Festive goose in the oven. How to cook a delicious goose so that it is soft and juicy. Step-by-step recipe for whole goose with apples and soy sauce

In many countries, goose is baked for the holiday table. Goose baked in the oven whole or in pieces looks very appetizing, but it is healthy and different excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

Cooking secrets

Goose is not the cheapest of products, so 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.

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

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.

Whole goose baked in the oven

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

Cooking method:

Prepare the carcass for baking by removing excess feathers, trimming off excess fat, washing and drying with a towel.
Rub the carcass inside and out with a mixture of salt and black pepper. Place in a cool place overnight.
Cut half a lemon into thin semicircles.
Cut the garlic into small pieces.
Make slits in the skin of the goose and insert pieces of lemon and garlic under it, leaving a little to place inside.
Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there.
Place inside the goose glass jar. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
Preheat the oven to 220 degrees.
Pour some water into the mold, place the goose in it, cover with foil, and place the mold in the middle of the oven.
Bake for two hours, basting the carcass with rendered fat. An hour before cooking, remove the foil.

Don't forget to remove the jar before serving. Baked vegetables are suitable as a side dish, braised cabbage, rice.

Goose baked in pieces in the oven

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

Cooking method:

Wash the goose carcass, pat it dry with paper napkins, and divide it into portions.
Rub each piece with salt and pepper. Leave to marinate for 6 hours.
Place foil in a baking dish and place goose pieces. Pour in some water or beer.
Cover the pan with foil and place in an oven preheated to 220 degrees.
Bake for an hour under foil, then remove it and pour the rendered fat over the pieces. Pour some fat into a bowl.
Peel the garlic and pass through a press. Mix chopped garlic with goose fat.
Brush the pieces with the resulting mixture. Bake the goose for another hour.

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.

Goose with apples and potatoes

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

Cooking method:

Rinse the carcass in running water and dry. Trim off the fat in the neck and belly area, cut it into small pieces and place it on the bottom of the dish in which you plan to bake the goose.
Rub the goose carcass with salt, pepper, and caraway seeds. Place in a cool place to marinate for at least 3 hours.
Wash the goose giblets and cut into small pieces. Fry them in butter, using approximately 20 g.
Peel the onion and cut it into half rings.
In another frying pan, melt the rest of the butter. Fry onion half rings in it.
Cut the apples into 8 pieces, cut out the core.
Mix apples, giblets and onions.
Stuff the goose's belly with this mixture, compacting it carefully. Bring the edges together and secure with toothpicks or sew.
Place the goose in the prepared pan. Cover it with foil and place in the oven preheated to 220 degrees. You can splash a little water on the bottom of the mold.
Peel the potatoes and cut them into large slices.
Melt honey and mix it with lemon juice.
An hour and a half after putting the goose in the oven, remove the foil from it. Brush the carcass with honey-lemon sauce and pour over the rendered fat. Place the potatoes around.
Return the pan to the oven and bake for another hour and a half. Don't forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
After the specified time has passed, turn off the oven, but leave the goose in it for another half hour.

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

Goose with prunes

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

Cooking method:

Having prepared the goose carcass for baking, rub it with salt and seasonings, and place in a cool place for several hours.
Lightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
Stuff the goose with prunes and secure the edges of the belly with toothpicks.
Place the goose carcass in a sleeve or bag big size intended for baking. Tie, leaving a small hole for steam to escape.
Place the goose on a baking sheet and place in an oven preheated to 250 degrees.
After half an hour, reduce the temperature to 180 degrees and continue baking the goose for another 2 hours.

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

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, 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.

The simplest option

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 hardships can only be endured for the sake of special occasion, whereas for a regular 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 and baste every 15 minutes upper layer rendered fat mixed with wine. You can serve the goose with pickled apples, vegetable salads, mashed potatoes, as well as a variety of cereals.

Country recipe

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:

ketchup;
mayonnaise;
spices;
allspice;
salt;
garlic.

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.

The most New Year's recipe

Which one New Year 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:

five large tangerines;
ground sweet paprika;
cinnamon;
soy sauce;
spices to taste.

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.

Holiday roll

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, and 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 enough water could leak out. a large number of fat

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.

Baked goose - very tasty dish, which is a decoration for the festive table. To the bird turned out tender, juicy, with an appetizing golden brown crust, it is very important to prepare it correctly. In my recipe, I will tell you how to fry a whole goose in the oven so that it turns out very tasty, just melting in your mouth. So let's get started!

Kitchen appliances and accessories: baking sheet, baking sleeve, knife, bowl, oven mitts, grater, kitchen board.

Ingredients

How to choose a bird

Give preference to young, large goose. There is more meat in such a bird, and it will cook faster. To distinguish a young goose from an old one, look at its feet. In a young bird they are light yellow, and in an old bird they are red.

Since the most high-calorie part of the goose is the skin, to reduce the fat content of the finished dish, bake the bird without it.

Preparing for baking

The bird carcass must be defrosted, cleaned, washed, and dried. paper towel and remove the outer phalanges of the wings so that they do not burn during the baking process. Since the goose is quite fatty, I advise you to cut off his excess fat. Also don't forget to cut off the wen. If there are remains of feathers on the carcass, they must be removed.

Step-by-step preparation

To make it easier to cook, you can cut the goose into 2 parts. But this is optional.
We wash the carcass and dry it. We make cuts all over the surface of the bird so that it is better saturated with spices and cooks faster.
Grate the zest of one lemon. Peel and chop 3 cloves of garlic and a small piece of ginger.
Put it all in a bowl, add some dried basil, cumin and thyme.
Add spices for meat (to taste), salt and paprika, diluted in a small amount of water.
Mix all ingredients thoroughly.

Rub the goose with this mixture. We try to ensure that the seasonings get into the cuts on the skin of the bird.
Leave the goose to marinate in the refrigerator for at least 6-8 hours, or better yet, overnight.
After this, we take the bird out of the refrigerator and water it with paprika diluted in water to give the goose an appetizing appearance after cooking.
We also coat it with honey (you will need 2-3 tablespoons). We coat the bird on all sides, both outside and inside.
Place the goose in a baking sleeve. We put a little dill and garlic inside the bird. We tie the ends of the sleeve, leaving a small hole for steam to escape.
Bake at 180-200 degrees for 2 hours. After an hour, turn the bird over and cook for another hour.
We take the finished goose out of the oven, carefully open the sleeve to allow steam to escape, and bake for another 30-40 minutes, without the sleeve, to form an appetizing golden brown crust.
Transfer the finished bird to a large dish and serve with a side dish and sauce of your choice. Bon appetit!

Recipe video

From this video you will learn how to deliciously cook a whole goose in the oven and how to bake it so that it turns out very juicy and tasty.

Other marinade options

The easiest marinade is apple cider vinegar.. Dilute it with water (1:3-4) and pour it over the goose overnight.
You can also rub the bird with salt and pepper, pour dry white wine over it and wrap it in cling film. You need to marinate the goose in the refrigerator for 6-8 hours.

You can also use cranberry puree and a mixture of your favorite herbs for the marinade.
You can coat the bird with a mixture of mustard and mayonnaise (1:1), to which you need to add seasonings to taste.
You can also use ready-made grill seasonings, soy sauce, and sour berry puree for the marinade.

How to deliciously roast a whole goose in the oven

During preparation It is necessary to turn the bird over. If you bake not in a sleeve, but on a baking sheet, periodically pour the melted fat on top.
Instead of a baking sleeve, you can use foil. It is advisable to take it in 2-3 layers so that it does not tear and the juice does not leak out.
40 minutes before the goose is ready, you can add potatoes to it. or other vegetables. This way you will get both the main dish and a side dish for it. Also very tasty sour varieties. To give the dish a new taste sensation, you can cook the bird with oranges, cabbage or cranberries.
To check the doneness of the bird, pierce its carcass in the thickest part. If clear juice comes out, it means it’s ready, if it’s pink, then it’s not yet.

Other cooking options

You can cook not only goose for the holiday table, but also, both without adding any other ingredients and... It is very convenient to bake duck in the oven. After cooking, there is no need to wash the baking tray to remove fat; duck and goose cooked in the sleeve also turn out very juicy. Another dish that deserves your attention is. I advise you to prepare for it, as for other poultry dishes, some delicious berry sauce, such as cranberry.

If you have your own recipes for cooking a whole goose in the oven, be sure to write them in the comments. Share your secrets. Also write what sauces you prepare for poultry. Thanks in advance and good luck with your cooking!

Baked goose - National dish, which was prepared for festive meals back in ancient Rus'. Nowadays, housewives also delight guests with this wonderful treat. What could be more appetizing and tastier than a golden-brown, crispy-skinned bird served for a festive dinner?

Wild goose cooked at home will decorate any table. However, not every cook is familiar with the features and secrets of its baking. A bird baked whole requires a special approach. But, fortunately, these secrets are now available to anyone interested and, by using them, you can amaze your family and guests with your skills.

How to prepare a carcass

To learn how to properly cook a goose, you first need to familiarize yourself with the properties of the meat. Cooked poultry may be slightly tough. To give it softness, the carcass should be kept for some time. The carcass is plucked and gutted, and the remaining feathers are carefully removed. To do this, you can use the flame of fire. Then, the bird should rest in the refrigerator for several days.

There are other ways to prepare goose meat for later heat treatment so that it is soft and juicy. For example:

Soaking the carcass in a weak vinegar solution. It is preferable to choose apple cider vinegar, and you need to soak it for at least 8 hours. However, you can leave it in the refrigerator overnight.
Thorough salting and rubbing with herbs after washing it. You also need to keep the carcass for 6-8 hours.
The dressed bird is thoroughly rubbed with salt and pepper, poured with white wine, wrapped in cling film and placed in the refrigerator overnight.
Rub the carcass with a mixture of salt, herbs and a mass of crushed cranberries.
Piercing the bird with a fork and rubbing it with chokeberry juice.

Poultry meat can also be quite fatty, so in many cases, before cooking the goose in the oven, you need to trim off all excess fat.

The older the game, the greater the chance of getting dry meat. To prevent this from happening, you need to prepare a marinade for the wild goose, in which it is kept for the required time.

How to marinate correctly

Method No. 1

Take mustard and honey in a 2:1 ratio, mix the ingredients and coat the surface of the bird with this mixture.

Method No. 2

You can prepare a marinade for goose overnight in the following way. Scald the lemon and cut it into slices. Cover the carcass, pre-rubbed with spices, with lemon slices and pour dry white wine. In order for the carcass to be immersed in our marinade, you will need an appropriate deep container. To completely submerge the bird, you will need one bottle of wine. Cover the dishes with cling film and place in the refrigerator.

Method No. 3

For housewives who want to know how to deliciously cook goose in pieces, the following marinade recipe is suitable.

To do this we take:

mustard,
eggs,
oil,
mayonnaise,
spices,
salt,
pepper,
finely chopped prunes.

Mix all the ingredients, immerse the pieces of meat in the marinade and leave everything for 2 hours in a cool place. Before cooking the goose in pieces in the oven, all the remaining marinade is reused to process the carcass. You can use a sleeve into which the marinade is carefully poured.

Secrets of delicious dishes

In order to get really tasty and delicious dish, every housewife should know not only what can be cooked from a goose, but also some secrets that will help to properly prepare the meat for subsequent heat treatment. The process is simple, but it will require a lot of time and patience.

If this is a fresh product, then you need to know how to pluck a goose at home and, if necessary, gut it. Well, if it’s frozen, then you’ll have to wait about 2 days, leaving the meat to defrost on the bottom shelf of the refrigerator.

To cook a goose, you need to carefully inspect it for any remaining feathers. If there are only a few of them, they are carefully removed using tweezers. Well, if there are too many of them, you can use special devices, which will quickly clean the surface. The wings are usually cut off, and we do the same with excess fat. To do this we use a sharp knife.

Wild goose baked until golden brown turns out delicious if you use one more secret. To do this, you will need a pan of boiling water in which to place the carcass. Bring water to a boil and lower it for 1 minute. If it does not fit entirely, then first the front part of the bird is lowered, then the tail. Any water that gets inside is drained and the carcass is thoroughly dried. Next, you can rub it with a mixture of pepper, salt and spices and leave for a couple of days to soak.

Experienced cooks know how to salt a goose, but what should novice cooks or housewives who have never cooked it do? You should focus on the weight of the carcass; for each kilogram of it, you should use about one teaspoon of salt for rubbing.

Chefs will tell you how best to cook goose, and they recommend seasoning the dish with the most suitable spices. These are: oregano, rosemary, sage, cumin and black pepper.

How to properly stuff a goose

One way to cook a whole goose in the oven is to stuff it.

The filling can be very different, but to get an excellent result, you need to familiarize yourself with some of the features of the process.

You only need to fill the inner cavity two-thirds full with the filling, since it increases in volume during the baking process.
The filling must be compacted without leaving it loose.
Once filled, the hole closes tightly. You can use regular toothpicks. Well, it’s preferable to sew it up with strong threads. The stitches should be large so that later you can easily get rid of the threads. The hole must be closed securely, not only to prevent the minced meat from falling out, but also to preserve the juice and aroma inside the bird.
To give the bird an aesthetic appearance, the legs are tied before putting it in the oven.

How long should you cook meat?

Typically wild goose takes about 2-3 hours to cook. Moreover, you should adhere to the following sequence temperature conditions. Place the bird in an oven preheated to 250 degrees and bake for about 20 minutes. Next, the temperature is reduced to 180 degrees and baked until fully cooked for about 2 hours.

How long to bake a goose in the oven depends on the oven model, so each housewife must determine the nominal temperature. The lower it is, the better the meat is baked, but it will take more time to cook.

How long a goose is cooked depends on the size of the carcass. You can check readiness in the following way. We gently press it, if colorless juice is released, it can be removed from the oven.

To prevent the baking process from turning into a true torment, you need to take care of following conditions. The baking sheet in which the bird is placed must have high edges so that dripping fat does not fall on the inner surface of the oven. The burning smell that will appear as a result of this will not please anyone. You can add a little water to the pan. Well, before you cook the goose with apples, you need to wait until the carcass is baked. Apples are added half an hour before the dish is ready.

Cooking a goose in the oven will require close attention, since you will need to turn the carcass every half hour. This will ensure that the crispy crust forms evenly. To begin with, the bird is laid with its breast up, then turned over with its back up. Periodically, it is also watered with juice flowing into the pan. And so on until complete readiness. After this, all the threads are removed, the carcass is transferred to a wide dish. Well, the remaining fat can be used to prepare other dishes.

Goose dishes in the oven are very popular. They are tasty, appetizing and healthy. There are many recipes that use both basic ingredients and original, exotic products.

Stuffed

Goose stuffed with apples and oranges

We cut all the fruits into pieces, removing the seeds and all inedible elements. Mix everything with chopped nuts and scalded prunes.

We treat the prepared carcass with spices both outside and inside. Rub the inner cavity with a clove of garlic. We stuff the carcass and secure it with threads. Transfer the bird to a baking dish and grease it with vegetable oil. Place the remaining apples and peeled onion nearby. Cover everything with a lid and periodically pour the resulting juice over the bird. This way you can cook a goose in about three hours. But 15 minutes before the bird is ready, remove the lid to form a crispy crust, and drain off excess liquid. You can sprinkle the carcass with orange juice on top. It will add piquancy and flavor to the dish. Great recipe for cooking goose in the oven!

Before serving, the fastening threads are removed, the dish is decorated with herbs and fresh apple and orange slices.

Goose stuffed with liver and rice

Ingredients:

Carcass up to 2 kg;
Chicken liver - 200 g;
Onion - 1 pc.;
Dry white wine - 100 g;
Cashew nuts - 100 g;
Rice - 300 g;
Olive oil;
Spices - 1 teaspoon.

Rub the plucked bird thoroughly with salt, spices and olive oil, put it in the refrigerator overnight. Then, cook the rice in salted water. Cut the liver and onion into cubes. Fry the onion in a frying pan, then add the liver and wine, simmer everything under closed lid about 15 minutes. Mix the rice, nuts and the resulting liver mixture, add spices and stuff the carcass. Secure the belly and bake in the oven for about 3 hours.
Stewed poultry

After cooking, a fatty, voluminous bird turns out smooth, rosy and beautiful. However, what to do if the carcass turns out to be small sizes How to cook a delicious goose? In this case, it is better to cut it into pieces and simmer in a cast iron skillet.

Stewed goose pieces

Cooking goose in pieces is easier and faster, which is why many housewives resort to this method. What can be prepared from goose in pieces depends on the personal preferences of the cook. You can add various spices to the dish, and serve potatoes, baked vegetables, broccoli or rice as a side dish.

We will need:

poultry pieces;
onions - 5-6 pcs.;
garlic - 3 cloves;
salt;
Bay leaf;
pepper.

Recipes for cooking goose are varied, but this dish will require a lot of time, as it is cooked over low heat.

How long to stew a goose depends on the intensity of the fire and the size of the pieces of meat. In general, the process lasts at least 3 hours.

Pour a small amount vegetable oil into a deep container. Heat it over high heat. Drop in the pieces of meat and stir vigorously until a crust forms. The process lasts no more than 2 minutes, then reduce the heat and add finely chopped onion, salt, add pepper and bay leaf to taste.

Cover everything with a lid and simmer, stirring occasionally. There should be a lot of onions, this is what gives delicate taste meat. It is important to ensure such a temperature that the onion does not fry, but “melts”. A few minutes before complete readiness, add finely chopped garlic to the container.

How to cook wild goose so that it turns out tender and appetizing? You just need to know how to properly pre-prepare the carcass.

Goose cutlets are prepared using the same ingredients. Moreover, they can either be baked in the oven or fried in a frying pan.

Fried

Every housewife knows how to fry a goose, but the following ingredients will help add piquancy to the dish:

oranges;
red wine;
bouillon;
starch;
spices;
salt.

Any goose recipe in the oven is incredibly healthy, but if you first fry the poultry pieces in a frying pan, you can get an appetizing, golden crust. That's what we do.

In another container, heat the wine, add peppercorns and broth. Drop in the fried meat pieces and cook until fully cooked. Take out the meat and place it on a wide dish. At this time, prepare the sauce. Dilute the starch in water and add to the wine mixture. Fry the orange slices and also dip them into the sauce. We pour it over the meat before serving; you can also learn how to cook goose with potatoes, which goes perfectly as a side dish with meat.

Up your sleeve

There are many recipes for cooking goose up your sleeve. The baking sleeve is very popular among modern housewives, as it allows you to cook delicious game without additional grease stains.

Game with cherry sauce

We will need:

Carcass - up to 3 kg;
Pitted cherries - 300 g;
Red wine - 1 glass;
Cinnamon - 3 teaspoons;
Salt;
Pepper.

We prepare the carcass in the classic way: how to pluck a goose at home, remove the entrails and treat it with spices, can be found above. We make several punctures in the carcass and send it to the oven. At this time, prepare the sauce.

Pour the wine into a container, add cherries and spices, and put on fire. After bringing the resulting mass to a boil, remove from the stove. Half an hour before the dish is completely ready, carefully pour the cherry sauce into the bag.

How to cook wild goose in sauce so that your guests are satisfied? All that remains is to prepare the side dish for the dish. Potatoes go well with this mouth-watering delicacy.

Goose baked with prunes

What to prepare:

Carcass weighing up to 4 kg;
Prunes - 300 g;
Cognac;
Pepper, salt.

Experienced chefs will tell you how to properly bake a goose. The carcass is prepared, washed, dried, and excess fat is trimmed off. Rub the outer and inner surfaces with a mixture of salt and pepper. The prunes are poured with cognac until they swell, after which they are placed in the belly of the cooked carcass, and the hole is sewn up. The bird is placed in a baking bag, in which several small holes are made to allow steam to escape.

Boiled

Goose in Tersky

In order to cook Tersky goose, you will need the following ingredients:

Poultry carcass;
Onion - 1 pc.;
Corn or wheat flour - 0.5 kg;
Egg - 1 pc.;
Salt.

Boil the plucked bird by adding an onion and a pinch of salt to the water. We take it out and rub each piece again with salt, set it aside so that they infuse and soak. Let's make dumpling dough from water, eggs, flour and salt. You can add crushed garlic to it. We select the upper, fattest part of the broth in which the meat was cooked, place the dumplings there, and cook them until tender. To prepare the sauce, use 2 cups of the fatty part of the broth, and also add crushed garlic to it. Goose is served in Terek style as follows: put dumplings on a dish, then pieces of chopped meat, pour sauce over everything.

Culinary experiments have not yet been canceled, so you can create unique dishes by combining game meat with homemade sauerkraut, potatoes, tangerines, lemons, buckwheat, quince, porridge, cranberries. Guests and family will definitely enjoy such a delicious dinner!

Video

In the video you will find original recipe stuffed goose.

Goose stuffed with apples belongs to Northern European cuisine, so oriental spices, loved by many meat food lovers, are not used in this recipe. This recipe for baked goose stuffed with apples has a special nutritional twist. This is the use of cumin.

It is cumin, penetrating into the skin of the bird, that contributes to the appearance in the meat of that unique taste and wonderful aroma that distinguishes this luxurious dish. The addition of coriander and allspice is allowed, but preference is still given to caraway seeds.

Recipe for baked goose stuffed with apples

whole goose carcass;
potatoes - 2 kg;
salt - 2 teaspoons, preferably sea salt;
apples (sour and red) - 5 pieces each;
cumin - 5 teaspoons;
dried apricots, prunes, dark raisins - a handful of each component;
shallots, ok regular bow- 300 g;
pears - 6 pcs.;
head of garlic;
peppercorns - 10 pcs.;
wine (preferably white varieties) - 350 ml.

How to bake a goose stuffed with apples

If the goose carcass is not yet prepared, it should be processed. First, scorch the burners over the fire, then clean, gut, wash and dry. Chop off the wings and trim off excess fat.

Finely crush the cumin, salt, coriander and pepper, and rub the carcass with the prepared mixture, without touching the inside. Wrap the goose carcass in film and put it in the refrigerator for a couple of hours, maybe longer, so that it is saturated with spices.

For the filling, cut sour apples into small cubes, add soaked and washed dried fruits: prunes, dried apricots, raisins. It is advisable to cut prunes and dried apricots into halves.

Stuff the goose carcass with the resulting filling without adding spices or salt. Do not place the filling tightly inside the carcass, otherwise it will not bake. Tie the bird's legs with a strong thread and prick the skin with a knitting needle in several places to ensure the fat is rendered during the baking process.

Place the stuffed goose at the bottom of a special fireproof dish, having previously lined it with pieces of goose fat. The bird should be laid out with its back facing down. Bake the goose in an oven preheated to 200°C.

After 30 minutes, remove the pan with the bird. Pour the fatty juice over the carcass and place it back in the oven for further cooking. The oven temperature can already be reduced to 170 °C.

To get an appetizing crust, you will have to baste the bird with fat often. After an hour, remove the goose from the oven again, pour the fat that has accumulated on the baking sheet into a prepared fireproof container, pour the aromatic wine over the goose, and then continue to bake in the oven for another half hour.

Shallots or coarsely chopped regular onions, unpeeled cloves of garlic directly in the husk, peeled and quartered potatoes - add salt to taste, add a little ground cumin, mix in a container with hot fat and send to the lower section of the oven for baking at the same time with stuffed goose.

Using a fork, prick the prepared red apples and pears in several places, place them on a baking sheet around the goose, and bake further in the oven.

After some time, pour the juice that drains from the bird during cooking over the fruit and bake in the oven until it is completely done. The entire preparation of a medium-sized baked stuffed goose takes up to three hours or more. It all depends on the size of the carcass and the skill of the cook.

The final stage of baking will be the exquisite presentation of the dish, potatoes and a fabulously tasty side dish baked inside the bird. Goose stuffed with apples is ready. Bon appetit everyone!