EntranceGoose baked with fruit and cumin. Goose in the oven: recipes for roasting a delicious goose so that the meat is soft and juicy
Good afternoon! Do you like roasting meat in the oven? I think so, especially when the variety of dishes pleases. So, for example, you can make or bake meat in French. Or show all your culinary skills and cook or goose. We have already discussed all of the above dishes with you, but the delicious goose remained in question. It is about him that our today's article will be.
In principle, the preparation of such meat is very similar in cooking with duck, but there are also secrets. The most popular recipes for roasting carcasses, both whole and in pieces, have been collected for you. We will add different vegetables and fruits, and we will consider all kinds of cooking methods in the oven.
So, the first way to prepare this tasty bird, there will be a method of roasting on a spit. The result will be amazing: the meat will be tender and juicy and will easily move away from the bones.
Please note that the dish takes a long time to cook due to the marinating of the meat. So it is better to do this procedure with the carcass in advance, for example, pickling it overnight.
Also, the carcass must be gutted, if you do not have one, then first remove all the insides.
Ingredients:
- Goose - 2.5-3 kg;
- Soy sauce - 85 ml;
- Coarse salt - to taste;
- Medium apples - 3-4 pcs.;
- Vinegar - 15 ml.
Cooking method:
1. We wash the bird well outside and inside under cold water then pat dry with paper towels.
2. Cut off the lower parts of the legs and wings. Put the carcass in a deep bowl.
3. First pour vinegar over the meat, then generously sprinkle with salt.
You can use lemon juice instead of vinegar.
4. Now we cover everything with a lid and leave to marinate overnight. The next day, rinse the carcass again and dry.
5. Then we take soy sauce and in small portions pour over all the meat, including inside.
6. Now we will wash the apples, cut them into 4 parts and remove the core and seeds.
Advice!! Take apples of juicy varieties, so the meat will turn out juicier.
8. Gently string the carcass onto a spit, fixing both ends and tying the neck and wings to the carcass with a thread, so they will not interfere with the bird baking in the oven.
9. It remains to install the spit in the oven and turn on the "Grill" mode, well, or set the temperature to 180 degrees and bake for 2.5 hours. Be sure to put a pan under the bottom, as there will be a lot of fat. After baking, we place our signature dish on a beautiful large plate, decorate with vegetables or fruits.
If the meat will burn from above, then cover the bird with foil, and if from below, then add water to the pan.
How to cook juicy meat in foil
And as a filling for stuffing, we will take not only apples, but also spices with lingonberry jam. Just lick your fingers!!
Ingredients:
- Goose - 1 pc.;
- Apples - 3-4 pcs.;
- Garlic - 1 head;
- Olive (or vegetable) oil - 50 gr.;
- Cowberry jam - 4 tbsp. spoons;
- Spicy herbs - to taste;
- Lemon juice - 1/2 pc.;
- Salt, black and red pepper - to taste.
Cooking method:
1. We take the gutted carcass, wash it and wipe it dry with a paper towel.
2. Then roll up the goose skin around the bird's neck and cut it off at the base of the carcass.
3. Take a mortar and pour salt into it, black ground pepper and peppercorns.
4. Then put the herbs and grind everything to a dusty state.
5. Thoroughly wipe the entire carcass with the mixture of seasonings.
6. Now let's prepare another marinade, for this, take a small bowl and squeeze half of the cloves from the peeled head of garlic into it, add 1 teaspoon of salt, 1 teaspoon of black pepper, and pour in a little olive oil.
7. Mix the mixture well with a spoon and let it brew for 10 minutes.
8. Lubricate the bird with the prepared marinade inside and quite a bit outside and put it in a plastic bag.
9. Wrap the package and set aside, let the workpiece marinate. In the meantime, we will prepare our filling: wash the apples, peel them and remove the core. Cut into medium pieces.
10. Chop the remaining garlic and send to the apples.
11. Now squeeze out the lemon juice.
12. Pepper and add your favorite herbs.
13. Mix everything well with your hands.
14. We stuff the carcass with the prepared stuffing.
15. Sew up the incision with threads.
16. We wrap the whole bird with foil, preferably in two layers.
17. We put our workpiece in a preheated oven for 3 hours. It all depends on the mass of the carcass, the larger it is, the correspondingly more time will be needed for baking.
18. 20 minutes before cooking, unfold the foil and pour the meat with the resulting juice.
19. What a wonderful view you should end up with!!
On a note!! If during the baking process a lot of juice is left on the foil, then drain it into a jar and refrigerate. Thus, you stock up on goose fat.
Bake a goose with potatoes in the sleeve
It will be very cool to stuff a bird not only using apples, but also, for example, buckwheat or rice. So you immediately get a two-in-one dish - both meat and a side dish. But if you are preparing our food for a holiday, then choose potatoes as a side dish, because not everyone likes cereals, but potatoes with goose juice are something for any gourmet.
And also add prunes and oranges to the dish to get extra juice and aroma.
Ingredients:
- Goose - half a carcass;
- Orange - 1/2 pc.;
- Prunes - 4 pcs.;
- Salt and pepper - to taste;
- Garlic - 5 cloves;
- Bay leaf - 2 pcs.;
- Potatoes - 8 pcs.
Cooking method:
1. Rinse and dry the carcass. Peel the garlic and squeeze it into a plate, add pepper and salt, mix and brush the whole bird with this mixture. Leave to marinate for 30 minutes.
2. Half an orange must be cut into slices, and prunes should be soaked for 5 minutes in hot water.
3. Peel, wash and cut potatoes large pieces.
4. We take a baking sleeve, put the carcass on the bottom, and on top and sides of the fruit with potatoes, add the bay leaf. We tie both ends.
5. Bake in a preheated oven to 180 degrees for 1.5 hours. It is better to cut such a dish into pieces before serving. Enjoy your meal!!
Whole goose in the oven is very tasty
Now I suggest you watch the video plot. I chose the recipe for stuffing poultry with rice. The dish is probably not very suitable for the festive table, but for family dinner just right. In general, watch and prepare. And we will use a minimum of products: poultry (whole), rice - 200 gr., Black pepper and salt to taste.
Step by step recipe for poultry pieces
Next, I want to introduce you to the option of cooking goodies in pieces. And if you think that this way the dish will lose its appearance, then no, I assure you, it will turn out no worse than baking the whole thing. The method is truly bright, juicy and delicious!!
But if you still want to make a whole carcass, then this recipe is also suitable, just increase the products in relation to the weight of the bird.
Ingredients:
- Goose - 700 gr.;
- Apples - 4 pcs.;
- Carrots - 1 pc.;
- Garlic - 3-6 cloves;
- Bay leaf - 2-3 pieces;
- Salt, spices - to taste.
Cooking method:
1. If you have a whole goose, then remove the insides, rinse and cut it into portions. Choose the size yourself. Rub the meat with your favorite spices and salt. And put the carcass in the sleeve for baking.
2. Now wash and peel the carrots, cut into cubes or figures. Rinse the apples too and remove the core, cut into slices.
3. We send our vegetables and fruits to the meat and tie the sleeve.
Attention!! No need to pierce the baking sleeve!!
4. Put the workpiece in a baking dish and send it to a preheated oven at 180 degrees for 1 hour.
5. At the end of the time, take out the baking sheet and let the dish cool slightly. We remove the sleeve and beautifully serve on a plate. Serve this juicy meat with mashed potatoes.
Video on how to cook a New Year's goose
On the eve of the holidays, I want to not only indulge delicious meals, but also surprise guests, and diversify the menu. So I scoured the internet and found cool recipe poultry roasting. This idea also applies to New Year, and at Christmas.
Cooking with oranges to keep the meat soft
Of course, there are a lot of cooking options, but for some reason, preference is always given to apples or oranges, probably because these fruits give a special sourness to the whole dish, plus they decorate it.
And baked fruits under the juice of the tail always turn out to be tender and spicy in taste. Do everything according to the recipe and you will end up with very tender and juicy meat.
Ingredients:
- Goose - 1 pc.;
- Orange - 2 pcs.;
- Ground black pepper - 1/4 tsp;
- Sugar - 2 tsp;
- Pepper mixture - 2 tsp;
- Wine - 1 tablespoon;
- Soy sauce - 1 tablespoon;
- Garlic - 5 cloves;
- Ginger root - 3 slices;
- Green onion - 1 bunch;
- Potatoes - 3 kg;
- Provence herbs - to taste.
Cooking method:
1. Take a sharp knife and carefully remove the neck, leaving the skin behind. We also remove the insides and excess hanging fat. Next, we wash the bird well and cut off the ends of the wings. Dry the carcass with a paper towel. Then we take a baking sheet, cover it with foil and put the goose on it with its back down, tucking the skin from the neck under it.
2. Wash the oranges and carefully cut the zest from them. Grind it on a grater and add 1.5 tsp. salt, sugar, spices and pepper. Pour the mixture with wine or soy sauce. Mix well and let stand. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with slices of ginger, chopped green onion feathers and oranges cut into 4 parts.
3. Add to the orange peel mixture Provencal herbs and coat it all over the carcass. Let everything marinate overnight.
4. Turn on and preheat the oven to 180 degrees. We bake the dish for 2-3 hours, depending on the weight of the bird.
Every 30 minutes, pour over the meat with the released fat, so the goose will turn out juicy and tender.
5. When we pass 30-40 minutes, we begin to prepare the potatoes, rinse and dry them. No need to peel. Then we cut the vegetable into large pieces and mix it with pepper, salt, and your favorite herbs. We spread it around the carcass and pour it with fat. Bake with meat until the dish is ready.
6. After cooking, lay out the potatoes, and on top of the golden carcass.
Oven baked goose recipe
I met this option for serving poultry meat about 6 years ago, visiting relatives. And I'll tell you a secret that most of all I liked the dough, and not the meat itself. Here is the paradox. But in fact, there would be no goose fat released, there would be no delicious dough. All in all, the dish is amazing!
Ingredients:
- Goose - 1 pc.;
- Yeast dough - 500 gr.;
- Garlic - 8-10 cloves;
- Black ground pepper - 1 tbsp. a spoon.
Cooking method:
1. Rinse the carcass well and make deep cuts in it. Then rub the meat well with salt and pepper, and put the peeled garlic cloves into the cuts.
The more garlic, the spicier and tastier it will be.
2. Fabricate yeast dough or buy ready made. Might as well use plain dough, as on for example. Roll out the dough into a thin layer. You will need two layers. Put the first layer on a greased baking sheet. vegetable oil and lay out our pickled goose, and on top we cover with a second layer of a thin layer. We pinch all the edges well.
By the way, you can add peeled potatoes to the meat.
3. We bake our yummy in the oven at a temperature of 150 degrees for 3 hours.
The top can be greased with a piece of butter.
4. When the bird is ready, let the dish cool slightly and cut off the top of the dough. We put pieces of meat and dough on plates. Everything turns out incredibly tasty and juicy. I recommend to all!!
I hope after reading my post you will no longer have questions about cooking crazy delicious goose in the oven. Do not forget that this dish will always decorate any festive table and be the center of attention. Share recipes on social networks, write comments. All excellent mood!!
Roasted goose with apples is a poultry classic. This recipe is perfect not only for the New Year or Christmas - the baked goose will decorate any table, because the whole bird always looks solemn. This recipe is notable for the fact that cumin dominates in the flavor range. Grains of slightly crushed cumin begin to give off all their wonderful aroma, and the smell is simply magnificent.
Ingredients:
- 1 (3 - 3.4 kg)
- 13 apples
- 1.5 kg potatoes
- 50 g raisins
- 50 g prunes
- 50 g dried apricots
- 200 g shallots or onions
- 300 ml dry white wine
- 5 pears, preferably hard
- 1 head of garlic
- 3 tsp cumin
- 1/2 tsp dried coriander
- 5 black peppercorns
- 1 tsp
Cooking:
- We take cumin, a pinch of coriander and black peppercorns and salt.
- Gut the goose and cut off its wings - leaving only the “shoulder”.
- With the finished mixture of spices and salt, we actively rub our bird on the outside, inside is not necessary. Apples and dried fruits that will be inside should be prepared without salt and spices.
- We heat the oven to 200-220 degrees. We lay out the bottom of a refractory dish with high edges with goose fat.
- For the filling, cut 5 sour green apples into cubes, mix with raisins, prunes and dried apricots. Dried fruits can be pre-soaked for half an hour in aniseed vodka, but this is not at all necessary.
- We stuff the goose with the resulting mixture, only loosely. We tie the legs with a thread.
- We send the goose to the preheated oven. After 30 minutes, we take out the goose and pour it with melted fat. We put it back for another 30 minutes. If the goose starts to burn, lower the temperature to 180 degrees.
- After another 1 hour, we again take out the bird, drain all the fat from under it into a separate refractory dish. Pour the goose with wine and put in the oven for the next 30 minutes. By the way, a three-kilogram goose should be baked for about 3 hours.
- In a form with fat, put shallots or ordinary onions cut into 4 parts, garlic cloves right in the husk, potatoes cut into two or four parts. Sprinkle with salt and cumin, mix and send to the oven.
- We prick the remaining apples and pears with a fork in several places and spread around the goose. We put it back in the oven. After a while, they will need to be poured with "goose" juice.
Cooking time: 30 minutes preparation + baking.
Thanks for the recipe site.
http://globalist.org.ua/life/
Duck and goose meat has many useful properties. It is useful for stimulating the brain and overcoming stress, which is why it is recommended for students during the session, artists and those who are expected to have creative and complex work. The meat of these birds is fed to children so that they do not have diathesis.
Duck and goose meat contains a large number of B vitamins, as well as vitamins A, E and K.
Goose and duck meat has a large amount of minerals. It is also rich in content. fatty acids omega 3 and omega 6, which are good for heart health. Research has shown that duck fat, like olive oil, rich in oleic acid, which is able to protect the cardiovascular system.
Baked poultry is one of the most common and favorite dishes for festive feast. And the goose baked with fruit - real classic New Year and Christmas tables.
About the recipe for a properly baked goose
Most often, the goose is baked whole, after stuffing it with apples, but it is even more interesting to cook it in the oven with apples, plums and oranges - in my opinion, sweet and sour side dish is the most delicious for a festive goose.
In connection with the goose, most housewives have 2 questions: how to properly bake it in the oven as a whole and how to get a crispy, “fried” crust. We'll talk about this.
Of course, it's great if you come across a young goose from a farmer you know. But this is ideal. Realists, don't worry! And cook a goose from the goose that you buy in the store.
So, the recipe for a festive goose, baked in the oven as a whole, with fruits, spices and honey, with a “signature” crust and delicious aroma. How to do it right.
Ingredients
- goose 1 carcass (1700 g)
- salt 2.5 tbsp. l.
- ground pepper a pinch
- orange 2 pcs.
- apples 3 pcs.
- small plum 5 pcs.
- onion 1 pc.
- cinnamon sticks 0.5 pcs.
- cardamom 2-3 pcs.
- honey 70 ml
- grated horseradish 15 g
- vinegar (wine or apple) 50 ml
- mustard 1.5 tbsp. l.
- butter (melted) butter 30 g
- garlic 1-2 cloves
How to cook a festive goose in the oven
Wash the goose thoroughly and dry with a paper towel. Wash the inside of the goose well and, if present, remove the insides.
Trim off excess skin and fat. Be sure to singe and pluck the small feathers.
Rub the top of the bird well with salt.
Repeat the procedure with the addition of pepper for the inside of the bird.
Coarsely chop the apples, plums and orange.
Cut the onion smaller than all other ingredients for the filling. Add to fruit in a bowl.
Add a cinnamon stick and a few cardamom pods.
Add 1-2 tablespoons of breading (wheat or corn) to the filling so that when baking, the juices of the filling do not flow out of the goose, but are absorbed into the crumbs. Instead of breading, you can cut a little white bread cubes.- Fill the goose tightly with stuffing. Line a baking sheet with foil and place the stuffed bird on it.
In order not to lose flavors and juices during roasting, it is important to place the bird breast-side down first. After all, why do many housewives refuse to cook a goose or a duck? The first time the bird comes out dry, the second time the bird comes out dry - and that's it! They no longer want to cook this dish at all. So, today the baked goose will turn out tasty and juicy. 
When baking, all the juice from the goose will flow down onto the baking sheet. And then there is the option that the breasts will remain dry if they are turned up. Therefore, we cook the goose first down with breasts, and then we will turn it over.
Send the goose to the preheated oven for 1 hour (190 degrees). If the goose is not quite young, keep it in the oven a little longer.
In the meantime, make the mixture for greasing the goose. To do this, you will need honey, mustard, table horseradish for spiciness, a little wine bite, a piece of butter.
Combine all the ingredients from one container and heat in the microwave or on the stove. Then squeeze out the garlic clove.
Remove the roast goose from the oven.
Turn it breast side up, make oblique cuts so that the skin does not burst.
Lubricate the goose with a fragrant mixture and put it back in the oven for another 40-50 minutes (180 degrees).
Leave the finished goose in the switched off oven for 20-30 minutes, then serve on a large dish on the table.
Whole goose roasted in the oven- this is holiday dish, symbol Christmas table that brings the whole family together.
Goose is baked with apples, oranges, prunes, sauerkraut, rice, buckwheat and potatoes.
Today we will cook goose with apples, oranges and dried fruits.
LIST OF INGREDIENTS
- Goose - 4.5 kg.
Brine:
per 1 liter water - 25 gr. salt
Marinade for 1 kg. birds:
- 1 st. l. honey
- 1 tsp mustard
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp dry garlic
- 1/4 tsp seasonings for chicken
- zest of 1/2 orange
Filling:
- 4-5 sour apples
- 1-2 oranges
- 100 gr. prunes
- 100 gr. dried apricots
— STEP-BY-STEP RECIPE
I have a domestic goose, weighing 4.5 kg., From which I cut off the extreme phalanx of the wings, cut out the glands on the tail, pitched it, removed the remnants of feathers, and since the goose is a rather fat bird, I cut it off internal fat.
Now let's prepare the marinade.
In the list of ingredients, which will be at the end of the video and in the description, I indicate the spices for the marinade based on 1 kg. birds, but since I have a goose, weighing more than 4 kg. I take 4 tbsp. honey, add 1 tsp. seasonings for chicken, 2 tsp each dry garlic, black pepper and salt, 4 tsp. mustard, as well as the zest of two oranges must be added to the marinade.
Remove only the top orange zest from the oranges, leaving out the bitter white part of the peel.
Add the zest to the marinade, mix well and set it aside for now.
And now we will prepare the fruit for stuffing.
Peel off the skin of the oranges and cut each into 4 pieces.
Try to choose fragrant, strong, preferably sour apples, which are also cut into 4 parts, removing the core.
To the prepared apples and oranges, add pre-washed prunes, dried apricots and mix lightly.
fruit filling ready.
Now we rub the goose inside with half of the marinade and stuff it with prepared fruits.
We sew the belly of the stuffed goose with threads or fasten it with toothpicks.
We also lightly grease the incision on the neck with marinade, and if space permits, we also put fruit there, the skin must be stabbed with toothpicks.
We will cook the goose in a deep pan, because. when baking, a lot of juice and fat will stand out.
We cover it with foil folded in 2-3 layers, on which we lay out the stuffed bird.
With the remaining marinade, completely coat the goose on all sides.
I want to pay special attention!
In order for a large, especially fatty bird to turn out juicy and evenly salted when baked, it must first be soaked in saline from several hours to several days, depending on the weight of the bird, while it must be in the cold.
Immerse the bird in any container - a bucket, basin, container and fill it with brine at the rate of 25 gr. salt per 1 liter. water so that the bird is completely covered with it.
Before cooking, I flooded the goose for 2 days, and for this I needed 10 liters of brine.
After soaking, dry the bird with paper towels and continue cooking according to this recipe.
We wrap the prepared goose tightly in foil, and if time permits, the goose is even tastier - let it marinate in this form for several hours, I left it overnight in the refrigerator, but if there is no time, you can bake right away.
We send it to the oven and bake at a low temperature of 140 ° C (284 ° F) at the rate of approximately 1 hour per 1 kg. bird weight.
After half the estimated time, (it took me 2.5 hours), we unfold the foil and pour the goose carcass well with the secreted juice and fat.
Repeat this operation every 20-30 minutes until done. Check readiness by piercing with a thin knife or toothpick.
If red juice appears at the puncture site, as in my case, then the meat is not ready yet.
We bake the bird until clear juice comes out at the puncture site, until this moment my goose was in the oven for 5 hours.
Now we unfold the foil and wrap only the wings with it so that they do not burn out, if desired, put additional baking apples on a baking sheet and leave the unfolded goose for another 30 minutes.
During this time, it will brown well, caramelize and acquire an appetizing crust.
Half an hour later, our goose stuffed with apples completely ready!
In total, it was in the oven for 5.5 hours, and it turned out so soft and juicy that the meat practically began to move away from the bone.
We take toothpicks out of it, put it on a large serving dish, decorate with baked apples and serve.
The goose turned out incredibly tasty, tender, juicy and insanely fragrant.
Despite the fact that it takes a lot of time to prepare and cook - believe me, it's worth it!
The result is an extraordinary dish!
I wish everyone Bon appetit!
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Dina was with you. See you soon, new recipes!
— VIDEO RECIPE
- A PHOTO
We present you a recipe for cooking a delicious goose. Poultry meat soaked in the juice of apples and fruits acquires an indescribable taste and aroma. This is a real treat for the taste buds!
Step by step cooking goose with fruit
Peel the orange and apple from the skin and seeds. Cut them into slices of medium thickness. In a bowl, mix apples, oranges, walnuts, apricots and prunes. The goose dressing is ready.
Now the carcass itself. We wash it thoroughly, dry it with paper towels, pepper and salt on the outside, sprinkle with red pepper. Rub the inside of the carcass with garlic. We stuff the bird with the prepared stuffing, sew it up with kitchen thread.
Lubricate the carcass with vegetable oil on all sides. We put it in the goose. Next we cover with slices of apples, not peeled, and onions. Cover the goose with a lid, put in the oven. Bake for about 3 hours on moderate heat. Every half an hour, the goose should be watered on top with the resulting juice.
20 minutes before cooking, remove the lid, pour out the fat. Watering from above orange juice. The goose should now be browned without a lid.
Serve the goose in a large dish. Sprinkle with finely chopped herbs on top, circle in circles fresh orange and stewed apples. Enjoy your meal!