Goose baked in the oven

In many countries a goose is baked for a festive table. Goose, baked in the oven in whole or in pieces, looks very appetizing, while it is useful, has excellent taste. However, to start cooking this bird is not worth it, not having studied the peculiarities of the technology of its roasting.

Cooking Secrets

Goose is not the cheapest of the products, so it would be a shame to spoil it because of the violation of the cooking technology. Insure against unpleasant surprises will allow the study of tips on its preparation for baking and baking itself.

The meat of a young goose will be softer and cook faster. To distinguish the young bird from the old will help her paws. In young geese they are light yellow, and in old geese they are red.
Delicate and juicier are dishes made from fresh or chilled products. However, frozen goose can also be baked. True, it needs to be defrosted at least a day before cooking, 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 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 before it. To do this, the carcass is immersed in boiling water, holding the legs for a couple of minutes. Then repeat the procedure, changing sides.
The goose is considered to be a fat bird, so the fat around the neck and abdomen is usually cut. Also pierce the skin with toothpicks, without touching the meat. This allows you to quickly get rid of excess fat. Thanks to this dish is more tender and less calorie.
Another proven way to make goose meat tender, tasty and fragrant is to marinate it. Marinate the carcass preferably long enough, at least 8 hours.
Baking time depends largely on the selected recipe. Usually it is 1 hour per 1 kg. The readiness of the bird can be checked by puncturing it with a knife: if the juice is poured out transparent, it means that it has already been sufficiently cooked.
Before placing the carcass in the oven, it is necessary to tie the legs together, cut off or wrap in the foil the final phalanges of the wings, otherwise they will burn.
So that the goose meat does not become too red, bake it better under the 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 inside it is necessary to leave some free space in case the filling increases in volume.
Water will help to avoid the unpleasant smell of burnt goose fat - it needs to be poured into the bottom of the form in which the goose is baked. It is enough that its level was 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to acquire a goose several days before the expected celebration, since the process of its preparation and preparation is long.

Knowing all the subtleties of roasting goose, you probably cook it tender and juicy - it remains only to find a suitable recipe.

Goose baked in the oven entirely

Composition:

goose - 3 kg;
garlic - 5 cloves;
lemon - 0, 5 pcs .;
bay leaf - 2 pcs .;
sage - 10 g;
ground black pepper, salt to taste.

Preparation Method:

Prepare the carcass for baking by removing excess feathers, cutting off excess fat, washing and drying it with a towel.
Rub the carcass inside and out with a mixture of salt and black pepper. Put in a cool place for the night.
Cut half of lemon into thin semi-circles.
Cut the garlic into small plates.
Make cuts on the skin of the goose and insert lemon and garlic pieces underneath it, leaving a little to put inside.
In the abdomen, place the deferred garlic and lemon. There also place the leaves of sage and laurel.
Put a glass jar inside the goose. It is necessary for the goose to keep its shape when baking. Pull off the edges and sew with light threads.
Preheat oven to 220 degrees.
Pour some water into the form, put the goose in it, cover with foil, put the form in the middle of the oven.
Bake for two hours, watered the carcass with the draining grease. An hour before readiness remove the foil.

Before serving, be sure to remove the jar. Baked vegetables, stewed cabbage, and rice are suitable as a side dish.

Goose baked in the oven with slices

Composition:

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

Preparation Method:

Wash the goose carcass, blot it with paper napkins, divide it into portions.
Rub each piece with salt and pepper. Leave to marinate for 6 hours.
In the baking dish, lay out the foil, lay out the goose pieces. Pour in some water or beer.
Cover the form with foil and place in an oven warmed to 220 degrees.
Bake for an hour under the foil, then remove it, and pour the pieces with the melted fat. Pour some fat into a bowl.
Peel the garlic and pass through the press. Mix chopped garlic with goose fat.
Lubricate the pieces with the resulting mixture. Bake the goose for another hour.

As can be seen from the above recipe, it is easier to bake with chunks of goose, and it reaches readiness sooner. However, baked as a whole, it looks more impressive.

Goose with apples and potatoes

Composition:

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 giblets - 150 g;
salt, cumin, black pepper - to taste.

Preparation Method:

Rinse the carcass in running water, dry. In the area of the neck and abdomen, cut the fat, cut it into small pieces and lay it on the bottom of the form in which you plan to bake the goose.
Rub the goose carcass with salt, pepper, cumin. Marinate in a cool place for at least 3 hours.
Wash the giblets and cut them into small pieces. Fry them in butter, using about 20 g.
Peel the onion, cut it into half rings.
In another pan, melt the rest of the butter. Fry the onion half rings in it.
Cut the apples into 8 pieces, cut the core.
Mix apples, offal and onions.
Start with this mixture the belly of the goose, carefully tamping it. Connect the edges and secure with toothpicks or sew.
Put the goose in the prepared form. Cover it with foil and place in an oven heated to 220 degrees. At the bottom of the form you can splash some water.
Peel and slice the potatoes.
Melt the honey and mix it with lemon juice.
After an hour and a half after putting the goose in the oven, remove the foil from it. Grease the carcass honey-lemon sauce, pour the melted fat. Spread the potatoes around.
Return the form to the oven and bake for another hour and a half. Do not forget to add water, if it is evaporated, and grease the goose with fat mixed with honey-lemon sauce.
After the specified time, 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 flavor that looks very appetizing. Such a goose will decorate the festive table and will delight guests.

Goose with Prunes

Composition:

goose - 3 kg;
pitted prunes - 0, 3 kg;
cognac - 100 ml;
salt, spices - to taste.

Preparation Method:

After preparing the goose carcass for baking, rub it with salt and spices, put it in a cool place for several hours.
Lightly heat the cognac and fill it with prunes. Leave for 20 minutes so that it swells.
Stuff the goose with prunes, fasten the edges of the abdomen with toothpicks.
Place the goose carcass on a large-sized sleeve or bag for baking. Tie, leaving a small hole for steam.
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 very tender and juicy, because it is baked, you can say, in its own juice.

Baked goose in the oven is a truly festive dish that hardly any of the guests will leave indifferent.