Bake the goose so that the meat is soft. Goose baked in the oven - the best recipes. Goose baked with prunes

26.04.2021

There is such a category of products - symbols, the preparation of which unites the whole family, friends and acquaintances at the table. As a rule, these are meat dishes, and they are prepared for quite a long time and intensely. Goose is just one of those cases. Cooked whole, it is very tasty, looks very impressive, and the smell of this dish immediately makes home comfort concentrated and potent.

How to cook goose? Goose is both difficult and easy to cook. It is difficult, because the goose is quite large, it can turn out to be hard, even if you cook it for 3 hours, but it is easy, because the goose, in fact, cooks itself, you just need to help it a little and not spoil anything. As always, the main assistant in cooking the goose will be a sense of proportion, as well as the availability of free time, the necessary tools, ingredients, a good oven with an even baking sheet (or goose, which is better), and the goose itself, of course.

The goose is a big bird, it can reach sizes that are critical for your oven. When choosing a goose, think about what it will be like in the oven, keep in mind that the goose must not only enter in its entirety without touching the walls, but also have a good supply of free space. The stock is important for operations that may be needed during the cooking process, because it can be very difficult to turn a very hot bird that has barely entered the oven.

Fresh goose can be tough when cooked. If this is not critical, you can brag that “he just walked, and now you are eating him,” and if you want softness, you will have to withstand the goose in advance. For this fresh goose, pluck (remove the rest of the feathers), gut and leave in the refrigerator for a couple of days. Perhaps it will take less time. Oddly enough, the lying goose will be softer.

An alternative method of how to cook a goose is to salt it and rub it with herbs after gutting and washing, followed by aging for a couple of days (or at least 6-8 hours) in the refrigerator.

Other ways to cook goose by tenderizing fresh goose meat:

Make a weak solution of apple cider vinegar in water and soak the goose overnight.
Grate the cut goose with pepper and salt and pour white wine (moderately), wrap with cling film and put in the refrigerator for 6-8 hours.
Grate the gutted and washed goose with a mixture of crushed cranberries, salt and herbs.
Pierce the prepared goose with a sharp fork and rub with chokeberry juice.

To prepare the goose you will need:

Sharp knives.
Cutting boards.
Thick white thread.
Gypsy needle.
Apples (Antonovka or similar sweet and sour varieties). Take with a margin - they are always in short supply.
Greens (parsley, dill, marjoram).
Spices and spices (pepper, paprika, cumin, cloves, nutmeg, cinnamon, star anise, juniper berry, salt).
Goose dish or large baking sheet with high sides.
Turnover tools.
A bowl of water on the bottom shelf of the oven.

Rinse the resting goose thoroughly, let it dry and rub well with salt. This must be done in advance so that not only the skin is salty, but also some of the meat. Rub the salted goose with spices. Ideal spices in this case can be considered a mixture of marjoram and black pepper. Thickly coat the outer and inner surfaces with this mixture. Let stand for half an hour. It's time for the apples. However, the filling can be anything, and you can do without it at all, but with apples, according to very many, you get the most delicious goose. This is a classic.

Antonovka is best suited for baking with a goose. This variety is hard, tolerates long languishing in the oven, does not lose its appearance and has the most favorable effect on goose meat. In fact, an apple replaces a lemon here, but at the same time, you can put much more apples, and they will add their own unique flavor to the dish. Prepare a little more apples than seems to be enough. Apples lose volume during the peeling process, and they can easily not be enough. Wash the apples thoroughly, cut into 4 pieces, remove the cores and remove the peel. Some of the apples will go inside, some can be laid out around the goose on a baking sheet. After stuffing the goose with apples, sew the inside with a thread. Why white? White will not shed, and the paint will not get into food. The thread should be strong, made of natural fibers and thick enough, you can not sew often - it will be easier to pull it out.

So, the goose is stuffed and is waiting to be cooked. Do not forget to tie his legs if they stick out, tie up and fasten all the protruding parts as securely as possible, so you will save yourself from unnecessary operations and burning, which can inevitably go if the goose's fat legs touch the walls of the oven.

The choice of dishes in which everything will be cooked is very important. Practice shows that even a baking sheet with sides of 5 cm can be too small for a goose. In any case, the height of the sides should be at least 5 centimeters, otherwise you risk filling the entire oven with fat, which means: cool, wash, transfer to a new dish, heat the oven - a loss of time, at least an hour. It is better to immediately choose the dishes by size. The ideal in this case can be considered a goose bowl with a volume of 5 liters or more, with high sides and thick walls. This is a rather specific dish, not everyone has it. The second option is a large ceramic vessel of the same volume. This is even more specific and more expensive, but it also cooks better in ceramics. For the baking sheet, do not forget to prepare a wooden or plastic spatula and a fork. The fork should be the size of the same spatula and have 3-4 tines. They will be convenient to turn the goose on a baking sheet.

The oven is preheated, the goose is ready and waiting, the dishes were found. Pour water 1-2 cm high into a dish, place a goose on it, and you can put it in the oven. Do not put apples for wrapping yet - they will burn. Start wrapping them around the bird about 40 minutes before the end of cooking. Please note that depending on the size of the bird and its properties, and the characteristics of the oven and dishes, the cooking time varies from 1.5 to 3 hours! A small detail: sometimes the legs and wings tend to burn. It depends on the oven - in some everything is fine, but in some they burn. You can correct the situation by putting on “caps” made of food-grade aluminum on each protruding element. For the first 15-20 minutes, keep the oven temperature above average - 250-270 ° C, then lower it to 220 ° C, and the last 40 minutes or an hour can be kept at 180-200 ° C. In any case, control by eye. It is better if the temperature is lower, but the cooking time is longer, otherwise the goose will immediately become crusted and not baked inside.

Spices. When choosing spices for your goose, be guided by your own taste and do not forget about the guests. Freshly ground black pepper is better, herbs can be dried, the rest is exclusively to taste. If there is no certainty, then one pepper and herbs will be enough (even dill will be enough). Alternatively, you can make a mixture of ¾ pepper with herbs and ¼ additional spices. Be careful with juniper berries and cloves - they can be added a couple of things - in 2 hours they will give the desired note of aroma. Badian can be added a little more. Crush or grind cumin into small fractions.

Start the goose oven with its back down, after 20 minutes turn it over on the breast and reduce the flame. Baste from time to time with the rendered fat and turn the carcass every half hour or more. Do not forget about the apples intended for lining the goose on all sides. Put them in 40 minutes before they are done. Instead of apples, you can put potatoes. Baste the goose with fat a little more often than you turn it over. When everything is ready, pull the threads out of the goose, and drain the fat into a separate jar, it will still come in handy.

Apples are not the only classic goose stuffing. You can use sauerkraut (along with apples), oranges, lemons and tangerines, buckwheat with onions, oatmeal and other cereals, cherries and cherries, and white wine will not hurt. Goose with buckwheat porridge can be considered a classic Russian holiday dish. Usually such a dish was prepared for Christmas. The filling was prepared from buckwheat groats dried in a frying pan with onions. The peculiarity of the preparation is that before putting the goose to cook, it was doused with boiling water. This is done so that the pores on the skin are closed, and the fat would go in, and not out. Thus, the porridge is saturated with fat, and the whole dish is cooked evenly and whole.

There is another way to bake a bird - on a bottle. In short, the insides and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, greens are placed. Everything is sewn up and baked.

I will not describe the option of roasting a goose with wormwood, because, firstly, the taste is specific, and secondly, wormwood requires much more delicate handling than ordinary aromatic herbs. But the quince filling for the goose will be a win-win. To do this, take 500 g of peeled and seeded quince fruits, finely chop and mix with a tablespoon of sugar, freshly ground black pepper and salt. You can add cinnamon and star anise. Quince filling can be used with apples. An excellent option would be a mixture of apples and cranberries, cranberries and sauerkraut, or a cherry-cherry filling.

You can serve potatoes (boiled or baked), fresh vegetable salad, sauerkraut and fresh cabbage, greens and pickles to the finished dish. In the side dish, focus on fresh vegetables and lettuce. Let there be very few potatoes.

Red wine is traditionally served with goose. Choose a dry wine rich in tannins, thick and strong enough. The wine must have high acidity, mature taste, be sufficiently aged. Burgundy and Bordeaux or wines based on Merlot and Cabernet Sauvignon varieties are perfect.

Goose is an infrequent guest on our tables. One of the reasons is that not everyone knows how to properly cook a goose in the oven. Indeed, if you do not follow certain rules, then you can end up with not a juicy divinely tasty bird, but a dry and tough one that you don’t even want to try. In this article, we will reveal to you the secrets of successful cooking goose with apples. Fortunately, there are not many of them and they are not difficult to implement.

How to cook goose in the oven

The goose is a serious bird. And a big one. The average weight of a gutted carcass is 2.5 - 3 kilograms. There are also more solid, four-kilogram specimens on sale. So sometimes the main difficulty in cooking a goose is how to contrive to stuff it into the oven. No, you can, of course, cut the bird into pieces. But who is cutting the goose? It is baked whole. And be sure to stuff them with sour Antonov apples. Connoisseurs certainly add a handful of cranberries.

Ingredients:

green apples
handful of cranberries (if any)
pepper
honey (or any natural syrup)
mustard

We will also need:

toothpicks to secure the filling in the abdomen,
twine or thick thread for tying the wings and legs,
deep pan or goose dish,
foil for large birds.

Preparing poultry for roasting

Before you cook a goose in the oven, the bird must be processed in advance.

People have come up with a variety of ways to make sure that the roast goose does not turn out tough. Someone beats the carcass with a hammer, like chops (the main thing here is to contrive so as not to damage the bones). Someone puts a container of water on the bottom of the oven to create moist steam. The easiest and most reliable way to soften goose meat is to marinate the bird in spices and salt in advance - ideally two days before baking. We will follow him.

So, the goose must first be washed properly and then wiped dry with paper napkins. Now we make a mixture of salt and pepper. Pepper is best taken in peas and grind it just before use. Freshly ground peppers have a very different flavor than freshly ground peppers. It has the freshness of herbs. This smell, unfortunately, completely disappears during storage.

Now carefully rub the bird with a mixture of salt and pepper inside and out, wrap it in cling film and put it in the refrigerator. Here our bird will spend two days.

Bake goose with apples in the oven

So, two days have passed and the day has come when we will cook our most delicious and beautiful goose.

We take the bird out of the refrigerator in advance. Let it sit at room temperature for at least a couple of hours.

We are preparing the stuffing. We take out the core from the apples and cut into large enough.

We stuff our goose tightly with apples, periodically adding a little cranberry. If there were no cranberries, then you can simply mix apples with chopped herbs.

Now we fix the abdomen with toothpicks. If you do not skimp on them, then it is quite possible to do without traditional sewing with threads. For fidelity, toothpicks can be secured with twine by making an interlacing, as seen in the photo below.

Then we need to tie the goose so that the fat does not flow from the wings and legs to the bottom of the oven. We press the wings, take a twine or a thick thread and tie the bird across. We tighten the legs with twine as close as possible.

There is another secret on how to cook a goose in the oven, which will have a really delicious taste. It's honey mustard sauce. It will additionally soften the bird and give the meat a completely unique flavor.

We're preparing the sauce.

Mix 3 tablespoons of mustard with a tablespoon of honey or syrup. We coat the goose with this mixture on all sides. (I have come across a version of the sauce made from a mixture of mayonnaise and tomato paste. I didn’t cook it myself, but the reviews of those who tried it were good.)

Goose roasting dish

Now it's time to send our bird for baking. In the process of cooking, a lot of fat flows out of the goose - more than half a liter can be obtained from one bird. So the shallow pan can overflow and then you have to drain the fat right in the middle of the process. Agree, it's not pleasant. Therefore, in order to cook a goose in the oven, you need a deep baking sheet or a goose dish. Ideally, it is desirable to have a deep baking sheet with a wire rack. It is also useful for roasting any other bird.

A little secret: if you don’t have a high-sided baking dish, then cut off visible fat from the goose - it is usually located closer to the abdomen.

Now the most important thing: how to properly bake a goose.

The goose is cooked for a long time, but at the same time, in no case should we overdry it. Therefore, to cook a goose in the oven, you need to remember the main rule: the temperature in the oven should not be high! Set no more than 180 degrees - you will not lose. Otherwise, there is a risk that the bird will simply burn, not having time to bake until cooked.

Depending on the size of the goose, the cooking time is 2 to 4 hours. On average, it takes as many hours to bake as a bird weighs. Our goose weighs 3 kg 300 g. So we are preparing to wait a little more than three hours.

If you want to ensure that the goose does not dry out for sure, create moist steam in the oven - for this you just need to put a container of hot water on the bottom of the oven. But remember! In this case, you must open the door very carefully, otherwise you can get burned with steam. Plus, after you pour the bird with fat, you will definitely need to add water to the container.

I note that it is not worth leaving a goose in the oven unattended. Firstly, during the cooking process, the goose needs to be watered every half an hour with melted fat. Secondly, if the bird is cooked long enough, it can begin to char. In this case, it will need to be covered with foil.

However, all our efforts will be duly rewarded. Properly cooked goose is the food of the gods. No wonder that in Europe it was traditionally prepared for one of the most important holidays - for Christmas.

We serve the bird to the table.

The finished goose must be freed from toothpicks. Pick apples and cranberries from the inside with a spoon. Put the bird on a large dish and cover with a garnish in a circle.

Enjoy your meal!

Finally, a summary: the secrets of cooking a delicious, juicy goose.

Secret 1. The bird must be marinated two days before baking.

Secret 2. The goose needs to be stuffed with sour fruits - the acid will soften the meat.

Secret 3. Mustard-honey sauce will make the goose taste divine.

Secret 4. To be sure that the bird does not dry out, provide steam in the oven.

Secret 5. The cooking time of a goose depends on its size and is calculated by the formula, how many kg the bird weighs, how many hours it takes to bake.

Secret 6. Do not leave the goose unattended!

Not only chicken or pork can decorate the table on New Year's Eve or Christmas. A goose baked entirely in the oven will look very festive on a huge dish. Many do not even undertake to cook it, because they mistakenly consider it too bony and fatty. However, if the bird is properly prepared, marinated and then roasted in a brazier, then its meat will become simply magnificent.

In fact, goose meat is very useful and is considered a dietary product.

Usually, the wen and excess layers are cut off, and the skin is pierced so that the melted fat comes out correctly without being absorbed into the pulp. Uniform salting can be achieved by long pickling. After lying for a day in spices or special solutions, the carcass is saturated with seasonings and becomes more tender.

By the way, it depends on how correctly the baking process is performed, whether the meat will melt in the mouth or remain tough. Usually, at the very beginning, the goose is laid breast-side up. However, every half an hour it should be turned over.

And so that it does not dry out from prolonged exposure to temperature, it is recommended to water the meat every fifteen minutes from above with what is rendered.

Do not forget about the foil, which in the first hours of frying will save the bird from burning. A golden crust should be expected only in the last half hour of heat treatment, and not at the very beginning. Agree that in 2-3.5 hours (depending on age and weight) of the goose in the oven, you can manage to burn the entire skin and the top layer of meat to coals.

No matter how much it seems that there will be a lot of fuss with the goose carcass, it will still take a minimum of labor costs to bake the whole “king of the table” in the oven.

The easiest way is to rub the bird with salt at the rate of 1 tsp. per pound of meat and let it stand for at least a couple of hours. For a pleasant spicy aroma, you can also add your favorite spices.

We will need:

Goose - 3 kg.
Coarse table salt - 6 tsp. (1 tsp per 0.5 kg of poultry).
Ground black pepper, spices for poultry - to taste.

Cooking:

1. The first step is to completely defrost the goose. A three-kilogram specimen will require almost half a day at room temperature.

If you bought a bird in a store, then do not forget to remove the bag with the insides from it. They are also frozen and, remaining inside, will only slow down the thawing of the meat.

2. Rinse and dry the carcass with a paper towel. A large accumulation of fat is usually located near the tail. It is better to immediately remove all of it, and it will be possible to use later in the preparation of other dishes.

3. Also, with a knitting needle, a thin knife or a thin bamboo skewer, punctures (3-5 pieces each) should be made in the places of the subcutaneous fat layer:

in the sides
at the junction of the breast with wings,
over the thighs
at the junction of the breast to the back.

These manipulations will allow the fat that has melted during baking to flow into the dishes, and not soak the meat.

4. The next step is to evenly rub the bird with salt both on top and inside the clean cavity. Leave for a couple of hours to soak in the refrigerator.

If you are afraid that the wings with paws will stick out to the sides while in the oven, you can insert them with their tips into small slits in the skin. Tie or tie with culinary twine to the body.

5. Lovers of savory taste can immediately coat the entire surface with spices along with salt. However, I still recommend seasoning after salting. So your favorite herbs and peppers will be better able to saturate the goose with their aroma.

By the way, you get an even richer taste if you put a whole lemon or apple inside the carcass. And the filling of buckwheat or potatoes will absorb excess meat juice and become a great side dish.

6. Preheat the oven to 180 degrees and send a deep baking sheet with the prepared goose into it for 2.5 hours.

In order for the product to steam well, it is better to keep it in the oven for the first hour and a half, covering it with a sheet of foil on top. Or do not cover with anything, but turn over every hour. But in both cases, it is advisable to water with melted fat every 20 minutes so that the surface does not dry out and the skin does not burn.

7. The only thing left to do is put the finished goose on a festive tray and decorate with greens, or vegetable slices.

And if you stuffed it with buckwheat, or other cereals, then this side dish will also be good!

Goose baked in the oven with apples and oranges

It would seem that citruses and goose meat cannot be combined. If it is already customary to stuff a bird with apples, then what flavor will oranges give?

However, the baked dish produces an incredibly delicious festive flavor. A fruity note allows you to make the meat more juicy, soft and with a slight sourness.

The bitterness of the skin of an orange fruit does not disappear anywhere, so it is best to remove the skin if you do not like a slight piquancy.

In turn, the peeled pulp gives up its juice and becomes a kind of marinade for the goose.

We will need:

Goose - 3 kg.
Orange, apple - 2 pcs.
Honey, liquid mustard - 3 tbsp. l.
Salt - 1.5 tbsp. l.

Cooking:

1. Inspect a fresh or thawed carcass for the presence of remaining feathers and remove them. Clear the cavity of the insides and excess fat. You can leave the neck with the head, but it is better to remove it, because, like the wings, it can simply dry out during a long roasting process.

And this, of course, will affect the appearance.

2. In a cup, combine liquid mustard with honey and salt. Mix well to make a smooth sauce.

3. Thoroughly coat the goose inside and out with fragrant marinade and leave it to soak in the refrigerator for at least an hour. During this time, mustard and salt will be able to penetrate the meat, lightly soak and give a piquant touch.

The honey layer then in the oven will give a ruddy skin, turning it into a crispy crust.

4. Remove the peel from the oranges and divide them into slices. As a rule, white fibers and veins remain on them - it is best to remove them.

Cut the apples into slices of the same thickness as a divided citrus. The peel can be left, but the core with seeds is best cut out.

So that the orange slices do not dry out and the apples do not turn black, it is best to prepare them just before you start stuffing.

By the way, if you are very limited in time, then you can not bother much, and cut the fruit into quarters without removing the top bitter layer. However, it will be much tastier if you make a little more effort and do it as described above.

5. Remove the pickled goose from the refrigerator and fill its cavity with fruit slices. It is not worth stuffing it tightly so that the juice does not run ahead of time.

6. To prevent the filling from spilling out, you can chip it with toothpicks or sew the edges of the abdomen with thick cotton threads.

7. It remains only to choose the baking method that you prefer.

You can put the goose in a deep baking sheet and cover with foil for a couple of hours. Periodically pour with melting fat and fruit juice.

Or place the stuffed carcass in the sleeve and, having clogged the edges, place it in a deep baking dish. Half an hour before readiness, the top of the package can be cut so that a fried crust appears.

But in both cases, it costs 2.5 hours to languish the bird at 180 degrees.

Before serving, remove the toothpicks (strings) and decorate the roast goose as you like.

Delicious goose recipe marinated in soy sauce and honey

Not everyone undertakes to bake a whole bird. Sometimes it is somehow more habitual to cut the carcass into pieces and already carry out all kinds of manipulations with them. And not everyone has big ovens. Many people prefer to cook meat in miracle ovens or electric grills.

To make the goose pulp more tender, the housewives pickle it, or first stew it in beer, wine or any sauce that can soften the fibers. Then, when the liquid evaporates, they already allow the top crust to brown.

We will need:

Goose - 1 carcass.
Soy sauce - 100 ml.
Liquid mustard, honey, grated ginger - 3 tbsp. l.
Garlic clove - 3 pcs.
A mixture of peppers, spices for poultry, rosemary - to taste.

Cooking:

1. Prepare the goose. Defrost it, clean it of the insides and fat on the tail, rinse well and remove the remnants of feathers, if any.

2. Cut the carcass into portions of approximately the same size so that they can cook evenly.

3. In a deep bowl, combine the spices, crushed garlic, ginger with honey, mustard and soy sauce.

Beat the mixture well with a whisk so that it mixes well and becomes almost homogeneous.

4. Place the chopped goose pieces in a baking bag and pour them with a saturated spicy solution.

Close the neck and shake well so that all parts are well rolled in the sauce. Leave them to marinate in the refrigerator for 4 to 24 hours, shaking or turning occasionally to evenly nourish the meat.

You can carry out these manipulations without a package. Place the goose parts in a baking dish and marinate in it.

5. Preheat the oven to 180 degrees. Put dishes with prepared parts of the bird in it and bake for 1.5-2.5 hours, depending on the weight of the bird.

6. Serve with sour cream sauce, herbs, baked potatoes or any other side dish.

It will be great to serve white dry or semi-dry wine to the bird.

How to cook a bird in the sleeve so that it turns out to be very soft

Why does cooked meat seem much tastier and softer in a slow cooker or electric grill? Because hot air circulates there in a closed space and due to this, the dish is not just fried, but evenly stewed.

How to create such conditions in the oven? You can, of course, use a special heat-resistant dish with a lid. But after all, not everyone has such a large duckling or gosling, which will include a large bird as a whole.

What then to do? A baking sleeve will come to the rescue! If you tightly clog it around the edges, then the shell we need will be created. She will not release steam and force him to remain inside the shell until we pierce the film ourselves.

Try roasting a whole goose in a sleeve, and you can feel that the meat has become juicy, soft and very fragrant. Another plus is that the skin will not burn due to the moist hot environment created inside.

We will need:

Goose - 3 kg
Garlic clove - 5 pcs.
Lemon - 0.5 pcs.
Paprika, rosemary, marjoram, red and black pepper - 1 tbsp. l.
Salt - 2 tbsp. l.
Juniper berries (or nutmeg) - 1 tsp

Cooking:

1. Rinse the carcass and cut off the tail fat from it. Put a pan on the stove, lower the bird into it and fill it with water so that the level is at least 2 fingers higher.

Salt (1 tablespoon) and cook for an hour after boiling, removing the foam, over medium heat. Remove the half-finished goose from the broth and cool.

2. Pass the garlic cloves through a press and mix them with spices and salt residues. Squeeze the juice from half a lemon into this mixture and mix thoroughly.

Grate the workpiece thoroughly with the resulting pasty mixture and leave for at least 3 hours in the refrigerator to be saturated with aromatic seasonings.

3. Pack the prepared goose into a sleeve and tie it tight around the edges.

Fruit and vegetable filling will add even more flavor, which can be put into the inner cavity, as in the previous recipe.

Place the packaged delicacy on a baking sheet and bake in an oven preheated to 180 degrees for an hour and a half.

Then cut the plastic packaging on top, pour the carcass with melted meat juice, and leave to brown for another 15-25 minutes, or turn on the convection mode and let the hot air blow the dish for 7-12 minutes until a crispy skin appears.

You will also get a great side dish if, together with the bird, immediately place potatoes with apples cut into large pieces in a baking bag.

4. Remove the finished bird from the sleeve and place it on a festively decorated tray or large plate.

Apples are best used with sourness. The acid partially neutralizes the fat.

A quick way to cook goose in a slow cooker

Not only on holidays, but also on a normal day, you want to please your loved ones with a chic goose dinner. A whole cook too long. But in pieces quite quickly. And a slow cooker will help in this, which can put out the bird in its own juice.

So that the melted fat does not go to waste, along with the meat in it, it is best to immediately cook carrot slices with onions, which in large quantities will be able to fully replace the side dish. And in a small one, it will become an excellent fragrant vegetable gravy.

We will need:

Half-carcass of a goose - 1-1.5 kg.
Carrots, onions - 2-3 pcs.
Sunflower oil - 2 tbsp. l.
Water - ½ cup.
Garlic clove - 1 pc.
Laurel leaf - 1 pc.
Salt - ½ tsp
Ground black pepper - 1 pinch.

Cooking:

1. Rinse the half of the carcass well and dry it with a paper towel. Cut it into pieces of equal size.

2. Pour oil into the multicooker and send the meat preparation into it. Set the baking mode for a third of an hour and simmer under a closed lid. This is necessary in order to melt the fat.

3. Peel the onions and cut into large half rings or cubes - as your heart desires. Do not make them too thin, because during cooking the vegetable can turn into gruel.

4. Chop the carrots into small bars or chop with a coarse grater.

The thicker the vegetable slices, the better the side dish comes out of it. The thinner, the better the quality of the gravy.

5. Pour the onion-carrot preparation to the goose pieces and simmer together for 20 minutes.

6. Then pour half a glass of water, salt, pepper and season with finely chopped garlic. Mix and toss the lavrushka on top.

Leave to simmer in a closed slow cooker for another 40 minutes.

If fresh garlic is not available, a pinch of dried garlic can be substituted.

7. By this time, the meat should be fully cooked and soft. If you feel that it has not reached the standard a little, then it is better to leave it for another 15 minutes to sweat in the heating or frying mode so that it browns better.

8. This goose is ideally served with homemade pickles, vegetable cuts, side dishes and sweet and sour sauces.

Video on how to cook delicious stuffed goose with soft pulp for Christmas

And in this recipe you can see how you can cook a bird for Christmas. Usually for this holiday it is stuffed. We have already covered several ways to do this today, and here is another one.

This method involves stuffing the goose with buckwheat and mushrooms. Yummy!!!

It turns out ready immediately and the main dish and side dish. Very convenient for serving on a festive table.

Not only for Christmas, you can use today's recipes, but also for the New Year and other holidays.

I would also like to say that you can stuff the carcass with other fillers, while getting a fragrant, slightly greasy, but simply amazing side dish. And you can stuff the goose cavity with potatoes, rice, couscous, sour fruits or vegetables.

By the way, not only marinades can saturate meat. A spicy aroma is also given by stuffing with garlic cloves, prunes or apricots.

You can bake not only in a sleeve or in a goose, but also completely wrapped in several layers of foil so that the fat does not leak out, and even wrapped in a layer of unleavened dough.

Bon appetit and delicious goose meat on your table!

The goose is not only a proud bird, but also a useful one. I mean, with delicious dietary meat. It is generally accepted that it is too fatty, but all the main fat is concentrated not in the meat, but in the skin of the bird. And so that it melts faster, before baking or frying on the skin, you can make numerous punctures with a toothpick without affecting the pulp. Goose meat is dark in color, which indicates that it is rich in iron and copper. It also contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2.

Goose meat is recommended to be used to restore strength after operations, illnesses, heavy physical exertion, to strengthen the immune system, for diseases of the hair, skin, eyes. Selenium and vitamin C are powerful antioxidants, they help rejuvenate the body, remove toxins and toxins. The fact that goose meat is very useful was intuitively felt by ancient people, because it was this bird that was first domesticated by man. Goose meat is fried, boiled, but more often the carcass is baked in the oven - cut into pieces or whole.

Goose baked in the oven - food preparation

It is necessary to buy a goose not on the day of serving, but in advance in order to prepare the carcass for baking - slowly defrost, if necessary, wash, clean, remove excess. As unnecessary, it is necessary to cut off the extreme phalanges of the wings. There is no meat in them anyway, and when cooking they will definitely burn. Goose is a rather fatty bird, so it is better to remove excess fat from it. It usually accumulates in the neck and on the abdomen, from the side of the tail. Next, pluck out the rest of the feathers with your fingers or tweezers. They will definitely get caught, because. a purely processed carcass is an extremely rare phenomenon. Now it remains only to rub the clean goose with seasonings, salt, pepper and leave in the cold for pickling. During this time, the carcass is saturated with delicious aromas, and the meat becomes less tough. It is better to marinate the goose for eight to ten hours, usually left overnight.

Goose baked in the oven - the best recipes

Recipe 1: Goose baked in the oven

Sometimes they joke that a goose is a kilogram of fat, a little meat, the rest is skin and bones. But this can only be attributed to a skinny bird. Usually they try to fatten the goose to maximum fatness, so that the meat grows more and it is juicy. It is a pity to divide such a portly goose into pieces, it is better to send it whole to the oven for baking, after rubbing it with spices and stuffing it with garlic and lemon.

Ingredients: goose carcass, 5 garlic cloves, ½ lemon, salt, spices: black pepper, bay leaf, sage and oregano, empty glass bottle or jar.

Cooking method

Rinse the goose well. Mix salt and pepper, you can add other seasonings, and rub the whole carcass with the mixture inside and out. The bird should be left in the cold for at least three hours, or even all night, so that the skin dries out and turns crispy when baked.

Cut the garlic into slices, lemon into half rings. Pierce the skin over the entire surface and stuff with lemon slices and circles of garlic. Inside the abdomen, put a bay leaf, a few pieces of garlic and place a bottle. This is necessary in order for the carcass to keep its shape. Connect the edges and sew up the hole.

Grease the goose, baking sheet or form with vegetable oil and place the bird with its back up. Send to a cold oven and light a fire. Bake the goose carcass for about two to three hours (220C), periodically basting with melted fat. Let the finished goose stand for half an hour in a cooling oven, then you can get it.

Recipe 2: Goose baked in pieces

It is usually customary to bake a whole goose carcass, especially if it is well-fed and fat, then the output will be a very appetizing handsome man, smooth and ruddy. In the event that the bird caught the model parameters, it is better to bake it, cutting it into pieces. And it cooks so quickly and easily.

Ingredients: 1 goose carcass, salt, 3 garlic cloves, black pepper.

Cooking method

Wash the carcass thoroughly, cut into pieces. Cut off the drumstick, thighs, wings and then divide into four to six parts, as much as possible. Rub meat with salt and pepper. Put the pieces in a mold or pan with the skin on top and send for baking (220C).

After about half an hour, the goose must be checked. During this time, as a rule, a lot of fat is rendered from it. The excess of which should be drained and then used for its intended purpose as needed. And pour the goose with the remaining fat and send for additional baking.

In total, cooking takes about one and a half to two hours, depending on the size of the pieces. Periodically, the form must be taken out and poured over the goose with fat to form a crust. At the very end, about five to ten minutes before the end of baking, grate the pieces with chopped garlic.

Recipe 3: Beer Baked Goose

To prepare such a beer goose, you do not need to have special culinary skills. It is very easy to prepare. Pieces of the carcass are first marinated and then baked in beer. The meat is tender, soft and extremely tasty.

Ingredients: carcass of 1 goose, 200 ml of mayonnaise, 1 liter of light beer, pepper, salt, 4 cloves of garlic.

Cooking method

Crush the garlic or finely grate, mix with mayonnaise. Cut the goose into pieces, each of which is coated with salt and pepper, and then with garlic mayonnaise. Put the pieces in the goose and send to marinate for ten hours in the cold.

Remove the goose with meat from the refrigerator and let stand for two hours to warm up to room temperature. Preheat oven to 180C.

Pour the goose with beer so that it slightly covers the pieces. Close the lid and send for two and a half hours in the oven. As it boils, beer should be poured into the goose coop to maintain the desired level of liquid. The goose bakes itself, you only need to occasionally look under the lid to control the process. Check the degree of softness of the meat with a fork or knife, piercing the pieces. Put the finished goose on a dish, you can decorate. Garnish with potatoes.

The age of a bird can be determined by the color of its legs. In an old goose they are red, in a young goose they are yellow.

- To check the degree of readiness of the goose, its carcass must be pierced in the widest place. If the juice flows out transparently, the meat is ready, if the liquid is red or pinkish, the carcass needs to sweat a little more in the oven.

- So that the fat on the baking sheet does not burn and does not smoke, a little water should be added to it. If the goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover its carcass with foil, which will need to be removed thirty to forty minutes before the end of baking to form a beautiful crust.

Oven-baked goose is one of the festive meat dishes. How well you prepare the carcass of the goose depends on whether the meat will be soft, juicy and fragrant.

The meat of an adult goose is harsh in structure and needs to be baked for a long time, so the carcass must be marinated before cooking.

There are a huge number of goose marinades. For their preparation, various products are used: wine or wine vinegar, cranberries or lingonberries, mustard, kefir, apple cider vinegar.

The traditional pickling method

This is the most famous method of marinating poultry. It is used when there is enough time to cook the goose.

Take these ingredients:

white wine vinegar - 1 liter
water - 3 glasses
salt - 100 grams
small carrot - 1 pc.
one large onion
spices and herbs

How to pickle a goose

Wash vegetables and clean them. Grate the carrots, chop the onion and put everything in a bowl of water. Also add finely chopped greens, salt and spices there and pour this mass with wine vinegar.

Put the bowl on the fire, wait until it boils, then simmer the marinade for about 15 minutes over low heat. Turn off and let the marinade cool to room temperature. Thoroughly roll the goose in the marinade and leave it in it overnight.

If you don’t have much time to cook the goose, and you need to marinate the goose quickly, you can speed up the process by preparing such marinades.

mayonnaise marinade

For this you will need the following ingredients:
vegetable or olive oil - 4 tablespoons
mayonnaise - 300-350 grams
large lemon - 1 pc.
allspice and black pepper, salt and various spices.

Marinade preparation:

Take a container of any size and pour in the mayonnaise and oil that you will use for the marinade. Next, squeeze the juice from the lemon and pour into the mixture of mayonnaise and butter. Beat it all with a whisk or mixer until fluffy.

In the whipped mass, add salt, ground black and white pepper, to taste, and all kinds of spices that you like. Mix all this well and rub it thoroughly into the washed goose carcass.

In this marinade, the goose should stay for about 6 hours.

honey marinade

Ingredients:
honey - 2 cups
mustard - about 3 tablespoons
herbs, spices and salt to taste.

Marinade preparation:

Pour a glass of water into a bowl and add mustard and honey. Mix thoroughly. Then put salt and all the spices that you will use for pickling in the same place. Mix well again.

Rub the goose carcass with this mixture on all sides and wrap with cling film.

A goose marinated in this way should lie in a cool place for 3 hours, then it can be safely baked in the oven. As you can see, there is nothing complicated. Pickling a goose is within the power of everyone.