroughly mix all the above ingredients with your hands and stuff the goose with the finished filling. Take a thread with a long, thick needle and sew up the hole in the bird or pinch the skin with toothpicks.

To prevent the meat from turning out bland, in a separate bowl, mix table salt and black pepper, add your favorite spices if desired. Then rub the game with the finished product and wrap it in foil. However, you should not immediately put the dish in the oven - keep it at room temperature for about fifteen minutes. In the meantime, preheat the oven to 200 degrees, then send your masterpiece into it. The goose is baked for at least 2.5 hours. A few minutes before cooking (about ten), open the foil to brown the bird.

Baked goose with apples and prunes

• 1 goose,
• 250 grams of prunes,
• 5 apples,
• 1/2 lemon
• 1 glass of wine / milk / water / broth,
• 1 teaspoon cinnamon
• 1.5 tablespoon mustard, salt and pepper

How to cook baked goose with apples and prunes recipe:

First, soak the prunes in hot water and set aside. Mix together salt, pepper and mustard. Coat the goose with this mixture. First outside, then inside. No oil or honey is needed here. Because of the honey, the goose will turn black, the oil is unnecessary, because the goose is already extremely fat. We put the goose aside.

Peel and core off apples, chop in large pieces... On average, it turned out 12 pieces. Drizzle with lemon juice and sprinkle with cinnamon. Drain the prunes and mix with the apples. Put apples and prunes in the goose. If suddenly there are not enough apples and prunes, cut some more, the main thing is to fill our bird tightly and to the end. We sew the goose tightly.

After that, there are two ways of development of events. If you have a goose rack that can easily fit your goose, use it. If there is no goose maker, then you need to make a sealed foil house into which we pour a glass of liquid (milk, water, broth, and also better wine), and then put the goose on a baking sheet. Pinch the walls so as to seal the house as much as possible.

We send the goose to the oven for 2 hours 30 minutes. We cook for the first hour at a temperature of 200 degrees, then reduce it to 180. After this time, we remove the foil. The liquid will have evaporated by that time, but an incredible amount of fat will take its place. Pour the goose carcass with this fat, and send it already open in the oven. We have two long hours ahead. Every 15 minutes, we need to water the duck with the fat that is melted from it. Moreover, for the first 60 minutes we cook it on the back, then turn it over on the breast for 30 minutes, and then return it to the back. The main thing is to water the goose every 15 minutes! After two hours of exclusive attention to its person, our goose will be covered with a dense tan - we get it out of the oven!

Baked goose in apples

• goose 3-4 kg,
• 10 apples,
• salt,
• garlic to taste.

How to cook goose baked in apples:

Defrost the goose, sprinkle with salt from the outside, inside and rub with squeezed garlic only inside. We cut sour apples like Antonovka into large squares, stuff the goose and sew it with threads. On the sides we spread the apples, cut into halves. Then cover with foil and bake until beautiful, golden brown.

Baked goose with apples and sauerkraut

• goose 3-4 kg,
• sauerkraut 2 kg,
• 2-3 apples,
• salt, pepper, spices to taste.

How to cook baked goose in the oven with apples and cabbage:

Wash my goose. Then rub on top with spices and salt, be sure to pierce the goose in several places. We stuff the bird with cabbage, cut the apples into 4 pieces and put them inside too, sew them up. In a clean roaster, fry the goose a little on all sides, and close it in the oven. To prevent the goose from drying out on top, after about 25 minutes pour the juice accumulated from the dish.

Christmas goose baked with grapefruit

• 1 kg portioned goose meat
• 2 pink grapefruits (carefully peeled from all partitions, in slices, if possible)
• 1-2 sour apples
• ground black pepper
• curry
• rosemary
• goose fat (about 100 g, cut into small pieces)
• 50 g orange juice

Salt and pepper the goose meat, sprinkle with curry, put in a glass dish or goose pan, shifting it with grapefruit, apples, goose fat and rosemary, pour over the juice and put it without a lid in the oven at 200 degrees Celsius. When the meat is browned (about 15 minutes) and the fat melts, pour the fat on the goose, cover, reduce the temperature to 175 degrees, put it in the oven and simmer for about two hours, occasionally pouring the resulting fat over it.

The finished meat will literally flake into strings.
Unfortunately, the resulting sauce cannot be used, it is very bitter, but the meat is flawlessly tasty.

Baked goose with sauerkraut, honey and apples

• a head of white cabbage
• sauerkraut
• onion
• a pound of apples
• honey 2-3 tablespoons (or lingonberry / cranberry jam)

Dismember the goose without cutting off the fat. Fry until crusty in a skillet on high fire, not salt, but only pepper. Do not pay attention to the fact that the meat will be tough - we will finish it by stewing. Place the goose fried with melted fat in a patch or simply in a heavy saucepan with a ground-in lid. Add a little water and simmer with the addition of fried onions for at least an hour over low heat, almost until soft. Then pour the contents of two cans of canned food into a saucepan. sauerkraut and a small head of white cabbage. Season with salt and add 2-3 tablespoons of honey and 1/2 kg of cored but not peeled apples - better second grade. Simmer until the apples are completely soft. Now listen close. A goose is not a duck or even a turkey! Nevertheless, this method of extinguishing a bird is also applicable to those that are not a goose by definition. In the end, honey can be replaced with sugar, or you can fork out for a jar of lingonberry or cranberry jam. Seasonings are acceptable and desirable: saffron, curry, dried pomegranate, barberry. I do not recommend oregano and generally oriental spices.

Christmas goose with quince recipe

On Christmas Eve, it's good to learn the recipe for making a Christmas goose with quince. The prepared carcass of a goose must be salted inside and out. Prepare the fruits of the quince: peel them, remove the seed box, cut into thin slices, add sugar, cinnamon, mix everything. Stuff the goose with this mass, sew up the incision and simmer in the oven until tender, periodically pouring the resulting juice. You need to serve the Christmas goose with a whole quince, overlaid with pickled fruits.

Baked goose with cherries

• goose fat
• cherries
• garlic
• cherry wine or Cherry juice
• apples - 2 pcs.,
• pears - 2 pcs.

The recipe for cooking a goose with cherries would be more correct to call a recipe for making a gourmet goose in a wine-cherry sauce with fruits. Such a goose does not cook for very long (faster than a duck) and will be very useful on Christmas night.

So, cut the goose carcass into solid portioned pieces or take a ready-made goose fillet (now it is sold in large markets in Moscow).

Lash each piece generously with garlic: make small deep cuts with a knife and put in each half a clove of garlic, cut lengthwise. Also, sprinkle the meat with pitted cherries. Thus, for each piece you will have about 3-4 garlic and 2-3 cherries.

Salt and pepper the pieces well, sprinkle with a mixture of coriander, nutmeg, curry, ginger and send to simmer over high heat in a deep skillet under the lid. After 15 minutes, reduce the heat slightly and simmer until almost all the liquid has evaporated.

Then pour in about three quarters of a glass homemade wine from cherries, and if not, then cherry juice and simmer as much until the liquid evaporates. 15 minutes after adding the wine, add half a glass of pitted cherries (you can defrost the cherries from the bag).

When the meat is cooked, it will look very nice and can easily be punctured with a fork or knife.

Put in the same frying pan 2 apples and 2 pears, cut into quarters and let stand for another 5 minutes, no more, so that the fruits become slightly soft, but not "steamed". Serve the goose with stewed cherries and fruits.

Baked goose with potatoes and apples in the oven

• goose fat
• onion- 1 PC.,
• apples - 3 pcs.,
• parsley
• potato

You need to prepare the carcass of a young goose. Melt the goose fat and fry finely chopped onions (1 pc.) In it.

Peel and slice 3 apples and sauté with the onions. Then add finely chopped goose offal: liver, heart, stomach, as well as a loaf soaked in milk, 0.5 cups of finely chopped parsley, salt and pepper to taste.

Mix the mass thoroughly, stuff the goose with it, sew up the abdomen and neck, put on a baking sheet and fry in the oven with a little fat, periodically pouring the resulting liquid.

When the goose is ready, put the peeled and coarsely chopped potatoes on a baking sheet and put back in the oven to brown the potatoes.

Baked goose on a bottle

• apples
• berries
• greens

The insides and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, greens are placed. Everything is sewn up and baked.

Goose breast with oranges

• goose breast
• oranges
• dry red wine
• bouillon

This dish will perfectly decorate festive table- New Year's is best. And in preparation it is not very difficult. The stores sell goose breasts, usually two per pack. Make an incision on the skin, rub the meat with salt and pepper. Fry the breasts on all sides until the skin is pleasant brown.

In a frying pan, boil dry red wine, add black, coarsely ground pepper and broth. Transfer the breasts to a baking sheet and pour in the wine-broth mixture. Simmer at 200 degrees in the oven for about 15 minutes. Peel and cut oranges, fry in oil. Remove the ready-made goose breasts and pour the sauce remaining on the baking sheet into a saucepan. Boil the sauce and thicken with starch diluted in water until the consistency of sour cream. V ready-made sauce omit orange slices. Serve the breasts with sauce.

Oven baked goose, the best hunting recipes for baked goose

Andrey Shalygin: If you hunt a goose and cook it right away, or you froze it before Christmas, or as a main dish for the New Year, it doesn't matter at all, the hostesses just need information on how to cook a goose in the oven.

Below we have prepared a lot for you. good recipes, however, we will tell you in detail about the simplest and most accessible. In fact, the goose is not a very enviable game from the point of view of cooking, since (especially in autumn) there are a lot of bones in it, and as for meat, there will be more in any store chicken. As they say often in the village - one armature in those geese.

But it happens that the goose is purchased, - then the carcass is so large that it becomes problematic to put it in an ordinary oven. Moreover, It is very difficult to cook a large goose in an ordinary stove - it is not baked in the middle, it burns along the edges ... Continuous difficulties and troubles. It is not at all difficult to cope with these problems, unless your husband wants the goose to be a whole carcass. If the goose is a purchased one, then I think that a man, looking at the price of a store carcass, will quickly agree to a half, try to get rid of problems in this way.

If there is no problem with this and you do not need to show the goose as a whole, then feel free to cut it into large pieces (quarters) - however, you need to do this either with very good knives, for example, SAMURA. This should be done only with very good knives, because the goose has many sufficiently strong bones, which not every knife can handle (especially if you take a frozen carcass), especially in women's hands. It is most convenient to butcher a goose with special kitchen hatchets.

Photo by Andrey Shalygin

Moreover, after cutting a goose, you need to stuff it with bacon and garlic, making thin deep cuts between the ribs and around the main bones, which can also be done neatly only with very sharp and good knives.

The secret to even cooking hard wild goose (in order to avoid dryness, stuffed with bacon in autumn, and to fight off the smell of game - and garlic) and tender potatoes and apples, is that first, a stuffed goose is baked in the oven, laid in pieces with the skin down, wrapped in foil, so as not to dry out, but baked well and steamed (the game is harsh).

And then, when he was almost ready, the foil unfolds and potatoes and apples are laid around the goose with fruits (dried apricots, prunes, everything to taste) and all this is again sent to the oven before full readiness goose and apples with fruit and potatoes.

Photo by Andrey Shalygin

Again, when everything is ready, you will again need very sharp (preferably real Japanese steel) knives to cut the goose so that pieces of bacon and pieces of garlic and pieces of fruit are visible on the cut. But there is one more secret in thin cutting of a goose - a cross cut makes meat significantly softer when biting off, completely eliminating any game rigidity in thin pieces with transverse lamination.

Now b your task is to separate all bones from meat with the help of sharp and thin knives, having laid out the meat in portions on plates and overlaid symmetrically with baked potatoes, apples and fruits, pouring lingonberry sauce from the edge and serving fruits in the rosettes. If the goose was shot from a smoothbore with shot, then all the more you need good knives that are not afraid of meeting lead, or even more so, modern tungsten shot.

Photo by Andrey Shalygin

With such a serving and cooking method, absolutely any goose will be tender, and no one will understand whether it was bought in a store or hunted. And the result and quality are always guaranteed, since the dryness and hardness of the game will be removed by stuffing and correct thin slicing, the smell will be removed by stuffing with garlic, there will be no imperfection, since the goose is prepared in pieces and by itself separately from apples and potatoes, and the beauty of serving and the combination baked potatoes, poultry, fruits, apples, garlic, lingonberry sauce ... will feed at least 4 people with a small half of a goose.

And no one will have to saw through the dry reinforcement of the skeleton of a poor bird, laid out in the middle of the table, threatening to slap everyone around those sitting.

Photo by Andrey Shalygin

Earlier hunting recipes:

Baked goose is most often served during the Christmas holidays. Such a dish surprises guests a lot, it looks rich and appetizing, in addition, it disposes to friendly conversations. To prepare juicy goose, you need not only to know the recipe and secrets, but also to train, because the first time such a dish is unlikely to work.

How to choose the right goose

It is best to buy the carcass not in the markets, but in specialized stores, because in such places the meat content meets all standards, and inspections come much more often than in ordinary stores, so you can not be afraid that you will come across an expired carcass. But it also happens that there is simply no time to go to the store, and the market is just nearby. In this case, you need to know exactly how to choose the right bird.

It is known that the goose is the fattest bird, there is more fat in it than in a chicken or duck, so no more than 8 people can eat even the largest carcass. In the process of frying or baking, the subcutaneous fat melts and permeates the fibers, for this very reason it becomes insanely juicy and soft. You can choose a carcass both fresh and even frozen, in any case it will turn out to be very tasty.

• To distinguish the young from the old one, you need to look at the paws. In young individuals, they are yellow, soft, and there may be a little fluff on their legs. In older individuals, they are darker and tougher, and the membranes are often very dry.
• The size of the chosen bird is also very important. It is better if it is small, since it will be more difficult to cope with large carcasses, and inside they may not bake, while outside has already appeared golden crust.
• The breast should be large, the skin should be waxy, and a slightly yellowish fat can be seen in the abdominal cavity, this is one of the signs of good quality.
• Oddly enough, but if you want to accurately select a goose and not check it, then feel free to buy the frozen version. Carcasses tolerate the cold well, while maintaining everything beneficial features but don't forget to look at the color of the legs.
• Feel the sides of the goose with your hands, for fresh carcasses the meat is elastic in this place. Also, the meat around the throat of the bird should move freely.
• If there is ice of a slightly pinkish tint on the carcass, then feel free to go further, such a bird has been frozen several times and is no longer suitable for food due to the presence of harmful bacteria.
• The meat should not shine or stick to your hands. A fresh goose has a yellow beak, a little glossy, the oral cavity is light pink, without dirt.
• Smell is one of the most important ways to test a bird for freshness.
• Small scales can often be seen on the yellow legs of a fresh and young goose.
• Weathering is a common occurrence for meat sold in the bazaar. Try to avoid such carcasses, this is a direct sign of a stale product.

Cooking secrets

Often, the baked feathered one turns out to be harsh, and this does not depend on the chef, rather on the carcass itself, in which store it was bought and what was the care.

The goose should be carefully plucked so that not a single feather remains, scorched, wiped with salt mixed with pepper and left in the refrigerator for a couple of days. Instead of seasonings, you can use lingonberries or herbs, preferably Provence. This method will help the meat to become tender and juicy. It is necessary to keep the carcass in the refrigerator so that a crispy crust appears during heat treatment due to "drying".

After the meat has steeped in the marinade, it must be wrapped in food foil and left for a few more hours, during which time the marinade will smoothly soak the middle of the goose, so it will be spicy and aromatic not only on the surface, but also inside.

During baking, the sleeve often breaks, since the goose is a large bird, to avoid this, pierce the sleeve in several places so that the air can escape. As a side dish, baked or boiled potatoes, braised cabbage or vegetable salad. Sometimes the goose burns on top during baking, in this case, take it out, cover it with foil and send it to cook further. You can also put a baking sheet with water, this will also help the bird not to burn.

So that the old goose does not turn out to be dry and tasteless, you need to leave it overnight and bake it in the sleeve, only this method will definitely help it preserve its juiciness. There are several other ways to soften the meat, for example, marinate it in water with a tablespoon of wine vinegar for one night, or grate it with black mountain ash pulp. Dry white wine diluted with a little water is also great.

We figured out how to properly prepare the carcass, and now let's see what you can do just before baking to get a crispy crust. Before being sent to the oven, the meat should not only be saturated with spices and aromatic herbs, but also be moderately salty, so you need to prepare the sauce. Most often it is made from honey, mustard, wine, grated garlic and ginger with rosemary. This mixture forms a crust on the surface, saturates the skin of the carcass, so it turns out to be crispy, fragrant and mouth-watering golden brown.

How to properly cook a goose in slices

The carcass must first be cut into pieces. In this case, the method of soaking meat in a marinade also works, it will make the bird soft and juicy. You can prepare any mixture to taste, using wine, vinegar with water, olive oil with chicken eggs, and even beer with lemon juice, any option will do just fine. You need to marinate the meat for 8-12 hours. Prepare a mixture of black pepper and salt, grate the finished pieces, heat a frying pan with vegetable oil and fry over high heat until golden brown. During this time, it will not have time to cook inside, so you need to transfer it to a mold and bake in an oven until tender.

There is another cooking option. After a golden crust appears on the pieces, you need to fill them with beer, water and salt and simmer until soft. These two methods will help keep the meat juicy. Before serving the meat on the table, it is usually poured over with sour cream, mild vegetable or any other sauce, or placed next to it in a separate container. A good option is to serve the goose with wine, preferably red. We examined the main nuances and secrets of cooking, and now let's move on directly to the recipes.

Christmas goose recipe

At the moment, there are a lot of types of cooking a Christmas goose on the Internet, but we will consider the most basic, classic one. It is not as easy to prepare as it might seem, but the result is worth the effort. The most simple ingredients, and you can serve any side dish to your taste.

Ingredients:

• 1500 gr. potatoes
• 15 gr. potato starch
• some black pepper
• 320 ml. dry red wine
• 20 gr. brown sugar
• 250 g fresh carrots
• 15 ml mustard
• 550 gr white or red onions
• 30 ml. fresh and high quality honey
• goose carcass
• 2 heads of garlic
• coarse sea salt

Preparation:

1. Prepare the sauce by mixing honey, mustard and brown sugar. Pluck and singe the carcass if there are still feathers on it. Cut off the fat from the side of the neck and tail, take a toothpick and puncture the whole carcass so that the fat flows out during baking.
2. Rub the poultry with a mixture of salt, pepper and vegetable oil and leave for about an hour.
3. Preheat the oven to 220 degrees, put a wire rack on top, and an ordinary baking sheet one level below so that the fat can drain freely from the wire rack.
4. Grease the carcass on all sides with a mixture of honey and mustard, put on a wire rack and close the oven.
5. During baking, fat will drip onto the baking sheet. Within two hours, every 20 minutes you need to open a baking sheet and pour this fat on the bird.
6. Peel the carrots, cut into long slices, cut the onion into quarters, cut the garlic into cloves and mix with the rest of the ingredients, put on a baking sheet with fat, stir lightly and cook for another hour.
7. Remove the bird from the oven, mix with the vegetables, wrap it all in baking foil and leave for a while until the carcass has cooled slightly, after which you can serve.
8. Pour the wine into a saucepan with thick sides and bottom, add a little salt, bring to a boil and add starch, mix and pour the finished sauce into a saucepan, serve it separately from the carcass, allowing guests to water the meat themselves. Christmas goose is not so difficult to cook, its secret is in the sauce, which we poured before baking. At first, it soaks the skin and becomes crunchy, and after simmering in foil, it becomes soft.

How to cook a goose with apples

This recipe was created specifically for those who like a minimum of additives; during cooking, you will need practically nothing except apples and goose, this is the main plus of the dish.

Ingredients:

• 1 goose carcass
• 350 gr. apples, preferably slightly sour
• 1 head of garlic
• some olive or vegetable oil
• spicy herbs to taste
• 20 ml. lemon juice
• salt, ground pepper to taste

Preparation:

1. Prepare the goose. The skin that is at the base of the neck must be cut along with the bone, but not completely, so that it can be sewn up. Rinse the carcass inside and out, wipe thoroughly with a dry waffle or paper towel.
2. In a mortar, mix dried herbs with black or red ground pepper and grind into a powder, sprinkle the outside and inside of the bird with this mixture.
3. Prepare the marinade. Stir in a separate container the garlic, grated on a fine grater, salt and pepper, pour in a little olive or vegetable oil, let stand for about half an hour.
4. Grate the carcass with marinade. Rub in thoroughly so that the skin has time to be saturated with aroma. Wrap the carcass in foil and leave to cook the apples.
5. Rinse and peel the apples, cut into large pieces, avoiding seeds.
6. Squeeze all the juice out of half a lemon, mix with grated garlic and add to apples, mix thoroughly with dried basil. You can add salt or sugar if desired.
7. Stuff the bird with a mixture, sew up with thick and strong threads, wrap the carcass in foil and send it to bake in an oven preheated to 220 degrees for two hours, gradually lowering the temperature.
8. When the inside of the bird is almost ready, you need to open the foil on top and bake for about half an hour, until an appetizing crust appears. Decorate with apple wedges. The cooking method and filling can be changed as desired. For example add to apples boiled rice, buckwheat or potatoes. It is also advisable to take apples that are not sweet, since the sour taste is best suited to a baked goose. To serve the dish beautifully, put a few whole red apples an hour before the end of baking, they will help to decorate the dish beautifully and tastefully.

How to cook goose with rice

The advantage of this dish is that you can add mushrooms to the rice, which we will do. During cooking, no sauces are used, so you will need to bake the goose in a certain mode.

Ingredients:

• 300 gr. long grain parboiled rice
• 150 g fresh mushrooms or 200 gr. canned mushrooms
• 250 g white or red onions
• some mayonnaise to taste
• salt, black pepper to taste
• vegetable oil for frying

Preparation:

1. Mix salt with black pepper and a variety of seasonings to taste, rub the previously washed goose with this mixture inside and out. If the mushrooms are used in dried form, then they must first be soaked for about five hours.
2. Preheat the oven with vegetable oil and fry the mushrooms until golden brown, put them on a plate. After that, chop the carrots and onions and fry too, mix with the mushrooms and scroll everything together through a meat grinder.
3. Put water on fire, add salt and bring to a boil, reduce heat and add rice, cook until cooked, then mix with mushrooms and vegetables.
4. Season with salt and pepper the finished filling, add one or two chicken eggs if desired, stuff the goose and carefully sew up the edges.
5. Preheat the oven to 220 degrees, wrap the carcass in foil and bake for two hours, gradually reducing the heat to 180 degrees.
6. Open the foil 20 minutes before the end of baking to form a delicious golden crust. Sometimes, when rice or buckwheat is used, it may turn out that even after sewing, the cereal will fall out of the bird. To prevent this from happening, you can add egg, it will help the filling take its shape. You can also add some turmeric for color while cooking rice.

How to cook a goose with buckwheat in the oven

The recipe is very similar to the previous one, but with its own equally important secrets and nuances. As a filling in this dish there will be rice with a small amount of slightly sour apples.

Ingredients:

• goose carcass weighing about 5000 grams.
• 300 gr. premium buckwheat cereals
• 100 g sour apples
• 100 g white or red onions
• 50 gr. butter
• some salt and black pepper to taste
• lettuce leaves for decoration

Preparation:

1. The goose must first be soaked in a solution of vinegar and water for softness. Put the salted water on the fire and boil the buckwheat.
2. Heat some butter in a skillet. Peel the onion and chop into thin half rings. Grate the carrots on a coarse grater and fry everything together until golden brown, then add buckwheat, salt if necessary and cook for about five minutes more.
3. Peel the apples, if desired. Set the oven to 220 degrees to warm up.
4. Grate the goose with a mixture of salt and black pepper. Mix half of the apples with buckwheat and stuff the carcass, sew up, wrap with foil in two layers.
5. Put the goose to bake, open the foil on top in 20 minutes, put several apple slices and bring to readiness. When cooking a goose, it is important that it rests a little more in the foil after baking, since during this time the meat will become softer and more aromatic, and the crust will remain the same crisp. This recipe can be refined slightly by making a mayonnaise and herb sauce for pouring. It will need to be served next to the bird in a separate saucepan, if desired, you can add grated apples to the sauce, this will give special taste dish.

How to cook stuffed goose

We learned how to fill a goose with minced meat, but which fillings are most suitable?

One of best options fillings are liver with onions and mushrooms. It is very easy to prepare, does not require any special costs, but it always turns out to be on top. To make such a filling, you just need to lightly fry the chopped onion with chopped mushrooms, then add the liver and dry red wine and simmer until fully cooked.

As you have already noticed, there is nothing complicated about this, and instead of wine, you can easily use ordinary water or even cream, it will turn out much softer. There is one unusual recipe: goose stuffed double stuffing... Its secret is that minced meat consists of two types, one is tucked under the skin, the second is inside the bird. It is very important here to prepare the dish so that both types of filling go well together. The first type consists of crushed walnuts and applesauce, you can not cook it, but simply combine these two ingredients.

The second type consists of buckwheat, onions and celery. In order for the nuts to be combined with buckwheat, you need not just boil it until cooked, but first heat it in a frying pan, and only then pour water over it. Using this unusual method, the nuts will go well with the second type of filling. Apples and prunes. This filling is for true sweet tooth. These two products will simply need to be chopped and combined together. You can add rice or buckwheat to them. While it is important to choose the fillings thoroughly, you can get creative and prepare something to your liking.

How to cook a goose with potatoes

The essential difference between this recipe and all the previous ones is the filling. The cooking technology itself remains practically the same.

Ingredients:

• 500 gr. potatoes
• medium goose carcass
• 3 cloves of garlic
• 50 ml. mayonnaise
• salt and pepper to taste.

Preparation:

1. Clean the carcass of all unnecessary things. Grate the garlic on a fine grater, mix with salt, herbs to taste and pepper, grate the carcass. It is very important that there are more spices on the inside than on the outside, because it takes much longer to soak inside.
2. Potatoes are needed exceptionally young, because they will be baked in their skins, and the skin of old potatoes is not suitable for this. Cut it into quarters, sprinkle with salt and herbs, sprinkle with a little vegetable oil and mix thoroughly so that the oil completely covers the pieces.
3. Chop a goose carcass with ready-made potatoes, sew up with thick threads, transfer to a baking sheet.
4. Put the oven at 220 degrees, wait about 10 minutes and send the bird to bake until half cooked.
5. Cover with foil and continue baking for another hour. Boiled or baked vegetables can be served as a side dish to this dish, as well as rice tinted with turmeric, or you can simply combine it with vegetables, add aromatic herbs and spices. The side dish can be prepared in another way: first, boil it until tender, and then transfer it to a baking sheet on which the goose is baked. The fat that drips from the meat will be absorbed into the rice and will turn out to be much tastier than just a boiled side dish.

How to cook a goose up your sleeve

Instead of regular foil, you can use a special baking sleeve. It has many advantages. It is made of heat-resistant polyethylene, which in turn does not emit any harmful substances during heat treatment. The sleeve is capable of withstanding up to 230 degrees. Another plus is that it not only preserves, but also saturates the dish with even greater taste and aroma. It is absolutely impossible to dry out meat, vegetables or fish in the sleeve.

Ingredients:

• goose carcass
• some honey
• some table mustard
• some mayonnaise
• salt, black pepper, sugar to taste
• any filling to taste, preferably apples, prunes and lemon juice

Preparation:

1. Rinse the carcass inside and out, wipe it with a dry waffle or paper towel so that no moisture remains, rub with a mixture of salt and black ground pepper.
2. Prepare the marinade. Mix honey, mustard, mayonnaise and some sugar. If the honey is thick, then it must first be slightly heated along with the rest of the ingredients. Grease the carcass with ready-made marinade and let stand in the refrigerator for several hours, or better all night.
3. At this time, prepare the filling. Chop apples, prunes, mix and add a little lemon juice. Apples are best bought sour.
4. Stuff the carcass, sew up, leaving a place for the fat to flow out, put in the sleeve and bake until cooked. Thanks to the fact that the poultry is cooked in a special roasting sleeve, the meat will be juicy on the inside and the skin will be crispy. Since it does not always withstand high temperatures, at first you need to cook at 230 degrees, then gradually lower it so that the middle is baked. It will be delicious if you serve such a goose with stewed cabbage, pickles or vegetable salad. The main task of the filling is to absorb all the excess fat, which will melt and flow out during cooking.

How to cook a goose in a multicooker

Cooking poultry in a slow cooker is very different from baking. In this case, you will need to pre-prepare everything necessary products... At the same time, the goose needs to be chopped into small portioned pieces, since all of it is unlikely to fit into the bowl of the multicooker.

Ingredients:

• 1 goose carcass
• 200 gr. red onion
• herbs, spices and salt to taste
• 200 ml. dry red wine
• 300 ml. chicken broth, vegetable or ordinary water

Preparation:

1. Cut off the legs and wings of a goose, if desired, you can not chop the carcass if it is small.
2. Finely chop the red onion, grate the carrots on a coarse grater. Fry until golden brown, transfer to the multicooker bowl with the goose.
3. Put on the cooking mode, add broth mixed with red dry wine, spices and salt.
4. Salt can be spared so that the bird can be completely saturated.
5. When the bird is almost ready, you can drain all the liquid and switch the mode to baking. Wait until golden brown and serve with a side dish. Although the baking process is very different, cooking a goose in a multicooker is much easier and even faster, since the machine itself does almost all the work for the cook.

Baked goose with cranberries

We have already seen recipes on how to cook a goose in the oven with sour apples, but you can also combine them with cranberries, it will turn out very unusual, bright and tasty.

Ingredients:

• 150 g cranberries
• 1 goose carcass
• 300 gr. sour or sweet apples
• 100 ml dry red wine
• salt, sugar, black pepper to taste
• greens

Preparation:

1. Marinate the carcass in a mixture of water and vinegar, rub it with salt and pepper.
2. Rinse the cranberries, cut the apples into thin slices, mix with the cranberries, transfer to a frying pan, add a little water, sugar and salt, simmer for a few minutes. Stuff the bird, bake it until cooked.
3. The secret of a delicious goose in a sauce. To prepare it, you need to slightly mash the second half of the cranberries, transfer the berries to a saucepan with thick walls and a bottom, pour in red dry wine.
4. Simmer the sauce for about 3 minutes, then add sugar. If you wish, you can replace it with honey, it will turn out even tastier than with sugar.
5. When the goose is practically baked, you need to pour half of the sauce on it, wrap it in foil and send it to the oven to cook. 6. The second half of the sauce will need to be poured out when the goose has already stood on the table for a while and is saturated with the aromas of spices and apples with cranberries.

Goose is arrogant not only in habits, but also in cooking: thick skin, heavy bones and a lot of fat. The meat is either not baked or it turns out dry - you cannot chew it. And sometimes, improperly cooked goose has a nauseating greasy aftertaste. It is the most nutritious of all poultry: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

For baking in the oven, you should buy a young goose. A three-month one will bake much faster than a six-month one, but the latter will turn out to be more aromatic and better suited for stuffing.

The age of a goose can be determined by the legs (if they were not cut off at slaughter) and the sternum. The paws of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like in. The old paws are reddish and rough, and the sternum is very hard.

Prefer chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. The freshness of a goose is determined in the same way as a chicken. There are no stains on the skin and no odors, and the meat after pressing should take its previous shape.

The weight of the goose should be selected based on the number of people to be fed, as well as the volume oven... A 6-7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for baking. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for baking

Any bird finds its way to store shelves already plucked and gutted. You can simply rinse a goose bought from a supermarket under cold running water. But it is still better to carefully examine the carcass for the remains of feathers and viscera.

A farm goose or goose purchased from a farm usually requires more preparation. To get rid of rough stubble and result in a crispy crust, grab the carcass by the neck and dip it in boiling water for one minute. Do the same again, but this time holding the goose by the paws.

When roasted whole, the goose does not need cutting. You just need to cut off excess fat on the neck, abdomen and tail. You can also cut off the outer wing phalanges, as if they are not wrapped in foil, they will burn.

How to pickle and stuff a goose

To make the goose really soft and tender, cooks recommend marinating the meat beforehand. It can be done different ways... For example.

1. Rub the carcass with salt (1 teaspoon for each kilogram of weight) outside and inside. If desired, you can also use Provencal herbs and other spices. Wrap cling film and refrigerate for 8-10 hours.
2. Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and cover with white wine, cranberry or chokeberry juice. Refrigerate for 10-12 hours.

If the goose is without filling, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed just before putting it into the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew up the abdomen with threads or stab with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Consider three classic recipes: with apples, prunes and oranges.

dar19.30 / Depositphotos.com

A great option for a festive table in the fall. In September-October, sour and sweet-sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

• goose weighing 2-3 kg;
• 3 teaspoons of salt;
• dried basil and thyme to taste;
• 1 head of garlic;
• 50 ml olive oil;
• 3 large sour apples;
• ½ lemon;
• 2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass with them well. After 8-10 hours, rub the goose with a mixture of garlic and olive oil passed through a press. Don't forget to process the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

During this time, wash the apples, core them and cut them into quarters. Peel off the skin if desired. Sprinkle the apples with lemon juice and fill the goose with them. Sew the carcass with large stitches, wrap the foil around the wings, and then the whole carcass.

Place the goose on a baking sheet and place in the oven at 200 ° C. Do not put the goose in a cold oven: due to the slow heating, there will be a lot of fat, and the meat will be dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180 ° C. Cook for another hour and a half. Take out the baking sheet half an hour before cooking and gently unfold the foil. Lubricate the carcass with the released fat and honey.

Return the baking sheet to the oven, reduce the temperature by 20 units and cook for another 25-30 minutes.

How to bake a goose with prunes

zhenskoe-mnenie.ru

Using a baking bag can speed up the cooking process. In a plastic sleeve, the goose is better saturated with its own juice, and the prunes will add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons apple cider vinegar
• 3 teaspoons of salt;
• 3 teaspoons of ground black pepper;
• 300 g pitted prunes;
• 1 tablespoon vegetable oil.

Preparation

Put the prepared carcass in a large pot and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10-15 minutes.

During this time, rinse the prunes. If the berries are tough, soak them in hot water for a few minutes. Then fill the goose with them. Sew the threads over the carcass and tie the legs together to fit easily into the bag.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag up and make 2-3 punctures in it with a toothpick so that it does not burst when baked.

Bake for the first hour at 200 ° C. The next hour and a half - at 180 ° C.

How to cook a Christmas goose with oranges

SergeBertasiusPhotography / Depositphotos.com

Whole baked goose is a decoration of any feast. This dish will look especially impressive on New Year's table... For Christmas or New Years, goose can be baked with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons soy sauce;
• 2 tablespoons of honey;
• ½ teaspoon salt;
• ½ teaspoon paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. You can also add ½ teaspoon of garlic powder if desired. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better all night. Do not discard any remaining marinade.

Peel the remaining oranges and cut into large pieces. Start with them on a marinated goose. Wrap the legs and wings in foil. Place the poultry on a baking sheet with the wire rack back down. Fill the bottom of the baking sheet with water.

Send the goose to the oven at 200 ° C. After an hour, reduce the heat to 180 ° C, turn the bird onto the breast and brush with the rest of the marinade. Bake in this position for another two hours. From time to time, you can open the oven and sprinkle the honey diluted in water on the goose.

Someone calls goose meat fat, but most connoisseurs agree that it is rather juicy, tender and very appetizing. In addition, the fat in poultry meat is completely unequal to that in pork or beef - it almost does not contain dangerous cholesterol, it contains a mass useful components which are necessary to maintain a balanced metabolism. Cooking a goose allows you to decorate a family dinner or even a festive table with a real culinary masterpiece that will appeal to people with a wide variety of food preferences. It's not for nothing that the goose is cooked for Christmas in many countries - this wonderful tradition has clear origins. Knowing how to cook a goose in the oven, you can please all your loved ones with a very tasty, appetizing and healthy dish.

It should be noted that the goose meat is not only quite fatty, but also tough. If cooked improperly, it will not lose its unique taste, but eating such a dish will be quite difficult.

To make the meat juicy, it is recommended to bake it in the sleeve, but even this is not always enough. Experienced chefs It is recommended to rub the carcass with sour cream with spices in advance, but this method also gives a rather weak result. In the best way soaking the goose in a special solution will achieve softness.

You can cook a goose deliciously, producing exceptionally tender and juicy meat, if you heat 8-10 liters of water in a large saucepan and add 4-5 tablespoons of salt to it. After slightly cooling the resulting solution, dip the goose carcass into it. You need to store the bird in this form throughout the night or even a day - for this, put the pan in a cold place. Some chefs prefer to soak the goose in milk without salt, but at the same time, the poultry meat acquires a piquant aroma and taste that not everyone will like. One of the tips given here should be used in all subsequent recipes.

The simplest option

To cook a whole goose and serve it beautifully, you need a lot of patience, and it will be difficult to cut it later. Such deprivation can only be tolerated for the sake of a solemn occasion, while for an ordinary family dinner you can choose a simpler recipe. The goose can be cooked in pieces - this does not lose its taste, but the time and effort spent on cooking is significantly reduced. In addition to the main ingredient, you should choose the following products:

After soaking the goose carcass according to the method described above, cut it into several parts - the sternum is cut into four segments, the wings and legs are separated from it. If the goose is large enough, the sternum can be cut into 6 or even 8 pieces.

In a separate bowl, combine the mayonnaise with the prepared homemade adjika and rub the poultry with the resulting sauce.

By adjusting the ratio of these components, you can change the taste of the dish - by increasing the amount of mayonnaise, you will make the goose meat very tender, but at the same time it will lose its expressive taste, while spicy adjika will emphasize all the nuances of the dish.

Rub a baking sheet with vegetable oil and place the goose pieces on top of it, making sure they are in two layers. Cover the baking sheet with foil and leave overnight in the refrigerator or on an unheated covered balcony. Place the baking sheet in the oven about 2.5 hours before serving. If you are not afraid that the goose meat will turn out to be excessively fat, bake it in the sleeve.

Set the oven temperature to 190-200 degrees and leave your food for about an hour. After that, you will need to get the goose, change the layers and pour the white wine over the meat - 100 ml will be enough for the entire amount of food. To make the goose juicy, leave it in the oven for another hour, but do not forget to open the door every 15 minutes and water the top layer with melted fat mixed with wine. You can serve the goose with pickled apples, vegetable salads, mashed potatoes, as well as a variety of cereals.

Rustic recipe

In the modern abundance of aromas and impressions, sometimes you just want to have a tasty and simple meal, enjoying pure sensations, not spoiled by fusion cuisine and other new-fangled inventions of culinary specialists. Goose can also be cooked without unnecessary frills, emphasizing its taste with a small set of spices.

In addition to a pre-prepared and soaked carcass, you will need the following ingredients:

• ketchup;
• mayonnaise;
• spices;
• allspice;
• salt;
• garlic.

Cut the prepared goose along the sternum so that it spreads and you can access the inside of it. Take a small bowl, pour into it allspice, salt and other spices to taste, and add 1-2 heads of garlic, squeezing them out with a special tool.

After mixing everything thoroughly, grate ¾ of the resulting marinade on the goose carcass, making sure that small lumps of spices remain on its surface - this will give the dish a piquant taste and wonderful aroma. Do not forget about the inside of the carcass, as otherwise the meat will taste incomplete.

While the goose is marinating, take a bowl with the remaining spice mixture and add 2 tablespoons each of mayonnaise and ketchup to it (you can choose spicy sauce, tender or garlic - it all depends on your taste). Stir the resulting composition thoroughly and turn on the oven, setting the temperature regulator to 200 degrees. After about an hour, take out the carcass and spread the second marinade on it. It remains only to wait another half hour, after which the goose can be served with boiled potatoes or salads from fresh vegetables... Using this recipe, poultry can also be baked in the sleeve, however, each stage of baking in the oven will increase in duration by 10 minutes, and the temperature should be reduced to 180 degrees.

The most New Year's recipe

What is New Year without tangerines and other citrus fruits? The festive atmosphere can be maintained by using similar fruits in the preparation of the original New Year's dishes from a goose. The result can be served on the table even for the most fastidious gourmets - no one can resist the incredibly fragrant and juicy meat... You will be required to purchase the following products:

• five large tangerines;
• ground sweet paprika;
• cinnamon;
• soy sauce;
• spices to taste.

This recipe involves cooking the goose in foil, but you can also bake it in the sleeve to create more room for the tangerines.

First, the marinade is prepared - using a juicer or a regular citrus press, get the juice from one tangerine and filter it through a strainer, draining it into a small bowl. It is also necessary to add two tablespoons of honey, three tablespoons of soy sauce, half a tablespoon of salt, spices to taste, and a quarter teaspoon of paprika and cinnamon each. Beat the mixture thoroughly with a whisk, and if it starts to clump, add a little purified water. Spread the inside and outside of the goose with this multi-ingredient marinade and refrigerate overnight.

Before cooking, preheat the oven to 180 degrees and stuff the goose with four tangerines - they must be thoroughly washed and the remnants of the cuttings removed, but not peeled. To bake a goose in foil, you need to take a shallow pan and put the carcass on it. First, the legs and wings are wrapped in foil, and then the whole goose. If you are going to cook poultry not in foil, but in a plastic sleeve, take a deep pan and be very careful not to tear it.

Bake the goose for about 2 hours, after which the temperature will need to be reduced by 20 degrees. After the specified period of time, the carcass will need to be turned over, and after half an hour, return to its original position and cook for another 30 minutes. If you are cooking poultry in your sleeve, be very careful not to rip it up. Serve the finished goose with boiled potatoes and stewed cabbage.

Festive roll

If you are going to impress all the guests at the holiday with incredible culinary talent, an ordinary goose baked entirely in foil will clearly not be enough. You can cook from poultry original roll that will surprise everyone with its unusual spicy taste, as well as the very unconventional approach to cooking.

Of course, you have to tinker a little - expect to spend at least half a day on such cooking masterpiece... In addition to the medium-sized goose, you will need:

First, you need to cut the goose to get a good shell for the future roll. To this end, you need to make a large incision along the sternum and gently push the halves apart, gradually cutting off the bones and tendons that interfere with making the carcass flat, like a chicken-tobacco.

Now it is worth cutting off pieces of meat - they should be in the form of small cubes or oblong strips. Be very careful, because on the back the layer of meat is very thin, during processing it can damage the skin - therefore it is better not to touch this place with a knife.

Pour about 150 ml of wine into a separate bowl, add three ginger to it, add paprika, salt and spices of your choice. We put the flattened goose carcass on a deep baking sheet and fill it with the resulting marinade - it should be in it for 1.5 hours, after which the meat will need to be turned over and left for the same period of time.

While the goose is marinating, finely chop the apple, cut meat and chicken (turkey) breast, add chopped prunes and chopped walnuts, and then sprinkle the mixture with cinnamon and stir until smooth.

We take the goose out of the marinade and put it on parchment paper to drain off any remaining liquid. Then we spread the stuffing mixture on the flattened carcass and evenly distribute it. We combine the halves of the carcass and sew it with ordinary thread to get a kind of roll from the carcass of a goose, stuffed with meat, apples, prunes and nuts.

Be careful - there should be no holes in the carcass through which enough could leak out. a large number of fat.

Spread the sewn carcass with honey mixed with paprika and salt, and then put in the oven for an hour and a half at 160 degrees. If you do not have a dish with a built-in grease grill, it is better to cook the goose in the sleeve. After the indicated amount of time, turn the goose over and cook it for another 40 minutes. Just before serving the roll, cut it and remove the remaining bones. It is very good to combine it with herbs, fresh oranges, and hot sauces.

"Pusik, goose is ready!" - so called her husband to the table the wife of an engineer from the famous novel by Ilf and Petrov "The Twelve Chairs". We must give the housewife her due - it takes a lot of skill to bake this poultry, because the goose tends to dry out: the meat is too fat, and the improperly stuffed carcass in the oven swells and deforms in a strange way. Let's take a look at how to cook a goose properly. So that the dish comes out juicy, tender, with a crispy crust.

How to cook a goose in a goose maker

For a long time, almost every house has a special dish for extinguishing this bird. It is called a gosyatnitsa, although it is convenient to make duck, and cabbage with mushrooms, and others in it. stews... Its main advantage is that thick cast-iron walls slowly heat up and keep excellent heat. Therefore, the meat turns out to be baked. The goose is a unique bird in its own way. During heat treatment, about half of its weight is released from it in the form of fat. Therefore, at the last stage, the bird swims in the goose-house already in own juice... But in order for the meat to become juicy, it must first be marinated.

Classic recipe

We suggest you cook the goose in slices. The carcass must be chopped into portions, soaked overnight in salt water. Mix the marinade from one spoonful of mustard, two eggs, 30 g of olive oil, 4 tablespoons of mayonnaise, chopped prunes (50 g), salt and spices "For poultry". In it, the pieces should lie in the cold for at least 2 hours. After that, move the meat to the gosper, fill it with marinade and send it to the oven, turned on at 180 C. It is necessary to bake the bird based on its size and weight, as well as age. Considering that we chopped the carcass into pieces, two and a half hours will be enough. Every 15-20 minutes, the pan must be taken out and the pieces are poured over with the released juice. When the juice has boiled away, you can add half a glass of dry red wine and stew more.

How to cook whole goose

As already mentioned, the goose "sweats" a lot in warmth and loses its fat. Consequently, its flesh shrinks like relics. To prevent this from happening, the legs, wings and other narrow parts must be wrapped in foil. Better yet, bake the carcass in a culinary sleeve, which will also shorten the cooking time. If the bird is young, you can send it to the oven open, but be sure to put the back down on a baking sheet so that the juice that stands out is like in a bowl. This juice should be poured over the meat from time to time. If you bake in a sleeve or foil, open the carcass in 15 minutes to form a golden brown crust.

Experienced culinary advice

Before cooking a goose, it must be properly defrosted. Do not under any circumstances speed up the process with hot water or microwave. The carcass should reach room temperature by itself. Then the outside and inside of the bird must be rubbed with salt and spices, take a dense plastic bag, pour white wine there and add more spices. Put the goose in this marinade, close the bag tightly and put in the cold for 3-4 hours. The meat will absorb the smell and remain juicy. Excess fat will help to remove the filling, which absorbs it well. It can be rice, buckwheat, apples, cabbage. At the same time, you will have a side dish.

How to properly cook a goose in the oven

Wash the carcass, rub with salt and spices, pickle. Then cut the onion into rings, sprinkle it with vinegar a little, put it on a baking sheet. Insert the filling of your choice into the carcass (buckwheat with mushrooms, apples with onion quarters, rice with prunes and raisins, etc.). Sew up the abdomen with harsh threads, put it on the onion rings. Poultry should be baked for about 2.5 hours in this mode: first 20 minutes at a temperature of at least 250 C, then at 180 C, and the last hour at 200 C.