Bake the whole goose to make it juicy. Goose in the oven - juicy and soft meat

Goose cooked in the oven is a mandatory Christmas dish in many countries. The bird is baked whole or cut into pieces, and baked apples, potatoes or rice are considered the best side dish. To make the meat soft and juicy, you need to know how to cook the goose correctly. Otherwise, the pulp will remain hard and rough, and it will be very inconvenient to eat it.

A whole goose cooked in the oven looks beautiful and festive on the table. To make the meat soft, it is better to bake it in foil.

Required for work:

• bird carcass;
• 3 - 4 green apples;
• homemade sour cream;
• salt;
• ground pepper;
• dried herbs;
• seasonings for poultry;
• cooking foil.

How to cook goose with apples in the oven:

1. Wash the carcass and dry with paper towels.
2. Mix sour cream with salt, ground pepper, dried herbs and seasonings. Cut apples into slices.
3. Lubricate the inside of the goose with a small part of the resulting sauce, put the apple filling in the same place and fasten the cut with threads or toothpicks.
4. Evenly distribute the remaining sauce over the surface of the carcass, and then wrap it with foil in several layers so that there are no holes left.
5. Put the bundle with valuable cargo on a baking sheet and bake for 3 hours. Half an hour before removing the dish, unfold the foil so that the goose is covered with a crust.

Attention! Roasting time depends on the weight of the goose. If the bird is small, 2.5 - 3 hours is enough, and a large individual can cook up to 4 hours.

Cooking in slices in a slow cooker

Delicious, juicy and very soft goose is obtained, cut into pieces and cooked according to the recipe below in a slow cooker.

To make such a dish, you will need the following products:

• 550 - 600 g of goose meat;
• 2 onions;
• 2 - 3 carrots;
• several fruits of sweet bell pepper;
• tomato paste;
• dried basil;
• salt and black pepper.

Goose pieces in a slow cooker are prepared as follows:

1. First, wash the meat, wipe it with a napkin and cut into small pieces. The bones will need to be removed.
2. Fry meat preparations in a multicooker bowl, and then remove. It is advisable to take goose rather than vegetable fat for cooking.
3. In the fat where the goose was fried, add the carrots cut into strips, the onions chopped into half rings and the fruits of the peppers.
4. Dilute tomato paste with boiled water, put meat in a bowl, pour in the resulting sauce and simmer for 1 hour in stewing mode.

On a note. If the bird is prepared only for adults, a quarter of an hour before turning off the device, you can pour a glass of dry wine into the container. Then the meat will turn out especially tender and fragrant.

We bake in the sleeve

In the culinary sleeve, the products retain their taste, because they are cooked in their own juice.

To make a goose in this way, you need the following components:

• bird carcass;
• 120 g of rice;
• 50 g raisins;
• 70 g dried apricots;
• mayonnaise;
• turmeric;
• dried herbs;
• seasonings for poultry;
• salt;
• culinary sleeve.

Operating procedure:

1. Sort the rice, put it in a capacious bowl and pour boiling water for a quarter of an hour to swell.
2. Soak dried apricots and raisins in cool water.
3. Wash the goose carcass and dry with napkins.
4. Drain the water from the rice grains and dried fruits, combine the ingredients and sprinkle with turmeric to give a pleasant golden color. Sprinkle salt and seasonings.
5. Lubricate the inside of the bird with mayonnaise, stuff with stuffing and secure the cut.
6. Coat the carcass with a mixture of mayonnaise, dried herbs and seasonings, put in a culinary sleeve and tie tightly.
7. Make a few cuts with a knife in the upper part of the sleeve so that air can escape, and put the bird to bake.

Attention! When stuffing the carcass, it is necessary to leave about a third of the space free, since the rice will increase in volume during the baking process.

How to cook wild goose deliciously

The wild goose is a more capricious bird in cooking. It can turn out to be quite tough, because in order to cook such a bird deliciously, it is better to pre-cut the carcass into pieces and hold it in the marinade.

For cooking you will need:

• carcass of a wild bird;
• red wine;
• Cherry juice;
• apples;
• pears;
• powdered ginger;
• dried coriander;
• seasonings;
• salt.

Procedure:

1. Cut the bird, rub the pieces with a mixture of salt and spices, put in a saucepan, pour red wine and marinate in the cold for 7-9 hours.
2. Put the bird in a capacious dish, pour over the rest of the marinade, cover the container with foil and put to bake.
3. When the marinade has evaporated, spread the sliced ​​\u200b\u200bpears and apples between slices, pour in the cherry juice and bake until tender.

You can cook such a dish not only in the oven, but also on the stove, taking large dishes with thick walls.

christmas bird

This is a traditional English recipe for a real Christmas goose. The most important thing is to choose the right bird. She should be young and not particularly large.

For cooking you will need:

• goose carcass;
• 5 - 6 bulbs;
• a slice of white bread;
• milk;
• lemon;
• ground pepper;
• a pinch of dried sage;
• ground nutmeg;
• some fine salt.

Procedure:

1. Wash the bird, pat dry with paper towels and rub with a mixture of salt, pepper and sage. Marinate 2 - 3 hours.
2. Place the onions on a baking sheet without peeling them, and put in the oven for 40 - 45 minutes. Then take out, cool, remove the husk and chop finely.
3. Soak a slice of bread in milk, squeeze, chop, mix with onion, pepper, salt, sage and nutmeg.
4. Stuff the goose with the resulting mixture and fasten the incision with threads.
5. Pour the bird with citrus juice, place in a deep heat-resistant dish, add a little water and send to bake.

Attention! In order for a golden crust to form on the goose, and the meat not to be overdried, it will be necessary to water the carcass with secreted fat every 10 to 15 minutes.

Recipe with oranges

The goose is a rather fatty bird, and oranges will give the meat a pleasant sourness. But it will take at least 8 hours to marinate it before baking.

For cooking you will need:

• goose;
• oranges;
• green onions;
• ginger root;
• 30 ml soy sauce;
• a little sugar;
• salt and suitable seasonings.

Procedure:

1. Wash the bird, dry with a towel and trim the ends of the wings.
2. Peel the oranges, chop the zest and mix with sugar, salt and seasonings. Then pour the mixture with soy sauce, let it brew and rub the bird with the resulting composition.
3. Release the pulp of citrus from films and seeds, chop and combine with grated ginger, chopped onion and salt. After that, stuff the goose with the resulting mass and send it to the cold for 8 to 10 hours.
4. When the carcass is marinated, put it on a baking sheet lined with foil and bake until tender, pouring often with fat.

In order not to waste time preparing a side dish, 30-40 minutes before the bird is ready, you need to put sliced ​​\u200b\u200bpotatoes in a mold next to it.

Goose baked with rice and liver

To stuff a goose with offal, it is better to take chicken liver. The variety of rice does not matter, you can use both round and long-grain.

For cooking you will need:

• bird carcass;
• 250 g of liver;
• 120 g of rice;
• bulb;
• White wine;
• olive oil;
• salt and seasonings.

Sequencing:

1. Mix salt and seasonings with oil, rub the washed and dried bird with the resulting composition, send it to the refrigerator for 8-10 hours.
2. Pass the liver through a meat grinder and fry in a pan with chopped onions.
3. Add washed and dried rice, white wine, salt and seasonings to the offal. Simmer until the cereal is soft and the liquid has evaporated.
4. Fill the bird with stuffing, fasten the cut and send the carcass to bake.

A goose cooked according to this recipe will turn out rosy, beautiful and tasty.

How to stew with sauerkraut

To prepare this dish, you need a large dish with thick walls. Better take a duck.

You will need the following products:

• 650 g goose;
• 700 g of sauerkraut;
• 2 onions;
• carrot;
• bay leaves;
• greens;
• salt and seasonings.

Work sequence:

1. Separate the goose meat from the bones and cut it into small slices.
2. Pour oil into the bottom of the dish, heat and fry the bird, seasoning with salt and spices.
3. Chop the onions and carrots, transfer to the meat and simmer until soft.
4. Introduce sauerkraut and bay leaf into the dish, add water and cook, tightly closing the lid, 45 - 50 minutes.

Serve the finished dish hot, sprinkled with chopped fresh herbs.

Goose feet in honey sauce

Goose legs baked with spices in honey sauce will take pride of place on the festive table.

For cooking you will need:

• goose legs;
• liquid honey;
• lemon juice;
• ground paprika;
• oregano;
• black or red pepper;
• salt.

Cooking order:

1. Wash goose feet and dry with a towel.
2. Grate the blanks with a mixture of salt and spices, and then put them in a deep bowl.
3. Mix honey with lemon juice, pour goose legs with the resulting sauce, mix and leave to marinate for 5-6 hours.
4. Line a baking dish with foil, lay out the meat and cook until tender, pouring over the juices that stand out.

Advice. To give the goose a unique flavor, 40 minutes before you get the dish, you will need to spread apple slices sprinkled with cinnamon on a baking sheet.

Roast with potatoes

Goose meat can be made into an amazingly tasty roast if you hold the meat in beer for several hours before baking.

For cooking you will need:

• 700 g goose;
• 5 - 6 potatoes;
• 2 onions;
• 3 carrots;
• light beer;
• seasonings for potatoes and poultry;
• ground pepper and salt.

Procedure:

1. Cut the goose meat into pieces, rub with salt and seasonings, pour beer over and refrigerate for 2-3 hours.
2. Peel the vegetables and cut: potatoes into large pieces, carrots into round thin slices, and chop the onion into half rings.
3. Sprinkle the potatoes with salt and spices, mix with onions and carrots, drain the marinade from the meat.
4. Place the prepared ingredients in the culinary sleeve, tie tightly and make a few punctures in the upper part. Lay the sleeve on a baking sheet and send it to the oven.

After baking, you can immediately lay out the hot dish on plates, decorating with sprigs of fresh herbs.

Step by step cooking with quince

Quince and kiwi will help make fatty goose meat especially soft and tender.

To prepare such a dish, you will need the following products:

• goose carcass;
• 2 - 3 quinces;
• several kiwi fruits;
• sour cream;
• a little mustard;
• salt and suitable seasonings.

Cooking order:

1. Wash the goose carcass and dry with a towel.
2. Mix sour cream, mustard, salt and spices until smooth.





For cooking you will need:

• bird carcass;
• prunes;
• walnuts;
• flour;
• purified water;
• salt and seasonings.

Operating procedure:

1. Wash the goose, rub with salt and seasonings, and then send it to the refrigerator for a couple of hours.
2. Soak the prunes in water, then drain the liquid, dry the dried fruits and mix with chopped walnut kernels.
3. Prepare a dough from flour and water by adding a few tablespoons of salt.
4. Stuff the goose with stuffing, sew up the incision with threads, and then wrap the carcass with dough so that not a single hole remains. Send the workpiece to bake in the oven.

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How to cook a goose so that the meat is soft and juicy? This question certainly arises among those who want to follow the tradition - to cook the meat of this bird for Christmas or another big holiday, but have never done it yet. There is an opinion that it is not easy to cook a goose - many do not get a soft and juicy bird - the carcass either burns on top or does not bake inside. Today you will learn the secrets of cooking a delicious goose and soon you will be able to bake it yourself in the oven for the holiday.

Choosing the right product

To make your dish - a baked goose, turn out soft and juicy, you need to pay special attention to choosing the right bird. If it is too large in size, there is a chance that the meat will not be cooked through. Therefore, buy a relatively small bird - from 2 to 4 kg. It is important to pay attention to her age. It is best to take a young individual for baking. Look at the paws of the carcass. If they have a yellowish tint, the bird is good, it is young. If the legs are red, she is old.

How to cook a goose so that the meat is soft and juicy?

It is possible to increase the chances that the goose will become soft and juicy during baking by proper preliminary preparation. After gutting and washing the carcass, it is usually left in the cold for a day. Such an exposure will subsequently allow you to get a golden crust, for which the goose is so loved. The carcass must be soaked or marinated for quite a long time. This is done not only for flavor, but also for softness. The meat fibers soften a little during the pickling process, so it becomes more tender and juicy.

What marinade is usually used to make the goose soft? You need to create an acidic environment. A marinade that includes apple cider vinegar, wine or chokeberry juice is suitable. The carcass is soaked in an acidic solution for at least a day, leaving it in a cool place.

Several marinade options

Take 2 tbsp. l. honey, ginger root (ground), minced 5 cloves of garlic, white wine - 100 ml, salt (2 tablespoons), rosemary and other spices that you like to use. Mix all this and generously grease the carcass. Then wrap it in cling film and refrigerate overnight.

Another option for marinade is red wine - a glass, salt - one and a half tbsp. l., red pepper - half a teaspoon, ground black pepper - 1 tsp, ginger, rosemary. You can use any herbs you like. The carcass is treated with this mixture both inside and out, and, wrapped in a film, is sent to marinate for a day.

How to bake a goose so that it is not only beautiful, but also soft?

Marinating the carcass is only half the battle. In order for the meat to turn out juicy and soft, it must be baked correctly. Since the goose is usually cooked entirely in the oven, it should be borne in mind that a large carcass is baked for a long time, and the longer it is in the oven, the more browned the crust and the meat loses juice. That is why many housewives get the bird too fried and dry and tough inside.

How to bake a whole goose? Rule one - the carcass is always stuffed with a juicy filling. It not only gives the meat a certain taste and aroma, but also serves to steam the meat from the inside. The juicy filling releases steam, and the carcass is cooked from the inside, the meat does not dry out. Rule two - use a baking sleeve. Being in it, the whole carcass will be baked evenly, retaining a maximum of juice. And what about the ruddy crust? The bird will get the desired blush in just 20-30 minutes, when at the very end of cooking you open the sleeve.

Stuffing for goose in the oven

What is stuffed with a bird before baking? First, it is rubbed inside with spices and salt, and then sweet and sour fruits are placed inside - quince, apples, prunes, you can combine the ingredients by adding sliced ​​onions and even cereals - buckwheat or rice. Having filled the abdominal cavity of the goose by two thirds, it is sewn up with thick threads. You can fasten the skin with toothpicks. The legs are usually tied by crossing them. In this form, the bird is placed in a sleeve and baked. It is the sleeve that is used to keep the juices flowing from the goose so that the meat is juicy.

How long to bake goose meat in the sleeve?

A large bird is baked in a sleeve for at least 3 hours. At first, experienced housewives recommend setting a high temperature in the oven - about 250 degrees, and after 20 minutes reduce it to 180. So that the culinary sleeve does not burst during cooking, immediately make several holes in it with a gypsy needle. The holes should be located at the top of the sleeve so that steam comes out of them, but the juice that stands out from the meat does not flow out. After a minimum of 2-2.5 hours, the sleeve is cut open to reveal the meat. Then for 30 minutes it is baked in an open form to form the very desired golden brown. During this time, the bird is periodically watered with juice that has been released during the cooking process. Following these rules, you will get a delicious, fragrant, soft and juicy goose on the festive table.

As you can see, it is not difficult to cook a juicy soft goose in the oven. Everyone can do this, the main thing is to take into account the characteristics of goose meat. Let's sum up. First, the carcass is kept in the cold. The second - marinate for at least a day in an acidic environment. Third - stuffed with juicy fruits. Fourth - cooked in the oven in a sleeve, which after 2.5 hours is cut and baked until a beautiful blush appears, pouring fat on the carcass.

Olga Samoilova, www.site

Pieces, not every housewife knows, because such a bird is not an everyday product, and most often it is used to create delicious dishes exclusively on holidays.

Today we will tell you about how to cook a goose in slices in the oven, stew it on the stove and make it out of it. Believe me, none of your household members will refuse such hearty and fragrant dishes.

Stepping the pieces into the oven

Such a dish can be made not only for the festive table, but also to present it for a simple dinner along with any side dish. For this we need:

• small goose carcass - 1 pc.;
• fresh lemon - ½ fruit;
• lime honey - an incomplete dessert spoon;
• fine salt, ground allspice, basil - use at discretion;
• garlic cloves - 2 pcs.;
• low-fat mayonnaise - 2 dessert spoons.

Poultry processing

Before being sliced, it should be well processed. To do this, the meat product must be completely thawed, and then it must be washed, unnecessary elements removed and cut into medium pieces.

Preparing the Sauce

In order for the baked goose to be well browned in the oven in pieces, to turn out tender and very tasty, it should be lubricated with a specially prepared sauce without fail. For him, we need to mix with grated garlic cloves, low-fat mayonnaise and freshly squeezed lemon juice. Also add salt, dried basil and allspice to the sauce.

Shape and bake in the oven

How to cook goose in pieces? To do this, the entire meat product must be greased with a self-made sauce and put in a culinary sleeve. Next, the filled bag should be tied up, placed on a baking sheet and several punctures made in the upper part with a sharp knife. In this form, the dish must be baked at a temperature of 210 degrees for an hour. During this time, the goose will be completely cooked, it will become tender, juicy and covered with a golden crust.

Serve at the dinner table

Now you know how to cook goose in pieces. After the meat is baked in the oven, it should be removed and distributed on plates. It is recommended to serve it to the dinner table along with crushed potatoes, which can be additionally poured over with fragrant broth that remained in the culinary sleeve. Enjoy your meal!

Goose in a slow cooker: a delicious roast recipe

As mentioned above, you can cook such a bird in different ways. In this section of the article, we decided to tell you about how to make a delicious roast out of a goose. For this we need:

• small fresh goose carcass - ½ part;
• small potatoes - 5 pcs.;
• large carrot - 2 pcs.;
• fine salt, ground allspice, herbs - use at your discretion;
• garlic cloves - 2 pcs.;
• onions - 2 pcs.;
• vegetable oil - 45 ml;
• drinking water - 170 ml.

Preparing the Components

The recipe we are considering is very tender and tasty. To make the dish more satisfying, we suggest using additional vegetables such as carrots, potatoes and onions. They need to be cleaned and cut into cubes. As for poultry meat, it should be rinsed, removed all unnecessary elements, and then cut into large pieces.

The process of cooking in a multicooker

After all the components are ready, pour oil into the container of the device, and then lay out the pieces of poultry and fry them in the baking mode until a light blush appears. Next, you need to add carrots, onions to the meat product and continue cooking for about 10 more minutes.

When all the ingredients are fried and dehydrated, add potatoes, salt and pepper to them, and then mix well (straight from the bottom) and pour a little water. In this composition, the products must be stewed on the same program for 50 minutes. During this time, the ingredients will be fully cooked, soft and very tasty.

Final stage

After the slow cooker completes the stewing program, the dish must be flavored with grated garlic and left in the heating mode for 5 minutes. Next, the roast must be distributed on plates, sprinkled with green onions and presented to the household along with bread and marinades. Additionally, such a dish can be flavored with horseradish or use tomato sauce (ketchup). Enjoy your meal!

Stew goose on the stove

There are many options for cooking such poultry as a goose. About how it should be baked in the oven or fried in a slow cooker, we described above. If you want to make a simpler and healthier lunch, then we suggest using the following recipe.

Stewed goose in pieces is an easy-to-prepare, but at the same time very tasty and satisfying dish. To please them with your loved ones and relatives, you will need the following components:

We prepare products

Stewed goose slices are prepared easily and simply. To do this, a fresh and completely thawed bird must be washed, all unnecessary elements removed from it, and then cut into medium pieces. Next, you need to clean the vegetables and chop them into cubes. As for garlic, it should be grated.

Stew a dish

After preparing the bird, put it in a saucepan, add vegetable oil, onions and carrots, and then fry a little. After the first blush forms on the products, they should be flavored with spices, poured with water, covered with a lid and simmered over low heat for about 46 minutes. This time should be enough for the meat product to become completely soft.

In the future, tomato paste or sauce should be put in a saucepan with a dish, and then heat treatment should be continued for another ¼ hour. Having received a delicious rich and thick goulash, season with fresh herbs, grated garlic cloves, boil for another 2 minutes, remove from the stove and leave under a tight-fitting lid for a while. As a result of these actions, you should get a very fragrant and satisfying goulash.

How should it be properly presented for dinner?

Summing up

Cooking goose in pieces is easy. It can be fried, boiled, stewed and even baked. In any case, a dish with such a bird will turn out to be very satisfying, fragrant and tasty. If you want to present this product to the festive table, then it is better to cook it whole. So, a dinner in the form of a baked goose carcass, previously stuffed with apples or ripe pears, turns out to be quite original. By the way, in order for a whole goose to brown evenly in the oven, it is recommended to pre-lubricate its skin with honey mixed in equal proportions with lemon juice.

Professionals say: baked goose is a dish that simply cannot be ruined. Based on personal experience, I disagree. My first, what to hide, and the second attempt ended in failure. I was in complete confidence that I would not mess with this capricious bird again. There is nothing special to enjoy there: a mountain of skins, a lot of fat and a little tough meat. And the goose was by no means small, almost 6 kg.



In general, I would have remained in my opinion, with which the family agreed, if one day a goose baked in the oven did not appear before me in all its splendor. A ruddy crispy skin, a tender liver filling and pieces of an unusually soft, melt-in-your-mouth fillet. Well, very tasty! So I stuck to my friend with the question of how to cook a goose in the oven so that the meat is soft and juicy. It turned out, indeed, nothing complicated, if you take into account a few very important points. Since then, on New Year's Eve, Christmas, anniversaries and celebrations in our family, roast goose has always been hot.

Secret number 1: carcass preparation




Before a goose is in the oven, with apples, sauerkraut or buckwheat porridge, it will have to be pretty tricky. The preparatory process is simple, but takes a lot of time, so you should buy a weighty carcass in advance, at least 3 days in advance. To thaw, a frozen bird is placed in the refrigerator for a day, on the lower shelf. I do not advise defrosting at room temperature, the goose “loves” the cold.

Then the acquired treasure is carefully inspected, how to cook a goose with the remnants of down and feathers. If they are found, they arm themselves with tweezers and patiently pull out everything, to the last hair. Then the tips of the wings (extreme phalanges) are cut off with scissors, they will burn anyway, because the goose is baked in the oven with potatoes or other filling for about 3 hours. The approximate cooking time is calculated as follows: 20 minutes - per half a kilo of weight. Accumulations of fat are also removed with a sharp knife, in the neck and on the abdomen, from below. To get rid of excess subcutaneous fat, the skin on the breast, legs, especially at the junction with the body, is pierced with a knitting needle. They direct it almost parallel to the carcass so as not to hurt the meat.

Next, bring water to a boil in a large saucepan. They lower the goose upside down into it, stand for a minute. They take it out, wait for the water to boil again, turn it over and again immerse it in boiling water for 60 seconds. After a hot bath, dry thoroughly with a paper towel. Rub the outside and inside with a mixture of coarse salt (a teaspoon per kilogram), ground black pepper and dried herbs, such as sage and oregano. They are laid on a large flat dish and put in the refrigerator, there is no need to cover, ideally the bird is hung in the cellar for 2-3 days. There is no other sure way to cook a goose in the oven so that the meat is soft and juicy, and the skin is fried and crispy.

Secret number 2: how to cook stuffed goose




If you stuff the prepared bird correctly, you can not rack your brains on how to cook a juicy goose in the oven. Meat juice and fat melted during heat treatment will be absorbed into the filling, making it appetizing and fragrant. What to do for this? Do not try to stuff more apples or sauerkraut inside, fill the carcass only 2/3. Do not tamp the contents, the voids between the slices will allow the filling to steam out, swell to the maximum. I prefer, for example, to fill the goose with beef liver, interspersed with chopped onions, thyme, preferably fresh, and pieces of a long loaf. He takes in so much!

And, of course, the edges of the inlets must be fastened, otherwise the goose, or rather the filling, will be baked dry, the liquid will flow out. It is convenient to chop off the neck incision with wooden toothpicks (skewers), and sew up the abdomen with large stitches. Choose a thick thread when the goose is baked, it is easier to pull it out. By the way, another method on how to cook a juicy goose in the oven is to use a culinary sleeve. The goose in the oven in the sleeve will reach faster and definitely will not dry out.

Secret number 3: temperature

How to cook a soft goose in the oven, but with a well-done, golden skin? Be patient so that at the last, decisive stage, the luxurious bird is not spoiled. We will build a suitable “bed” for her, while the oven is heated, turned on to its fullest. In a deep baking sheet, so that the fat does not burn, a little water is poured, up to 1 cm high. A metal grate is installed on it, on which the stuffed carcass is laid, back up. The legs of the goose are crossed and tied with a strong thread. In this position, in a very hot oven, the goose is a quarter of an hour.




Then the temperature is reduced to 150-160 degrees, and the bird is turned over on its back. A goose baked in the oven will come out especially tasty if you pour it with rich broth every half an hour. It forms at the bottom of the pan. After 1.5-2 hours, check the dish for readiness. Pierce the upper part of the leg with a knife (knitting needle). Clear juice will appear, the baked goose is ready, it's time to get it. If the goose is cooked in the oven, in the sleeve, it, that is, the protective shell, is cut and the bird is browned for 20-30 minutes. Well, that's the whole simple science of how to cook a soft goose in the oven. Agree, it's really simple. A meal, words can not convey!

However, everyone's taste preferences are different. Someone likes the classic goose, with apples, others cook it, for example, with walnuts and prunes. You can experiment with fragrant quince, chestnuts, pineapples, even canned ones, oranges and tangerines will do. Not only the traditional goose with apples is baked, but also with sauerkraut or buckwheat porridge flavored with

How to cook a goose in pieces so that the meat is soft, and how to work with an uncut carcass? This question begins to torment the housewives as soon as the holiday approaches, since the goose has long been considered a bird for a special table.

Contrary to the stereotype that has been created, this is by no means an American tradition - even in ancient Russia, the goose was always served at feasts, and even in tsarist times it did not disappear from the festive menu. And, despite the fact that this bird is not as popular as turkey or chicken, it never hurts to have a few "crown" recipes with its participation.

How to cook a goose with apples in the oven: an unusual recipe with a photo

The goose baked according to this recipe has a very delicate taste, the tone of which is set by the filling. If you want to make it more tart, add lingonberries to the list of ingredients or replace apples with quince. At the same time, the dish, unlike the traditional goose in apples, is very satisfying due to the presence of mushrooms, onions and buckwheat, which makes it a great option for lunch.

Compound:

• Goose carcass - 2.5-3 kg
• Sour apples are not large - 4-5 pcs.
• White mushrooms - 120 g
• Onion - 1 pc.
• Buckwheat - 50 g
• Garlic cloves - 3-4 pcs.
• Greek natural yogurt - 70 ml
• Cardamom - 1/2 tsp
• Nutmeg - 1/2 tsp
• Sage - 1/2 tsp
• Butter - for frying
• Salt - to taste

Cooking:

Most often, 2 hours is enough for the meat to fully reach readiness, and the bird itself acquires a brown tint and a characteristic crust. But if this was not enough, you can increase the time by another 40-60 minutes by lowering the oven power to 170 degrees. When pierced, a ready goose will secrete clear juice, and a raw goose will be pinkish. For 15-20 min. before the end of the procedure, it is recommended that the remaining apples be cut into quarters and laid out on a wire rack so that they also become soft.

It is much easier to bake a cut bird than to work with a whole carcass, if only because it becomes possible to use less meat, and also not to worry about the ratio of the size of the oven and the bird itself. You can cut it in 2 ways: either disassemble it into its component parts, or cut off all the meat from the bone. The latter option is ideal for roasts where you want to mix meat with vegetables and/or grains, keeping all the ingredients the same size. And if the goose is the central object of the table, it is better to break it into legs, wings, breast, etc.

Compound:

• Goose carcass - 3 kg
• Leaf lettuce - bunch
• Cherry tomatoes - 8-10 pcs.
• Fresh basil - for garnish
• White dry wine - 150 ml
• Liquid honey - 50 ml
• Provence herbs - 2 tsp
• Coarsely ground sea salt - 2 tbsp.

Cooking:

1. Wash and gut the bird, cut with a kitchen hatchet or a strong large knife. Rub each piece with salt, pour over with wine and put in the refrigerator for 5-6 hours. If possible, leave for 8-10 hours: professionals advise pickling the goose in the evening, and continue working with it in the morning.
2. Grind the Provence herbs with a pestle, mix with honey, process the bird skin with them, wrap each piece in foil, place in an oven preheated to 190 degrees for 90 minutes.
3. After the specified time, unfold the foil, arrange the pieces of poultry on a wire rack or baking sheet, bake for another 40-50 minutes, turning occasionally so that the crust appears evenly. Before serving, wash and cut the cherry tomatoes in half, garnish the dish with fresh basil, and cover the bottom of the plate with fresh leaf lettuce.

This recipe allows you to use any side dish with meat without creating a conflict of tastes. If you do not like to use alcohol, you can replace it with pomegranate juice in the same volume.

Basic rules for working with birds

Most often, hostesses are looking for a way to cook a goose in the oven so that the meat is soft and juicy? It often happens that the skin has long begun to crackle and turn brown, and inside the meat is still pink, poorly divided into fibers. Or, the meat is tender in the middle, but hardened towards the edge, and the skin is generally burned. Why is this happening and how can it be prevented?

• First, check the oven operation parameter: all heating elements (i.e. its heating elements) must be turned on, and the form, baking sheet or grill with the bird must be located strictly in the middle. Shifting up or down causes some of the meat to receive less heat and cooks unevenly.
• Second, take care of the marinade: if you don't want to detract from the stuffing or garnish that accompanies the bird, make the simplest water-based mixture with apple cider vinegar or lemon juice. In such a liquid, the carcass must be kept for at least 2-3 hours, and it is better to extend this period to 5-6 hours. Ideally, the goose is marinated for 12 hours, during which it is kept in a cold place.

But as for fat, it is undesirable to add it: the goose is not a dietary bird, and processing with oil, mayonnaise or sour cream leads to the fact that the degree of fat content of the dish increases, and with it its absorption worsens. Experts advise paying attention to sour and salty foods as the basis for the marinade: these can be citrus fruits, unsweetened berries and fruits (lingonberries, currants, etc.), the previously mentioned vinegar, dry wine, soy sauce.

• Of the spices for this bird, saffron, marjoram, sage, savory, rosemary are ideal. You can turn to tarragon, thyme, and the most versatile are parsley and dill, basil, thyme. They rub the carcass not only from the outside, but also from the inside.
• If you want to achieve very soft, literally melting meat in your mouth, bake the goose not whole, but in pieces: at the same time, it can be divided into parts (like an ordinary bird - breast, thighs, etc.), or you can cut it into slices a thickness of 4-5 cm. In the latter case, the dish will cook much faster.
• If you need to get soft juicy meat from an uncut bird, make cross cuts along it at a distance of 7-10 cm from each other, 3-4 cm deep. Insert pieces of those vegetables or fruits that are baked with a goose into these slots. It is best if they are very juicy - slices of oranges or lemons, pineapples, etc.