What to cook from a goose. Goose dishes. To make a goose in this way, you need such components

Cooking a tasty and juicy goose is not an easy task, because a whole roasted bird can be too fatty or too tough. If it is not necessary to cook the whole carcass, it is best to cook the goose in pieces. The dish will turn out juicy, fragrant and very appetizing.

Goose stewed in beer

This dish is suitable for both a dinner party and a soulful family dinner.

Ingredients:

goose weighing about 2 kg

2 carrots

2 large onions

250 ml beer (preferably unfiltered)

3 art. tablespoons of vegetable oil

1 teaspoon ground black pepper

3-4 garlic cloves

1 teaspoon dried thyme

1 teaspoon

oregano

2 teaspoons mustard seeds

• 3 tsp salt

How to cook goose stewed in beer:

1. Rinse the goose carcass and pat it dry with a paper towel. If there are feather stumps left on the bird, remove them with tweezers. Cut the carcass into pieces.
2. Now you can start preparing the marinade. To do this, combine vegetable oil with salt, mustard seeds and garlic, passed through a press, add pepper and herbs. Thoroughly rub each piece with the resulting mixture, put it in a glass or enamel bowl and put it in the refrigerator for a day.
3. 30 minutes before cooking, take the goose meat out of the refrigerator and cut off the fat from the meat. Melt the pieces of fat in a pan and fry the pieces of goose on it on both sides so that they are covered with a golden crust. Put the fried goose in a saucepan.
4. Cut the onion and grate the carrots on a coarse grater. Fry the vegetables in a separate pan, season with salt and pepper. Transfer the prepared vegetable dressing to a saucepan with meat. Pour goose with beer and simmer over low heat for 1.5 hours, systematically turning the pieces.
5. Give goose. stewed in pieces in beer, with boiled rice or mashed potatoes.

Goose pieces in a slow cooker

Cooking in this way does not require long pickling, and the result is excellent.

Ingredients:

goose carcass weighing 2–2 ½ kg

• 8 large potatoes
• 2 large onions
• 4 garlic cloves
• sunflower oil
• seasoning for pilaf and salt to taste

How to cook goose in slices in a slow cooker:

1. Wash the bird carcass and cut it into small pieces. Peel the potatoes and cut each tuber into quarters. Peel and chop the onion in half rings, pass the garlic through a press.
2. Lubricate the multicooker bowl with vegetable oil and place the goose pieces in it. Set the timer for an hour and turn on the "Extinguishing" mode. After the set time has passed, you need to add vegetables and spices to the goose and turn on the slow cooker in the “Baking” mode, setting the timer for 40 minutes.
3. This goose is best served with light vegetable salads.

Goose pieces with cabbage

Ingredients:

• ½ lean goose
• 1 kg sauerkraut
• ½ cup broth or water
• 100 g pork fat
• dry paprika, ground black pepper and salt to taste

1. Cut the goose into small pieces, pepper and salt.
2. Put the bacon cut into pieces on the bottom of the saucepan and put the goose on them, sprinkle the bird with paprika.
3. Put the cabbage on top of the goose, and pour the broth or water into the saucepan.
4. Simmer the goose under a closed lid for 1 hour.
5. Goose pieces with cabbage are ready!

Roast goose is most often served at Christmas. Such a dish surprises guests a lot, it looks rich and appetizing, and besides, it is conducive to friendly conversations. To cook a juicy goose, you need not only to know the recipe and secrets, but also to train, because the first time such a dish is unlikely to work.

How to choose the right goose

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

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

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

cooking secrets

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

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

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

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

So that the old goose does not turn out to be dry and tasteless, you need to leave it overnight and bake it in the sleeve, only this way will definitely help it keep its juiciness. There are several other ways to soften the meat, such as marinating it overnight in water with the addition of a tablespoon of wine vinegar, or grating it with the pulp of black rowan. Dry white wine diluted with a small amount of water is also excellent.

We figured out how to properly prepare the carcass, and now let's see what can be done immediately before baking so that a crisp appears. Before being sent to the oven, the meat should not only be saturated with spices and aromatic herbs, but also be moderately salty, so you need to prepare the sauce. Most often it is made of honey, mustard, wine, grated garlic and ginger with rosemary. Such a mixture forms a crust on the surface, impregnates the skin of the carcass, so it turns out to be crispy, fragrant and appetizing golden in color.

How to cook goose in pieces

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

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

Christmas goose recipe

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

Ingredients:

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

Cooking:

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

How to cook goose with apples

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

Ingredients:

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

Cooking:

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

How to cook goose with rice

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

Ingredients:

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

Cooking:

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

How to cook goose with buckwheat in the oven

The recipe is very similar to the previous one, but with its own, no less important secrets and nuances. The filling in this dish will be rice with a small amount of slightly sour apples.

Ingredients:

• goose carcass weighing approximately 5000 gr.
• 300 gr. buckwheat groats of the highest grade
• 100 gr. sour apples
• 100 gr. white or red onion
• 50 gr. butter
• a little salt and black pepper to taste
• lettuce leaves for garnish

Cooking:

1. Goose must first be soaked in a solution of vinegar and water for softness. Put salted water on the fire and boil the buckwheat.
2. Heat up some butter in a frying pan. Peel the onion and chop into thin half rings. Grate the carrots on a coarse grater and fry everything together until golden brown, then add buckwheat, salt if necessary and cook for about five more minutes.
3. Peel apples if desired. Set the oven to 220 degrees to heat up.
4. Grate the goose with a mixture of salt and black pepper. Mix half of the apples with buckwheat and stuff the carcass, sew it up, wrap it with foil in two layers.
5. Put the goose to bake, for 20 minutes open the foil on top, lay a few apple slices around the edges and bring to readiness. When cooking the goose, it is important that it lies a little longer in the foil after baking, as during this time the meat will become softer and more aromatic, and the crust will remain just as crispy. This recipe can be slightly improved by preparing a sauce for pouring from mayonnaise and herbs. It will need to be served next to the bird in a separate gravy bowl, if desired, you can add grated apples to the sauce, this will give a special taste to the dish.

How to cook stuffed goose

We have learned ways to fill a goose with minced meat, but what fillings are most suitable?

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

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

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

How to cook goose with potatoes

The essential difference of this recipe from all the previous ones is the filling. The cooking technology itself remains almost the same.

Ingredients:

• 500 gr. potatoes
• middle goose carcass
• 3 garlic cloves
• 50 ml. mayonnaise
• salt, pepper to taste.

Cooking:

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

How to cook goose in the sleeve

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

Ingredients:

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

Cooking:

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

How to cook a goose in a slow cooker

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

Ingredients:

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

Cooking:

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

Roast goose with cranberries

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

Ingredients:

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

Cooking:

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

Goose is a tasty and healthy bird. Cooking goose takes patience and a lot of time. It can be cooked whole or in portions. Goose, cooked in pieces, will be a suitable dish for both the daily menu and the festive one.

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Sliced ​​goose recipe

Dish: Main course

Time for preparing: 3 min.

Total time: 3 min.

Ingredients

• 500 g goose meat
• 3 pcs. onion
• 4-5 bay leaves
• salt
• black pepper

Step by step recipe with photo

How to cook goose in pieces

1. The goose carcass must be cut into pieces. We select the desired pieces of poultry, wash them and dry them. Then the meat must be lightly fried. To do this, heat the vegetable oil in a frying pan. After that, carefully lay the meat in a pan, fry on both sides. The meat should be browned.

2. The finished bird must be placed in a pan of a suitable size.

3. Pour the meat with plenty of water. This is done so that during the cooking process it is evenly stewed. Next, put the pan on the stove.

4. While the water in the pan comes to a boil, you need to prepare the onion. To do this, we clean it and rinse it. Then you need to cut the onion into half rings.

5. Onions should be fried until soft and golden brown.

6. When the water in the goose pot comes to a boil, you need to add spices to it. Add salt, pepper and bay leaves to the bowl.

7. Finally, pour the fried onions into the pan.

8. Then you need to mix the ingredients.

9. We send the pan to the stove and continue to stew the meat for 2 hours. Meat that is well separated from the bones is considered ready.

Goose cooked in pieces can be served with any porridge. It goes great with rice.

A goose prepared according to this recipe will not only diversify the menu, but will also bring a lot of pleasure while eating.

Content:

A ruddy and appetizing goose with a crispy golden crust will be a worthy decoration for any holiday table. Since ancient times, a goose stuffed with various fillings (apples, mushrooms) was considered not only a 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 useful for the human body, as 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 recuperate and strengthen the immune system.

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

Goose carcass pretreatment

Before you start cooking the goose, the bird should be prepared. Initially, you need to thoroughly rinse the carcass under running water, so that you can eliminate the blood clots that are in the womb. Next, you need to inspect the skin for the presence of remnants of 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 the most often whole bird carcass in the oven, it must be brought into proper shape. Therefore, you should carefully remove all unnecessary 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 to the elbow bend must be cut off, since there is little meat there, and the hairs are difficult to remove;
• the head of the bird must be cut off along the second vertebra located on the neck;
• since the meat itself is quite fatty, all wen should be cut 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, and preferably for the whole night. It is desirable to soak after that and in the marinade for three to five hours.

Thanks to this, the meat will become softer and juicier, and the spices will thoroughly soak 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. Therefore, let's look at some of the most popular recipes, using which you can cook a real culinary masterpiece, delighting your family and friends.

Traditionally, on major holidays such as Christmas, housewives bake the goose in the oven. There are many variations of this recipe, but we will consider a more classic version of the baked goose stuffed with apples in the oven. This method is perfect for both the preparation of 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 milliliters.

It is necessary to clean the quince and cut into several pieces. Apples should be peeled and pitted and cut into three or four pieces. Fruits will play the role of the filling, which will stuff the goose. For cooking, chop the parsley root, onion and carrot.

Now you can start preparing the marinade. To do this, pour wine and eight hundred milliliters of water into a bowl. Add seasonings of your choice to the mixture. The carcass of the bird should be generously rubbed with spices, and the belly should be stuffed with the fruits that you prepared earlier. The skin must be sewn with threads or secured with toothpicks.

Pour the remaining marinade onto a baking sheet, on which we lay the goose. Around should be laid out a side dish and apples that remain. The oven must be heated to two hundred degrees and send the meat there. The bird should be watered abundantly with marinade and released fat every half hour. Thanks to this, you can achieve a ruddy and crispy crust.

After an hour and a half of baking, the goose is ready. Now it should be laid out on a pre-prepared dish and garnished with baked vegetables and fruits.

2. Goose baked in the oven

Prunes are ideally combined with poultry meat, so the goose according to this recipe will exceed your wildest expectations.

To prepare the 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, prunes should be soaked in cognac for a couple of hours. The carcass prepared according to the above rules should be rubbed liberally on all sides with spices and salt. As a filling, prunes soaked in cognac should be used.

Before baking, the abdomen must be sewn up with threads or fastened with toothpicks. It is best to bake the goose in the sleeve, because this way the meat will retain all its juice. You need to cut off one corner in the sleeve a little. Thanks to this, the steam will find a place to escape during baking.

The carcass must be put on a baking sheet and put in the oven, which was preheated to two hundred and fifty degrees. After half an hour of baking, the degrees must be reduced to one hundred and eighty. After two hours of cooking, you should carefully consider the juice that stood out from the bird. If it does not have an admixture of blood, then the meat can be laid out on a dish and decorated with herbs and vegetables.

No matter how you decide to cook the goose carcass, your dish will definitely 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 are also good. It all depends on your wishes and imagination. Thanks to experiments, you can surprise your loved ones with new dishes with interesting notes every time.

Poultry meat is healthy and tasty. We are all used to chicken, but sometimes you can forget about habits, this will help you learn and try something new. For example, you can buy a goose. And how to cook it correctly?

Choosing the right goose

The first step is to buy a goose. How to choose it? What to pay attention to?

• If you decide to buy a goose on the market, then be careful, as not all sellers are conscientious, some wishful thinking. The optimal weight of the carcass is about 3.5-5 kilograms, this is the mass of birds of the species that are bred by local farmers. But if the goose weighs more than 6-7 kilograms, then you should think about the fact that it could be “stuffed” with chemicals.
• Delicious and tender meat from a young goose aged 7 to 9 months. Ask the seller about it. But a simple inspection will help to check the age of the bird. So, the skin of a young goose should be dense and have a light yellowish tint. If it is dark and flabby, then the bird was probably old (at the same time, its weight will be 1.5-2 kilograms more).
• If possible, inspect poultry meat. It should be light brown. And closer to the bones, it acquires a reddish tint. If the fillet has a yellow or other unnatural shade, then there is no need to talk about freshness and quality. After pressing on the meat with your finger, the hole should quickly disappear.
• Examine the places under the wings, in the folds. If the surface is sticky in these areas, then this indicates that the product is not fresh.
• If you do not plan to cook the goose right away, then go to the supermarket and buy a frozen carcass. Its size, by the way, may differ from market samples, since farmers who supply products to stores breed different breeds.
• Smell the bird. A fresh carcass should smell like meat. After freezing, the smell usually becomes less pronounced, but in any case, it should not be unpleasant, putrid and musty.
• If you decide to purchase an uncut goose carcass, then pay attention to all the details. The beak should be smooth, glossy. The eyes are usually bulging. If the beak is pale, unnaturally bent, and the eyes are sunken, then the bird probably died from some kind of disease.

How to prepare?

Traditionally, the goose was roasted whole. Yes, it's very convenient. How to prepare a carcass?

Rinse well first, then dry.

• Excess fat can be removed if you do not want the dish to turn out not so greasy and heavy.
• Sometimes the fillet of this bird is tough. Want to make it softer? Then send the goose to the refrigerator for a day or two. Lying there, it will become softer.
• You can marinate the meat. For this, various marinades are used, you can use any recipe. And the easiest option is to rub the carcass with salt and pepper and leave for a day. But it all depends on what you decide to cook from the goose.

If you want to make the task of eaters easier, then it is better to butcher the carcass before cooking. How to do it right?

To separate the legs, you need to put the carcass on a cutting board so that the breast is at the top. Now pull the leg back, and then make a deep incision between the thigh and the carcass itself. After that, twist the thigh so that the joint is visible. Make an incision between the joint and the thigh, pull the leg, it should separate.

To cut off the wing, it is better to first press it against the carcass in order to see the ends of the bird's shoulder joint. Make an incision between the ends of the joints. Then pull back the wing, cut it off. Do the same with the second one.

To cut the carcass, place the blade of the knife inside it between the chest and shoulder joint. Move the knife towards you (the carcass should lie with the head part up) to the very bottom, then separate the breast part. Do the same on the other side.

Now you can separate the breast. Pull the breast fillet up from the back. You should be able to see the shoulder bones. Cut the meat between these bones, pull and separate the breast.

The back part can be cut in half, like the breast. Done, goose butchered. Now the meat can be cut into pieces if you plan to add it, for example, to a stew or soup.

What to cook from a goose?

How to cook goose delicious? There are a great many options. You can make a delicious dish in a slow cooker. Some stew goose with different vegetables. We offer you several recipes.

Baked goose with fruit filling

To cook a delicious and juicy goose in the oven with apples, oranges and prunes, prepare the following ingredients:

• 1 carcass of a goose;
• 2 apples;
• 50 grams of prunes;
• 50 grams of nuts (walnuts or cashews);
• 1 orange;
• 4 cloves of garlic;
• salt, paprika, pepper to taste;
• greens.

Cooking method:

1. First, rinse the goose carcass well with warm water, and then dry it. If you need to do everything faster, wipe the carcass with a towel. If the carcass is with a head, then cut it off. Offal must be removed by making a hole in the lower part of the body (under the tail). Through it, the filling will be placed inside.
2. Mix paprika, pepper and salt. Rub the goose inside and out with this mixture.
3. Grind the garlic with a garlic crusher or blender. Rub the carcass with the resulting mass on all sides.
4. Now prepare the filling. To do this, peel the apples and cut into slices. Oranges also need to be peeled and cut. Rinse prunes and nuts well (prunes can be doused with boiling water to make it softer). Mix it all up.
5. Now place the filling inside the goose, tamp.
6. Sprinkle the goose with vegetable oil and place it on the bottom of a baking sheet or, after covering it with foil (it also needs to be oiled). To remove excess fat and juiciness of meat, make several punctures in the carcass with a fork. Cover the top of the goose completely with foil.
7. The oven must be preheated to 180 degrees. Place a baking sheet in it. Bake the goose for 2 or 3 hours (the exact time depends on the size of the carcass). Every 20-30 minutes, take the goose out and pour over it with fat, which will be released during the cooking process.
8. Half an hour before the end of the baking process, remove the foil, pour the goose with orange juice mixed with fat, and brown it.
9. Ready!

Goose with potatoes

You can cook a goose with potatoes in your sleeve. Here is the list of ingredients:

• goose carcass;
• 5-7 potatoes;
• 2 onions;
• 3 cloves of garlic;
• 1 carrot;
• salt and pepper to taste.

How to cook?

1. Wash the goose, dry it, remove excess fat. Rub the carcass inside and out with pepper and salt, sprinkle with lemon juice and leave to marinate for an hour.
2. Meanwhile, prepare the filling. Peel the potatoes, cut into slices, peel the onion and cut into half rings, cut the carrots into cubes.
3. Chop the garlic. An hour later (after marinating), rub the goose with it (both inside and out).
4. Mix the potatoes with carrots and onions, as well as with the removed and chopped fat. Add salt and spices. Place the stuffing inside the goose, wrap the carcass in foil and place on a baking sheet.
5. Roast the goose for at least two hours, periodically basting it with the fat that comes out.
6. 15-30 minutes before readiness, unfold the carcass so that it is browned and covered with a delicious crust.
7. Ready!

Enjoy your meal!