How long should you bake a goose in the oven? Apple cider vinegar marinade recipe. Whole goose in the oven with apples

The goose is baked in the oven, preferably for the holiday table. The finished dish turns out tender and juicy. You don't need to be a first-class cook to cook it. It is prepared easily and simply.

By choosing a good recipe and knowing some of the subtleties of cooking, you will surprise your guests with a wonderful dish. And our article will help you cope with all the difficulties of cooking goose in the oven.

Step by step recipe goose baked in the oven

In front of you classic recipe baked goose in the oven. The Christmas holidays will be a great occasion to prepare it.

Progress:

Remove the entrails from the goose. Rinse well under running water. Remove excess moisture with a kitchen towel;
Pass the garlic through a press and mix with salt and spices;
Make frequent and deep cuts over the entire area of the goose carcass. Distribute the garlic mass into them;
Cover the inside of the bird with the remaining garlic pulp. Put it here Bay leaf IR;
Place the bird inside glass bottle. Secure the goose legs to the bottom of the bottle neck with thread;
Sprinkle wine vinegar goose carcass Place it in the refrigerator for 30 minutes to marinate well in the garlic;
After 30 minutes, remove the carcass from the cold and place it in a deep cast-iron bowl;
Fill the goose pan with water and place it in the oven;
While roasting, baste the bird with gravy;
Bake for 3 hours.

Present the finished dish on a beautiful ceramic tray. It is advisable not to cut before serving. portioned pieces. Overall it looks more impressive. Any side dish goes with it.

Merry Christmas to you!

Recipe for goose baked with apples

This dish will be the main one highlight of the program on any holiday table. Apples will add a piquant sourness and marinate the poultry meat well. During baking,

The gander is saturated with the aromas and tastes of fruit. The goose turns out very tender and tasty.

Ingredients:

1 goose;
2 kg apples;
100 ml water;
Greenery;
Salt;
Spices.

Cooking time – 2 hours 30 minutes.

Calorie content per 100 g. ready-made dish – 180 kcal.

Progress:

Remove the entrails from a small goose. If necessary, tar. Wash and dry well;
Generously coat the bird carcass with salt and spices on all sides;
Peel and core the apples. Cut the fruit into 4 pieces;
Place fruit slices and herbs inside the bird;
Using thread, make a seam along the entire abdomen;
Oil the gander a small amount heavy cream;
Place the prepared bird in the goose bowl and fill it with water;
Place the casserole dish in the oven for 2 hours;
Constantly baste the bird with the goose juice released during baking.

Present the finished dish on the table on a beautiful tray. Place grilled vegetables around the goose.

Bon appetit!

Recipe for whole baked goose in a sleeve

In front of you wonderful recipe goose for romantic dinner two loving hearts. You will surprise your loved one with your culinary talents.

Ingredients:

1 small goose;
2 apples;
1 orange;
1 tsp. spicy mustard;
1 tbsp. l. honey;
Salt;
Spices;
Sleeve for baking.

Cooking time – 4 hours 20 minutes.

Calorie content per 100 g. ready-made dish – 200 kcal.

Progress:

1. We prepare the bird - gut it, rinse it with running water and dry it with a kitchen towel;

1. Cut the apples into medium slices and remove the core;

1. Cut the orange into half rings;
2. Salt and season the goose on all sides with spices;

1. We put slices of apples and oranges inside the carcass;

1. Mix mustard with honey. Coat the bird carcass with this mixture;
2. Place the goose in a roasting sleeve;

Place the sleeve with the goose in a preheated oven for 4 hours.

Serve the finished dish on a glass tray with slices of oranges and apples. A great addition This dish will be paired with good red wine and candles.

Have a nice romantic rendezvous!

Recipe for goose meat pieces with potatoes

A great recipe for something hearty and delicious. family dinner. Surprise your household with it.

Ingredients:

¼ goose carcass;
1 onion;
0.5 kg of potatoes;
200 grams of mushrooms;
Juice of half a lemon;
2 tbsp. l. mayonnaise;
Salt;
Spices;
2 cloves of garlic;
1 bay leaf;
Greenery;
1 tbsp. l. vegetable oil.

Cooking time – 4 hours.

Calorie content per 100 g. dishes – 240 kcal.

Progress:

Cut the goose into small portions;
Marinate the meat lemon juice within half an hour;
Combine crushed garlic, mayonnaise, salt, spices, vegetable oil and stir the sauce. Immerse goose meat in it for 60 minutes;
Cut the onion into large rings;
Chop the mushrooms;
Line a baking sheet with foil. Place goose meat, onion rings, mushrooms and bay leaves on it. Seal edges of foil together;
Place the baking sheet in the oven for 90 minutes;
Peel and cut the potatoes into large slices. Boil in slightly salted water until fully cooked;
Send the boiled potatoes to the baked goose meat for 15 minutes.

When serving the finished goose, sprinkle with chopped garlic and herbs.

Bon appetit everyone!

How to deliciously cook stuffed goose

A great option This recipe will be the holiday dish. Rice baked inside it will be remembered for a long time by all guests. Rice porrige, during baking, will absorb all the juices and aromas of the goose.

Ingredients:

Goose carcass;
0.7 kg rice cereal;
150 grams of butter;
150 ml heavy cream;
1 onion;
1 carrot;
Salt;
Spices.

Cooking time – 180 minutes.

Calories per 100 gr. – 260 kcal.

Progress:

Prepare the goose carcass (remove giblets and wash);
Rub the goose carcass on all sides with salt and spices;
Boil rice cereal until half cooked;
Fry carrots and onions. Add them to the rice;
Salt and season the rice and vegetable mixture with spices;
Place this mush inside the carcass;
Sew up all the holes in the goose with a needle and thread;
Brush the entire surface of the goose with heavy cream;
Place the meat in a roasting bag;
Place the sleeve in the oven for 2.5 hours.

Before serving, cut the finished dish into small portions. Serve on a nice large platter with sour cream sauce.

Enjoy your meal!

Secrets of cooking poultry

Many people think that there is nothing complicated about cooking goose. But, unlike chicken, this bird has tough skin and meat. Accordingly, to prepare it you need to have extraordinary culinary skills. The baked goose tastes divinely tender and tasty.

We will try to tell you some secrets of preparing a real royal dish:

You need to purchase a goose carcass a couple of days in advance. That is, you need to prepare in advance for cooking baked goose;
The carcass must be well plucked and tarred. No goose down or feathers should be present on the goose carcass;
Because the goose takes so long to bake, the tips of the wings may become charred during this process. To avoid this incident, first remove the tips of the wings using a kitchen knife;
Get rid of excess fat from the neck and belly of the bird. It negatively affects taste qualities ready-made dish;
Make cuts in the skin of the goose. Do not injure under any circumstances meat part goose carcass;
In order for the goose to become tender and rosy during baking, first immerse the upper part of the carcass in boiling water for a couple of minutes, and then the lower part.
To prevent the filling from spoiling, stuff the goose carcass with it immediately before baking;
Do not pack the stuffing too tightly into the body of the goose. This will not allow it to swell well and absorb all the juices during baking;
Be sure to sew up all the holes in the gander's carcass;
Tie the gander's limbs together;
Place raw dish into a well-heated oven;
Never discard the fat released during baking! Pour it over any side dish that you are going to serve along with the baked gander.
Since the goose carcass bakes for quite a long time, it is better to introduce vegetables and fruits 30 minutes before the end of the process;
The residence time of a goose carcass depends on its size;
Instead of cream, it is better to spread the surface of the bird with mayonnaise. Thanks to it, the crust turns out crispy and golden brown.

By following our recommendations, you will surprise your loved ones with your culinary talents. Oven baked goose is truly royal dish. Many people, at the first failure, mark this dish as black. cookbook and never take it up again. But in vain! If everything is done correctly, your goose will turn out divinely tasty and tender. Also, a lot depends on the correct choice of the recipe for the future dish.

We hope that our article helped you find out good recipes and some subtleties of cooking goose in the oven.

Bon appetit!

Not only chicken or pork can decorate the table in New Year's Eve or Christmas. A goose baked entirely in the oven will look very festive on a huge platter. Many people don’t even bother to cook it because they mistakenly think it’s too bony and fatty. However, if the bird is properly prepared, marinated and simmered in a roasting pan, then its meat will become simply magnificent.

In fact, goose meat is very healthy and is considered a dietary product.

Usually the wen and excess layer are cut off, and the skin is pierced so that the melted fat comes out correctly without being absorbed into the pulp. Uniform salting can be achieved through long-term marinating. After lying for a day in spices or special solutions, the carcass is saturated with seasonings and becomes more tender.

By the way, whether the meat will melt in your mouth or remain tough depends on how correctly the baking process is performed. Usually at the very beginning the goose is placed breast side up. However, it should be turned over every half hour.

And to prevent it from drying out from prolonged exposure to temperature, it is recommended to baste the meat every fifteen minutes with whatever has been rendered.

Don’t forget about the foil, which will protect the bird from burning during the first hours of frying. Golden crust You should wait only in the last half hour of heat treatment, and not at the very beginning. Agree that in 2-3.5 hours (depending on age and weight) of the goose meat being in the oven, you can manage to burn all the skin and the top layer of meat to the coals.

No matter how much it may seem that there will be a lot of fuss with the goose carcass, it will still take a minimum of labor to bake the whole “king of the table” in the oven.

The easiest way is to rub the bird with salt at the rate of 1 tsp. half a kilo of meat and let it stand for at least a couple of hours. For a pleasant spicy aroma you can also add your favorite spices.

We will need:

Goose – 3 kg.
Coarse table salt – 6 tsp. (1 tsp per 0.5 kg of poultry).
Ground black pepper, poultry spices - to taste.

Preparation:

1. The first step is to completely defrost the goose. A three-kilogram specimen will require almost half a day in conditions room temperature.

If you bought a bird in a store, do not forget to remove the bag with entrails from it. They are also frozen and remaining inside will only slow down the thawing of the meat.

2. Rinse and dry the carcass with a paper towel. There is usually a large accumulation of fat near the tail. It’s better to remove it all at once, and you can use it later in preparing other dishes.

3. Also, using a knitting needle, a thin knife or a thin bamboo skewer, you should make punctures (3-5 pieces each) in the areas of the subcutaneous fat layer:

in the sides,
at the junction of the breast and wings,
above the thighs
at the junction of the chest and back.

These manipulations will allow the fat that melted during baking to flow into the dishes rather than saturate the meat.

4. The next step is to evenly rub the bird with salt both on top and inside the clean cavity. Leave to cure in the refrigerator for a couple of hours.

If you are afraid that the wings with paws will stick out to the sides while in the oven, you can insert their tips into small slits in the skin. Tie or wrap with kitchen twine to the body.

5. Lovers spicy taste They can immediately coat the entire surface with spices along with salt. However, I still recommend adding seasonings after salting. This way, your favorite herbs and peppers will be better able to saturate the goose with their aroma.

By the way, even more rich taste it will work if you put it inside the carcass whole lemon or an apple. And the buckwheat or potato filling will absorb excess meat juice and become an excellent side dish.

6. Preheat the oven to 180 degrees and place in it deep baking tray with prepared goose for 2.5 hours.

In order for the product to steam well, it is better to keep it in the oven for the first hour and a half, covering it with a sheet of foil on top. Or don’t cover it with anything, but turn it over every hour. But in both cases, it is advisable to pour the rendered fat every 20 minutes so that the surface does not dry out and the skin does not burn.

7. All that’s left to do is place the finished goose on a festive tray and decorate with herbs, sliced vegetables or.

And if you stuffed it with buckwheat or other grains, then this side dish will be just as good!

Goose baked in the oven with apples and oranges

It would seem that citruses and goose meat cannot be compatible. If it’s already common to stuff poultry with apples, then what flavor will oranges give?

However, the baked dish turns out incredibly tasty holiday scent. The fruity note makes the meat more juicy, soft and slightly sour.

Bitterness of the skin orange fruit It doesn't go away, so it's best to remove the skin if you don't like the slight spiciness.

In turn, the peeled pulp releases its juice and becomes a kind of marinade for the goose.

We will need:

Goose – 3 kg.
Orange, apple – 2 pcs.
Honey, liquid mustard - 3 tbsp. l.
Salt – 1.5 tbsp. l.

Preparation:

1. Inspect a fresh or defrosted carcass for the presence of remaining feathers and remove them. Clean the cavity from entrails and excess fat. You can leave the neck with the head, but it is better to remove it, because it, like the wings, can simply dry out during prolonged baking.

And this, of course, will affect the appearance.

2. Combine in a cup liquid mustard with honey and salt. Mix well to form a homogeneous sauce.

3. Coat the goose thoroughly inside and outside aromatic marinade and leave it to soak in the refrigerator for at least an hour. During this time, mustard and salt will be able to penetrate the meat, lightly soak it and add a spicy note.

The honey layer will then brown the skin in the oven, turning it into a crispy crust.

4. Peel the oranges and divide them into slices. As a rule, white fibers and veins remain on them - it is best to remove them.

Cut the apples into slices the same thickness as divided citrus. You can leave the skin, but it’s best to cut out the core with the seeds.

To orange slices the apples haven’t dried out and haven’t turned black, it’s best to prepare them literally before you start stuffing.

By the way, if you are very limited in time, then you don’t have to worry too much and cut the fruit into quarters without removing the top bitter layer. However, it will be much tastier if you put in a little more effort and do it as described above.

5. Remove the marinated goose from the refrigerator and fill its cavity fruit slices. You shouldn’t pack it too tightly so that the juice doesn’t run out ahead of time.

6. To prevent the filling from spilling out, you can pin it with toothpicks or sew the edges of the belly with thick cotton threads.

7. All that remains is to choose the baking method that you prefer.

You can place the goose in a deep baking tray and cover with foil for a couple of hours. Periodically baste with melting fat and fruit juice.

Or place the stuffed carcass in a sleeve and, sealing the edges, place it in a deep baking dish. Half an hour before readiness, the top of the bag can be cut to create a crispy crust.

But in both cases, it costs 2.5 hours to simmer the bird at 180 degrees.

Before serving, remove the toothpicks (strings) and decorate the roast goose to your liking.

Delicious recipe for goose pieces marinated in soy sauce and honey

Not everyone undertakes to bake a whole bird. Sometimes it’s somehow more common to cut a carcass into pieces and carry out all sorts of manipulations with them. And not everyone has big ovens. Many people prefer to cook meat in miracle ovens or electric grills.

To make the goose flesh more tender, housewives marinate it, or first stew it in beer, wine or any sauce that can soften the fibers. Then, when the liquid has evaporated, allow the top crust to brown.

We will need:

Goose – 1 carcass.
Soy sauce – 100 ml.
Liquid mustard, honey, grated ginger - 3 tbsp. l.
Garlic clove – 3 pcs.
A mixture of peppers, poultry spices, rosemary - to taste.

Preparation:

1. Prepare the goose. Defrost it, clean off the entrails and fat on the tail, rinse thoroughly and remove any remaining feathers, if any.

2. Cut the carcass into portioned pieces approximately the same size so they can cook evenly.

3. In a deep bowl, combine spices, crushed garlic, ginger with honey, mustard and soy sauce.

Whisk the resulting mixture thoroughly until it is thoroughly mixed and has an almost uniform consistency.

4. Place the chopped pieces of goose in a baking bag and pour the rich spicy solution over them.

Close the neck and shake well so that all parts are thoroughly coated in the sauce. Leave them to marinate in the refrigerator for 4 to 24 hours, shaking or turning occasionally to ensure the meat is evenly coated.

You can carry out these manipulations without a package. Place the goose parts in a baking dish and marinate in it.

5. Preheat the oven to 180 degrees. Place the dish with the prepared parts of the bird in it and bake for 1.5-2.5 hours, depending on the weight of the bird.

6. Serve with sour cream sauce, herbs, baked potatoes or any other side dish.

It would be great to serve the bird with dry white or poultry dry wine.

How to cook a bird in the sleeve so that it turns out very soft

Why does cooked meat seem so much tastier and softer in a slow cooker or electric grill? Because hot air circulates there in a confined space and due to this the dish is not just fried, but evenly simmered.

How can such conditions be created in the oven? You can, of course, use a special heat-resistant dish with a lid. But not everyone has such a large duckling or goose nest that will accommodate a large bird entirely.

What to do then? On help will come sleeve for baking! If we seal it tightly around the edges, we will create the shell we need. It will not release the steam and will force it to remain inside the shell until we ourselves pierce the film.

Try baking a whole goose in a sleeve, and you will feel that the meat has become juicy, soft and very aromatic. Another plus is that the skin will not burn due to the hot, humid environment created inside.

We will need:

Goose – 3 kg
Garlic clove – 5 pcs.
Lemon – 0.5 pcs.
Paprika, rosemary, marjoram, red and black pepper - 1 tbsp. l.
Salt – 2 tbsp. l.
Juniper berries (or nutmeg) – 1 tsp.

Preparation:

1. Rinse the carcass and trim off any tail fat. Place a pan on the stove, lower the bird into it and fill it with water so that the level is at least 2 fingers higher.

Add salt (1 tbsp) and cook for an hour after boiling, removing the foam, over medium heat. Remove the semi-finished goose from the broth and cool.

2. Pass the garlic cloves through a press and mix them with spices and remaining salt. Squeeze the juice of half a lemon into this mixture and mix thoroughly.

Rub the workpiece thoroughly with the resulting paste-like mixture and leave it in the refrigerator for at least 3 hours to soak in the aromatic seasonings.

3. Pack the prepared goose in a sleeve and tie it tightly around the edges.

The fruit and vegetable filling will add even more flavor, which can be placed in the inner cavity, as in the previous recipe.

Place the packaged delicacy on a baking sheet and bake in an oven preheated to 180 degrees for an hour and a half.

Then cut the top of the plastic packaging, melted meat juice pour over the carcass and leave to brown for another 15-25 minutes, or turn on the convection mode and let hot air blow over the dish for 7-12 minutes until the skin becomes crispy.

You will also get an excellent side dish if you immediately put potatoes with apples, cut into large pieces, into a baking bag together with the bird.

4. Remove the finished bird from the sleeve and place it on a festively decorated tray or large plate.

Apples are best used with sourness. The acid partially neutralizes the fat.

A quick way to cook goose in a slow cooker

Not only on holidays, but also on an ordinary day, you want to please your loved ones with a luxurious goose dinner. The whole thing takes too long to cook. But in pieces it’s quite quick. And a multicooker will help with this, as it can stew the bird in its own juices.

To ensure that the rendered fat does not go to waste, it is best to immediately prepare sliced carrots and onions along with the meat in it. large quantities will be able to fully replace the side dish. And in a small amount it will become an excellent aromatic vegetable gravy.

We will need:

Half goose carcass – 1-1.5 kg.
Carrots, onions – 2-3 pcs.
Sunflower oil – 2 tbsp. l.
Water – ½ cup.
Garlic clove – 1 pc.
Laurel leaf – 1 pc.
Salt – ½ tsp.
Ground black pepper – 1 pinch.

Preparation:

1. Rinse half the carcass well and dry with a paper towel. Cut it into pieces of equal size.

2. Pour oil into the multicooker and place it in meat preparation. Set the baking mode to a third of an hour and simmer with the lid closed. This is necessary for the fat to melt away.

3. Peel the onions and cut into large half rings or cubes - as your heart desires. Do not make them too thin, because during cooking the vegetable may turn into mush.

4. Chop the carrots into small pieces or chop them using a coarse grater.

The thicker the vegetable slices, the better the side dish comes out of it. The thinner, the better the quality of the gravy.

5. Pour the onion and carrot mixture into the goose pieces and simmer together for 20 minutes.

6. Then pour in half a glass of water, add salt, pepper and season with finely chopped garlic. Stir and add bay leaf on top.

Leave to simmer in the closed slow cooker for another 40 minutes.

If not fresh garlic, it can be replaced with a pinch of dried.

7. By this time the meat should be completely cooked and soft. If you feel that it is a little less than perfect, then it is better to leave it for another 15 minutes in the heating or frying mode so that it browns better.

8. This goose is ideal served with homemade pickles, vegetable slices, side dishes and sweet and sour sauces.

Video on how to cook delicious stuffed goose with soft flesh for Christmas

And in this recipe you can see how you can cook a bird for Christmas. Usually for this holiday it is stuffed. We have already looked at several ways to do this today, and here is another one.

This method involves stuffing the goose with buckwheat and champignons. Yummy!!!

It turns out that both the main dish and the side dish are ready at once. Very convenient for serving on a holiday table.

Can be used not only for Christmas today's recipes, but also on New Year and other holidays.

I would also like to say that you can stuff the carcass with other fillings, thereby obtaining a flavorful, slightly fatty, but simply amazing side dish. You can stuff the goose cavity with potatoes, rice, couscous, sour fruits or vegetables.

By the way, you can saturate meat not only with marinades. Spicy aroma It also adds flavor with garlic cloves, prunes or apricots.

You can bake it not only in a sleeve or in a casserole dish, but also completely wrapped in several layers of foil so that the fat does not leak out, and even wrapped in a layer of unleavened dough.

Bon appetit and delicious goose meat on your table!

There is such a category of products - symbols, the preparation of which brings the whole family, friends and acquaintances together at the table. As a rule, these are meat dishes, and they are prepared quite long and intensely. Goose is just one such case. Cooked whole, it is very tasty, looks very impressive, and the smell of this dish immediately makes home comfort concentrated and potent.

How to cook goose? Cooking goose is both difficult and easy. It’s difficult because the goose is quite large, it can turn out to be hard even if you cook it for 3 hours, but it’s easy because the goose essentially cooks itself, you just need to help it a little and not spoil anything. As always, the main assistant in cooking goose will be a sense of proportion, as well as the availability of free time, necessary tools, ingredients, a good oven with a flat baking sheet (or a goose pan, which is better), and the goose itself, of course.

The goose is a large bird, it can reach critical levels for your oven sizes. When choosing a goose, figure out what it will feel like in the oven, keep in mind that the goose should not only go in whole, without touching the walls, but also have good stock free space. The reserve is important for operations that may be necessary during the cooking process, because it is very difficult to move something that has barely entered the oven. hot bird it can be very difficult.

Fresh goose may be tough when cooked. If this is not critical, you can boast that “he was just walking, and now you are eating him,” but if you want softness, then you will have to condition the goose in advance. For this, fresh goose is plucked (remove any remaining feathers), gutted and refrigerated for a couple of days. Perhaps it will take less time. Oddly enough, a goose that has lain down will be softer.

An alternative method for preparing a goose is to salt it and rub it with herbs after gutting and washing, followed by keeping it in the refrigerator for the prescribed couple of days (or at least 6-8 hours).

Other ways to cook goose by tenderizing fresh goose meat:

Make a weak solution of apple cider vinegar in water and soak the goose overnight.
Rub the cut goose with pepper and salt and pour white wine (moderately), wrap in cling film and put in the refrigerator for 6-8 hours.
Rub the gutted and washed goose with a mixture of crushed cranberries, salt and herbs.
Pierce the prepared goose with a sharp fork and rub with chokeberry juice.

To prepare the goose you will need:

Sharp knives.
Cutting boards.
Thick white thread.
Gypsy needle.
Apples (Antonovka or similar sweet and sour varieties). Take with reserve - there are always not enough of them.
Greens (parsley, dill, marjoram).
Spices and herbs (pepper, paprika, cumin, cloves, nutmeg, cinnamon, star anise, juniper berries, salt).
A casserole dish or a large baking tray with high sides.
Turning tools.
Place a bowl of water on the bottom shelf of the oven.

Rinse the rested goose thoroughly, let it dry and rub thoroughly with salt. This must be done in advance so that not only the skin is salted, but also some of the meat. Rub the salted goose with spices. The ideal spices in this case can be considered a mixture of marjoram and black ground pepper. Coat the outer and inner surfaces thickly with this mixture. Let it sit for half an hour. It's the apples' turn. However, the filling can be whatever you want, and you can do without it altogether, but with apples, according to many, you get the most delicious goose. This is a classic.

Antonovka is best suited for baking with goose. This variety is hard, tolerates long simmering in the oven, does not lose its appearance and has the most favorable effect on goose meat. In essence, an apple replaces a lemon here, but you can add a lot more apples, and they will add their own unique aroma dish. Prepare a little more apples than seems sufficient. Apples lose volume during the peeling process, and there may easily not be enough of them. Wash the apples thoroughly, cut into 4 parts, remove the cores and peel. Some of the apples will go inside, some can be placed around the goose on a baking sheet. After stuffing the goose with apples, sew up the insides with thread. Why white? White does not fade, and the paint will not get into food. The thread should be strong, made from natural fibers and thick enough; you can’t sew it often - it will be easier to pull it out.

So, the goose is stuffed and is waiting for them to start cooking it. Don’t forget to tie his legs if they stick out, tie up and secure all the protruding parts as securely as possible, this way you will save yourself from unnecessary operations and the burning that can inevitably occur if the fatty legs of the goose touch the walls of the oven.

The choice of dishes in which everything will be cooked is very important. Practice shows that even a baking tray with 5 cm sides may be too small for a goose. In any case, the height of the sides should be at least 5 centimeters, otherwise you risk filling the entire oven with fat, which means: cool, wash, transfer to a new container, preheat the oven - a loss of time of at least an hour. It is better to immediately select the dishes by size. In this case, the ideal can be considered a caterpillar container with a volume of 5 liters or more, with high sides and thick walls. This is a rather specific dishware, not everyone has it. The second option is a large ceramic vessel of the same volume. This is even more specific and costs more, but it is prepared better in ceramics. Don't forget to prepare a wooden or plastic spatula and fork for the baking sheet. The fork should be the same size as a spatula and have 3-4 teeth. They will be convenient for turning the goose over on a baking sheet.

The oven is preheated, the goose is ready and waiting, the dishes have been found. Pour 1-2 cm of water into a bowl, place the goose on it, and you can put it in the oven. Do not add apples for garnish yet - they will burn. Start covering the bird with them about 40 minutes before the end of cooking. Please note that depending on the size of the bird and its properties, and the characteristics of the oven and utensils, the cooking time varies from 1.5 to 3 hours! A small detail: sometimes the legs and wings tend to burn. It depends on the oven - in some everything is fine, but in others they burn. You can correct the position by putting “caps” made of food-grade aluminum on each protruding element. For the first 15-20 minutes, keep the oven temperature above average - 250-270°C, then reduce it to 220°C, and for the last 40 minutes or an hour you can keep it at 180-200°C. In any case, check by eye. It is better if the temperature is lower, but the cooking time is longer, otherwise the goose will immediately become crusty and not baked inside.

Spices. When choosing spices for your goose, be guided by your own taste and do not forget about your guests. Freshly ground black pepper is better, dried herbs can be used, the rest is purely to taste. If you are not sure, then one pepper and herbs will be enough (even dill will be enough). Alternatively, you can make a mixture of ¾ pepper and herbs and ¼ additional spices. Be careful with juniper berries and cloves - you can add a couple of them at a time - in 2 hours they will give the desired aroma note. You can add a little more star anise. Crush the cumin or grind it into small fractions.

Start baking the goose with its back down, after 20 minutes turn it over onto its breast and reduce the flame. Baste from time to time with rendered fat and turn the carcass every half hour or more often. Don't forget about the apples intended to cover the goose on all sides. Place them 40 minutes before they are ready. Instead of apples, you can put potatoes. Baste the goose with fat a little more often than you turn it. When everything is ready, remove the threads from the goose and pour the fat into a separate jar, it will come in handy later.

Apples are not the only one classic filling for the goose. Can be used sauerkraut(together with apples), oranges, lemons and tangerines, buckwheat with onions, oatmeal and other cereals, cherries and cherries, white wine won’t hurt either. Goose with buckwheat porridge can be considered classic Russian festive dish. Usually this dish was prepared for Christmas. The filling was prepared from buckwheat and onions dried in a frying pan. The peculiarity of the preparation is that before putting the goose to cook, it was doused with boiling water. This is done so that the pores on the skin close and the fat comes out inward and not outward. Thus, the porridge is soaked in fat, and the entire dish is cooked evenly and whole.

There is another way to bake a bird - on a bottle. In short, the entrails and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, and herbs are placed. Everything is sewn up and set to bake.

I will not describe the option of roasting a goose with wormwood, because, firstly, the taste is specific, and secondly, wormwood requires much more delicate handling than ordinary aromatic herbs. But the quince filling for the goose will be a win-win. To do this, take 500 g of peeled and seeded quince fruits, finely chop and mix with a tablespoon of sugar, freshly ground black pepper and salt. You can add cinnamon and star anise. Quince filling can be used together with apples. An excellent option would be a mixture of apples and cranberries, cranberries and sauerkraut, or a cherry filling.

TO ready-made dish you can serve potatoes (boiled or baked), fresh vegetable salad, sauerkraut and fresh cabbage, herbs and salted cucumbers. In the side dish, focus on fresh vegetables and lettuce leaves. Let there be very few potatoes.

Red wine is traditionally served with goose. Choose a dry wine that is rich in tannins, thick and strong enough. The wine must have high acidity, mature taste, and be sufficiently aged. Burgundy and Bordeaux or wines based on Merlot and Cabernet Sauvignon varieties are perfect.

Hello, friends! Without hesitation, I decided to tell you several ways to cook this wonderful bird in the oven. After all, the most joyful holidays will come very soon - New Year and Christmas. And we all know very well that these days this dish is the most desired on the table. But for the guests to leave happy and for you to be happy, the goose must turn out soft and juicy. To do this, first of all you need to know the secret of choice if you buy it on the market.

Festive, domestic goose in the oven

How to choose the right goose?

1. As a rule, country birds are always fat. Therefore, making it juicy will not be difficult. After all, when baked, it will soak itself in its own fat.

2. You should choose a carcass that is not very large in size. It’s better to buy a medium one so as not to spend a lot of time on it. And also, if the goose is too big, it means it’s old.

For baking the best choice from 2 to 4 kg., if you look at the weight.

3. Age can be determined by the paws. The membranes on them are soft, and they themselves are yellow. The chest should be flexible, like a chicken's. This means he is young. In an old bird, on the contrary, the sternum is very hard, and the paws are rough and reddish.

Remember! If the goose is frozen, it is difficult to determine whether it is fresh or not. Therefore, it is better to take it chilled for cooking.

4. There should be no foreign odors or stains on it. When you press the meat with your finger, it should return to its previous shape.

As you can see, there is nothing difficult in choosing, and now let’s move on to the recipes themselves.

Since goose meat has rather thick and oily skin, in some cases the meat can turn out dry and hard. But even worse, if the preparation is incorrect, there will be a fatty taste in the mouth. To avoid all this, I suggest you quite interesting recipe. It will make the dish soft and juicy. In general fabulous yummy, and very juicy!

To prepare we will need:

Goose – 3 kg;
Allspice – 3 pcs.;
Red pepper (sweet paprika) – 0.5 tsp;
Salt – 1.5 tbsp. l.;
Bay leaf – 4 – 5 pcs.;
Dried garlic – 1 tsp;
Vegetable oil – 1 tbsp. l.;
Black pepper – 0.5 tsp;
Green apples – 3 – 4 pcs.;
Italian herbs – 0.5 tsp.

Preparation:

1. First you need to prepare the marinade. Allspice crush it thoroughly, you can simply press it with a knife. Place in a shallow plate.

2. We send it there sweet paprika, salt, garlic, finely broken bay leaf, black pepper, Italian herbs. Mix our entire mixture and add oil.

3. Mix everything again and our marinade is ready.

By the way, you can add seasonings to suit your taste, there are no restrictions here.

4. Take the goose and cut off the wings. It is also advisable to remove the tail with fat; we don’t need it.

If you don’t trim them, they will simply burn in the oven, and we don’t need extra odors.

5. Rub our goose with spices.

6. Place in a regular bag and refrigerate for 12 hours. This is done so that the meat becomes well marinated.

8. Cut the apples into quarters and place them inside the goose.

9. We pin it with toothpicks and tie it with thread.

10. Take 3 layers of foil and wrap the goose meat. Yes, I almost forgot, you can also put chopped carrots and onions in there.

11. Heat the oven to 250° and set for 40 minutes. Then reduce the temperature to 180°, bake for another 2 hours.

12. After the time has passed, remove from the oven and remove the fat and carrots.

13. As you can see, the goose even burst, that is, it tore. And this means that it turned out soft and juicy.

Well, everything is ready. Now let's move on to the next method.

Goose with apples and potatoes baked in a sleeve - a delicious recipe for the New Year

I offer a recipe festive goose. There is nothing complicated about it. The most important thing: you don’t need to have the knowledge of chefs and cooks, but just take it and cook it with your own hands. It's easy for you to get pretty tasty dish for the New Year and Christmas table for a large company.

Ingredients:

Goose – 1 pc.;
Apples – 4 – 5 pcs.;
Potatoes – 8 – 10 pcs.;
Salt - to taste (depending on size);
Provençal herbs – 1 tbsp. l.;
Nutmeg – 0.5 tsp;
Black pepper – about.5 tsp;
Rosemary – 1/4 tsp;
Basil – 0.5 tsp;
Bay leaf – 3 pcs.

Preparation:

1. Cut off the wings and throat from the bird. If necessary, remove the remaining feathers with tweezers. Wash thoroughly outside and inside so that no traces of blood remain. Be sure to remove the heart, liver, and lungs from the goose.

By the way, there is no need to throw away the cut parts. You can make excellent broth from them or use them to make jellied meat.

2. Rub the goose meat well with salt and spices (nutmeg, pepper, rosemary, basil) on all sides.

3. We put apples in the belly, they will give us more juiciness and softness. There is no need to sew up the goose.

It is better to take green and sour apples.

5. Place on a baking sheet or in a baking dish and place in the oven at 180° for 1 hour.

6. Peel and coarsely chop the potatoes, salt and season Provencal herbs. We also send the bay leaf there and mix.

7. Once the time has passed, take out the goose, carefully cut it and throw away the sleeve.

It is better to remove the leaked fat, otherwise our chopped potatoes will simply drown in it.

8. Place the potatoes around the bird and put them back in the oven.

9. Continue baking for another 1 hour. During this time, the goose will become softer and more tender.

Everything is ready, put it on big dish and serve to the table. I hope it turned out quite satisfying, because everything was cooked in goose fat. Bon appetit!

How to cook wild goose in the oven so that the meat is soft and juicy

Many people ask why a dish is always prepared from... poultry, but how to cook wild goose? In this way I wanted to talk about it. It turns out soft and tender with a crispy crust. For a birthday, such a delicious treat will be irreplaceable. Your guests will leave you happy.

We will need:

For the marinade:

Apple cider vinegar – 250 ml;
Water – 250 ml;
Ginger – 2 tsp;
Garlic – 2 tsp;
Bay leaf – 3 pcs.;
Peppercorns – 8 – 9 pcs.;
Oregano – 2 tsp;
Rosemary – 2 tsp;
Onion – 1 pc.;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Basil – 2 tsp;
Orange – 1 pc.

For cooking:

Goose – 1 pc.;
Apples – 4 pcs.;
Prunes – 150 gr.;
Potatoes – 4-5 pcs.

Preparation:

1. First you need to prepare the marinade. Mix vinegar and water. Add our spices that are needed for the marinade. Squeeze the juice from half the orange, and leave the slices of the remaining half whole. Mix the whole mixture.

2. We also pre-coat the goose with salt and pepper and place it in our marinade. Add water to cover half the bird. Cover cling film, put it in the refrigerator for a day.

3. After time has passed, turn it over to the other side and leave it for the same amount of time. This way the meat will marinate well and when cooked will be very soft.

4. After the goose has marinated, remove the excess entrails. We leave the heart, liver, stomach. We fill it with one half of apples and prunes. The second half will go with potatoes a little later as a side dish.

5. Using toothpicks, sew up the belly and place it in a baking bag. You need to make small holes at the top of the sleeve.

6. Transfer to a baking sheet and place in the oven, preheated to 180°, for 3 hours. That is, how much your bird weighs, that’s how much it should be cooked.

If the goose is 4 kg, then bake for 4 hours!

7. After the time has passed, remove the baking bag. We surround it with apples and potatoes. Place in the oven for another 30 - 40 minutes.

Readiness can be determined by the meat falling off the bone on the legs.

Everything can be served to the table.

How to marinate a goose for baking in the oven

I suggest you consider simple marinade for baking. The choice, of course, will be yours as to which recipe to choose from those offered. But in any of these cases it turns out juicy and very tender. The most important thing for the goose is that it sits in the marinade for a day. But, if this is not possible, then at least 12 hours. This should be done so that all the goose smell disappears and it becomes softer.

For the marinade we need:

Salt – take 1 tsp for 1 kg of goose;
Pepper - to taste;
Lemon – 1/2 pcs.;
Dry dill – 1 tsp;
Goose – 1 pc.

Preparation:

1. First, remove the remaining feathers from the meat using tweezers.

2. Using a toothpick, half a millimeter deep, make holes all over the bird. There is no need to go very deep, otherwise the fat will get into the meat, and this is of no use to us.

3. We remove the skin near the abdomen where the legs are. We also remove the neck. These parts of the body have the most fat. Of course you can leave this, this is done solely at will. The wings can also be cut off to prevent them from burning.

4. Preparing the marinade: salt, pepper, dry dill mix well. We rub the goose with it on all sides, respectively, from the inside too. This is where half a lemon comes in handy. Squeeze the juice out of it and also rub it into the bird. It will help soften our product.

Do not overdo it, otherwise the meat will be sour.

5. Wrap it in a bag and put it in a cool place for a day to marinate.

6. After the time has passed, you can stuff it if you wish (with apples or prunes as described in the recipes above), or you can put it on a baking sheet empty, but before that, pack it in a sleeve. Bake with it for 2 hours at 200°, then remove and continue to keep in the oven until ready (a little over an hour). This creates a crispy crust on the goose.

When you remove the sleeve, do not forget to occasionally pour the rendered fat over it.

Everything is ready, let's serve.

Video on how to cook delicious goose in the oven

I recently watched a video and found a simple and very interesting recipe. Of course, I haven’t had time to cook it myself yet, but I’m thinking for lunch or have a nice dinner it will come in handy. Moreover, it also looks very appetizing. Let's try it and write in the comments what happened. I will be very grateful.

After watching, you noticed how quite simple everything is. The main thing is to have a good appetite and the desire to cook it delicious dish. Then the goose itself will be really soft and juicy, because when you cook with soul, the dish turns out tastier!

See you soon, Bon appetit! I wish you a happy holiday and weekend.

Content:

Rosy and delicious goose having a crispy crust golden color, will become worthy decoration any festive table. Since ancient times, goose stuffed various fillings(apples, mushrooms), was considered not only traditional dish for festive meals, but was also a kind of symbol of prosperity and family well-being.

This is not at all surprising, since in addition to excellent taste characteristics, goose meat is very beneficial for human body, since it is considered a real storehouse of vitamins and minerals, it contains many elements such as iron, copper, phosphorus and magnesium.

Due to the fact that meat is quite easy to digest, it is often included in the diet of people who need to restore strength and strengthen the immune system.

Baking a whole goose carcass in the oven, and at the same time preserving all its taste, is an art. The fact is that in order to cope with this task, you need to know certain subtleties and nuances of preparation.

Pre-treatment of goose carcass

Before you start cooking the goose, the bird should be prepared. Initially, you need to thoroughly rinse the carcass under running water, thanks to which you can eliminate blood clots that are present in the womb. Next, you need to inspect the skin for any remaining feathers. If there are any, you can remove them with ordinary tweezers. You can also scald it over an open fire.

Since it is planned to bake most often a whole bird carcass in the oven, it must be brought into proper shape. Therefore, you should carefully remove all excess that is not needed for cooking. So, before baking the goose should be removed from the body:

paws need to be cut off at the joint;
the wings must be trimmed up to the elbow bend, since there is not much meat there, and the hairs are difficult to remove;
the bird's head must be cut off along the second vertebra located on the neck;
since the meat itself is quite fatty, all wen should be trimmed off;
remove all offal and entrails.

After you complete all the processing, the carcass should be thoroughly washed and soaked in water at room temperature for a couple of hours, or better yet, overnight. It is advisable to soak it after this and in the marinade for three to five hours.

Thanks to this, the meat will become softer and juicier, and the spices will thoroughly saturate the entire carcass. You can bake a goose in the oven according to different recipes, each of which is unique and interesting in its own way. So let's look at some of the most popular recipes, with the use of which you can prepare a real culinary masterpiece, delighting your family and friends.

Traditionally, on major holidays such as Christmas, housewives bake a goose in the oven. There are many variations of this recipe, but we will look at more classic version baked goose in the oven, stuffed with apples. This method is perfect for preparing both thawed and pre-soaked poultry carcasses.

In order to cook the bird according to this recipe, you will need:

goose carcass - one;
apples for filling - two kilograms;
quince - one;
carrots - two;
onion - two heads;
parsley root;
spices to taste;
fortified dessert wine- two hundred millilirs.

You need to peel the quince and cut it into several pieces. Apples should be peeled and pitted and cut into three or four pieces. The fruits will play the role of filling with which the goose will be stuffed. To prepare, chop parsley root, onion and carrots.

Now you can start preparing the marinade. To do this, pour wine and eight hundred milliliters of water into a bowl. You need to add seasonings to the mixture at your discretion. The bird carcass should be generously rubbed with spices, and the belly should be filled with the fruits that you prepared earlier. The skin must be sewn together with thread or secured with toothpicks.

Pour the remaining marinade onto a baking sheet and place the goose on it. The side dish and remaining apples should be placed around. The oven needs to be preheated to two hundred degrees and the meat should be placed there. The bird should be basted generously with marinade and the released fat every half hour. Thanks to this, you can achieve a golden brown and crispy crust.

After an hour and a half of baking, the goose is ready. Now it should be placed on a prepared dish and decorated with baked vegetables and fruits.

2. Goose baked in the oven

Prunes go perfectly with poultry, so the goose according to this recipe will exceed your wildest expectations.

To prepare goose according to the proposed recipe you will need:

carcass of one goose;
kitchen salt - three teaspoons;
spices to taste;
prunes - three hundred grams;
cognac – one hundred milliliters.

Initially, you should soak the prunes in cognac for a couple of hours. The carcass prepared according to the above rules should be generously rubbed on all sides with spices and salt. Prunes soaked in cognac should be used as a filling.

Before baking, the belly must be sewn up with thread or secured with toothpicks. It is best to bake the goose in a sleeve, as this will allow the meat to retain all its juice. You need to cut off one corner of the sleeve a little. This will allow the steam to find a place to escape during baking.

The carcass should be placed on a baking sheet and placed in the oven, which has been preheated to two hundred and fifty degrees. After half an hour of baking, the degrees need to be reduced to one hundred and eighty. After two hours of cooking, you should carefully examine the juice that has come out of the bird. If it does not contain blood, then the meat can be placed on a dish and decorated with herbs and vegetables.

Whatever way you decide to cook a goose carcass, the dish is sure to turn out amazing and will delight your household. Most often, fruits and vegetables with which the carcass was stuffed are served as a side dish. But fresh vegetables or boiled or baked potatoes also work well. It all depends on your wishes and imagination. Thanks to experiments, you can surprise your loved ones every time with new dishes with interesting notes.