TOP 4 recipes for cooking baked goose in the oven. Cooking tips and secrets. Video recipes.
Baked goose is a traditional dish for the Christmas table not only in our country, but also in Europe. Goose with apples is considered a particularly festive dish. Although with other fillings, the bird turns out to be tasty. In its preparation, the biggest problem is to make the meat soft and tender, because it is often hard and tough on a baked goose. To make the perfect roast goose, glossy and ruddy on the outside, tender and soft on the inside, it is important to know the secrets of the dish and good recipes.
Culinary tips and secrets
- Use a fresh carcass for roasting. If the goose is frozen, defrost it naturally, without using the microwave or water. To do this, transfer it from the freezer to the refrigerator.
- Usually the sharp ends of the phalanges are cut off the goose, because they are thin and often burn. But this can be done at will.
- The goose is very fatty, so remove all the fat.
- To make the meat soft and the crust crispy, marinate the goose in a dry and wet way during the day. Dry pickling is a mixture of salt, pepper, dry herbs and spices. Wet pickling is a liquid mixture of the same products, plus vinegar, sauce, water, broth, wine, etc. Also honey, mustard, ginger, garlic, rosemary are used for pickling.
- Cooking the whole goose involves the obligatory filling, so that the taste of the goose meat is revealed more vividly. Apples, prunes, quince, cherries, buckwheat with mushrooms, rice, sauerkraut with cranberries, liver pate, oranges, pumpkin, potatoes are suitable for the filling.
- Fill the carcass with filling 2/3 of its volume and sew the belly with threads.
- The goose is baked on a baking sheet with 2 cm of water at a temperature of at least 180 ° C.
- Check the readiness of the goose by piercing it with a knitting needle: if a clear liquid oozes from the hole, the game is ready. Usually this process takes 1, 5-3 hours.
Oven baked goose with apples
The most delicious and traditional way to cook a baked goose in the oven is to stuff it with apples, which are mostly sour or sweet and sour.
- Caloric content per 100 g - 295 kcal.
- Servings - 6-8
- Cooking time - 1, 5 days
Ingredients:
- Goose - 1 pc. (2.5 kg)
- Badian - 2 stars
- Water or vegetable broth - 1.5 l
- Soy sauce - 4 tablespoons
- Sugar - 5 tablespoons Salt - 2 tablespoons
- Honey - 2 tablespoons
- Ground cinnamon - 0.5 tsp
- Apples - 3-4 pcs.
- Dry ginger - 1, 5 tablespoons
- Pepper mixture - 1 tsp
- Worcester sauce - 2 tablespoons
- Apple cider vinegar - 80 ml
Cooking baked goose in the oven with apples:
- Rinse the carcass, dry it and remove the tail with fat.
- For the marinade, mix all the ingredients except the apples and brush the inside and outside of the goose with it.
- Leave the bird to marinate for a day in a cool place, turning occasionally, only 3-4 times.
- After the time has passed, keep the carcass for 2-3 hours at room temperature.
- Wash the apples, cut them in half, fill the goose's belly with them and sew up the bird.
- Put a baking sheet with water in the oven on the lower level and heat it up.
- Place a grid with a goose over the baking sheet, cover it with foil and bake for 15 minutes at 200 ° C. Then reduce the temperature to 180 ° C and bake for 1 hour.
- Cover the bird with honey so that there is a tanned crust, and bake for another 40 minutes at 170 ° C.
Goose baked with dried apricots, prunes and nuts
Refined, spicy and unusual filling for poultry - dried apricots, prunes and nuts. The roasted goose is juicy, soft and sweet on the palate.
Ingredients:
- Goose - 1 pc. (2 kg)
- Dried apricots - 300 g
- Prunes - 300 g
- Walnuts - 300 g
- Lemon - 1 pc.
- Cognac - 100 ml
- Salt - 1 tsp
- Garlic - 1 head
- Cream - 2 tbsp.
- Ground black pepper - 0.5 tsp
Cooking goose baked with dried apricots, prunes and nuts:
- Wash the carcass, dry it, rub inside and outside with salt and ground pepper and leave to marinate for 5 hours in a cool place.
- For the marinade, peel the garlic, pass through a press and combine with cream. Coat the goose with the resulting mixture and leave at room temperature for 2 hours.
- Soak dried apricots, prunes and walnuts in cognac for 2 hours. Then stir in lemon juice and zest. Stuff the bird with the resulting mass and sew up the tummy.
- Put the stuffed goose in a baking bag, put on a baking sheet and send to a preheated oven up to 240 ° С for 30 minutes. Then reduce the temperature to 180 ° C and bake for 1 hour. Then turn the goose and bag over and continue baking for one hour.
Oven baked goose with pumpkin and oranges
Baked goose with pumpkin and oranges is a tasty and healthy dish. It can be served as an independent dish, or you can prepare a side dish for it.
Ingredients:
- Goose - 1 pc. (2 kg)
- Pumpkin - 400 g
- Oranges - 2 pcs.
- Salt - 1 tsp
- Ground black pepper - 0.5 tsp
- Honey - 3 tablespoons
- Dry red wine - 200 ml
- Garlic - 2 cloves
- Spices to taste
- Mustard - 2 tsp
Oven baked goose with pumpkin and oranges:
- Rinse the goose, dry and coat with marinade. To do this, mix salt, pepper, mustard, chopped garlic, honey, wine and any spices. Leave the carcass to marinate, wrapped in plastic wrap for several hours.
- Peel the pumpkin with seeds and fibers, and cut into pieces. Wash oranges and cut into wedges. Stuff the goose and sew up the belly.
- Place the carcass on a wire rack, under which place a deep baking sheet with a little water.
- Preheat the oven to 250? C and send the goose to roast for 20 minutes. Bring the temperature down to 170 ° C and continue cooking the game for 1.5 hours.
Goose baked with rice and raisins
At the same time, and a side dish and a meat dish - baked goose with rice and raisins. This dish is perfect for a festive table. The meat is tender and golden brown, while the rice is juicy with sweet notes.
Ingredients:
- Goose - 1 pc. (2.5 kg)
- Rice - 200 g
- Raisins - 100 g
- Rum - 50 ml
- Salt - 1 tsp
- Ground black pepper - 0.5 tsp
- Spices to taste
Cooking goose baked with rice and raisins:
- Wash the goose, dry it and brush on all sides with salt, pepper and spices. Leave it to marinate for 5 hours.
- Wash the rice, cover with water in a ratio of 1: 2, salt and boil until half cooked. Wash the raisins, cover with rum and leave for 2 hours. Combine the rice with the raisins and pour in the remaining rum. Mix well.
- Fill the carcass with the filling, sew up the belly and place in a roasting sleeve.
- Place the bird in a preheated oven at 220 ° C for half an hour. Then turn the temperature down to 180 ° C and cook the poultry for 2 hours.
