How to bake a homemade goose in the oven. How to marinate a goose for roasting in the oven

Roast goose is a poultry classic. It always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to mess up. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

It is recommended to bake a goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from tearing during the baking process, you need to make several punctures with a needle on top of the bag.

Cabbage, boiled potatoes, pickles, vegetable salad go well with this dish. Fresh vegetables and lettuce are also great. From drinks it is worth giving preference to red wine (Cabernet, Bordeaux, Merlot, Burgundy).

Goose in the sleeve - food preparation

In order not to overdry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap it in a film and hold it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of spices.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is smeared with mayonnaise or butter. A goose ready for baking is placed in a deep baking sheet (or a special goose dish), a little water is poured onto the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.

Goose in the sleeve - the best recipes

Recipe 1: Goose in the sleeve with apples

It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it is.

Ingredients: carcass goose (2.6-3 kg), bulb onion. (1 pc), apples (5 pcs), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 pc), salt, bay leaf.

Cooking method

Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and the remaining garlic. Stuff the meat on all sides, making cuts under the skin with a narrow knife. Pour the goose with lemon juice, try to get into the cuts. Let stand in a cold place for at least 3 hours, but overnight is best.

Inside the goose, stuff with peeled and chopped apples and bay leaves (4 pcs), put in the sleeve. Fasten the edges of the sleeve, lay on a baking sheet or goose. Make three small holes on top so that the sleeve does not burst. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before full readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Bon appetit!

Recipe 2: Goose in the marinade, baked in the sleeve

Description: delicious juicy goose meat stuffed with apples in a bittersweet marinade. The goose turns out soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium mustard (1 teaspoon), salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Cooking method

Prepare the goose: wash it, remove the remaining plumage and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in cling film and leave in a cold place (overnight). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut apples into large slices. Mix with chopped or whole prunes.

Stuff the goose with the prepared stuffing. Sew up the belly or stab it with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then put the stuffing on the dish, and on top of the goose itself. Serve hot.

Recipe 3: Goose pieces in the sleeve

Unusual and delicious food. The same baked goose, only already cut into pieces, in the marinade, turns out to be very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil (30 gr.), prunes (50 gr.), mayonnaise (3-5 tablespoons), spices (better to take for poultry, 1/4 tsp), carcass whole goose (2.5 kg.), salt, vegetable oil (30 gr.), mustard (1 tbsp.), pepper (1/2 tsp.).

Cooking method

Cut out goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Dip the goose pieces in this marinade and refrigerate for at least 2 hours. After that, layer the meat in a sleeve and pour the rest of the marinade, leaving 4 tablespoons. Place the sleeve in a roaster or tall dish and send it to the oven at 180 degrees. Bake for about 2.5 hours. 15 minutes before cooking, cut the sleeve to obtain a golden crust.

When roasting a goose, it is preferable to lay it with its back down so that the juice does not flow out of it. The roasting time of the goose depends on the size and weight of the bird. It is calculated as follows: for each kilogram of bird weight, about 45 minutes are needed. You also need to add 35-40 minutes to the total weight of the goose. Baking in the sleeve requires a little less time. The sleeve must be cut about 15 minutes before the end of cooking so that the bird is covered with a golden crust.

Oven-baked goose is one of the festive meat dishes. How well you prepare the carcass of the goose depends on whether the meat will be soft, juicy and fragrant.

The meat of an adult goose is harsh in structure and needs to be baked for a long time, so the carcass must be marinated before cooking.

There are a huge number of goose marinades. For their preparation, various products are used: wine or wine vinegar, cranberries or lingonberries, mustard, kefir, apple cider vinegar.

The traditional pickling method

This is the most famous method of marinating poultry. It is used when there is enough time to cook the goose.

Take these ingredients:

• white wine vinegar - 1 liter
• water - 3 glasses
• salt - 100 grams
• small carrot - 1 pc.
• one large onion
• spices and herbs

How to pickle a goose

Wash vegetables and clean them. Grate the carrots, chop the onion and put everything in a bowl of water. Also add finely chopped greens, salt and spices there and pour this mass with wine vinegar.

Put the bowl on the fire, wait until it boils, then simmer the marinade for about 15 minutes over low heat. Turn off and let the marinade cool to room temperature. Thoroughly roll the goose in the marinade and leave it in it overnight.

If you don’t have much time to cook the goose, and you need to marinate the goose quickly, you can speed up the process by preparing such marinades.

mayonnaise marinade

• For this you will need the following ingredients:
• vegetable or olive oil - 4 tablespoons
• mayonnaise - 300-350 grams
• large lemon - 1 pc.
• allspice and black pepper, salt and various spices.

Marinade preparation:

Take a container of any size and pour in the mayonnaise and oil that you will use for the marinade. Next, squeeze the juice from the lemon and pour into the mixture of mayonnaise and butter. Beat it all with a whisk or mixer until fluffy.

In the whipped mass, add salt, ground black and white pepper, to taste, and all kinds of spices that you like. Mix all this well and rub it thoroughly into the washed goose carcass.

In this marinade, the goose should stay for about 6 hours.

honey marinade

• Ingredients:
• honey - 2 cups
• mustard - about 3 tablespoons
• herbs, spices and salt to taste.

Marinade preparation:

Pour a glass of water into a bowl and add mustard and honey. Mix thoroughly. Then put salt and all the spices that you will use for pickling in the same place. Mix well again.

Rub the goose carcass with this mixture on all sides and wrap with cling film.

A goose marinated in this way should lie in a cool place for 3 hours, then it can be safely baked in the oven. As you can see, there is nothing complicated. Pickling a goose is within the power of everyone.

One of our favorite holiday dishes is baked goose. This dish is very tasty, and quite original, and noble. The goose on the table symbolizes prosperity in the family and comfort in the house. Goose meat is quite tough, but baked for a long time. Therefore, to give the meat a tender texture, the whole bird is first marinated. There are a lot of goose marinade recipes from a variety of ingredients: wine, mustard, kefir, apple or wine vinegar. Our grandmothers prepared lingonberry or cranberry marinade. Another old recipe involves the use of sauerkraut with apples.

Classic marinade

This recipe was widely used in the old days in Rus' for marinating goose. It can be used if we have a lot of time to prepare the bird for roasting. The result is very tender and flavorful meat. We will need the following ingredients:

wine vinegar - 1 l;

medium carrot;

bulb;

ginger root;

Bay leaf;

dried herbs;

Dill seeds;

peppercorns;

boiled water - 3-4 cups;

salt - 100 g

Marinade preparation

Thoroughly wash and clean vegetables. Finely grind the carrots, chop the onion. Put into a bowl. Grind the greens, fall asleep on top. We also send grated ginger, bay leaf, pepper, salt there. Mix well, add vinegar and water. We put on fire. Bring to a boil, simmer for about 10-15 minutes on the lowest heat. Turn off, let it brew. Marinate the goose after the liquid has cooled to room temperature.

There are also ways to pickle a goose with a lack of time for long preparations.

Quick marinade

This marinade is well suited if we have about 5-6 hours to marinate the goose. You will need the following ingredients:

mayonnaise - 270 g;

1 large lemon;

black pepper;

white pepper;

spices to taste;

salt

Pour mayonnaise with oil into a suitable container. Squeeze lemon juice into it. We beat with a whisk. Add spices with salt. Mix thoroughly. Coat the goose and leave for 5-6 hours.

In recent years, the method of baking products through a confectionery sleeve has become widespread. The meat cooks very quickly, but it turns out very juicy and tender. The method is very convenient and does not require cleaning dishes and oven from grease. To cook a goose in a sleeve, you can use almost any type of marinade. If you need to cook everything during the day, and the family loves spicy, a recipe with ketchup will be very appropriate.

Marinade with ketchup

This recipe has a distinctive feature - the goose will be cooked in tomato sauce, and the meat will turn out to be very fragrant with a spicy taste. Ingredients:

Mix ketchup and vegetable oil, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. In order for the meat to be better soaked, it must be wrapped with polyethylene and put in a cool place for 5 or 6 hours. Then we start baking.

spicy ketchup (barbecue type) - 200 g;

vegetable oil - 4 tbsp. l.;

large lemon;

dried herbs;

black and white pepper;

salt

Mix ketchup with oil, squeeze lemon juice. While stirring, add spices with seasonings. We mix everything thoroughly. We rub the goose with the composition. Wrap in foil and remove5-6 hours in the cold. Then we bake.

Everywhere there are national recipes for marinades from products typical for local conditions. For Russia, honey has always been such a product. Therefore, on the basis of honey, marinades for cooking poultry were also made.

Spicy honey marinade

To prepare a spicy honey marinade, we take the following ingredients:

liquid honey - 2 cups;

mustard (such as Dijon) - 3 tbsp. l.;

ginger root - a piece of 3 cm;

pepper;

dried herbs;

salt

Mix honey with mustard. Add a glass of water. We mix. Add grated ginger, then spices. Mix again. Coat the goose with the resulting composition on all sides. Wrap in clingfilm and refrigerate for 3 hours. Then we bake.

The recipes described above are good for pickling a goose that will be baked whole. But you can cook the bird in separate pieces. This will be faster and easier. Adherents of a healthy diet will suit marinade on kefir.

Kefir marinade

For the preparation of sliced ​​\u200b\u200bgoose, you can take a different marinade. Let's describe a recipe based on kefir. We will need:

kefir - 1 l;

grated ginger;

mustard - Art. l.;

bulbs - 2 pcs;

dried herbs;

white pepper;

salt

Pour kefir into a container, add spices. Onion cut into half rings, add. Mix kefir with other ingredients. Then coat the goose pieces with the mixture. You can pickle directly in a container with kefir, if all the meat fits in it. If it does not fit, we coat each piece separately. Then we wrap it with a film and put it in the cold for 5-6 hours. Before frying, we clean the pieces of goose meat from the marinade.

Another recipe that has been preserved from old times is a marinade on sauerkraut with cranberries.

Marinade on sauerkraut with cranberries

Any sour foods are great for marinade. In the past, they often just took what was at hand. And sauerkraut with berries in the old days was in any hut. Therefore, such a marinade came out inexpensive and effective. You will need the following ingredients:

sauerkraut brine - 1 l;

cranberries - 1/2 cup;

large onion;

vegetable oil - 2 tbsp. l.;

Dill seeds;

Bay leaf;

peppercorns;

salt

We take a capacious container. We pour the brine. We sort through the cranberries, wash, crush. Add to brine. We add oil. We add spices. We mix. Cut onion, add. Well knead everything. We put the whole goose directly into a bowl of brine overnight. Then take out and bake.

Roasted ruddy goose with a crispy crust and tender meat - what could be more appetizing and suitable for a Christmas dinner? We will learn the recipes and secrets of a delicious baked goose in the oven.
The content of the article:

For many centuries in Rus', baked goose was considered the most festive treat. It was the main dish at any solemn meal. It was served for weddings and other events. Today this dish is a symbol of prosperity. The goose is also considered no less popular and solemn. But at the same time, it is considered a complex dish. Baking it in the oven entirely is really not an easy task. This is a whole ritual with its subtleties and secrets. But if you know the main features and subtleties, then no problems will arise. The meal will be tasty and appetizing. Let's take a look at these secrets below.

• Defrost a frozen goose slowly: on the bottom shelf of the refrigerator, about 25-30 hours.
• Buy a bird 3-4 days before the holiday, as the process of preparing a goose is very long.
• Before cooking the goose, free it from excess fat, which is located near the neck and the incision in the abdominal cavity below.
• Cut off the extreme phalanges of the wings from the carcass, because. when baking, they always burn, or wrap them in foil.
• Rub the shop goose inside and out with spices, and leave in the refrigerator overnight.
• First dip the farmhouse for a minute in hot water or soak for 2-3 hours in warm water with vinegar or lemon juice and salt. This will allow the meat to soften so it is not tough. After it, also rub it inside and out with spices.
• Take salt per 1 kg of bird weight - 1 tsp.
• Before baking, coat the carcass with sauce and soak for at least a day.
• Additional spices can be ground pepper, sage, oregano, honey, mustard, wine, ginger, garlic, rosemary.
• Wiped goose with spices can withstand 2-3 days. The skin will dry out and, when baked, will become crispy and ruddy, and the meat will be softer.
• If the filling increases in volume during baking, then stuff the goose, filling the cavity of the carcass by 2/3 parts.
• Sour apples, prunes, buckwheat or rice groats, quince, cherries, mushrooms, sauerkraut are suitable for stuffing.
• Sew the hole through which you stuff the bird with thread or chip it with wooden toothpicks.
• Tie the legs of the goose so that they do not stick out in different directions.
• Roast the bird on the middle rack of the oven in a deep baking pan filled with 1 cm of water. If the water boils away during baking, add it.
• Bake the bird in the most preheated oven for 15-20 minutes, then reduce the temperature to 160 degrees and bring to readiness.
• A large goose is usually cooked for 3 hours, a medium one for 1.5 hours.
• First, bake the goose on the back, and after 20-30 minutes, turn it over onto the breast. Every half an hour change its position by turning it over.
• Readiness is determined by piercing the leg with a knife - if the juice that stands out is transparent, then the bird is ready, if the liquid is pink or red - cook further.
• Another goose can be cooked covered with foil or placed in a sleeve. Then release it from the package half an hour before readiness, so that the bird becomes golden brown.
• There are also recipes where the goose is pre-boiled for about an hour, and then baked in the oven. This makes the meat juicier and softer.

Having learned all the subtleties and secrets of cooking a baked goose, the bird will turn out to be unsurpassed. Let's cook it according to this simple recipe and consolidate knowledge and skill.

• Calorie content per 100 g - 412 kcal.
• Servings Per 1 Goose
• Cooking time - 6-8 hours

Ingredients:

• Goose - 1 carcass
• Lemon - 0.5 pcs.
• Bay leaf - 3 pcs.
• Oregano - 1 tsp
• Sage - 1 tsp
• Black ground pepper - 1 tsp
• Salt - 3 tsp or to taste
• Garlic - 5 cloves

Step by step cooking roasted goose in the oven:

1. Wash the goose and dry it.
2. Mix salt with pepper and other spices and spices.
3. Wipe the carcass with the mixture inside and out.
4. Leave it in the cold for 3 hours, and preferably overnight, so that the skin dries out and when baked it turns out to be crispy.
5. Cut the garlic into circles, and the lemon into half rings.
6. Pierce the skin of the bird over the entire surface and stuff with lemon and garlic slices.
7. Inside the abdomen, put a bay leaf and a few cloves of garlic.
8. Grease a baking sheet with vegetable oil and place the bird back up.
9. Send it to a heated oven to 220 degrees and bake for about 2-3 hours.
10. Periodically water the bird with rendered fat.
11. Soak the finished goose for 30 minutes in a cooling oven.

A step-by-step recipe for cooking a goose in an oven in foil will help you visualize how to make this dish. The advantage of this method is the improved heat dissipation that the foil provides.

Ingredients:

• Goose - 1 carcass
• Honey - 3 tbsp. l.
• Brown sugar - 3 tbsp. l.
• Red dry wine - 200 ml
• Carnation - 3 buds
• Salt - 3 tsp or to taste
• Black ground pepper - a pinch

Step by step cooking goose in the oven in foil:

1. Wash the goose, salt and pepper.
2. Combine honey, sugar, wine and cloves. Heat the products for 2-3 minutes and pour the bird with the marinade.
3. Cover the goose with foil and leave for 5 hours.
4. Wrap it in foil, pouring the unabsorbed marinade there.
5. Send the bird to the oven at 220 degrees for 3 hours.
6. Readiness check, as in previous recipes.

Baked goose is a traditional dish for the Christmas table, and the most common filling is apples. Let's prepare a festive and ruddy goose with a delicious apple "accent" and a crispy crust.

Ingredients:

• Goose - 2.5 kg
• Apples - 4 pcs.
• Honey - 2 tablespoons
• Soy sauce - 80 ml
• Worcestershire sauce - 2 tbsp. l. (optional)
• Vegetable broth - 1.5 l
• Dry ginger - 1.5 tablespoons
• Sugar - 5 tablespoons
• Salt - 2 tbsp.
• Apple (rice) vinegar - 80 ml
• Badyan - 2 stars
• Sichuan pepper - 1 tbsp
• A mixture of peppers - 1 tbsp.
• Cinnamon - 0.5 tbsp

Step by step cooking baked goose with apples in the oven:

1. Wash the carcass and wipe dry.
2. Scald it with boiling water and dry it again.
3. Remove the tail.
4. Combine marinade ingredients (vegetable broth, dry ginger, sugar, salt, apple cider vinegar, soy sauce (50 ml), star anise, Sichuan pepper, pepper mixture, cinnamon) and boil for 5 minutes.
5. Pour hot marinade over the goose and keep in the cold for 2 days.
6. For the filling, cut the apples in half, fill the belly of the bird with them and sew it up.
7. Lay the bird on the rack, which is placed on the lower level of the oven. Place a tray of water under it. Fat from the goose will drain into a baking sheet with water and form smoke from burning.
8. Cover the bird with foil and bake for 15 minutes at 200 degrees.
9. Then reduce the temperature to 180 degrees and cook for another 45-60 minutes.
10. Half an hour before it's ready, brush the bird with a mixture of honey, Worcestershire sauce and soy sauce to create a tanned crust.
11. Check for readiness by piercing the goose in the leg area, transparent juice should come out. Otherwise, bake further.

Goose with buckwheat in the oven - the recipe is similar to the previous one. Boiled buckwheat acts here only as a filler and garnish. And connoisseurs of unusual combinations can add a couple more green apples to the filling.

Ingredients:

• Goose carcass - 2.5 kg
• Mushrooms - 300 g
• Buckwheat - 200 g
• Carrot - 1 pc.
• Bulb - 2 pcs.
• Garlic - 1 clove
• Ground red pepper - a pinch
• Tomato paste - 2 tbsp. l.
• Salt - 2 tsp or to taste
• Vegetable oil - for frying

Step by step cooking goose baked with buckwheat:

1. Pass the garlic through a press and mix with salt.
2. Rub the gutted, washed and dried carcass with the mixture.
3. Boil buckwheat with phalanxes of goose wings.
   

For any holiday, you want to cook something original and tasty, and at the same time noble. One of these dishes is baked goose. It has long been believed that this is a symbol not only of prosperity in the family, but also of special comfort. By itself, goose meat is harsh and baked for a very long time, so in order for the dish to be tender and juicy, you must first marinate the bird. What kind of marinade for a goose they do! A variety of products are used: wine, mustard, kefir. Grandmothers made marinade from sour berries: lingonberries, cranberries. The goose marinated very well in sauerkraut and apples.

Classic pickling

In Rus', poultry has always been prepared in this way. This is the most common goose marinade recipe. They are used if the bird is planned to marinate for a long time. The meat will be not only very tender, but also fragrant. We will need: about a liter of white wine vinegar, one hundred grams of salt, a medium-sized carrot, onion, peppercorns, ginger root, dill seeds, bay leaf, various dried herbs, if desired, and three to four glasses of water, preferably boiled.

Marinade preparation

Wash and clean vegetables thoroughly. Finely grate the carrot, chop the onion. Put everything in a bowl and add chopped herbs, bay leaf, grated ginger root, pepper and salt. Mix everything well and add wine vinegar and water. Put the whole mass on fire and bring to a boil, and then simmer for about 10-15 minutes over very low heat. Turn off and let it brew for a bit. The bird can be marinated when everything has cooled to room temperature.

Many are interested in how to pickle a goose if there is little time for cooking. There is also such a way.

Preparation of a "quick" marinade

If you can’t prepare the bird for several days, then you need to use another recipe. We will need: about four tablespoons of any vegetable oil, a little more than half a half-liter jar of mayonnaise, one large lemon (if the bird weighs more than two kilograms), black and white pepper to taste, favorite seasonings and spices, and do not forget about salt. Such a goose marinade is prepared quickly. Pour oil and mayonnaise into any container. Squeeze the juice from the lemon there and beat everything with a whisk until fluffy. Then add all the other spices and salt. Mix everything thoroughly and coat the bird. In this marinade, she needs to lie for about 5-6 hours, after which you can proceed to baking.

Recently, housewives liked to cook in a confectionery sleeve. It's convenient and fast. The meat is juicy and tender. And the most important advantage is that you do not need to clean the oven and dishes from fat. To prepare the marinade for any method you like is suitable. Everything will depend on the time and taste of the hostess. If you only have one day at your disposal, and all the households prefer spicy food, then a marinade with ketchup will do.

Marinade with ketchup

This recipe allows you to cook the bird already in tomato sauce. The meat will be especially aromatic and with a pleasant taste. We need about two hundred grams of ketchup, and better than spicy (not bad if it is barbecue), about four tablespoons of any vegetable oil, a large lemon (if the goose weighs more than two kilograms), salt, pepper (not only black, but also white) , any dried herbs to taste. Mix ketchup and vegetable oil, gradually add lemon juice, then spices and seasonings. Everything is mixed again, and you can rub the goose with this marinade. In order for the meat to be better soaked, it must be wrapped with polyethylene and put in a cool place for 5 or 6 hours. Then we start baking.

In each country, marinade uses those products that are, as they say, at hand. Russia has always been famous for honey. So the festive goose is often cooked under a honey marinade.

Honey spicy marinade

In order to prepare a honey-spicy goose marinade, you need to take the following products: about two glasses of honey (we give preference to liquid), about three tablespoons of mustard (preferably Dijon), about three centimeters of ginger root, salt and pepper to taste, any dried greenery. We begin to prepare the marinade. Put honey and mustard in any container and pour in about a glass of water. We mix everything well. Next, add the grated ginger root and all the spices. We mix everything again. We coat the bird with this mixture on all sides, wrap it in polyethylene and put it in a cool place for three hours. Then you can take it out and bake.

The marinating methods listed above are good for poultry if it is cooked whole. If you want to cook meat in pieces, then it will be much easier and faster. Those who prefer a healthy diet and for some reason avoid spicy food can use kefir marinade.

Kefir marinade

You can use marinade for goose, chopped in pieces, different in cooking. A mixture based on fermented milk products is also good. We will need: kefir (about a liter), a little white pepper, salt, grated ginger root and dried parsley and dill, a couple of onions, about a tablespoon of mustard. Pour kefir into a container, add all the spices. Cut the onion into thin half rings and add to the kefir mixture. Mix everything well and coat the bird. If the container is large, and the meat, cut into pieces, fits completely there, then you can marinate like this. If the bird is not immersed in the brine, then carefully coat it on all sides and wrap it with polyethylene. We clean in a cool place for 5 or 6 hours. Then the marinade for the goose before baking can be removed with your hands or a wooden spatula, and the bird can be prepared for frying.

Our grandmothers often cooked poultry for the holidays and used sauerkraut pickle and cranberries.

Sauerkraut and cranberry marinade

Culinary experts have long noted that any acidic foods can be used as a marinade. In the past, they took any available at hand. Each hut had stocks of sauerkraut and berries. Preparing a goose marinade from these products is very simple. We will need: about a liter of brine from sauerkraut, half a glass of cranberries, peppercorns, a large onion, bay leaf, dill seeds, salt, about two tablespoons of vegetable oil. Pour the brine into the bowl. Sort the cranberries, wash and crush, and then put in a bowl with brine. Add oil and spices and mix well. Cut the onion into thin half rings and add to the mixture. It is desirable that the container is large, because the goose must be placed in it entirely. In such a brine, the bird should lie all night. When the time is up, take it out and prepare it for baking.

If the bird needed to be cooked quickly, then homemade wine and apples were used.

homemade wine marinade

This marinade allows you to cook poultry meat quickly. It is usually cut into portions and dipped into the mixture. For its preparation you will need: half a liter of young sour wine, a glass of water, any vegetable oil about two tablespoons, a couple of apples, a little salt and ground pepper, preferably white. Wash and grind apples (better if it's Antonovka), add wine and water. We mix everything. Then add all the spices, oil and salt. Mix again. We dip the goose, cut into portions, into the prepared marinade and leave it for 3 or 4 hours in a cool place. When the time is up, you can bake the bird.