Goose has long been considered a festive food; it was served at wedding celebrations and other noble events. It is generally accepted that baking a whole bird in the oven is extremely difficult. However, this misconception is erroneous. Let's look at the delicious recipes in order.
If you follow the preparation steps from marinating to heat treatment, the result will exceed all expectations. A young goose with light pink legs is suitable for baking. The meat of such a bird is moderately soft, juicy and easy to cook.
Baked goose with a golden crispy crust is a traditional New Year and Christmas dish, a real symbol of prosperity and home comfort. A properly prepared dish will become the main character and a real decoration of your holiday table.
For baking, choose a young goose carcass weighing from 2.5 to 3.5 kg. The distinctive features of a young bird are a smooth, glossy beak, bulging eyes and paws of a light yellow hue with a small edge (in an old goose they are red or burgundy without fluff). The meat of a “correct” goose is light brown, slightly reddish closer to the bones, the fat layer is white or transparent (yellow fat with a specific smell is a sign of an old bird), and the skin is light, dense and elastic, the indentation from pressing with a finger on a fresh carcass is easy and levels out quickly. Look under the goose's wings: the skin in this area may be moist, but not sticky.
The bird should be at room temperature when stuffing, so remove the goose from the refrigerator in advance. Stuff the carcass not too tightly. Place a small amount of filling into the hole on the neck side, then cover it with the skin and secure with a toothpick. After this, fill the cavity of the goose with the filling, and sew up the belly with strong thread. Be sure to tie the bird's legs.
Place the stuffed carcass, breast side down, in a baking bag (make several punctures in the top of the bag with a toothpick) and place in a casserole dish or a baking tray with high sides. Be sure to place a container of water at the bottom of the oven (under the dish with the poultry), don’t forget to top it up as it evaporates. Bake the goose for the first 20 minutes at a temperature of 220-250 degrees, then reduce the heat to 160-170 degrees.
Today we will tell you how to cook a goose in pieces in the oven, simmer it on the stove and make it. Believe me, none of your household members will refuse such hearty and flavorful dishes.
This dish can be made not only for a holiday table, but also presented for a simple lunch along with some side dish. For this we need:
It should be well processed before being sliced. To do this, the meat product must be completely thawed, and then it must be washed, unnecessary elements removed and cut into medium pieces.
In order for the baked goose pieces to be well browned in the oven, to turn out tender and very tasty, it must be coated with a specially prepared sauce. For it we need to mix with grated cloves of garlic, low-fat mayonnaise and freshly squeezed lemon juice. You also need to add salt, dried basil and allspice to the sauce.
How to cook goose in pieces? To do this, the entire meat product needs to be greased with a home-made sauce and placed in a cooking sleeve. Next, the filled bag should be tied, placed on a baking sheet and several punctures made in the upper part with a sharp knife. In this form, the dish must be baked at a temperature of 210 degrees for an hour. During this time, the goose will be completely cooked, become tender, juicy and covered with a golden brown crust.
Now you know how to cook goose in pieces. After the meat is baked in the oven, it should be removed and distributed among plates. It is recommended to serve it at the dinner table along with mashed potatoes, which can be additionally doused with aromatic broth that remains in the culinary sleeve. Enjoy your meal!
As mentioned above, such a bird can be prepared in different ways. In this section of the article, we decided to tell you how to make a delicious roast from a goose. For this we need:
The recipe we are considering turns out to be very tender and tasty. To make the dish more filling, we suggest using additional vegetables such as carrots, potatoes and onions. They need to be peeled and cut into cubes. As for poultry meat, it should be rinsed, all unnecessary elements removed, and then cut into large pieces.
After all the components are ready, pour oil into the container of the device, and then lay out the pieces of poultry and fry them in the baking mode until a slight blush appears. Next, you need to add carrots and onions to the meat product and continue cooking for about 10 minutes.
When all the ingredients are fried and dehydrated, add potatoes, salt and pepper to them, and then mix well (right from the bottom) and add a small amount of water. In this composition, products must be stewed on the same program for 50 minutes. During this time, the ingredients will be fully cooked, soft and very tasty.
After the multicooker completes the stewing program, season the dish with grated garlic and leave in heating mode for 5 minutes. Next, the roast must be distributed among plates, sprinkled with green onions and presented to the household along with bread and pickles. Additionally, this dish can be flavored with horseradish or use tomato sauce (ketchup). Bon appetit!
There are many options for preparing poultry such as goose. We talked above about how to bake it in the oven or fry in a slow cooker. If you want to make a simpler and healthier lunch, we suggest using the following recipe.
Stewed goose in pieces is an easy to prepare, but at the same time very tasty and satisfying dish. To please your loved ones and loved ones with it, you will need the following components:
Stewed goose in pieces is easy and simple to prepare. To do this, fresh and completely thawed poultry must be washed, all unnecessary elements removed from it, and then cut into medium pieces. Next you need to peel the vegetables and chop them into cubes. As for garlic, it should be grated.
Having prepared the bird, place it in a saucepan, add vegetable oil, onion and carrots, and then fry a little. After the first blush forms on the products, they should be seasoned with spices, add water, cover with a lid and simmer over low heat for about 46 minutes. This time should be enough for the meat product to become completely soft.
Next, add tomato paste or sauce to the saucepan with the dish, and then continue heat treatment for another ¼ hour. Having received a delicious rich and thick goulash, season with fresh herbs, grated garlic cloves, boil for another 2 minutes, remove from the stove and leave under a tight-fitting lid for a while. As a result of these steps, you should get a very flavorful and satisfying goulash.
Cooking goose in pieces is as easy as shelling pears. It can be fried, boiled, stewed and even baked. In any case, a dish with such a bird will turn out to be very satisfying, aromatic and tasty. If you want to present this product to the holiday table, then it is better to cook it whole. So, a rather original lunch is in the form of a baked goose carcass, previously stuffed with apples or ripe pears. By the way, in order for a whole goose to brown evenly in the oven, it is recommended to first lubricate its skin with honey, mixed in equal proportions with lemon juice.
In many countries, goose is baked for the holiday table. Goose, baked in the oven whole or in pieces, looks very appetizing, at the same time it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.
Goose is not the cheapest of products, so it would be a shame to spoil it due to a violation of the cooking technology. You can protect yourself from unpleasant surprises by studying tips on preparing it for baking and on baking itself.
It is advisable to purchase a goose several days before the expected celebration, since the process of its preparation and cooking is lengthy.
Knowing all the intricacies of roasting a goose, you will surely cook it tender and juicy - all you have to do is find the right recipe.
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Don't forget to remove the jar before serving. Baked vegetables, stewed cabbage, and rice are suitable as a side dish.
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As you can see from the recipe above, it is easier to bake goose in pieces, and it reaches readiness sooner. However, baked whole it looks even more impressive.
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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 will delight the guests.
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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.
Oven-baked goose is a truly festive dish that is unlikely to leave any of the guests indifferent.
Some people call goose meat fatty, but most connoisseurs agree that it is rather juicy, tender and very appetizing. In addition, the fat in poultry meat is not at all equivalent to that in pork or beef - it contains almost no dangerous cholesterol, and contains a lot of useful components that are necessary to maintain a balanced metabolism. Cooking goose allows you to decorate a family dinner or even a holiday table with a real culinary masterpiece that will appeal to people with a wide variety of food preferences. It’s not for nothing that goose is cooked for Christmas in many countries - this wonderful tradition has clear origins. Knowing how to cook a goose in the oven, you can please all your loved ones with a very tasty, appetizing and healthy dish.
It is worth noting that goose meat is not only quite fatty, but also tough. If cooked incorrectly, it will not lose its unique taste, but it will be quite difficult to eat such a dish.
To make the meat juicy, it is recommended to bake it in a sleeve, but even this is not always enough. Experienced chefs recommend rubbing the carcass with sour cream and spices in advance, but this method also gives a rather weak result. The best way to achieve softness is to soak the goose in a special solution.
You can cook a goose deliciously, obtaining exceptionally tender and juicy meat, if you heat 8–10 liters of water in a large saucepan and add 4–5 tablespoons of salt to it. After slightly cooling the resulting solution, dip the goose carcass into it. You need to store the bird in this form throughout the night or even a day - to do this, put the pan in a cold place. Some chefs prefer to soak the goose in milk without salt, but this gives the poultry meat a spicy aroma and taste that not everyone will like. One of the tips given here should be used in all subsequent recipes.
To cook a whole goose and present it beautifully on the table, you need a lot of patience, and it will be difficult to butcher it later. Such deprivations can be endured only for the sake of a special occasion, while for an ordinary family dinner you can choose a simpler recipe. Goose can be cooked in pieces - this does not lose its taste, but the cost of time and effort for cooking is significantly reduced. In addition to the main ingredient, you should choose the following products:
After soaking the goose carcass according to the method described above, cut it into several parts - the sternum is cut into four segments, and the wings and legs are separated from it. If the goose is large enough, the breastbone can be cut into 6 or even 8 pieces.
In a separate bowl, mix mayonnaise with ready-made homemade adjika and rub the poultry meat with the resulting sauce.
By adjusting the ratio of these components, you can change the taste of the dish - by increasing the amount of mayonnaise, you will make the goose meat very tender, but at the same time it will lose the expressiveness of its taste, while spicy adjika will emphasize all the nuances of the dish.
Rub a baking sheet with vegetable oil and place the goose pieces on it, making sure they lie in two layers. Cover the baking sheet with foil and leave overnight in the refrigerator or on an unheated closed balcony. About 2.5 hours before serving, place the baking sheet in the oven. If you are not afraid that the goose meat will turn out to be excessively fatty, bake it in a sleeve.
Set the oven temperature to 190-200 degrees and leave your dish for about an hour. After this, you will need to take out the goose, swap the layers and pour white wine over the meat - 100 ml will be enough for the entire amount of food. To make the goose juicy, leave it in the oven for another hour, but do not forget to open the door every 15 minutes and pour the rendered fat mixed with wine over the top layer. You can serve goose with pickled apples, vegetable salads, mashed potatoes, and a variety of cereals.
In the modern abundance of aromas and impressions, sometimes you just want to have a tasty and unpretentious meal, enjoying pure sensations, not spoiled by “fusion” cuisine and other newfangled inventions of culinary experts. Goose can also be cooked without unnecessary frills, highlighting its taste with a small set of spices.
In addition to the pre-prepared and soaked carcass, you will need the following ingredients:
Cut the prepared goose carcass along the breastbone so that it separates and you can access its interior. Take a small bowl, pour ground allspice, salt and other spices to taste into it, and also add 1-2 heads of garlic, squeezing them out with a special tool.
After thoroughly mixing everything, rub ¾ of the resulting marinade onto the goose carcass, ensuring that small lumps of spices remain on its surface - this will give the dish a piquant taste and a wonderful aroma. Don't forget about the inside of the carcass, because otherwise the taste of the meat will be incomplete.
While the goose is marinating, take a bowl with the remaining spice mixture and add 2 tablespoons of mayonnaise and ketchup to it (you can choose hot, mild or garlic sauce - it all depends on your taste). Mix the resulting mixture thoroughly and turn on the oven, setting the temperature regulator to 200 degrees. After about an hour, remove the carcass and spread the second marinade on it. All you have to do is wait another half hour, after which the goose can be served with boiled potatoes or fresh vegetable salads. Using this recipe, the bird can be baked in a sleeve, however, each stage of baking in the oven will increase in duration by 10 minutes, and the temperature should be reduced to 180 degrees.
What would New Year be without tangerines and other citrus fruits? The holiday atmosphere can be maintained if you use similar fruits when preparing an original New Year's goose dish. The result can be served to even the most fastidious gourmets - no one can resist the incredibly aromatic and juicy meat. You will be required to purchase the following products:
This recipe involves cooking the goose in foil, but you can also bake it in a sleeve - this will give more room for the tangerines.
First, prepare the marinade - using a juicer or a regular citrus squeezer, get the juice from one tangerine and filter it through a strainer, pouring it into a small bowl. You also need to add two tablespoons of honey, three tablespoons of soy sauce, half a tablespoon of salt, spices to taste, as well as a quarter teaspoon each of paprika and cinnamon. Whisk the resulting mixture thoroughly, and if it starts to clump, add a little purified water. Spread the goose carcass inside and outside with the resulting multi-component marinade and leave it in the refrigerator for a day.
Before cooking, preheat the oven to 180 degrees and stuff the goose with four tangerines - they need to be thoroughly washed and the remaining cuttings removed, but not peeled. To bake a goose in foil, you need to take a shallow tray and place the carcass on it. First, the legs and wings are wrapped in foil, and then the whole goose. If you are going to cook the bird not in foil, but in a plastic sleeve, take a deep tray and be very careful not to tear it.
Bake the goose for about 2 hours, after which the temperature will need to be reduced by 20 degrees. After the specified period of time, the carcass will need to be turned over, and after half an hour, returned to its original position and cooked for another 30 minutes. If you cook the bird in a sleeve, be extremely careful not to tear it. Serve the finished goose with boiled potatoes and stewed cabbage.
If you are going to amaze all your guests at the holiday with your incredible culinary talent, a regular goose baked entirely in foil will clearly not be enough. You can prepare an original roll from poultry meat, which will surprise everyone with its unusual spicy taste, as well as the very unconventional approach to preparing the dish.
Of course, you will have to tinker a little - expect to spend at least half a day on such a culinary masterpiece. In addition to a medium-sized goose, you will need:
First you need to cut up the goose to get a good casing for the future roll. For this purpose, you need to make a large incision along the sternum and carefully move the halves apart, gradually cutting off the bones and tendons that prevent the carcass from becoming flat, like a tobacco chicken.
Now it’s worth cutting off the pieces of meat - they should be in the shape of small cubes or oblong strips. Be very careful, since the layer of meat on the back is very thin, when processing it you can damage the skin - so it is better not to touch this place with a knife.
Pour about 150 ml of wine into a separate bowl, three ginger into it, add paprika, salt and the spices of your choice. Place the flattened goose carcass on a deep baking sheet and pour the resulting marinade over it - it should remain in it for 1.5 hours, after which the meat will need to be turned over and left for the same period of time.
While the goose is marinating, finely chop the apple, cut meat and chicken (turkey) breast, add chopped prunes and chopped walnuts, then sprinkle the mixture with cinnamon and stir until smooth.
Remove the goose from the marinade and place it on parchment paper to drain any remaining liquid. Then place the stuffing mixture on the flattened carcass and distribute it evenly. We combine the halves of the carcass and sew it up with ordinary thread to get a kind of roll from the goose carcass, stuffed with meat, apples, prunes and nuts.
Be careful - there should be no holes in the carcass through which a sufficiently large amount of fat could leak out.
Spread the sewn up carcass with honey mixed with paprika and salt, and then place in the oven for an hour and a half at 160 degrees. If you don't have a pan with a built-in grate for rendering fat, it is better to cook the goose in a sleeve. After the specified period of time, turn the goose over and cook it for another 40 minutes. Just before serving, cut the roll and remove any remaining bones. It is very good to combine it with herbs, fresh oranges, and also with hot sauces.
