How to cook goose in pieces? Goose pieces: step-by-step culinary recipe. Goose baked with apples and potatoes

Baked goose is most often served during the Christmas holidays. This dish surprises guests a lot; it looks rich and appetizing, and also encourages friendly conversations. To cook a juicy goose, you need not only to know the recipe and secrets, but also to practice, because such a dish is unlikely to succeed the first time.

How to choose the right goose

It is best to buy a carcass not in markets, but in specialized stores, because in such places the meat content meets all standards, and checks come much more often than in regular stores, so you don’t have to worry about getting 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 contains more fat than chicken or duck, so even the largest carcass can feed no more than 8 people. During the frying or baking process, the subcutaneous fat melts and impregnates the fibers, which is why it becomes incredibly juicy and soft. You can choose a carcass fresh or even frozen, in any case it will turn out very tasty.

To distinguish a young palmate 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 dried out.
The size of the bird you choose is also very important. It is better if it is small, since large carcasses will be more difficult to handle, and they may not be baked inside, while a golden crust has already appeared on the outside.
The breast should be large, the skin should be waxy in color, and 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 the frozen version. Carcasses tolerate cold well, while retaining all their beneficial properties, but do not forget to look at the color of the legs.
Feel the sides of the goose with your hands; fresh carcasses have elastic meat in this area. Also, the meat around the bird’s throat should move freely.
If there is slightly pinkish ice 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, slightly glossy, and a light pink oral cavity, without dirt.
Smell is one of the most important ways to check a bird for freshness.
Small scales can often be seen on the yellow feet of a fresh and young goose.
Weathering is a common phenomenon for meat sold at the market. Try to avoid such carcasses; this is a direct sign of a stale product.

Cooking secrets

Often, baked birds turn out to be a bit harsh, and this does not depend on the cook, but rather on the carcass itself, in which store it was purchased and what care was taken.

The goose should be carefully plucked so that not a single feather remains, singed, rubbed with salt mixed with pepper and left in the refrigerator for a couple of days. Instead of seasonings, you can use lingonberries or herbs, preferably Provençal. This method will help the meat become soft and juicy. It is necessary to keep the carcass in the refrigerator so that during cooking a crispy crust appears due to “drying”.

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

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

To prevent the old goose from turning out dry and tasteless, you need to leave it overnight and bake it in a sleeve, only this method will definitely help it retain its juiciness. There are several other ways to make meat softer, for example, marinate it for one night in water with the addition of a tablespoon of wine vinegar, or rub it with black rowan pulp. 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 to get a crispy crust. Before putting it in the oven, the meat should not only be soaked in spices and aromatic herbs, but also be moderately salty, so you need to prepare a sauce. Most often it is made with honey, mustard, wine, grated garlic and ginger with rosemary. This mixture forms a crust on the surface, permeates the skin of the carcass, so it turns out crispy, aromatic and appetizing golden color.

How to properly cook goose in pieces

The carcass must first be cut into pieces. In this case, the method of soaking meat in marinade also works; it will make the bird soft and juicy. You can prepare any mixture to your taste, using wine, vinegar with water, olive oil with chicken eggs, and even beer with lemon juice, any option is perfect. You need to marinate the meat for 8-12 hours. Prepare a mixture of black pepper and salt, grate the finished 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 it in the oven until done.

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

Christmas goose recipe

At the moment, there are many types of Christmas goose preparation on the Internet, but we will look at the most basic, classic one. It is not as easy to prepare as it might seem, but the result is worth the effort. The simplest ingredients are used as the basis, and any side dish can be served according to your taste.

Ingredients:

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

Preparation:

Prepare the sauce by mixing honey, mustard and brown sugar. Pluck the carcass and singe it if there are still feathers on it. Cut off the fat from the neck and tail, take a toothpick and make punctures throughout the whole carcass so that the fat flows out during baking.
Rub the bird with a mixture of salt, pepper and vegetable oil and leave for about an hour.
Preheat the oven to 220 degrees, place a wire rack on top, and an ordinary baking sheet on the level below so that the fat can drain freely from the wire rack.
Grease the carcass on all sides with a mixture of honey and mustard, place on the wire rack and close the oven.
During baking, fat will drip onto the baking sheet. For two hours, every 20 minutes you need to open the pan and pour this fat over the bird.
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, place on a baking sheet with fat, mix lightly and cook for another hour.
Remove the bird from the oven, mix with vegetables, wrap it all in baking foil and leave for a while until the carcass has cooled slightly, after which you can serve.
Pour the wine into a saucepan with thick walls and bottom, add a little salt, bring to a boil and add starch, stir and pour the finished sauce into a gravy boat, serve it separately from the carcass, allowing guests to baste the meat themselves. The Christmas goose is not so difficult to prepare, its secret is in the sauce that we poured before baking. During the first time of cooking, it saturates the skin and becomes crispy, and after simmering in foil it becomes 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 practically nothing except apples and goose, this is the main advantage 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

Preparation:

Prepare the goose. The skin that is located at the base of the neck must be cut off along with the bone, but not all the way, so that it can be stitched up. Rinse the carcass inside and out, wipe thoroughly with a dry waffle or paper towel.
In a mortar, mix the dried herbs with ground black or red pepper and grind into powder, sprinkle the bird with this mixture inside and out.
Prepare the marinade. Mix garlic, previously grated on a fine grater, salt and pepper in a separate container, pour in a little olive or vegetable oil, and let stand for about half an hour.
Rub the carcass with marinade. You must rub thoroughly so that the skin has time to soak in the aroma. Wrap the carcass in foil and leave while preparing the apples.
Wash and peel the apples, cut into large pieces, avoiding the seeds.
Squeeze all the juice from half a lemon, mix with grated garlic and add to apples, mix thoroughly with dried basil. If desired, you can add salt or sugar.
Stuff the bird with the mixture, sew it up with thick and strong threads, wrap the carcass in foil and bake in an oven preheated to 220 degrees for two hours, gradually lowering the temperature.
When the inside of the bird is almost ready, you need to open the foil on top and bake for about half an hour until an appetizing crust appears. Garnish with apple slices. The cooking method and filling can be changed as desired. For example, add boiled rice, buckwheat or potatoes to apples. It is also advisable to take apples that are not sweet, since the sour taste is best suited to baked goose. To present the dish beautifully, add 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 the rice, which is what we will do. No sauces are used during cooking, so you will need to bake the goose in a certain mode.

Ingredients:

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

Preparation:

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 dried, they must first be soaked for about five hours.
Preheat the oven with vegetable oil and fry the mushrooms until golden brown, place them on a plate. After this, chop the carrots and onions and fry them too, mix with mushrooms and grind everything together through a meat grinder.
Put water on the fire, add salt and bring to a boil, reduce heat and add rice, cook until fully cooked, then mix with mushrooms and vegetables.
Salt and pepper the finished filling, add one or two chicken eggs if desired, stuff the goose and carefully sew up the edges.
Preheat the oven to 220 degrees, wrap the carcass in foil and bake for two hours, gradually reducing the heat to 180 degrees.
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 up, the grain will fall out of the bird. To prevent this from happening, you can add a chicken egg, it will help the filling take its shape. You can also add a little turmeric for color while cooking rice.

How to cook goose with buckwheat in the oven

The recipe is very similar to the previous one, but with its own, equally 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 grams.
300 gr. premium quality buckwheat
100 gr. sour apples
100 gr. white or red onion
50 gr. butter
a little salt and ground black pepper to taste
green lettuce leaves for garnish

Preparation:

The goose must first be soaked in a solution of vinegar and water to soften it. Put salted water on the fire and boil the buckwheat.
Heat some butter in a frying pan. Peel the onion and chop into thin half rings. Grate the carrots on a coarse grater and fry them all together until golden brown, then add buckwheat, add salt if necessary and cook for about five more minutes.
Peel the apples if desired. Set the oven to 220 degrees to preheat.
Rub the goose with a mixture of salt and ground black pepper. Mix half the apples with buckwheat and stuff the carcass, sew it up, and wrap it in two layers of foil.
Bake the goose, open the foil on top for 20 minutes, place a few apple slices around the edges and cook until done. When cooking goose, it is important that it sits in foil for a little while after baking, as during this time the meat will become softer and more flavorful, and the crust will remain just as crispy. This recipe can be slightly improved by preparing a dressing sauce from mayonnaise and herbs. It will need to be served next to the bird in a separate saucepan; if desired, you can add grated apples to the sauce, this will add a special taste to the dish.

How to cook stuffed goose

We've 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 any special expenses, and always turns out great. To make this filling, you just need to lightly fry chopped onions with chopped mushrooms, then add liver and dry red wine and simmer until fully 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 the minced meat consists of two types, one is tucked under the skin, the second inside the bird. It is very important to prepare the dish so that both types of filling go well together. The first type consists of crushed walnuts and applesauce; you don’t have to cook it, but simply combine these two ingredients.

The second type consists of buckwheat, onions and celery. To combine nuts with buckwheat, you need to not only boil it until cooked, but first heat it in a frying pan, and only then add water. Using this unusual method, nuts will go perfectly with the second type of filling. Apples and prunes. This filling is for true sweet tooths. These two products will simply need to be crushed and combined together. You can add rice or buckwheat to them. Although it is important to carefully select the toppings, you can use your imagination and prepare something to your liking.

How to cook goose with potatoes

The significant difference between this recipe and all previous ones is the filling. The cooking technology itself remains almost the same.

Ingredients:

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

Preparation:

Clean the carcass from all excess. 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.
Only young potatoes are needed, because they will be baked in their skins, and the skin of old potatoes 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.
Chop the goose carcass with prepared potatoes, sew it up with thick threads, and place it on a baking sheet.
Set the oven to 220 degrees, wait about 10 minutes and bake the bird until half cooked.
Cover with foil and continue baking for another hour. As a side dish for this dish, you can serve boiled or baked vegetables to taste; rice, slightly colored with turmeric, is also 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 cooked, 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 a goose in your 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 can withstand up to 230 degrees. Another plus is that it not only preserves, but also imbues the dish with even greater taste and aroma. It is absolutely impossible to dry out any meat, vegetables or fish in the sleeve.

Ingredients:

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

Preparation:

Rinse the carcass inside and out, wipe with a dry waffle or paper towel so that no moisture remains, rub with a mixture of salt and ground black pepper.
Prepare the marinade. Mix honey, mustard, mayonnaise and a little sugar. If the honey is thick, then it must first be slightly heated along with the other ingredients. Lubricate the carcass with the prepared marinade and let it stand in the refrigerator for several hours, or better yet, overnight.
At this time, prepare the filling. Chop apples, prunes, mix and add a little lemon juice. It is best to buy apples that are sour.
Stuff the carcass, sew it up, leaving room for the fat to flow out, place it in a sleeve and bake until fully cooked. Due to the fact that the bird is cooked in a special baking 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 this 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 goose in a slow cooker

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

Ingredients:

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

Preparation:

Cut off the legs and wings of the goose; if desired, you don’t have to chop the carcass if it is small in size.
Finely chop the red onion and grate the carrots on a coarse grater. Fry until golden brown, transfer to the multicooker bowl along with the goose.
Set to cooking mode, add broth mixed with dry red wine, spices and salt.
You don’t have to spare salt so that the bird can be completely soaked.
When the bird is almost ready, you can drain all the liquid and change the mode to baking. Wait for a golden crust to appear 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.

Baked goose with cranberries

We have already seen recipes for how to cook 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. apples, sour or sweet
100 ml. dry red wine
salt, sugar, ground black pepper to taste
greenery

Preparation:

Marinate the carcass in a mixture of water and vinegar, rub it with salt and pepper.
Wash the cranberries, cut the apples into thin slices, mix with cranberries, transfer to a frying pan, add a little water, sugar and salt, simmer for a few minutes. Stuff the bird and bake it until fully cooked.
The secret of delicious goose is in the sauce. To prepare it, you need to lightly mash the second half of the cranberries, transfer the berries to a saucepan with thick walls and bottom, and pour in dry red wine.
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.
When the goose is almost baked, you need to pour half of the sauce on it, wrap it in foil and put it in the oven to cook. 6. The second half of the sauce will need to be poured out when the goose has been standing on the table for some time and is saturated with the aromas of spices and apples and cranberries.

Baked goose is a national dish that was prepared in ancient Rus' for festive meals. Currently, it is becoming increasingly difficult to catch a wild goose and few hunters can boast of such luck. Therefore, it is very important not to spoil the trophy during the cooking process.

Home-cooked goose dishes are a true table decoration. What could be tastier and more appetizing than golden-brown, crispy-skinned game served for a festive dinner?

How to prepare a carcass?

To learn how to cook wild goose, you need to familiarize yourself with the properties of the meat. Not only does it taste great, but it is also very healthy because it does not contain harmful chemicals found in captive-bred birds.

Initially, the carcass is plucked and gutted, and the remaining feathers are removed. After which the bird should be kept in a cold place for several days. Cooked poultry may be a little tough. The older the game, the more likely it is to get dry meat, so to give it juiciness, the carcass should be kept in the marinade for some time.

There are several ways to marinate wild goose, each of them is good in its own way. The choice of the most suitable method depends solely on taste preferences.

How to marinate correctly?

Take honey and mustard in a 1:2 ratio, mix the ingredients, thickly coat the surface of the carcass and leave to marinate overnight.
Another marinade recipe for wild goose. Scald lemon cut into slices with boiling water. Pour dry white wine over the carcass, pre-washed and rubbed with spices, and cover with lemon slices. Cover the dishes with cling film and place in the refrigerator for a day. To completely cover the carcass with marinade, you will need one bottle of wine. To marinate a carcass in this way, you will need a deep container.
For housewives who want to deliciously cook wild goose in pieces, the following marinade recipe is suitable. You need to take: eggs, mustard, finely chopped prunes, mayonnaise, butter, spices and salt. Mix all ingredients, immerse the meat cut into pieces into the marinade. Leave for 3-4 hours in the refrigerator. Before cooking the goose in the oven, you can use any remaining marinade to re-process the goose. To do this, you can use a culinary sleeve into which you can carefully place the marinade.

Secrets of delicious dishes

Wild goose cooked at home will decorate any table. However, not every cook knows what can be prepared from this game. Cooking such a bird requires knowledge of some features and cooking secrets.

Whole roasted poultry requires special skill - it can dry out very quickly and the meat will lose its taste. But, fortunately, now all the cooking secrets are available and every housewife can use them.

In order to get a tasty and appetizing dish, it is not enough to know a lot of recipes that will help you prepare culinary delights from goose. There are some secrets that will help you properly prepare a wild goose for subsequent heat treatment. This process is simple, but it will require a lot of patience and time.

If it is a fresh product, you need to know how to properly pluck it and, if necessary, gut it. If it is frozen, then you will have to wait at least two days and only then process it.

Wild goose baked in the oven until golden brown turns out juicy and delicious if you use one secret:

To make a tasty dish you will need a pan of boiling water.
Bring water to a boil, place the carcass in it for 1 minute. If it does not fit entirely, you need to alternately lower the front part of the carcass, and then the tail.
Any water that gets inside the bird is drained, and the carcass is thoroughly dried. After which you can rub it with salt, pepper, spices and leave for several days to soak.

Wild goose dishes

Wild goose meat is very tasty and at the same time it contains many useful substances necessary to maintain normal functioning of the body. There are many ways to deliciously cook a goose: you can grill it, boil it, bake it in the oven, or stew it.

In order to prepare this dish you will need: goose - 1 carcass, ½ glass of white wine, 200 g butter, ½ glass of broth, salt.

Cooking method:

Salt and pepper the gutted and washed goose well outside and inside, place in a heated oven in a casserole dish or deep baking pan. While frying, pour over the separated juice.

When the goose is browned on all sides, drain a little fat from the baking sheet, pour in wine and broth, and cover with a lid. Fry the bird until done and cut into portions. Place the finished dish on a large plate, pour over the juice remaining after stewing.

Royal goose cooked in a slow cooker

The fastest way to cook this game is in a slow cooker. When cooked, it is soaked in sauce, saturated with aromas and turns out very tender.

To prepare a wild goose in a slow cooker, you will need the following ingredients: goose carcass about 2 kg, 3 apples, 50 ml of balsamic vinegar, a glass of hot water, 3 teaspoons of sugar, 3 sprigs of rosemary, 50 ml of vegetable oil.

Preparation:

Cut the processed and washed goose carcass into medium-sized pieces. Wash the apples and cut into slices. Add vegetable oil to the multicooker bowl, turn on the “Baking” mode, and place the goose pieces into it. Add the rosemary sprigs and leave to cook for an hour.

Next you need to prepare the sauce. Pour sugar into a small cup, pour balsamic vinegar and add hot water. An hour after cooking the goose in a slow cooker, pour the prepared sauce over it, add apples to it, turn on the “Baking” mode and bake for 30 minutes.

The prepared dish is served with baked apples and sauce.

Wild goose baked with prunes

Some recipes suggest combining this bird with prunes and potatoes.

To prepare this dish you will need: a wild goose carcass, a handful of prunes, 2-3 pcs. kiwi, 3 cloves of garlic, salt to taste.

Rub the prepared carcass with salt and grease with marinade. To prepare the marinade, you need to mix peeled kiwi in a blender with prunes and garlic. Coat the carcass thickly with the resulting mixture and leave to marinate for 3-4 hours.

To cook a wild goose in the oven you will need: 1 wild goose carcass, 10-12 apples, 4 large onions, ginger, 1 teaspoon each of cumin and marjoram, salt to taste.

Cooking method:

Free the prepared carcass from excess fat and rub inside and outside with caraway seeds mixed with salt. Stuff the carcass with small apples (Pepina, Tirolka varieties) and sprinkle salt mixed with marjoram into their cuts. Bake the goose in the oven with onions and butter, often basting with the broth that separated during frying.

Separately, bake 6-8 large apples with ginger, cover the goose with them, and pour the sauce over them.

This wild goose dish is often prepared for the holiday table. It is prepared very simply, and the taste is very refined.

To prepare this dish you will need: 1 wild goose carcass, fat (oil) for frying, for stuffing small cabbage forks, 1 lemon, herbs, pepper, salt to taste.

Preparation:

Rub the gutted, washed carcass with separated wings, paws and head well with salt inside and out. Place it in the casserole with its back down, pour in fat or melted butter. Fill the goose's abdominal cavity with shredded cabbage mixed with lemon (cut a small lemon into thick slices for one carcass).

Sew up the carcass with threads and simmer in the oven for 2 hours until cooked, turning occasionally to bake a uniform golden brown crust.

Serve the game to the table, cut into portions with apples or cabbage, garnished with herbs.

Goose cooked in tangerine sauce

The recipe for this dish will not leave indifferent even gourmets. To prepare it you will need the following ingredients: wild goose carcass, 30 g poultry fat, 300 g (5-6 pieces) tangerines, 350 g red sauce, 30 sugar, 500 g garnish, salt taste.

Cooking process:

Cut the fried wild goose carcass into portions, pour in the sauce with tangerine zest, and simmer over low heat for 10-15 minutes.

To prepare the sauce, you need to remove the zest from the tangerine and cut it into thin strips. Boil in water for 2-3 minutes, drain in a colander and add the resulting zest to the red sauce.

When serving, place the goose on a platter and pour the sauce over it. Place tangerine slices (without peel) on top of the sauce. Garnish the dish with fried potatoes.

Dishes prepared from this bird have long been considered a sign of wealth at home and the owner’s luck. In order to surprise and delight your home and guests with your skills, you can use these simple tips. Properly cooked game will help create an atmosphere of celebration and comfort in your home.

It was probably the most delicious goose of my life. The goose is a capricious bird, it is often difficult to guess how much time it really takes to cook this bird, since a lot depends not only on the size of the bird, but also on the age, which makes everything more difficult. If a young goose is ready after 2 hours at 180 ᵒC, then under the same temperature conditions and sizes, 4 hours may not be enough for an old goose. Moreover, it is very difficult to ensure that the meat is not tough, the skin is crispy (for me this is a key factor in roasting poultry) and at the same time not completely dry out the bird. Therefore, I decided to approach roasting the goose a little more scientifically, controlling the temperature of long-term heat treatment, creating ideal conditions for the collagen to slowly first shrink, then partially collapse, ultimately turning into gelatin, giving the meat softness, juiciness and tenderness. All this takes time and required temperature. This way you can “tame” even an old goose, making it tender and affectionate :-)). Due to the fact that the goose is baked in a goose pan, under a lid, the meat does not dry out excessively, since it is baked in a humid environment. At least the lid should be removed from time to time during baking and excess steam released to allow the crust to brown and slightly lower the temperature inside the casserole. Just don’t bake in those terrible sleeves that don’t give you any control over the process, and everything cooked in them , becomes a boiled mass of something.

The preparation of the goose itself must be well planned. If you can skip the step of advance salting, then do not rush the long baking time of about 6 hours at a moderate temperature. And before making a golden brown crust by short-term baking at maximum temperature, it is necessary for the goose to “rest” properly and even partially cool down in order to limit the influence of temperature on the flesh itself.

The sauce for the goose is a completely different story, gastronomic of course. It has everything for an excellent sauce: berries, wine, the rich aroma of baked goose and consistency. The most important thing in preparing the sauce is to get rid of almost all the fat that remains after the goose; it can be used for sautéing winter soups, as well as for frying potatoes (this is almost a luxury). , and then, after pouring in the wine and putting it on the fire, scrape off all the mega-fragrant particles from the bottom of the dish in which the bird was baked; as the wine boils down, they will easily come off. This will add richness to the sauce. The berries add sourness and give the sauce “body”, since by rubbing the sauce, thanks to the berries, we get the ideal consistency. That’s it...

Ingredients

1 goose
4 tangerine, peel
1 onion, peeled, cut in half
1 tbsp.
3 tbsp.
salt

1 tbsp.

Sahara For the sauce:
200 grams cranberries (fresh or frozen)
200 grams 200 ml
broth (chicken or veal)

red port 1 cinnamon stick Salting goose: 12 hours

Cooking time: 8 hours

Total cooking time: 20 hours

1) Mix salt with sugar and spices.

Thoroughly rub the goose with the resulting mixture, not forgetting the abdominal cavity.

2) Cut tangerines in half widthwise. Place the tangerines along with the onions in the abdominal cavity of the bird, and then sew up the abdominal cavity with culinary thread or fasten it with skewers, as shown in the photo, and tie it with thread like a corset.

3) Place the goose in the goose pan, cover with a lid and put the goose in a cool place or in the refrigerator for 12 hours (or longer, up to 24 hours).

4) After the specified time has passed, bring the goose into the kitchen, open the lid and leave at room temperature for 1 hour so that the temperature of the carcass is slightly closer to room temperature.

5) Preheat the oven to 140°C.

8) Prepare the sauce: drain absolutely all the fat from the casserole, add wine, cranberries, cinnamon and broth. Bring everything together to a boil and cook, scraping the aromatic particles from the bottom, until the liquid is reduced by three times and the cranberries are almost all popped.

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked through, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

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

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

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

Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

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

Ingredients

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

Preparation

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

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

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

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

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

Ingredients

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

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

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

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

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

How to cook Christmas goose with oranges

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

Ingredients

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

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

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

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

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.

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.
Water will help to avoid the unpleasant smell of burnt goose fat - it should be poured into the bottom of the pan 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 a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
Preheat the oven to 220 degrees.
Pour 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, stewed cabbage, and rice are suitable as a side dish.

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 the festive table and will delight the guests.

Goose with prunes

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

Cooking method:

Having prepared the goose carcass for baking, rub it with salt and seasonings 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 large roasting bag or bag. 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.