A goose on a festive New Year's or Christmas table is the main dish! You can cook a goose according to a variety of culinary recipes, but it is always very tasty! Products: goose carcass weighing 4.5-5 kg, 1.5 cups of rice, dried mushrooms (10-12 pcs.), 3 large onions, carrots, mayonnaise, liquid smoke, salt and seasonings - to taste, vegetable oil for frying.

I rub the prepared goose carcass outside and inside with salt and seasonings. Soak dried mushrooms for 4-5 hours in cold water, then rinse and boil until tender. I take them out, and pour the washed rice into the boiling mushroom broth and cook until tender. I cut the onion and carrot into strips and fry until golden brown in vegetable oil. I pass the boiled mushrooms through a meat grinder, combine with friable rice, browned onions and carrots, salt, pepper and mix well. I stuff the carcass with this mixture, carefully sew up the abdomen and place it on a baking sheet. I mix 2-3 tablespoons of mayonnaise with 3-4 teaspoons of liquid smoke and lubricate the carcass. I put the baking sheet in a melted Russian oven on evenly scattered coals.

In the absence of a Russian stove in our apartments, you can cook a goose according to this recipe in a conventional oven. Do not forget to water the goose with melted juice!

Details

A stuffed goose, whole baked in the oven, is usually served on the festive table. The goose is cooked for a long time, so some housewives may have minor difficulties that can still be dealt with. One of the most common fillings for goose is rice. Sometimes just rice is used, but if you want your goose to be incredibly tasty, bake it not only with rice, but also with berries or fruits, such as apples or cranberries.

Stuffed goose with rice and apples in the oven

Required Ingredients:

• small goose - 1 pc.;
• onions - 2 pcs.;
• prunes - 8-10 pcs.;
• rice - 1 tbsp.;
• garlic - 2-3 cloves;
• green apple - 1 pc.;
• mustard - 1 tsp;
• mayonnaise - 1 tbsp;
• black pepper - to taste;
• soy sauce - 5 tablespoons;
• salt - to taste.

Cooking process:

Pat the washed goose dry with a paper towel, then rub with salt and soy sauce. Place the goose in a bag and refrigerate for 4-6 hours.

Boil the rice. Cut the apple into slices, cutting out the seeds. Wash the prunes well, and then pour over with boiling water.

Cut the onion into half rings and fry in vegetable oil until it turns golden. Mix rice with apples, prunes and fried onions.

Add salt and pepper to taste. Mix well.

Add whole garlic cloves, unpeeled, to the filling. Put the filling in the goose that has already marinated.

In a separate bowl, mix mayonnaise with mustard, and add a spoonful of soy sauce. Spread the mixture on the goose.

Lay the goose on a baking sheet. Wrap the legs and wings with foil, otherwise they will burn. Send the goose to the oven preheated to 180 degrees.

It takes about three hours to bake the goose. After an hour and a half, every 15-20 minutes, water the goose with fat, which is rendered from it.

If the goose starts to brown too early, cover it with foil to keep it from burning.

Baked goose in a sleeve with rice and mushrooms

Required Ingredients:

• goose - 1 pc.;
• salt - to taste;
• mustard - 2-3 tablespoons;
• rice - 1 tbsp.;
• champignons - 500 gr.;
• vegetable oil - 2-3 tablespoons;
• green peas - 150 gr.;
• onions - 1-2 pcs.;
• carrot - 1 pc.;
• olive oil;
• lemon - 0.5 pcs.;
• pepper - to taste.

Cooking process:

Wash the goose well. Remove all innards from the bird. Soak it for a while in cold water so that all the blood is gone.

Then dry the goose and rub with salt and pepper. Spread mustard on all sides of the goose and send the goose overnight in the refrigerator, more can be.

Boil the rice. If desired, you can add your favorite spices to the rice. Also add some salt to the rice. Drain the boiled rice in a colander.

Peel and cut the onion into cubes, washed mushrooms into small pieces. Fry the onion and mushrooms in vegetable oil for about three minutes, sending the pan over high heat.

Mix rice with mushrooms. Add peas and diced carrots. Stir. Stuff the goose with the prepared stuffing. Top the bird with lemon juice and a little olive oil.

Place the goose in the roasting sleeve. Tie up the ends. With a toothpick, make a few punctures in the sleeve at the top so that it does not burst from the steam. Send the goose to the oven. Bake the goose for more than an hour at a temperature of 200-210 degrees. Then reduce the temperature to 180 degrees and bake the goose for about 2 more hours.

When the goose is cooked, carefully cut the sleeve and bake the goose for another 20 minutes, turning off the bottom heat in the oven so that the goose is browned.

28.03.2018

Today, poultry is often found on our tables. We prefer chicken. Since such meat is common in the everyday menu, we cook the goose exclusively on holidays. Goose in the oven with rice and prunes - the highest culinary aerobatics.

Cooking the royal goose

Goose with rice, prunes and apples is a dish that can safely be called a classic of Slavic cuisine. Only a few can cook it deliciously. Goose baked with rice and prunes takes a long time to cook. Previously, the carcass of the bird is soaked, then pickled or kept under oppression. Such simple ways will help get rid of the specific smell of a bird.

Also, the marinade will give the finished dish juiciness and a unique aroma. If you are ready, the goose stuffed with rice and prunes is waiting for you.

Ingredients:

• goose carcass - 1 piece;
• rice groats - 0.4 kg;
• dried apricots and prunes - 300 g each;
• zucchini - 1 piece;
• sweet bell peppers - 2 pieces;
• medium-sized apples - 4 pieces;
• salt, a mixture of ground peppers;
• freshly squeezed lemon juice;
• refined olive oil.

Cooking:

1. Professional chefs advise pre-soaking the goose carcass in water diluted with freshly squeezed lemon juice for 12 hours.
2. Then for several hours the carcass is marinated under oppression. You can skip these steps and reduce the soak time to 3 hours.
3. Let's start by preparing the ingredients specified in the recipe.
   
4. Boil rice groats until half cooked and rinse thoroughly.
5. We cut the goose carcass. If necessary, singe it and wash it.
6. We cut off the extreme parts of the wings and the neck.
7. Let's start preparing the marinade.
8. Pour refined olive oil into a separate bowl.
   
9. Add a mixture of ground peppers. Squeeze juice from one or two lemons.
   
10. We clean a few pieces of garlic cloves. Grind them on a small grater or pass under pressure.


11. We mix everything well until a mass of a homogeneous consistency is obtained.
12. Rub the goose carcass with the prepared marinade.
    
13. Separately, sprinkle the goose carcass with salt and ground black pepper. Rub them thoroughly.
    
14. We wrap the goose carcass in plastic wrap and send it overnight to the refrigerator for pickling.
    
15. So, the next day we start stuffing the goose.
    
16. We steam dried apricots and prunes in boiling water, and then dry them well on a napkin.
17. Cut dried fruits into cubes and combine with rice.
18. Mix rice groats with dried fruits and season with salt.
19. Let's start stuffing. You don't need to stuff the rice too tightly. In the process of heat treatment, it will further increase in size.
    
20. We cover the baking sheet with three sheets of aluminum foil and lay the goose carcass on top.
    


21. The goose carcass must be carefully wrapped in aluminum foil so that there are no gaps. We need several layers of foil.
    
22. In this form, we send the goose to the oven.
23. We bake it for 20 minutes at a temperature of 220 °. Then we lower the temperature threshold to 160 ° and continue to bake the bird for another 2.5 hours.
24. In the meantime, clean and wash vegetables and fruits.
    
25. Lubricate the pieces of zucchini and sweet peppers with refined olive oil, salt and wrap in foil.
    
26. Apples are also wrapped in aluminum foil. We do not season them with anything.
27. About one hour before the end of cooking, we send vegetables and fruits to the oven for baking.
    
28. When the goose is almost ready, carefully remove it from the oven and unfold the foil.
29. With a silicone brush, grease the skin of the bird with honey. Thanks to the bee product, the goose will acquire an amber hue.
30. We send the goose back to the oven and for 20 minutes, a maximum of half an hour, continue to bake it until tender.
31. Here we have such a royal dish.

In the process of roasting a goose, a lot of fat is rendered, as a result of which the bird turns out to be dryish and tough. In order not to fail, but to hear well-deserved praise from guests and household members, try baking a goose in your sleeve. Poultry meat cooked in this way is juicy, tender and aromatic.

Ingredients:

• goose carcass - 3 kg;
• liquid honey - 1 table. spoon;
• prunes - 200 g;
• rice groats - 400 g;
• mayonnaise - 4-5 table. spoons;
• mustard - 1 tsp. spoon;
• apples - 4 pieces;
• salt, ground allspice;
• lemon - ½ pc.

Cooking:

Any feast becomes festive if a baked goose is served. Sunday family dinner or not complete without this traditional dish. The bird is baked whole, and various combinations of products are used as fillings. There are old, time-tested recipes, and there are fresh ideas using exotic fruits and unusual ingredients. But let's not get too far from the classic options and prepare a beautiful elegant dish. with rice is a traditional recipe, but there are many interpretations of it.

Preparing the bird

Let's start, as usual, with the preparation of the carcass. If it is not plucked perfectly, then we remove all the remaining feathers and grind it a little. Then thoroughly rinse the bird under running water. We take a container that is suitable in size and put the goose in it. Fill it with water with the juice of 2-3 lemons. We will soak the carcass for about 12 hours. Next, prepare the marinade.

Three onions are peeled and cut into half rings. Squeeze out the juice from three lemons, and cut the remaining pulp into pieces of arbitrary shape. To the mixture of these two ingredients, add spices, salt and any mineral water. We put the goose in the marinade and leave it under oppression for another 12 hours.

Classic recipe

Now let's start preparing the filling. Boil a glass of rice with a little salt, but without oil. During the cooking process, the goose will release fat, which will soak the filling. Prunes (10 pieces) pour boiling water for 20 minutes, and then cut into medium-sized pieces. Peel one onion and cut into cubes. Mix these three ingredients and add spices to taste. We take out the carcass of the goose from the marinade and stuff it.

We sew the abdomen with kitchen thread so that the rice and prunes do not get enough sleep during the cooking process. You can also sprinkle the spices on top of the bird. Goose will be cooked with rice in the sleeve. We also put the onion from the marinade there. We tightly close the sleeve, not forgetting to make a few small holes at the top for steam to escape. The baking temperature for the first 40 minutes should be very high (220-250 degrees). Then scale it down to 180 degrees. rice, will be ready in 2 hours.

Goose with rice, apples and prunes

The filling plays an important role in the preparation of this dish. Fruits, dried fruits and spices give their taste notes and aromas to the meat, making it delicious. For the filling you will need a glass of rice, 200 grams of prunes, 3 large green apples, cumin, salt and pepper. This amount is calculated for a carcass weighing about 3-3.5 kilograms. You also need to take a bunch of fresh thyme, black allspice peas, a glass of wine (dry red), 1 more green apple and a bay leaf. Thanks to such a large amount of spices, the goose in the oven with rice will turn out to be very fragrant. First, rub the prepared carcass with salt and pepper and set it aside.

Boil the rice so that it remains half raw. We cut the apple into cubes, but not large ones. Wash the prunes and cut into small pieces. Next, mix prunes, cumin, salt and pepper. You can optionally add a small spoonful of curry. We stuff the goose and sew up the abdomen (you can chop it with toothpicks). We close the remaining hole with an apple so that the juices remain inside. We spread the carcass on a baking sheet and cover with the remaining apples, thyme sprigs, peppercorns and pour the wine. We cover everything with foil and put it with rice, it turns out delicious and tender.

A dish worthy of kings

This recipe is more complex and rich in various ingredients. But the end result is worth trying to cook this dish. You will need the following products: 25 grams of butter, one apple, one carrot, one stalk of celery, one onion, a quarter of a spoon of dry thyme, 500 milliliters of chicken broth, salt, pepper, 150 grams of wild rice, 200 grams of ordinary rice, 450 grams of chestnuts and goose carcass weighing about 4-5 kilograms. We cut the apple, carrot, onion and celery into not very large cubes. Melt half the butter in a saucepan and add the apples. They need to be let down a bit. Then transfer them to a separate bowl.

In the remaining oil, fry the celery and onion, adding thyme, salt and pepper. Then pour the broth into the saucepan and put it. Bring it to a boil, reduce the heat to a minimum level and cook for about 35 minutes. After that, add ordinary rice and, bringing to a boil, cook over low heat for another 25 minutes. The liquid should boil away and the rice should become soft. Boil the chestnuts in a separate saucepan for about 10 minutes. Then they must be peeled and cut into 4 pieces each. We put chestnuts and apples to the cereal. The goose stuffed with rice will be baked in the oven, so it must be preheated to 180 degrees. Rub the prepared carcass with a mixture of pepper and salt. We spread the filling inside and sew up the belly. The goose will be baked in the oven with rice in three hours. Readiness can be checked with a special thermometer. His readings should be equal to 77-79 degrees (this is the temperature of the meat). At the end of cooking, you can cover the bird with foil so that the top does not fry too much. It turns out an amazing goose with rice. The recipe is complicated, but the dish will surely surprise guests.

Goose with rice and giblets

To prepare a small carcass of a goose (1.5-2 kilograms), you will need 300 grams of rice, 2 eggs, 50 grams of onion, 100 grams of butter, 30 grams of dry wild mushrooms, a bunch of parsley, spices, any roots and about 150 grams of chicken offal . Carefully separate the skin and meat from the bones. Bones, chicken offal and mushrooms are boiled in a separate pan. Add to them the roots, salt and pepper. Rice is washed and poured with a decoction of bones and offal. We cook it so that it remains half-baked. Grind offal and mushrooms and mix with rice and spices. Add fried onions and chopped eggs there. We fill the goose with this filling and sew it up. Sprinkle top with salt and pepper. The goose is baked in the oven with rice for about 2 hours.

Addition

You can add any fruits, dried fruits, vegetables, spices and roots to the filling. Rice is half-cooked. In the process of cooking, it will be saturated with the juice of the remaining ingredients, fat and will be fragrant and tasty. It is better to prepare the carcass of a goose in advance by rubbing with spices or putting it in a marinade. It is better to bake in the sleeve, so the bird will turn out more juicy and tender.