How to bake a goose so that it is soft. Goose in the oven - delicious recipes for excellent holiday treats

You won’t surprise anyone with baked or fried chicken, what can we say then about boring Soviet chops? Whether you have New Year's Eve, Christmas, Thanksgiving, someone's birthday, or you love to spoil your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, delicious filling, and the baking process will make your task easier. Dare to improve your culinary skills?

Step-by-step recipes for cooking goose in the oven with photos

Many housewives believe that a goose baked in the oven is not such a simple dish for beginners. Is this opinion correct? Yes, but only for those who do not know the features and secrets. Knowing how to cook a whole goose in the oven, you will enjoy soft tender meat with a crispy crust. Experienced chefs call the cooking procedure of this dish easy, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying a whole goose or half if you are going to cook it in small portions, in pieces. Poultry meat is sold in markets, supermarkets and farms. If you have friends who breed geese, you will not have to doubt the naturalness of the product. The only disadvantage of this option is that you will most likely need to gut it yourself, clean it out. After buying a goose, get rid of the remaining feathers, visible fat (neck and abdominal area), rinse the carcass inside and out.

Any culinary master will advise you to take the bird 2-3 days before the event, because cooking is delayed for a long time. If you want a fresh goose, click on the meat before buying. If after this the place of pressing returned to the form quickly, the goose suits you. If the bird is frozen, you will have to spend additional hours on defrosting (on the bottom shelf of the refrigerator, about 25-30 hours). The upper wings are often cut off so that they do not burn during cooking. If you want to keep them, wrap them in foil before putting them in the oven.

To make the meat softer, you will need a goose marinade in the oven. If you have a store bird, you need to dry it, rub it with salt, pepper, additional spices, put it in the refrigerator for 6-48 hours. The domestic goose is more capricious; it will not work out quickly. Try one of two options: first dip the neck in boiling water, then the side of the hind legs for a minute, or fill a large container with warm water, vinegar (1 tablespoon per 1 liter of liquid), or lemon and salt. Then pickle the goose, as well as the store. Salt calculation - 1 tsp. per 1 kg of poultry, spices to taste.

Next, we will stuff the bird. For the filling, apples, cherries, oranges, dried fruits (prunes), long-grain rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions are suitable. It is better to serve a juicy goose with potatoes. The main rule of stuffing is that the filling should be no more than 2/3 of the total volume. When the abdomen is full, sew up the hole with threads, securing with toothpicks so that the juice does not flow out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Roasting is an important part of cooking that will require your attention. If you have a goose dish (a special ceramic mold), use it. In the absence of such dishes, try to get by with a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added during cooking so that the fat from the bird does not drip. Before the oven, it is better to spread the goose with the sauce of your choice for better impregnation.

• Do not forget to add liquid so that the bird does not dry out and does not burn.
• Use foil for the best roasting of the goose, remove 30-60 minutes before doneness.
• With large dimensions, it is recommended to keep the bird on the breast during the maximum temperature, and then turn it over on its back and leave it like that until the end.
• Some cooks use a roasting sleeve to keep all the juice inside instead of evaporating.
• Someone likes to cook a goose for half an hour or an hour before sending it to the oven. Experiment and you will find your way!

With apples and prunes

How to cook a goose so that the meat is soft and the filling is delicious? You will need these ingredients:

• goose of the required size;
• sweet and sour apples (based on the weight of the bird, take 1.5-2 kg);
• prunes 100-200 g;
• salt;
• pepper;
• mustard;
• curry.

Cooking steps:

1. Get rid of lint. Wash the goose, dry well.
2. Marinate with salt and pepper. Leave in the refrigerator overnight or longer so that the meat is tender when served.
3. If the goose went through almost the entire marinade process, prepare the apples. Remove the core, cut into cubes or slices.
4. Pour boiling water over prunes, leave for a few minutes.
5. Mix the filling by stuffing the goose with it.
6. Top the bird with mustard and curry. So the taste will be spicy-spicy-sweet.
7. Preheat oven to 190 degrees.
8. Place the dish in a baking sleeve or foil, tightly closing.
9. Place in the oven for approximately 3 hours.
10. Open the sleeve or foil one hour before the end of cooking. You will see the fat that has stood out, periodically water the goose with it until the end of baking.
11. When the bird is ready, serve the dish in a beautiful large ceramic plate.

How to cook a goose in pieces in a sleeve

You will need:

• goose (if you plan to cook for a small family, easily buy half a store goose, you are unlikely to be sold in parts at home);
• potato;
• olive oil;
• eggs;
• mustard;
• prunes;
• dried apricots;
• garlic;
• salt;
• pepper;
• fragrant herbs and spices;
• for serving - sour cream, mushroom or vegetable sauce, herbs.

Cooking steps:

1. After washing and cleaning the goose from hairs, cut the carcass with a very sharp knife into quarters. The bird has hard bones, so a regular small knife won't work.
2. Leave the goose overnight in salted cold water so that the meat is tender.
3. Make a marinade with olive oil, eggs, mustard, dried fruit, garlic, salt, pepper, spices and herbs.
4. Coat the bird with the resulting mixture, sending it to the refrigerator for a couple of hours.
5. Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
6. Send the dish to the preheated oven in a closed foil or sleeve.
7. After 1.5-2 hours, open the bird slightly, spread the potatoes around it in slices.
8. Bring vegetables and poultry to readiness.
9. Serve roast goose with sauce and herbs.

With sauerkraut

You will need:

• goose 3-4 kg;
• sauerkraut (white pumpkins weighing 2 kg, 3 carrots, salt, sugar);
• 2-3 apples;
• salt;
• pepper;
• spices;

Cooking steps:

1. If you do not have sauerkraut ready, cook it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, put to boil. Chop cabbage and carrots. When the brine cools down after boiling, pour over vegetables for 3-4 days. Every day, the mixture must be stirred to distribute the brine evenly.
2. After 2-3 days, clean the goose, rinse, dry well.
3. Rub with spices, let it brew overnight or more in the refrigerator.
4. Pierce the finished goose in several places with a toothpick.
5. Cut apples into cubes or quarters.
6. Stuff the bird with all the stuffing, sewing up the hole with a thread.
7. Grate with liquid honey, top with fragrant spices.
8. Try to make a goose in a cauldron, opening the lid only at the end for 25 minutes to form a crust. During baking, you need to pour over the bird with the resulting fat every 20-30 minutes for juiciness.
9. After 3-3.5 hours the dish is ready! Bon appetit.

How delicious to bake a wild goose in foil

You will need:

• goose;
• pitted cherries - 300-400 g;
• pears - 2 pcs.;
• apples - 2 pcs.;
• cherry wine or juice;
• garlic;
• salt, spices (nutmeg, ginger, curry, coriander).

Cooking steps:

1. Clean, wash the goose, cut into pieces that will be served on the table.
2. Rub them with salt and spices and leave overnight in the refrigerator.
3. While the oven is heating to a high temperature, remove the pan and foil.
4. Stuff the bird with garlic (half a slice per hole), pitted cherries (several pieces per piece).
5. Rub again with spice marinade. Send the dish to the oven in a pan covered with foil.
6. Reduce heat to high after 15 minutes.
7. When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan, put the remaining cherries nearby.
8. When the bird is ready, put pears and apples in cubes to it. Leave them together for 15 minutes until the fruit becomes slightly soft but not gruely.
9. The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

• goose breasts;
• oranges;
• dry red wine;
• bouillon;
• salt, spices.

Cooking steps:

1. Wash the goose breasts, make cuts on the skin.
2. Grate with salt and spices, no need to send to the refrigerator.
3. Fry the breasts on all sides to form a golden crust.
4. Boil dry wine in another pan, add large peppercorns, broth.
5. If you have a deep pan, great. No - then you need a duckling.
6. Transfer the breasts to a baking sheet or into a mold, adding boiled liquid from the broth, wine.
7. Simmer at 200 degrees for about 15 minutes.
8. At this time, peel the oranges, cut into slices, fry in oil.
9. Remove the breasts, and pour the remaining sauce into a separate saucepan or ladle.
10. Dilute starch (corn or potato) in water. Add it to the sauce, getting the consistency of sour cream, and then add the orange slices.
11. Serve goose breasts with sauce!

Approximately how long does a goose cook in the oven

Preheat the oven to maximum temperature, bake the dish for 20-25 minutes, and then reduce the heat to 160-180 degrees, depending on the size of the bird. If the carcass weighs a lot, its time in the oven will be about 2-3 hours, if medium or small - 1.5-2. To determine the readiness of the meat, pierce it with a toothpick. With a white liquid, take it out, with a red or pink juice - a little more time is required.

Find out by watching step-by-step photos and video tutorials.

Video

A complete goose cooking process - from hunting to serving. The video below will show you an old Czech recipe, the nuances and advantages of a wild goose over store-bought options. You will learn the composition of the memorable hunting sauce. A real culinary professional will cook the goose, so even the serving of the dish is special. You will surely love this recipe. Try it!

Roast goose, as a festive dish, is most often associated with Christmas. However, long before Christmas, it was served in Europe at festive feasts on St. Martin's Day, which is still celebrated on November 11, dedicating it to the completion of all agricultural work. This holiday marks the end of autumn and the beginning of winter. On this day, in most European countries and, first of all, in Germany, where geese are loved with special love, a dish with this bird is sure to be on the festive table. Most German housewives know how to cook a goose in the oven, and not in one, but in many different ways.

How to prepare a goose for roasting whole

A goose is a bird with an individual character, both in life, and in fairy tales, and in cooking. It is impossible to run to the store or to the market at the last moment to grab a prettier bird and quickly fry it. It may not turn out golden on the outside and soft on the inside with a juicy, flavorful filling. Goose needs time and attention. The goose planned for the holiday, and this is precisely a festive elegant dish, must be prepared in advance, 2-3 days before the celebration. The optimal weight of a bird for roasting is 4 kg.

1. Gut a fresh goose from the market. At the store - check the quality of gutting and pull out a bag of offal (if any). Defrost the frozen bird on the bottom shelf of the refrigerator (they used to defrost it in a spacious ventilated cellar, now it is not available to anyone). The defrosting process usually takes 25-30 hours.
2. Cover the table with foil. Put the carcass on it, inspect it and carefully remove the remnants of feathers with tweezers. Another way is to quickly scald or heat the carcass very briefly in the oven or microwave, let it cool slightly and remove the rest of the feathers. In addition, folk wisdom suggests singeing a goose not only over a gas stove, but even with a blowtorch. But this must be done carefully, because. fat will flow out of the carcass.
3. Cut off the first joint from each wing with scissors. They usually burn when baked, and there is little benefit from them. Usually these parts of the wing are used along with the neck and giblets in the soup. Some chefs even remove the wings entirely, although the goose will not be as pretty.
4. With a sharp small knife, remove some of the visible fat around the incision on the belly and around the cervical opening.
5. With a needle or a thin skewer, pierce the skin on the goose breast and at the junction of the legs with the body. The puncture should run parallel to the skin so that the meat is not damaged.
6. Take a large saucepan, the diameter and height of which will allow you to easily place the goose there. Boil water and lower the carcass there to half for 1 minute, first with the neck hole down, remove. Wait for it to boil again and lower the carcass a second time with the opposite side, also for 1 minute. Completely drain the water that got inside and dry the goose inside and out with a cloth (not paper!) Towel.
7. Lay a new clean dry film, put the carcass on it and rub it with salt, 1 tsp. per 1 kg of weight, salt can be seasoned not only with black pepper, but also with dried oregano, sage, thyme, zira or your favorite spice in reasonable quantities.
8. Place the goose on a plate and refrigerate for 2-3 days, turning occasionally. The ideal option is to hang the bird in a cold cellar. During this time, the meat will reach, soften, and the skin will dry out and, when baked, will become not only beautiful, but crispy and tasty.

How to bake a goose in the oven

Mankind has accumulated a certain experience of cooking goose in the oven. Following all the rules and advice, the probability of getting a positive result is very high. However, it should be borne in mind that the goose is a capricious bird. It may not obey the first time, it is useful to carry out a rehearsal before preparing a festive dish, taking into account the rules for preparing and baking.

• The filling is determined by a specific cooking recipe. It can even be plain fresh white bread diced and mixed with fried onions. It is important not to stuff the goose very tightly, the minced meat should lie loose and fill the belly by ⅔ so that there is room for it to increase in volume when it warms up and absorbs the goose fat.
• The goose must be stuffed before being placed in a hot one. It is impossible to store raw stuffed poultry as a semi-finished product.
• Sew up with thick threads in large, clearly visible stitches. It is important that the threads are easy to remove from the finished goose carcass. It is more correct to chop the neck opening with wooden skewers or skewers. Legs can be tied crosswise so that they do not stick out in different directions.
• Preheat the oven for roasting to the maximum temperature, usually about 300 ° C.
• Pour 1 cm of water into a baking sheet with high sides, put a grate on it, and place the goose breast down on it. Put this design in the oven at an average level, taking into account the height of the carcass, for 15 minutes. Close the door.
• Reduce the temperature to 160-150 °C and gently turn the goose on its back. In order not to burn yourself, you need to use a culinary mitten. Bake for 1.5-2 hours, depending on the size of the carcass. From time to time, pour with a spoon on a long handle the juice that will be obtained in a baking sheet.
• If the goose starts to burn, cover it with a sheet of foil on top, and add a little hot water to the baking sheet.
• Readiness is usually checked with a knitting needle, which must be pierced with a leg. The released juice from the puncture site of the carcass should be transparent. However, haute cuisine masters do not like this procedure, they believe that it violates the integrity of the dish.

Video recipe

How to cook goose in the oven

It is customary to cook a real goose for the holiday as a whole. In different regions of Germany, which actually dominates this culinary branch, there are different traditions and different fillings for stuffed poultry.

1. In Bavaria, goose giblets are mixed with bread soaked in milk, flavored with onions and spices, and hard-boiled eggs are added.
2. In the Rhine Valley, raisins and prunes are soaked in alcohol for the filling, and apples are added to them with a lot of marjoram.
3. In northeastern Germany, a goose is stuffed with prunes soaked in schnapps, which is mixed with breadcrumbs.

In addition, there are apple-onion, nut, bacon-mushroom fillings and many, many others. In addition, the goose is fried in large chunks and served with stewed cabbage, they make a multi-layered casserole with goose liver or offal stew. The culinary specialists of our country do not lag behind the Europeans and offer recipes for cooking goose in the oven with national flavor.

Goose ragout with mushrooms

INGREDIENTS for 6 servings:

• 1 large goose or 2 small ones
• 2 bottles of dry red wine
• 1 onion and carrot
• 1 pinch dried celery or 1 sprig fresh
• 1 bunch fresh herbs (dill, parsley)
• 250 g porcini mushrooms, canned in their own juice or boiled fresh
• vegetable oil, preferably olive oil
• 50 g butter
• 50 g flour
• salt pepper

Cooking:

1. Rinse the goose, inspect it, if necessary, clean it of the remnants of feathers and cut off excess fat. Cut the carcass into 12 parts, and small carcasses into 6. Grind vegetables and herbs. Put the goose in a deep container, cover with herbs and pour wine. Put in a cool place for 10-12 hours.
2. Remove the chicken pieces from the marinade, wipe and, if necessary, squeeze lightly. Filter the marinade through cheesecloth. In a deep frying pan, fry the pieces of meat on all sides without oil. Drain the rendered fat, it is not required.
3. In the same pan in melted butter, stir fry the flour, slowly pour in the entire marinade, put the goose, bring to a boil, cover with a tight lid, put in the oven at 200 ° C for an hour and a half.
4. At this time, throw the porcini mushrooms into a colander, let them drain properly, cut and fry in a sufficient amount of vegetable oil. Just before the goose is ready, pour the mushrooms evenly into the pan. White bread croutons can be a compliment to this dish.

Merchant goose recipe

INGREDIENTS for 6-8 servings:

• 1 goose 3.5-4 kg
• 2 apples
• 2 carrots
• 6 bulbs
• 400 ml poultry broth
• 200 ml dry red wine
• a few green onions
• 5 pieces. spicy cloves
• 2 pcs. allspice
• 1 bay leaf
• 1 cinnamon stick
• salt, ground black pepper
• 800 g potatoes boiled the day before in their skins
• 2 yolks
• 350 g plums
• butter

Cooking:

1. Prepare the goose for roasting as described above. Rub the carcass with salt and pepper on all sides. Tie legs and wings. 3 hours before the celebration, turn on the oven and preheat it.
2. Washed apples and 2 peeled onions cut into identical large cubes and fill the belly of the goose with them. Seal the incision with wooden toothpicks or thread.
3. Washed and peeled carrots, cut the remaining onions and green onions, put in a large brazier along with spices, pour over the broth. Put the goose breast down on top. Put the brazier, closed with a lid, in a hot oven for half an hour. After 30 minutes, turn the goose breast side up and bake for another 1.5 hours in the oven without a lid.
4. At this time, peel the potatoes, grate coarsely, mix with slightly beaten yolks, season with salt and pepper, make cakes with a diameter of 5-6 cm, fry the cakes in oil on both sides. Remove the pits from the plums, simmer them a little in the remaining butter in the pan.
5. When the goose is ready, take it out of the brazier, put it on a dish and close it so that it does not cool down. Filter the broth, add hot plums to it, wait for it to boil and then simmer the sauce for 5 minutes. Goose cut into portions. Serve with plum sauce and hot potato tortillas.

Video recipe

Goose feet in the oven

This is a very juicy, simple and economical dish. Any stewed or boiled vegetables, including Brussels sprouts or cauliflower, can be a side dish for it.

INGREDIENTS for 4 servings:

• 4 goose legs 300-350 g each
• 100-150 g each of carrots, onions, celery root
• 1 apple, sour is best
• 3 sprigs thyme
• 2 bay leaves
• 2 tbsp. l. tomato paste
• 200 ml dry red wine
• 700 ml stock, vegetable or chicken
• 175 g vacuum-packed roasted chestnuts
• vegetable oil
• salt, pepper, flour

Cooking:

1. Wash goose legs, pat dry, rub with salt and pepper. Fry in a deep frying pan or in a roasting pan for 1 tbsp. l. oil for a few minutes to melt the fat out of them. Remove the legs from the brazier and pour out the fat, you will not need it.
2. Onion, apple, celery and carrots are peeled and cut into identical small cubes, fry together with bay leaf and thyme in 1 tbsp. l. oil 5 minutes in the same roasting pan, add tomato paste and wine, mix, reduce a little.
3. Put the legs in a roasting pan, pour in the broth and simmer in the oven, without closing the roasting pan with a lid, for an hour and a half, first at 200-210 ° C, then lower the temperature to 180 ° C. Remove roaster from oven.
4. Take out the legs and put on a dish, close the lid. Add the chestnuts to the sauce, bring to a boil and thicken with flour if necessary. Season with salt and pepper to taste. Put the goose leg, chestnuts in sauce and any vegetables on a plate.

Video recipe

Baked goose breast

INGREDIENTS for 4 servings:

• 2 goose breasts, skin on but boneless
• 150 g onion sets
• 200 g petiole celery
• 2 carrots
• 1 liter chicken or vegetable broth
• 150 ml orange juice
• 2-3 tbsp. l. orange liqueur (or other alcohol)
• 2 tsp dried rosemary
• sour cream
• salt, pepper, flour

Cooking:

1. Grate the washed and dried goose breast with salt, pepper, rosemary (marjoram can be used instead of rosemary). Pour a little water into the bottom of the saucepan, put the breasts skin side down, and simmer in the oven for 15 minutes at 200 ° C. Then lower the temperature to 160-150 ° C and simmer for another 50-55 minutes, pouring the resulting sauce with a long spoon.
2. During this time, peel and finely chop all the vegetables. turn skin up, pour vegetables into a saucepan, pour everything with broth and continue to simmer for another 30 minutes.
3. Carefully remove the goose breasts from the sauce, let it drain, coat the skin with sour cream, whipped with a pinch of salt, and grill for 3-4 minutes until the skin is browned and crispy.
4. The sauce formed in the saucepan can be crushed with a mixer or blender, it can be rubbed through a sieve (the mass will be more homogeneous, but the procedure is lengthy), add juice and liquor, pour into a saucepan, heat and thicken with flour if necessary. If there is no orange liqueur, you need to take ordinary vodka, add to it a few drops of juice squeezed out of a scalded orange peel with a garlic squeezer, and a pinch of powdered sugar. Season the sauce with salt and pepper to taste.
5. Put the breast on a dish, cut into slices, put a thick sauce on the side, garnish with fresh blue rosemary flowers. Serve with potatoes, best of all young or just small, boiled whole. Potatoes of the same size will give a special chic to the dish.

Video recipe

How do you cook goose?

Stuffed goose is a traditional New Year's main dish in many families. In addition, it is often prepared for other holidays or just like that, for dinner. You can also cook this bird by frying or stewing it. However, it is in the baked form that the goose loses the maximum amount of fat, leaving the tasters fragrant, juicy and, at the same time, dietary meat.

Cooking a stuffed goose is not difficult, provided that you know and follow some points. They apply to every recipe that you will meet below.

1. Before cooking, the carcass must be processed - remove the remnants of feathers, excess fat, cut off the first phalanges of the wings, and rinse thoroughly from the outside and from the inside;
2. To make the meat softer and more aromatic, the carcass should be marinated, but longer. It is best to rub it with seasonings and leave to infuse for a night or day. Such meat will turn out very juicy, with a uniform taste and aroma;
3. If you want the goose to be as nutritious as possible, pierce the skin in several places with a toothpick, right before sending it to the oven. So, all excess fat will drain from the skin. The main thing, at the same time, is not to touch the meat itself, so that it does not release its precious juice;
4. Lay the carcass initially on the back. And then, during baking, it is better to turn it over several times on the breast, and then again on the back. Also, periodically, you need to water it with the juice formed at the bottom of the pan.
5. If you have a large carcass, then it will take longer to bake. So that the meat does not dry out, you can initially place it in foil, and half an hour before it is ready, remove it so that the goose is covered with a delicious crust.

Baked goose recipe with apples and potatoes

This is perhaps one of the simplest recipes, but no less delicious. You will need a minimum amount of ingredients. Such a handsome man will become an ornament and the main dish of any table.

Ingredients:

• goose, weighing about 3-4 kilograms;
• 3 large apples with sourness;
• kilogram of potatoes;
• salt, ground pepper and poultry seasoning (to taste).

Cooking:

1. Rinse the carcass, dry it. Now it needs to be rubbed with salt, prepared seasonings and put on a wide dish. Place in refrigerator for several hours. It is better to keep the meat in this form all night and the next day. But, if there is a shortage of time, two hours is enough.

2. Peel the potatoes and cut into medium cubes. Boil in salted water until tender.

3. Peel the apples, core and cut into medium pieces.

4. Mix potatoes and apples together.

5. Stuff the prepared carcass with a potato-apple mixture. Sew up the goose along the cut, using threads and a needle. It is necessary to sew up completely, the entire incision, so that the filling does not fall out, and the juice is preserved inside.

6. Put on a baking sheet, breast side up. Preheat oven to 200 degrees. A goose of this size, at this temperature, is baked for about 2 hours. If during this time the breast begins to burn, cover it with foil or turn it over. 3-5 times or more, during the entire baking time, pour over the meat with the resulting fat.

7. Then the threads must be carefully removed, and the goose, covered with a thick napkin, left to “rest” for a few minutes.

Goose stuffed with rice and dried fruit

Goose is often stuffed with rice or buckwheat. It turns out two in one - both tasty, juicy meat, and a full-fledged side dish. Try to cook it according to this recipe. I recommend.

Ingredients:

• goose carcass (2-3 kilograms);
• a glass of dried fruits;
• 2.5 cups of boiled rice;
• a pinch of ground pepper, cumin, oregano, coriander;
• salt to taste;
• half a cup of raisins.

Cooking:

1. The carcass must be carefully prepared - rinse, remove excess fat, the first phalanx of the wings, particles of unharvested feathers. If necessary, you can burn it. Prick the skin in several places. Try not to touch the meat itself so that it does not release juice during the baking process.

2. Put water on the stove to boil. As soon as it boils, you need to lower the goose into it. If you can't fit it in its entirety, first lower it by holding its legs, and then turn it over. On each side, you need to boil it for exactly a minute. After that, you need to dry with a napkin and rub with a mixture of all these spices and salt.

After rubbing with spices, the meat must be sent to the refrigerator. If possible, leave it for 2-3 days. But, if there is no time, one day is enough.

3. Boil rice until half cooked. Soak dried fruits and raisins in warm water for an hour. You can use any dried fruit you have for this.

4. Mix rice and dried fruits and fill them with a real goose. Sew up the incision with thread or chop with skewers. Wrap it in foil and place on a baking sheet. Preheat the oven to 200 degrees and send the baking sheet there for an hour and a half.

5. Now you need to get the goose, remove the foil, put it on a baking sheet, breast up. Reduce oven power to 160 degrees. Put the baking sheet back in the oven and bake for another hour and a half, constantly adding the allocated fat to it. If the top burns, you can put foil on top.

The dish is ready!

Baked goose with mushrooms and buckwheat

This dish will become a real decoration of the festive table. The meat is very juicy, and buckwheat, as a side dish, is saturated with the aroma of a goose and becomes incredibly tasty.

Ingredients:

• one medium goose, 3.5-4 kilos;
• 300 grams of fresh champignons (other fresh mushrooms can be used);
• 300 grams of boiled buckwheat;
• 4 cloves of garlic;
• two medium bulbs;
• 2 sour apples;
• 2 tablespoons of honey;
• a tablespoon of homemade mustard;
• salt and pepper to taste (optional, you can use poultry seasoning)
• vegetable oil.

Cooking:

1. If you are cooking poultry, then it must be carefully prepared. Remove offal, feathers, first phalanges of wings, singe, rinse inside and out. Ready duck is usually sold already cleaned, but check and rinse it anyway. Dry with a napkin.

2. Add crushed garlic, mustard, spices, salt, pepper to honey and mix thoroughly. Leave for half an hour to infuse. Then coat the bird with the resulting sauce, on all sides, without missing a single area, including inside. Clean in a cold place for 1-2 days (the longer the better).

3. Finely chop mushrooms and onions. Fry in vegetable oil until soft.

4. Peel and cut apples into small pieces. Boil buckwheat without overcooking.

5. Mix buckwheat, mushrooms with onions and apples. If desired, you can add a little salt or season.

6. Fill the goose with this filling, not very tightly. The incision must be sewn up or secured with skewers. Place it in a baking bag, make a few punctures on it and send it to an oven preheated to 180 degrees for 2.5 hours. It might take a little longer.

7. You can decorate the bird with olives and pomegranate seeds.

Stuffed goose with liver and buckwheat

For this dish, you can use chicken or goose liver. It turns out very tasty, juicy and satisfying. The real dignity of the festive table.

Ingredients:

• goose 3.5 kilograms;
• 2 onions;
• 2 sour apples;
• a glass of buckwheat;
• 200 grams of fresh mushrooms;
• 250 grams of goose or chicken liver;
• 2 tablespoons of salt;
• spices as desired.

Cooking:

1. Prepare the bird. To do this, you need to wash it, dry it, remove the tail along with excess fat and the first phalanges of the wings.

2. Peel and core one apple. Grate and mix with salt. Rub the bird very thoroughly with this mixture, inside and out. Refrigerate for at least 3 hours, up to 3 days. The longer the carcass stays under the marinade, the tastier and richer the meat will turn out.

3. Boil buckwheat in salted water until tender, without overcooking.

4. Finely chop the onion and send it to the hot oil for frying. As soon as it becomes translucent, finely chop the mushrooms and send to the pan. Cut the liver into small pieces and also add to the onion with mushrooms. Fry for about 5-7 minutes.

5. Wash apples and cut into 4 pieces. Remove the core and cut into cubes. If desired, you can peel them.

6. Combine buckwheat, onion, liver, mushrooms, apples in one bowl and mix. You can salt and season to taste. Stuff the goose with the prepared mixture, not very tightly, so that you can easily sew the edges together. They can be sewn with thread or secured with toothpicks.

7. Preheat the oven to 180 degrees. Meanwhile, place the goose in a roasting sleeve, securing the ends. Make a few holes in the bag. Lay it on a baking sheet with its back down and send it to the oven. Bake for about 2 hours, and then take it out of the bag and send it to the oven for another half hour, for a blush.

Goose baked in the oven stuffed with giblets and cheese

If you have your own, domestic goose, then after cutting, do not rush to throw out the offal (heart, stomach, liver, lung). They can stuff a bird. It turns out very tasty and satisfying.

Ingredients:

• goose for 3-5 kilograms;
• 800 grams of hard cheese;
• offal of one goose;
• salt and ground pepper;
• 250 milliliters of white wine;
• 2 onions.

Cooking:

1. Rinse the goose, dry it. Pour salt and pepper with wine. Mix everything carefully. Leave for 20 minutes for the salt to dissolve. Mix again and suck up the mass with a syringe. Under the skin of the goose, from all sides, introduce this sauce. Leave for 3 hours (preferably overnight) to marinate in the cold.

2. Finely chop the offal and fry with onions until tender.

3. Cut the cheese into cubes and mix with the fried offal. Fill the bird with this mixture. Preheat oven to 200 degrees. Bake on a baking sheet for about 2 and a half hours.

Video - Christmas goose with apples and vegetables

Delicious baked goose with vegetables and apples in wine sauce. In this video clip you will get acquainted with a step-by-step recipe and some secrets of the perfect bird.

Enjoy watching!

New Years is soon! For many, baked goose is the main dish of the New Year's table. Post these simple and delicious recipes on your social media wall to cook them for your loved ones.

In many countries, a goose is baked for the festive table. A goose baked in the oven whole or in pieces looks very appetizing, while it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

cooking secrets

Goose is not the cheapest of products, so spoiling it due to a violation of cooking technology would be a shame. You can insure against unpleasant surprises by studying tips on preparing it for baking and on baking itself.

• The meat of a young goose will be more tender and will cook faster. Its paws will help to distinguish a young bird from an old one. In young geese they are light yellow, and in old ones they are red.
• More tender and juicier are dishes prepared from fresh or chilled products. However, a frozen goose can also be baked. True, you need to start defrosting it at least a day before cooking, even better - 36 hours before. After all, the carcass should be completely thawed in the refrigerator. Otherwise, the meat will be dry and tasteless.
• When preparing the carcass for baking, it should not only be washed and dried, but also checked for excess feathers. If they are found, they must be removed with tweezers.
• Many cooks believe that the goose will become more tender and soft if it is scalded beforehand. To do this, the carcass is lowered into boiling water, holding by the legs, for a couple of minutes. Then repeat the procedure, switching sides.
• The goose is considered a fat bird, so fat accumulations on the neck and in the abdomen are usually cut off. They also pierce the skin with toothpicks without touching the meat. This allows you to quickly melt excess fat. Thanks to this, the dish turns out to be more tender and less high-calorie.
• Another proven way to make goose meat tender, tasty and fragrant is to marinate it. It is advisable to marinate the carcass for a long time, at least 8 hours.
• Baking time largely depends on the recipe chosen. Usually it is 1 hour per 1 kg. The readiness of the bird can be checked by piercing it with a knife: if the juice pours out transparent, then it has already been baked enough.
• Before placing the carcass in the oven, it is necessary to tie the legs, cut or wrap the end phalanges of the wings in foil, otherwise they will burn.
• To prevent goose meat from browning too much, it is better to bake it under foil. However, 40 minutes before the dish is ready, the foil should be removed so that the goose does not look too pale.
• If the goose is cooked with a filling, then it is necessary to leave a little free space inside in case the filling increases in volume.
• Water will help to avoid the unpleasant smell of burnt goose fat - it must be poured into the bottom of the mold in which the goose is baked. It is enough that its level is 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to purchase a goose a few days before the expected celebration, since the process of its preparation and preparation is lengthy.

Knowing all the subtleties of roasting a goose, you will surely cook it tender and juicy - all that remains is to find the right recipe.

Whole roasted goose

• goose - 3 kg;
• garlic - 5 cloves;
• lemon - 0.5 pcs.;
• bay leaf - 2 pcs.;
• sage - 10 g;
• ground black pepper, salt - to taste.

Cooking method:

• Prepare the carcass for baking by removing excess feathers, cutting off excess fat, washing and drying with a towel.
• Rub the inside and outside of the carcass with a mixture of salt and black pepper. Put in a cool place overnight.
• Slice half a lemon into thin rounds.
• Cut the garlic into small plates.
• Make slits in the skin of the goose and slide slices of lemon and garlic under it, leaving a little to put inside.
• Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there as well.
• Place a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
• Preheat the oven to 220 degrees.
• Pour a little water into the mold, put the goose in it, cover with foil, put the mold in the middle of the oven.
• Bake for two hours, basting the carcass with melted fat. Remove foil an hour before cooking.

Before serving, do not forget to remove the jar. As a side dish, baked vegetables, stewed cabbage, rice are suitable.

Goose baked in the oven

• goose - 3 kg;
• garlic - 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the goose carcass, blot it with paper towels, divide into portions.
• Sprinkle each piece with salt and pepper. Leave to marinate for 6 hours.
• Lay foil in a baking dish, lay out goose pieces. Pour in some water or beer.
• Cover the form with foil and place in an oven preheated to 220 degrees.
• Bake for an hour under the foil, then remove it, and pour the pieces with rendered fat. Pour some fat into a bowl.
• Peel the garlic and pass through a press. Mix minced garlic with goose fat.
• Lubricate the pieces with the resulting mixture. Bake the goose for another hour.

As can be seen from the above recipe, it is easier to bake goose with pieces, and it reaches readiness sooner. However, baked whole, it looks whiter impressive.

Goose with apples and potatoes

• goose - 3 kg;
• apples (preferably green) - 0.5 kg;
• potatoes - 1 kg;
• butter - 50 g;
• lemon juice - 40 ml;
• honey - 70 g;
• onions - 150 g;
• goose giblets - 150 g;
• salt, cumin, black pepper - to taste.

Cooking method:

• Rinse the carcass in running water, dry. Cut off the fat in the area of ​​the neck and abdomen, cut it into small pieces and spread it on the bottom of the dish in which you plan to bake the goose.
• Rub the goose carcass with salt, pepper, cumin. Leave to marinate in a cool place for at least 3 hours.
• Wash goose giblets and cut into small pieces. Fry them in butter, using approximately 20 g.
• Peel the onion, cut it into half rings.
• Melt the rest of the butter in another pan. Fry onion rings in it.
• Cut the apples into 8 pieces, cut out the core.
• Mix apples, giblets and onions.
• Stuff the belly of the goose with this mixture, carefully tamping it down. Bring the edges together and secure with toothpicks or sew.
• Place the goose in the prepared dish. Cover it with foil and place in the oven preheated to 220 degrees. You can sprinkle some water on the bottom of the mold.
• Peel the potatoes and cut them into large slices.
• Melt honey and mix it with lemon juice.
• An hour and a half after putting the goose in the oven, remove the foil from it. Lubricate the carcass with honey-lemon sauce, pour with melted fat. Spread the potatoes around.
• Return the pan to the oven and bake for another hour and a half. Do not forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
• After the specified time, turn off the oven, but leave the goose in it for another half hour.

Goose baked with apples and potatoes is a complete dish with a unique taste that looks very appetizing. Such a goose will decorate the festive table and delight the guests.

Goose with prunes

• goose - 3 kg;
• pitted prunes - 0.3 kg;
• cognac - 100 ml;
• salt, spices - to taste.

Cooking method:

• Having prepared the goose carcass for baking, rub it with salt and seasonings, put it in a cool place for several hours.
• Lightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
• Stuff the goose with prunes, fasten the edges of the abdomen with toothpicks.
• Place the goose in a sleeve or a large roasting bag. Tie off, leaving a small opening for steam to escape.
• Put the goose on a baking sheet and place in an oven preheated to 250 degrees.
• After half an hour, reduce the temperature to 180 degrees and continue to bake the goose for another 2 hours.

According to this recipe, the goose turns out to be very tender and juicy, because it is baked, one might say, in its own juice.

A goose baked in the oven is a truly festive dish that is unlikely to leave any of the guests indifferent.

Source: http://OnWomen.ru/gus-zapechennyj-v-duhovke.html

How to cook a juicy goose in the oven: secrets and recipes

The 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 won’t chew it. And sometimes improperly cooked goose has a sickly greasy taste. This is the most high-calorie 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-old will bake much faster than a six-month one, but the latter will turn out to be more fragrant and better suited for stuffing.

The age of a goose can be determined by the legs (if they are 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 a chicken. The old paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. Goose freshness is determined in the same way as chicken. There are no spots on the skin and foreign odors, and the meat should return to its previous shape after pressing.

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

For roasting, a goose weighing 2-4 kilograms is optimal. Cooking time depends on this: 1 hour for each kilogram.

How to prepare a goose for roasting

On the shelves of shops, any bird gets already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is better to carefully examine the carcass for the remains of feathers and entrails.

A country goose or a goose bought from a farm usually requires more thorough preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and dip in boiling water for one minute. Do the same again, but already holding the goose by the paws.

When roasting the whole goose does not need to be cut. It is only necessary to cut off excess fat on the neck, abdomen and tail. You can also cut off the extreme phalanxes of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend pre-marinating the meat. This can be done in various ways. For example.

1. Rub the carcass with salt (1 teaspoon for every kilogram of weight) inside and out. If desired, you can also use Provence herbs and other spices. Wrap in 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 pour white wine, cranberry or chokeberry juice. Keep 10-12 hours in the refrigerator.

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 roaster.

The goose should be stuffed immediately before being sent to the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew the belly with thread or stab with toothpicks.

Lots of filling options. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, sauerkraut and so on. Consider three classic recipes: with apples, prunes and oranges.

How to cook goose with apples

dar19.30/Depositphotos.com

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

Ingredients

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

Cooking

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

At this time, wash the apples, remove their core and cut into quarters. If desired, you can remove the peel. Drizzle the apples with lemon juice and stuff the goose with them. Sew the carcass with large stitches, wrap the wings with foil, and then the whole carcass.

Put the goose on a baking sheet and send it to the oven, heated to 200 ° C. You should not put the goose in a cold oven: due to the slow heating, there will be a lot of fat, and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully 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-opinion.ru

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

Ingredients

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

Cooking

Put the prepared carcass in a large saucepan and cover with water. Add three tablespoons of apple cider vinegar and leave to marinate in the refrigerator for several hours.

Remove the goose from the marinade, pat dry with paper towels and rub with the salt and pepper mixture. Let stand 10-15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew up the carcass with threads and, so that it fits easily into the bag, tie the legs together.

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

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

How to cook Christmas goose with oranges

SergeBertasiusPhotography/Depositphotos.com

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

Ingredients

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

Cooking

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 you like. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5-6 hours, and preferably all night. Do not discard any remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff a marinated goose with them. Wrap legs and wings in foil. Place the bird on a baking sheet with the rack facing down. Fill the bottom of the pan with water.

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

Source: https://lifehacker.ru/roast-goose/

Good afternoon Do you like roasting meat in the oven? I think so, especially when the variety of dishes pleases. So, for example, you can make boiled pork or bake meat in French.

Or show all your culinary skills and cook a duck or a goose. We have already discussed all of the above dishes with you, but the delicious goose remained in question.

It is about him that our today's article will be.

In principle, the preparation of such meat is very similar in cooking with duck, but there are also secrets. The most popular recipes for roasting carcasses, both whole and in pieces, have been collected for you. We will add different vegetables and fruits, and we will consider all kinds of cooking methods in the oven.

Goose recipe in the oven with apples

So, the first way to cook this delicious bird is to roast it on a spit. The result will be amazing: the meat will be tender and juicy and will easily move away from the bones.

Please note that the dish takes a long time to cook due to the marinating of the meat. So it is better to do this procedure with the carcass in advance, for example, pickling it overnight.

Also, the carcass must be gutted, if you do not have one, then first remove all the insides.

Ingredients:

• Goose - 2.5-3 kg;
• Soy sauce - 85 ml;
• Coarse salt - to taste;
• Medium apples - 3-4 pieces;
• Vinegar - 15 ml.

Cooking method:

1. Rinse the bird well inside and out under cold water, then dry it with paper towels.

2. Cut off the lower parts of the legs and wings. Put the carcass in a deep bowl.

3. First pour vinegar over the meat, then generously sprinkle with salt.

You can use lemon juice instead of vinegar.

4. Now we cover everything with a lid and leave to marinate overnight. The next day, rinse the carcass again and dry.

5. Then we take soy sauce and pour over all the meat in small portions, including inside.

6. Now we will wash the apples, cut them into 4 parts and remove the core and seeds.

Advice!! Take apples of juicy varieties, so the meat will turn out juicier.

8. Gently string the carcass onto a spit, fixing both ends and tying the neck and wings to the carcass with a thread, so they will not interfere with the bird baking in the oven.

9. It remains to install the spit in the oven and turn on the "Grill" mode, or set the temperature to 180 degrees and bake for 2.5 hours. Be sure to put a pan under the bottom, as there will be a lot of fat. After baking, we place our signature dish on a beautiful large plate, decorate with vegetables or fruits.

If the meat will burn from above, then cover the bird with foil, and if from below, then add water to the pan.

How to cook juicy meat in foil

And as a filling for stuffing, we will take not only apples, but also spicy herbs with lingonberry jam. Just lick your fingers!!

Ingredients:

• Goose - 1 pc.;
• Apples - 3-4 pcs.;
• Garlic - 1 head;
• Olive (or vegetable) oil - 50 gr.;
• Cowberry jam - 4 tbsp. spoons;
• Spicy herbs - to taste;
• Lemon juice - 1/2 pc.;
• Salt, black and red pepper - to taste.

Cooking method:

1. We take the gutted carcass, wash it and wipe it dry with a paper towel.

2. Then roll up the goose skin around the bird's neck and cut it off at the base of the carcass.

3. Take a mortar and pour salt, ground black pepper and peppercorns into it.

4. Then put the herbs and grind everything to a dusty state.

5. Thoroughly wipe the entire carcass with the mixture of seasonings.

6. Now let's prepare another marinade, for this, take a small bowl and squeeze half of the cloves from the peeled head of garlic into it, add 1 teaspoon of salt, 1 teaspoon of black pepper, and pour in a little olive oil.

7. Mix the mixture well with a spoon and let it brew for 10 minutes.

8. Lubricate the bird with the prepared marinade inside and quite a bit outside and put it in a plastic bag.

9. Wrap the package and set aside, let the workpiece marinate. In the meantime, we will prepare our filling: wash the apples, peel them and remove the core. Cut into medium pieces.

10. Chop the remaining garlic and send to the apples.

11. Now squeeze out the lemon juice.

12. Pepper and add your favorite herbs.

13. Mix everything well with your hands.

14. We stuff the carcass with the prepared stuffing.

15. Sew up the incision with threads.

16. We wrap the whole bird with foil, preferably in two layers.

17. We put our workpiece in a preheated oven for 3 hours. It all depends on the mass of the carcass, the larger it is, the correspondingly more time will be needed for baking.

18. 20 minutes before cooking, unfold the foil and pour the meat with the resulting juice.

19. What a wonderful view you should end up with!!

On a note!! If during the baking process a lot of juice is left on the foil, then drain it into a jar and refrigerate. Thus, you stock up on goose fat.

Bake a goose with potatoes in the sleeve

It will be very cool to stuff a bird not only using apples, but also, for example, buckwheat or rice. So you immediately get a two-in-one dish - both meat and a side dish. But if you are preparing our food for a holiday, then choose potatoes as a side dish, because not everyone likes cereals, but potatoes with goose juice are something for any gourmet.

And also add prunes and oranges to the dish to get extra juice and flavor.

Ingredients:

• Goose - half a carcass;
• Orange - 1/2 pc.;
• Prunes - 4 pcs.;
• Salt and pepper - to taste;
• Garlic - 5 cloves;
• Bay leaf - 2 pcs.;
• Potatoes - 8 pcs.

Cooking method:

1. Rinse and dry the carcass. Peel the garlic and squeeze it into a plate, add pepper and salt, mix and brush the whole bird with this mixture. Leave to marinate for 30 minutes.

2. Half an orange must be cut into slices, and prunes should be soaked for 5 minutes in hot water.

3. Peel the potatoes, wash and cut into large pieces.

4. We take a baking sleeve, put the carcass on the bottom, and on top and sides of the fruit with potatoes, add the bay leaf. We tie both ends.

5. Bake in a preheated oven to 180 degrees for 1.5 hours. It is better to cut such a dish into pieces before serving. Bon appetit!!

Whole goose in the oven is very tasty

Now I suggest you watch the video plot. I chose the recipe for stuffing poultry with rice. The dish is probably not very suitable for the festive table, but just right for a family dinner. In general, watch and prepare. And we will use a minimum of products: poultry (whole), rice - 200 gr., Black pepper and salt to taste.

Step by step recipe for poultry pieces

Next, I want to introduce you to the option of cooking goodies in pieces. And if you think that this way the dish will lose its appearance, then no, I assure you, it will turn out no worse than baking the whole thing. The method is truly bright, juicy and delicious!!

But if you still want to make a whole carcass, then this recipe is also suitable, just increase the products in relation to the weight of the bird.

Ingredients:

• Goose - 700 gr.;
• Apples - 4 pcs.;
• Carrots - 1 pc.;
• Garlic - 3-6 cloves;
• Bay leaf - 2-3 pieces;
• Salt, spices - to taste.

Cooking method:

1. If you have a whole goose, then remove the insides, rinse and cut it into portions. Choose the size yourself. Rub the meat with your favorite spices and salt. And put the carcass in the sleeve for baking.

2. Now wash and peel the carrots, cut into cubes or figures. Rinse the apples too and remove the core, cut into slices.

3. We send our vegetables and fruits to the meat and tie the sleeve.

Attention!! No need to pierce the baking sleeve!!

4. Put the workpiece in a baking dish and send it to a preheated oven at 180 degrees for 1 hour.

5. At the end of the time, take out the baking sheet and let the dish cool slightly. We remove the sleeve and beautifully serve on a plate. Serve this juicy meat with mashed potatoes.

how to cook New Year's goose

On the eve of the holidays, you want not only to indulge in delicious dishes, but also to surprise guests, and diversify the menu. So I scoured the Internet and found a cool recipe for roasting poultry. This idea is suitable for New Year and Christmas.

Of course, there are a lot of cooking options, but for some reason, preference is always given to apples or oranges, probably because these fruits give a special sourness to the whole dish, plus they decorate it.

And baked fruits under the juice of the tail always turn out to be tender and spicy in taste. Do everything according to the recipe and you will end up with very tender and juicy meat.

Ingredients:

• Goose - 1 pc.;
• Orange - 2 pcs.;
• Ground black pepper - 1/4 tsp;
• Sugar - 2 tsp;
• Pepper mixture - 2 tsp;
• Wine - 1 tablespoon;
• Soy sauce - 1 tbsp;
• Garlic - 5 cloves;
• Ginger root - 3 slices;
• Green onion - 1 bunch;
• Potato - 3 kg;
• Provence herbs - to taste.

Cooking method:

1. Take a sharp knife and carefully remove the neck, leaving the skin behind. We also remove the insides and excess hanging fat. Next, we wash the bird well and cut off the ends of the wings. Dry the carcass with a paper towel. Then we take a baking sheet, cover it with foil and put the goose on it with its back down, tucking the skin from the neck under it.

2. Wash the oranges and carefully cut the zest from them. Grind it on a grater and add 1.5 tsp. salt, sugar, spices and pepper. Pour the mixture with wine or soy sauce. Mix well and let stand. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with ginger slices, chopped green onion feathers and oranges cut into 4 parts.

3. Add Provencal herbs to the orange zest mixture and coat the whole carcass with it. Let everything marinate overnight.

4. Turn on and preheat the oven to 180 degrees. We bake the dish for 2-3 hours, depending on the weight of the bird.

Every 30 minutes, pour over the meat with the released fat, so the goose will turn out juicy and tender.

5. When we pass 30-40 minutes, we begin to prepare the potatoes, rinse and dry them. No need to peel. Then we cut the vegetable into large pieces and mix it with pepper, salt, and your favorite herbs. We spread it around the carcass and pour it with fat. Bake with meat until the dish is ready.

6. After cooking, lay out the potatoes, and on top of the golden carcass.

Oven baked goose recipe

I met this option for serving poultry meat about 6 years ago, visiting relatives. And I'll tell you a secret that most of all I liked the dough, and not the meat itself. Here is the paradox. But in fact, there would be no goose fat released, and there would be no tasty dough. All in all, the dish is amazing!

Ingredients:

• Goose - 1 pc.;
• Yeast dough - 500 gr.;
• Garlic - 8-10 cloves;
• Black ground pepper - 1 tbsp. spoon.

Cooking method:

1. Rinse the carcass well and make deep cuts in it. Then rub the meat well with salt and pepper, and put the peeled garlic cloves into the cuts.

The more garlic, the spicier and tastier it will be.

2. Make yeast dough or buy ready-made. By the way, you can use the usual dough, as for manti for example. Roll out the dough into a thin layer. You will need two layers. We put the first layer on a greased baking sheet with vegetable oil and spread our pickled goose, and cover with a second layer of a thin layer on top. We pinch all the edges well.

By the way, you can add peeled potatoes to the meat.

3. We bake our yummy in the oven at a temperature of 150 degrees for 3 hours.

The top can be greased with a piece of butter.

4. When the bird is ready, let the dish cool slightly and cut off the top of the dough. We put pieces of meat and dough on plates. Everything turns out incredibly tasty and juicy. I recommend to all!!

I hope after reading my post you will no longer have questions about cooking crazy delicious goose in the oven. Do not forget that this dish will always decorate any festive table and will be in the spotlight. Share recipes on social networks, write comments. All excellent mood!!

From time immemorial, the goose has been considered a festive dish; it was served at wedding celebrations and other noble events. It is generally accepted that it is extremely difficult to bake a whole bird in the oven. However, this misconception is wrong. Consider delicious recipes in order.

Baked goose with mushrooms and buckwheat

• apple - 150 gr.
• goose (carcass) - 3.2-3.5 kg.
• salt - 45 gr.
• mushrooms (preferably champignons) - 230 gr.
• buckwheat - 220 gr.
• onion - 120 gr.
• goose / chicken liver - 240 gr.
• vegetable oil - 50-70 ml.

1. Wash the carcass of the goose from the inside and outside. Remove the fattest parts (abdomen, groin and neck area), dry with towels. Rub the bird with salt on all sides.
2. Pass one apple through a meat grinder or use a grater. Lubricate the goose with the resulting gruel. Pack the bird in cling film, put in the refrigerator for 3-5 hours.
3. Rinse the buckwheat several times, boil until tender, adding salt to the water. Chop the onion into rings or cubes, fry in a hot frying pan with the addition of oil.
4. Soak the liver in cold water for 1 hour. Then take it out, chop it into cubes of 2 * 2 cm. Peel the mushrooms, cut into plates along the leg, mix with onions and add the liver.
5. Once again, fry everything in a pan until half cooked (about 10 minutes). Peel the second apple from the core, chop into slices. Mix fruit with buckwheat, fried mixture of onion, liver and mushrooms.
6. Stuff the washed bird with the prepared mixture, sew it with nylon thread or stab it with toothpicks, the belly should not fall apart. Send the goose to the sleeve for baking, make 5-6 holes in polyethylene with a sewing needle.
7. Preheat the oven, send the goose in the sleeve to a baking sheet, bake at 180 degrees for 1.5 hours. When this time is up, reduce the power to 160 degrees, bake for another 1-1.5 hours.
8. Half an hour before the end of cooking, cut the baking bag so that the goose is covered with a golden crust. Serve whole, if desired, you can sprinkle the dish with lemon juice or soy sauce, and sprinkle with chopped dill.

Baked goose with potatoes and apple

• honey - 60 ml.
• butter - 40 gr.
• goose (whole carcass) - 3-3.3 kg.
• onions (preferably purple) - 130 gr.
• cumin seeds - in fact
• green apple - 250-270 gr.
• lemon juice - 55 ml.
• ground pepper (black) - 5 pinches
• salt - 40 gr.
• chicken navels - 200 gr.

1. Rinse the chicken navels, soak for 20 minutes, let the liquid drain. Rinse the goose carcass, cut off all the fat from the neck, groin, belly. Dry the bird with towels. Transfer the cut fat to a baking sheet for further roasting of the goose.
2. Mix salt with cumin, the amount of the last component is taken according to personal preferences. Rub the prepared seasoning on all sides of the goose, including the inside.
3. Chop the apples into orange slices, remove the stalks. Chop the onion in half rings, fry in butter. Mix with chicken navels, lightly pepper and salt the mixture. Saute again until half cooked, then add the apples.
4. Stuff the bird with the prepared filling so that the composition occupies 2/3 of the belly. Sew up the goose, prepare a sauce of lemon juice and honey, rub the bird with it on all sides.
5. You should not add potatoes to the filling, it will not add taste, the dish will turn out “steamed”. Place the goose in a heat-resistant dish, cover the surface of the dish with foil.
6. Heat the oven to 210 degrees, send the form with the bird inside. Bake the goose for 2 hours, every 40 minutes pour over it with honey-lemon sauce and fat, which has melted during the heat treatment.
7. When the specified period expires, drain 70 ml from the pan. fat, place it in a separate jar. Put clean and chopped potatoes (with peel) in the remaining fat.
8. Next, the potatoes are baked for about 45-60 minutes at a temperature of 200 degrees. 30 minutes before final cooking, remove the foil to brown the bird. During this period, water it with strained fat.
9. To check if the goose is ready, pierce the bird with a knife. If a clear liquid flows out of it, the dish is ready. Take it out of the oven and serve hot with sweet and sour sauce.

• potatoes - 900 gr.
• goose carcass - 3.2-3.5 kg.
• seasoning for poultry - 30 gr.
• green apple - 850 gr.
• salt - 30 gr.

1. Rinse the goose, do not remove the skin. Send it to a pot of boiling water so that the water covers the carcass completely. Boil the bird for a third of an hour, such a move will contribute to the juiciness of the final dish.
2. After languishing, remove the feathers, if any. Cut off the fat, remove the remains of the insides (if any). Cool the bird and dry.
3. Rinse the potatoes. If it is young, the peel does not need to be removed. Chop the tubers into quarters, send to a separate bowl. Rinse the apples, cut the stalks, chop into slices.
4. Mix potatoes with fruit. Rub all parts of the bird with a mixture of seasoning and salt, send the components inside the carcass. Sew up the belly or fix it with toothpicks so that the filling does not fall out.
5. Set the temperature on the oven to about 240 degrees, heat it for 20 minutes. At this time, wrap the stuffed goose with foil, place in a baking dish with the brisket down.
6. Pour water into the pan so that it rises 3 cm, such a move will prevent the fat from burning. After a third of an hour, turn the bird over, reduce the power to 175-180 degrees. With these indicators, bake the dish for 2 hours.
7. Check readiness with a toothpick. If the juice is clear and not pink, the bird is ready. When serving, remove the potatoes with apples from the cavity, serve with sweet and sour sauce.

Roasted wild goose pieces

• apple - 120 gr.
• goose carcass - 3 kg.
• garlic - 8 teeth
• pear - 130 gr.
• salt - 40 gr.
• pitted cherries - 350 gr.
• wine / cherry juice - 240 ml.
• seasoning for poultry - 40 gr.

1. As spices, a mixture of curry, nutmeg, coriander, dried ginger root, suneli hops is most suitable. However, if you prefer a different composition, proceed according to personal wishes.
2. Wash the goose well with running water, pluck the rest of the feathers with tweezers. Remove fat folds, chop the bird into portions that will be served at the table.
3. Mix salt with seasonings for chicken (or poultry), rub the carcass inside and out with the composition. Wrap in cling film and refrigerate for 8 hours.
4. Turn on the oven to the highest setting to preheat. At this point, prepare food foil and a frying pan. Peel the garlic, chop each clove into 3 pieces.
5. Mix pitted cherries with marinated goose pieces, place on a piece of foil. Make holes in the carcass, insert a third of a clove of garlic into each hole. Season the resulting dish again with salt and spices, mix.
6. Now carefully make a “plate” out of the foil, lift it up and place it in a pan without a handle. Cover the form with foil, send to the oven. Bake for a quarter of an hour at a temperature of 240 degrees, then reduce the power to 215-220 degrees, simmer for another 1.5-2 hours.
7. When all the juice has evaporated, pour cherry juice or wine based on this product into the mold with the poultry pieces. Put the rest of the berries around the dish.
8. 25 minutes before readiness, peel apples and pears from the stalks, chop into slices. Lay the fruit next to the bird, do not cover with foil. Drizzle the surface with cherry juice or wine to get a golden crust.

• garlic - 2 heads
• goose carcass - 3.3-3.5 kg.
• honey - 40 gr.
• liquid mustard - 25 gr.
• apple - 160 gr.
• salt - 25 gr.
• walnut (kernels) - 165 gr.
• prunes - 180 gr.

1. Wash the goose carcass, cut off all the fat folds, dip in a pan with boiling water for 10 minutes. Remove bird, pat dry with paper towels. Rub the meat all over with salt, including the inside.
2. Grind prunes with a blender or meat grinder. Take walnut kernels, break them into small pieces (if desired, the component can be replaced with dried apricot).
3. Rinse the apples, chop into slices or cubes, removing the core. Pass the garlic cloves through a press, combine with prunes, nuts, apples. In the end, you have the filling.
4. Stuff the goose, sew its belly with nylon thread or pin it with toothpicks. Send the carcass to the sleeve, make 5-8 holes with a sewing needle in the upper part.
5. Heat the oven to 240 degrees, bake the bird for 30 minutes. Then turn down the power to 210 degrees, simmer for another 40 minutes. After that, lower the temperature to 180 degrees, keep the bird for half an hour.
6. After this scheme, reduce the rate to 150 degrees, simmer for 30 minutes. Finally, bake the goose at 100 degrees for 45 minutes. After passing through all stages of the temperature regime, turn off the oven.
7. Remove the bird from the sleeve. Mix mustard with honey, grease the surface of the goose with the prepared mixture, send it back to bake for 15 minutes at a temperature of 210 degrees. When a crispy crust appears, serve a hot dish to the table.

Roasted goose slices with cheese and pepper

• onion - 140 gr.
• young goose - 2.2-2.5 kg.
• garlic - 6 teeth
• tomato - 220 gr.
• seasoning "Mix of peppers" - to taste
• hard cheese - 350 gr.
• salt - 35 gr.
• fat cream - 85 ml.
• Bulgarian pepper - 250 gr.
• zucchini - 1 pc.
• vegetable oil - 45 ml.

1. Rinse the goose, remove the feathers, cut off large fat folds. Dry the carcass, scald with boiling water, chop into pieces in portions. Grind the garlic to the press, mix with seasoning and salt. Rub the mixture onto the bird pieces.
2. Rinse the vegetables, peel and chop the onion. Chop the zucchini into rings. Remove the seeds from the core of the pepper, chop into strips. Wash the tomatoes, remove the stalks, cut into slices.
3. Prepare a baking dish with high sides. Rub the cavity with grease or oil. Send the chopped goose inside, place the pepper, onion, zucchini on top.
4. Wrap the form with foil, send it to the oven preheated to 200 degrees. Bake for 1.5 hours. At this time, grate the cheese, add cream to it, pour the chicken pieces with the composition.
5. Spread the tomatoes on top of the whole mass. Again, send the goose to bake for half an hour, do not cover the dish with foil. After the time has passed, the carcass will brown, serve it with a side dish or as an independent dish.

If you follow the cooking steps from pickling to heat treatment, the result will exceed all expectations. A young goose with light pink paws is suitable for baking. The meat of such a bird is moderately soft, juicy and easy to cook.

Video: Christmas goose