Cooking goose up your sleeve. Goose baked whole in a sleeve in the oven

The goose is arrogant not only in habits, but also in cooking: thick skin, heavy bones and a lot of fat. The meat is either not baked, or it turns out dry - you won’t chew it. And sometimes improperly cooked goose has a sickly greasy taste. This is the most high-calorie of all poultry: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

For baking in the oven, you should buy a young goose. A three-month-old will bake much faster than a six-month one, but the latter will turn out to be more fragrant and better suited for stuffing.

The age of a goose can be determined by the legs (if they are not cut off at slaughter) and the sternum. The paws of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like in. The old paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. Goose freshness is determined in the same way as chicken. There are no spots on the skin and foreign odors, and the meat should return to its previous shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

For roasting, a goose weighing 2-4 kilograms is optimal. Cooking time depends on this: 1 hour for each kilogram.

How to prepare a goose for roasting

On the shelves of shops, any bird gets already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is better to carefully examine the carcass for the remains of feathers and entrails.

A country goose or a goose bought from a farm usually requires more thorough preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and dip in boiling water for one minute. Do the same again, but already holding the goose by the paws.

When roasting the whole goose does not need to be cut. It is only necessary to cut off excess fat on the neck, abdomen and tail. You can also cut off the extreme phalanxes of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend pre-marinating the meat. It can be done different ways. For example.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) inside and out. If desired, you can also use Provencal herbs and other spices. Wrap cling film and refrigerate for 8-10 hours.
2. Soak carcass in warm water with apple cider vinegar or lemon juice(1 teaspoon per litre). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and pour white wine, cranberry juice or chokeberry. Keep 10-12 hours in the refrigerator.

If the goose is without filling, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roaster.

The goose should be stuffed immediately before being sent to the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew the belly with thread or stab with toothpicks.

Lots of filling options. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Consider three classic recipe: with apples, prunes and oranges.

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A great option for a festive table in the fall. In September-October, sour and sour-sweet varieties of apples ripen, and poultry is slaughtered before frosts.

Ingredients

• goose weighing 2–3 kg;
• 3 teaspoons of salt;
• dried basil and thyme - to taste;
• 1 head of garlic;
• 50 ml of olive oil;
• 3 large sour apple;
• ½ lemon;
• 2 tablespoons of honey.

Cooking

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass well with them. After 8-10 hours, rub the goose with another mixture of pressed garlic and olive oil. Don't forget to process the bird inside. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove their core and cut into quarters. If desired, you can remove the peel. Drizzle the apples with lemon juice and stuff the goose with them. Sew the carcass with large stitches, wrap the wings with foil, and then the whole carcass.

Put the goose on a baking sheet and send it to the oven, heated to 200 ° C. You should not put the goose in a cold oven: due to the slow heating, there will be a lot of fat, and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unfold the foil. Lubricate the carcass with the released fat and honey.

Return the baking sheet to the oven, reduce the temperature by 20 units and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a baking bag can speed up the cooking process. In a polyethylene sleeve, the goose is better soaked own juice and prunes add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons apple cider vinegar;
• 3 teaspoons of salt;
• 3 teaspoons of black ground pepper;
• 300 g pitted prunes;
• 1 tablespoon vegetable oil.

Cooking

Put the prepared carcass in a large saucepan and cover with water. Add three tablespoons of apple cider vinegar and leave to marinate in the refrigerator for several hours.

Remove the goose from the marinade, pat dry with paper towels and rub with the salt and pepper mixture. Let stand 10-15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew up the carcass with threads and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve vegetable oil. Put down the goose. Tie up the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is the decoration of any feast. This dish will look especially impressive on New Year's table. For Christmas or New Year goose can be baked with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons of soy sauce;
• 2 tablespoons of honey;
• ½ teaspoon salt;
• ½ teaspoon paprika.

Cooking

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. You can also add ½ teaspoon of garlic powder if you like. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5-6 hours, and preferably all night. Do not discard any remaining marinade.

Peel the remaining oranges and chop large pieces. Stuff a marinated goose with them. Wrap legs and wings in foil. Place the bird on a baking sheet with the rack facing down. Fill the bottom of the pan with water.

Send the goose to the oven, heated to 200 ° C. After an hour, reduce the heat to 180 ° C, turn the bird over on the breast and brush with the rest of the marinade. In this position, bake for another two hours. From time to time, you can open the oven and sprinkle the goose with honey diluted in water.

Goose in the sleeve - general principles and cooking methods

Roast goose is a poultry classic. It always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to mess up. All kinds of new culinary technology help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

It is recommended to bake a goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from tearing during the baking process, you need to make several punctures with a needle on top of the bag.

Cabbage, boiled potatoes, pickles, vegetable salad go well with this dish. Also perfect for fresh vegetables and lettuce leaves. From drinks it is worth giving preference to red wine (Cabernet, Bordeaux, Merlot, Burgundy).

Goose in the sleeve - food preparation

In order not to overdry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap it in a film and hold it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of spices.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is smeared with mayonnaise or butter. A goose ready for baking is placed in a deep baking sheet (or a special goose dish), a little water is poured onto the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.

Goose in the sleeve - the best recipes

Recipe 1: Goose in the sleeve with apples

It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it is.

Ingredients: carcass goose (2.6-3 kg), bulb onion. (1 pc), apples (5 pcs), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 pc), salt, bay leaf.

Cooking method

Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and the remaining garlic. Stuff the meat on all sides, making cuts under the skin with a narrow knife. Pour the goose with lemon juice, try to get into the cuts. Let stand in a cold place for at least 3 hours, but overnight is best.

Inside the goose, stuff with peeled and chopped apples and bay leaves (4 pcs), put in the sleeve. Fasten the edges of the sleeve, lay on a baking sheet or goose. Make three small holes on top so that the sleeve does not burst. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before full readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Enjoy your meal!

Recipe 2: Goose in the marinade, baked in the sleeve

Description: delicious juicy goose meat with apple filling in a bittersweet marinade. The goose turns out soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium mustard (1 teaspoon), salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Cooking method

Prepare the goose: wash it, remove the remaining plumage and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in cling film and leave in a cold place (overnight). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut apples into large slices. Mix with chopped or whole prunes.

start the goose ready stuffing. Sew up the belly or stab it with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then put the stuffing on the dish, and on top of the goose itself. Serve hot.

Recipe 3: Goose pieces in the sleeve

Unusual and tasty treat. The same baked goose, only already cut into pieces, in the marinade, turns out to be very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil(30 gr.), prunes (50 gr.), mayonnaise (3-5 tablespoons), spices (better to take for poultry, 1/4 tsp), whole goose carcass (2.5 kg.) , salt, vegetable oil (30 gr.), Mustard (1 tbsp.), Pepper (1/2 tsp.).

Cooking method

Cut out goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Dip the goose pieces in this marinade and refrigerate for at least 2 hours. After that, layer the meat in a sleeve and pour the rest of the marinade, leaving 4 tablespoons. Place the sleeve in a roaster or tall dish and send it to the oven at 180 degrees. Bake for about 2.5 hours. 15 minutes before cooking, cut the sleeve to obtain a golden crust.

Goose in the sleeve - helpful tips experienced chefs

When roasting a goose, it is preferable to lay it with its back down so that the juice does not flow out of it. The roasting time of the goose depends on the size and weight of the bird. It is calculated as follows: for each kilogram of bird weight, about 45 minutes are needed. You also need to add 35-40 minutes to the total weight of the goose. Baking in the sleeve requires a little less time. The sleeve must be cut about 15 minutes before the end of cooking so that the bird is covered with a golden crust.

If you are planning a celebration of a family event or you are preparing for the next celebration, then, of course, you are thinking about what to cook delicious. According to this our recipe a goose baked in pieces in a sleeve will come in handy.

In particular, you can use wings, legs, legs and breast for baking - it’s more convenient to cook and it will take less time than processing a whole bird carcass. The preparation of such a dish is a simple process, but quite long, since it consists of three stages. First, the goose (whether whole or divided into pieces) must be soaked in salt water so that it is not fresh, then pickled, and only then baked. For soaking and marinating meat, use glass, ceramic or enameled dishes, aluminum is not suitable for use in this case.

Products

• chilled (or defrosted in a natural way) parts of a goose carcass weighing 1600 g;
• table salt - 70 g ( for soaking) + a little more (to taste);
• whole lemon;
• vegetable oil and mustard - 30 g each;
• paprika, garlic - to taste;
• chicken egg - 1 large or 2 small;
• mayonnaise - 90 g;
• onions - 1-2 heads.
  

Goose cooking time, taking into account pickling - at least 15 hours.

Cooking

1 the stage of cooking a goose baked in a sleeve - preparation and soaking. Rinse the parts of the goose carcass very carefully and put it in boiling water for 20-30 seconds. Then put in a saucepan or deep bowl and fill with a solution consisting of 1 liter of filtered or cold boiled water, 70 g. salt and juice squeezed from a whole lemon, mix. Close the container with a lid and put it in a cold place (balcony, refrigerator) for at least 8 hours (up to a day).

Stage 2 – pickling . Rinse the goose under slightly warm running water (to wash off excess fat) and wipe. Prepare a marinade from a beaten egg and prepared spices, seasonings. Peel the onion and cut into thin half rings, pass the garlic through a press.

Fold the parts of the goose carcass again in a clean container, pour marinade, throw garlic and onions, mix everything well and leave to marinate for at least 4 hours (up to a day), placing again in a cold place.

Stage 3 – baking . Cut 2 pieces from the roll of roasting sleeve according to the length of the baking sheet you will use to cook the goose. Cut both pieces of the sleeve on one side. One , opening , spread on a baking sheet . Lay the pieces on it pickled goose along with onions.

From above, close the second piece of the sleeve and, wrapping twice by a centimeter (as when sewing from fabric), fasten the “seams” in several places with a stapler. Make several punctures in the sleeve with a toothpick. Place the filled baking sheet in a hot oven and bake the goose at t = 190 ° C for 80 minutes.

This time is enough for the goose meat to become soft and get a nice crispy crust.

Garnish Roast duck with oranges

Roast goose is a poultry classic. Agree, a more versatile dish on festive table than a goose up your sleeve, not to be found. It will delight guests with its beautiful view and will not leave hungry even a large company. Cooking a goose is quite simple and almost impossible to mess up. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

Goose in the oven: bake in the sleeve

You are provided classic way roasting goose for the festive table. A feature of the recipe is the use of minced mushrooms with rice and a short time for marinating poultry. However, the goose will turn out juicy and tasty.

Cooking time - 2.5 hours.

Servings - 6-7.

2 o'clock 30 minutes. Seal

Enjoy your meal!

Goose pieces in the sleeve with potatoes

According to this recipe, you are invited to cook a baked goose over fast way due to the fact that the bird just needs to be cut into pieces. A special marinade made from a mixture of chopped garlic with Provencal dried herbs and bay leaf will give it a unique taste. And this option is also very suitable if you need to set the table for a large company.

Ingredients:

• Goose - 1 pc.
• Potatoes - 6-8 pcs.
• Carrot - 1 pc.
• Apples - 3-4 pcs.
• Salt to taste.
• Provence herbs - 1 tbsp. l.
• Bay leaf - 2 pcs.
• Spices - 2 tbsp. l.

Cooking process:

1. Before starting cooking, we carefully inspect the bird's carcass inside and out. We remove the remnants of feather and fluff, internal organs and blood clots. Rinse the goose under running water and pat dry with a paper towel. Cut the carcass into six equal pieces. Sprinkle each piece with salt and rub with the spices indicated in the recipe. We clean the garlic from the husk, chop it on the garlic and spread all the pieces with this gruel.
2. Wash apples and carrots and chop them into small pieces.
3. Put the goose pieces, chopped apples and carrots into the baking sleeve. Tightly fasten the sleeve with clips on both sides. We bake the bird for one hour in an oven preheated to 180 degrees.
4. After this time, we remove the baked pieces from the sleeve or even remove the entire sleeve.
5. We clean and wash the potatoes and cut them into large sticks. Sprinkle the potatoes with salt and pepper, add the bay leaf and place the potatoes to the goose.
6. We continue to simmer everything for another hour.
7. Put the finished goose with potatoes on a serving dish and serve.

You made it quickly and very tasty. Enjoy your meal!

Goose with potatoes in the sleeve in the oven

This recipe is for those who do not like the fatty taste of goose combined with sour taste apples. And yet, the main point of it is the long pickling of the goose: from 6 to 12 hours. Choose any marinade, but time-tested onion. The carcass can be cut into pieces, as this is more practical. And for the festive table, bake the whole goose.

Ingredients:

• Goose - 1 pc.
• Potato - 800 g.
• Large onion - 2-3 pcs.
• Rosemary - 1 sprig.
• Paprika red to taste.
• Salt to taste.
• Ground black pepper to taste.

Cooking process:

1. Clean the carcass of the goose from the remnants of the feather, wash and dry with a paper towel. Cut the goose into pieces weighing approximately 1,200 g.
2. Peel the onion and chop one onion into pieces, and chop the second into a fine grater. Onions can be taken more than the specified amount.
3. Sprinkle each piece of poultry with salt and preferably freshly ground pepper.
4. Add red paprika to taste to the onion gruel and mix everything. Spread the goose pieces with onion gruel, wrap tightly in cling film and place in the refrigerator to marinate for 6-24 hours (optional).
5. Peel and wash the potatoes and cut into large pieces. Sprinkle potatoes with salt and spices and mix everything.
6. Place the pickled poultry pieces in a roasting sleeve. Pour the onion marinade into the sleeve, put the potatoes seasoned with spices, add rosemary (one sprig). Fasten the ends of the sleeve tightly with clips or tie with a strong thread and make punctures in the upper part of the sleeve to remove hot steam.
7. Preheat the oven to 180 degrees and bake the goose for 1 hour and 20 minutes, at the rate of one hour per kg of meat.

You have a very tasty dish. The onion marinade did the trick. Enjoy your meal!

Goose baked whole in a sleeve in the oven

AT this recipe you are invited to prepare a chic dish for the festive table. Roasting a goose with a whole carcass requires a lot of time, work and patience. Guests will appreciate your culinary skills.

Ingredients:

• Whole goose - 1 pc. (weight - 2.5 kg).
• Salt - 1 tbsp. l.
• Ground sweet paprika - 1 tsp
• Ground black pepper - 1 tsp.
• Garlic - 2 cloves.
• Vegetable oil - 1.5 tbsp. l.

Cooking process:

1. Prepare everything before cooking necessary products. Wash the goose carcass thoroughly and pat dry with paper towels.
2. In a separate small container, place salt with a mixture of ground peppers. Peel the garlic, chop it on a garlic press and put it in salt and pepper.
3. Add the specified amount of vegetable oil to the resulting mixture and mix everything well.
4. Rub the inside and outside of the goose well with this garlic mixture.
5. Place the prepared goose in the sleeve. Fasten the ends of the sleeve on both sides of the canvas. Place the goose in a cool place for several hours, and preferably overnight, to marinate.
6. Now the goose can be baked. Preheat oven to 180 degrees. Goose, without removing it from the sleeve, place on a baking sheet and bake in the oven for 1.5–2 hours. Roasting time is also determined by the weight and age of the bird.
7. Shortly before the end of baking, for 10-15 minutes, cut the sleeve on top and pour the carcass well with hot fat. This is necessary to obtain a beautiful golden crust.

Your holiday dish ready. Transfer the goose to a large plate, cut into pieces and serve.

Advice: pour the melted fat after roasting the bird into a separate container and store it in the refrigerator. It is then used to prepare other dishes.

Stuffed goose in the sleeve

The presence of a whole roasted goose on the table has always been and is a symbol and a sign of wealth and hospitality of the hosts. In this recipe, you are invited to cook such a goose with delicious stuffing from buckwheat and mushrooms.

Ingredients:

• Whole goose.
• Buckwheat - 150 g.
• Onion - 2 pcs.
• Salt - 4 tsp
• Fresh champignons - 250 g.
• Oregano, dried ginger to taste.
• Black pepper - 10 g.

Cooking process:

1. Scorch the bird carcass with a gas burner and carefully remove the remnants of the feather with tweezers. Gut the goose, cut off the tips of the wings, neck, fat and sebaceous gland at the base of the tail. Place the bird for one day in the refrigerator to ripen the meat. Wrapping film is not required.
2. In a separate bowl, place salt and black ground pepper and mix them. Salt is taken at the rate of 10 g per kg of poultry.
3. With the resulting mixture, rub the goose well inside and out and place it in a cold place for one or two days, also without wrapping it with a film.
4. For the filling, cook the buckwheat until half cooked.
5. Clean the onion and fresh champignons and wash them. Chop the onion in the form of half rings, champignons - in large slices.
6. Fry the onion over medium heat until golden brown.
7. Add chopped mushrooms to the fried onions, sprinkle them with salt and pepper.
8. Fry the mushrooms until fully cooked, without closing the lid of the pan so that all the liquid has evaporated.
9. Mix boiled buckwheat with fried mushrooms and onions and be sure to taste it.
10. Stuff the bird with the stuffing, but not very tightly.
11. Sew up the walls of the abdomen with a strong thread and secure with wooden sticks.
12. Place stuffed goose into the sleeve and tightly fix the ends of the sleeve with clips. Make a few punctures in the sleeve to remove hot steam. Place the goose on a baking sheet. Preheat the oven to 180 degrees and bake the bird for 3 hours. If hot fat leaks onto the baking sheet and burns, pour clean water there.
13. Towards the end of the cooking process, 15-20 minutes, cut the sleeve and pour melted fat over the bird to get a golden crust.
14. Remove the cooked goose from the sleeve, remove the thread and toothpicks. You can serve the dish on the table, decorating it with baked apples.

Eat for health!

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, ground black pepper and peppercorns into it.

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 the potatoes, wash and cut into large pieces.

4. We take the 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 is suitable for New Year and 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 Provencal herbs to the orange zest mixture and coat the whole carcass with it. 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. We put the first layer on a greased baking sheet with vegetable oil and spread our pickled goose, and cover with a second layer of a thin layer on top. 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 will be in the spotlight. Share recipes on social networks, write comments. All excellent mood!!