Delicious goose marinades. How to cook a whole juicy goose in the oven so that the meat is soft

Everyone remembers how Panikovsky hunted a goose. It is safe to say that he knew exactly how to cook a goose deliciously. Baked goose in the oven, baked goose with apples, goose in the oven with potatoes, stewed goose with potatoes, goose in the sleeve, goose with buckwheat in the oven, goose in the oven in foil, goose dishes in pieces, fried goose - there are recipes for cooking goose for every taste.

Perhaps the two most common ways to cook goose are roasted goose in the oven and goose baked in the sleeve. It's time for you to learn how to cook a goose in the oven. The recipe for cooking a goose in the oven will require diligence and care from you. Cooking a goose in the oven is simple, but if you want to get tasty result your activity, you should think in advance how it will be prepared goose in the oven. The goose recipe in the oven in the sleeve is good because the goose gets a golden crust and the meat is tender. You will need a roasting sleeve, goose, spices and goose filling. It can be just apples, as in the recipe goose with apples in the sleeve or goose in the oven with apples, buckwheat, rice. My goose, rub with salt and spices, wine and put in the refrigerator. If you have a stuffed goose in the oven, then you need to prepare the filling. Ready stuffing load it into the goose, sew it up and place it in the sleeve. We first set the temperature to about 250, then lower it to 180. Do not forget to pour fat on the goose, or remove it if you do not want to get fatty meat. And if you're cooking goose in a sleeve, don't forget to poke a few holes in the sleeve. There are also other little secrets on how to cook goose with apples deliciously. You can inject cream, sauce into goose meat with a syringe before sending it to the oven. So you get a guaranteed very juicy goose. Cooking recipes with photos will reveal all the secrets of cooking a delicious goose.

A wild goose is prepared in a similar way, its recipes are similar, only it should be borne in mind that it is tougher, so it will have to be cooked a little longer. The filling can be traditional for a goose: a wild goose with apples is being prepared, a recipe with potatoes and porridge is also available. And hunters probably know how to cook a wild goose so that it does not give off mud. To do this, fat is cut off from a wild goose.

With the advent of new kitchen appliances, everyone became interested in the question of how to cook a goose in a slow cooker. For example, how to prepare a goose with potatoes in a slow cooker, a goose with apples, with cabbage. 60 minutes in Bake mode and your goose will be ready in a slow cooker. Goose recipes allow you to cook more than just a whole goose. Often the question arises of what to cook from a goose in pieces. It can be goose roast, goose gravy, goose stew in chunks.

The goose is a big bird, so it is served at the table at the wedding and during major celebrations. Cooking a goose for Christmas or for the arrival of relatives is considered a mandatory rule among Americans and Europeans. Dishes from it are popular with country residents, but require a lot of time and skill. In the city, people are constantly in a hurry and prefer quick-cooking or boiling chicken and duck.

All the more reason to surprise guests with extraordinary food. Roast goose looks beautiful on the table and will be a satisfying hot meal for at least eight people. How to cook a goose so that the dish is liked and remembered? There are many options, but you should start by going to a store or market and buying a bird.

The best weight for a goose is 3.5-4 kg, otherwise it will have too much fat on it or it will turn out to be old and tough. In the store, the goose is often sold in opaque packaging, so it is impossible to see the carcass. If it is without a package or in transparent cellophane, you should pay attention to pink frost on the skin. Its presence means that the goose has been thawed more than once, and because of this, the meat loses its juiciness and becomes dry and tasteless.

It is easier to choose a bird at a farmers' market, as it can be carefully inspected, checked for freshness, and a younger goose can be found. He has delicate yellow paws without calluses.

Even in a non-frozen carcass, the skin should be checked. Sticky and slippery happens with stale meat or treated with a special compound to hide an unpleasant odor. Fresh meat does not smell like chemicals, and the skin has a slightly pinkish tint.

Secrets of cooking

The goose is baked in the oven for several hours, usually the cooking time is calculated based on weight: it takes 1 hour for each kilogram. Despite the presence of a sufficient amount of fat, it is better to stuff this bird with sour apples or citrus fruits. So the meat will acquire a refined taste and become more juicy.

How to cut a carcass?

First, the goose needs to cut off the head with the neck, the tail, the tips of the wings and paws with membranes. After that, the carcass is washed inside and out, the remains of feathers are removed with tweezers. If fluff remains in some places on the skin, it must be scorched with a gas burner.

At the bottom of the carcass there may be pieces of fat. They are removed with a sharp knife so as not to damage the skin.

It is more effective to serve the goose to the table, baked whole, but the bird cut into pieces will also retain juiciness.

How to pickle a goose?

How to cook a goose if the hostess suspected that he was old? The way out will be a special marinade that softens the meat. Regardless of whether the bird is young or not, it should be kept in the marinade for 5-6 hours.

This is the cooking method.

1. Mix in a deep large bowl 200 g of mayonnaise, 50 ml of vegetable oil, juice of one lemon, salt, white and black peppercorns, marjoram.
2. Put the goose in the marinade and coat it with the mixture inside and out.

The next marinade will make the young goose meat fragrant and incredibly tasty.

The cooking method is the following.

1. Mix in a bowl 100 g of honey, 100 g of dry white wine and 50 g of Sauvignon Varietal.
2. Finely chop a bunch of cilantro and add to the mixture.
3. Put the goose in a bowl and coat the carcass with marinade.

How to stuff a bird?

The marinade will soak the meat, and it will become juicy and soft, but the goose is a little bland. The filling from sour apples, oranges or tangerines.

Citrus fruits are peeled, and apples are peeled. Then cut into large pieces and fit inside the goose to fill it 2/3 for better baking. The skin should be sewn up with a thick thread or fastened with toothpicks so that the fruit juice does not leak out during cooking.

When the bird is browned and it's time to serve it, the filling is removed and served in another plate or laid out around the goose.

Baked fruits soaked in fat are an excellent delicacy in themselves, and their juice gives the meat the necessary sourness and turns it into a delicacy.

Housewives come up with their own ways of roasting a goose, but there are also recipes that have been proven over the years that will not let you down: a goose in the oven, barbecue and soup from its meat.

In any case, it should be remembered that the process of marinating and cooking a large bird will take about 10 hours. If time is running out and relatives or friends are about to arrive, it is better to prefer chicken or veal. So, what to cook from a goose?

classic, all famous recipe the goose with apples also has tricks and a strict order of execution. If desired, in addition to potatoes, tangerine slices can be added to apples. Step-by-step instructions with a photo will allow you to cook an appetizing and satisfying hot dish.

Filling Ingredients:

• 1 kg of apples;
• 1 kg of potatoes;
• salt;
• pepper and spices to taste.

The dish is prepared in this way.

1. Defrost the goose completely, rinse and coat with marinade. After 5 hours, start preparing the filling.
2. Peel the potatoes and cut into small pieces (each potato is about 8 pieces).
3. Remove the core from apples and cut into slightly larger pieces than potatoes.
4. Mix the potatoes with apples, put the filling inside the goose, after coating it inside and out with salt and spices.
5. Fasten the skin of the goose with thread or toothpicks and place it in a brazier with a lid or wrap it in several layers of foil.
6. Bake the bird for 3-3.5 hours, depending on the weight, at 180°C. Turn once during cooking so that the goose breast is on top most of the time.

Goose with oranges

Oranges, like apples, can also be combined with potatoes. It becomes very tasty, soaked in fat, and the side dish with it is more high-calorie.

Filling Ingredients:

• 2 oranges;
• a bunch of green onions;
• a piece of ginger (2 cm);
• 5 cloves of garlic;
• 1 tbsp sherry;
• 2 tsp granulated sugar;
• 1 tbsp soy sauce;
• salt, peppercorns and spices to taste.

1. Spread the chopped goose carcass with a mixture of salt and chopped garlic.
2. Remove a thin layer of peel from oranges without damaging the white layer, cut each into 4 slices.
3. Keep the goose marinated in mayonnaise or honey. Another option is to make a marinade from cut orange zest by crushing it and mixing it with salt, sugar, pepper, spices, wine, and soy sauce.
4. Mix the filling from the onion arrows cut into long pieces, slices of oranges and pieces of ginger.
5. Place it inside the goose and fasten the skin.
6. Bake in the oven in a roaster or foil at 220°C.

Baked berries melt in your mouth. The stuffing with prunes is one of the most tender and refined. Dried fruit is combined with apples to complement the taste of goose meat with sourness.

Guests must be warned that prunes with pits. If they are removed, the berries will turn into porridge.

Filling Ingredients:

• 200 g prunes;
• 3 apples;
• 2 tbsp orange juice;
• 1.5 tbsp dark rum;
• salt, black ground pepper, coriander to taste.

This is the order of preparation.

1. Peel the apples from the core and cut into pieces, wash the prunes and blot with a napkin.
2. Mix apples and prunes and pour over rum and orange juice.
3. Mix salt, pepper and coriander, spread pickled goose with spices inside and out.
4. Put the filling inside the carcass and fasten the skin.
5. Bake at a temperature of 170 ° C.

Bird with potatoes

In addition to adding potatoes to the poultry stuffing, the vegetable is used to make a simple but very tasty side dish.

The order of preparation is as follows.

1. Peel 3 kg of potatoes, cut small potatoes in half, and large ones into 4 parts.
2. After the goose is baked, remove it from the brazier and put it on a dish, and dip the potatoes in the fat remaining at the bottom and put in the oven for half an hour.
3. Arrange the finished side dish on a dish around the goose, decorate it with green leaves.

Berlin roast goose

Before the French Huguenots moved to the country in the 16th century, German cuisine was quite primitive. The main dishes were prepared from pork, poultry, potatoes and cabbage. These components still form the basis of German cuisine. The garnish for Berlin-style roast goose also includes red cabbage.

Ingredients for the dish:

• 6 apples;
• 250 ml of apple juice;
• 1 kg of cabbage;
• 200 ml chicken broth;
• 1 tbsp corn flour;
• 1 tsp vegetable oil;
• 1 tsp starch;
• 2 tsp apple cider vinegar;
• ½ tsp granulated sugar;
• salt, pepper, marjoram to taste.

The order of preparation is as follows.

1. Spread the carcass of the goose inside and out with a mixture of salt and spices.
2. Peel the apples from the core, cut into slices and put inside the goose, fasten the skin.
3. Bake the goose in the oven on a baking sheet greased with vegetable oil at a temperature of 220 ° C.
4. Mix chopped cabbage with apple juice, salt and sugar, put in a saucepan and simmer for 20 minutes. Pouring starch diluted in water, remove from heat after 10 minutes.
5. Put the cooked goose on a dish, and pour the fat into a ladle. Add broth to it and boil over low heat, at the end pour cornmeal into the sauce.
6. Pour sauce over goose and serve.

Goose in foil

A bird baked in foil or a sleeve should be fried without them for the last half hour before being ready to form a golden crust. The foil must be unfolded, and the sleeve cut, doing this extremely carefully so that the fat does not flow onto the baking sheet and start to burn.

Usually, for a goose in foil, a filling is prepared from 5 apples, the juice of one lemon and 1 tbsp. white wine. By the time, the bird in foil is baked for about the same time as on the grill or in the brazier.

Chicken shish kebab

Taking the mayonnaise marinade as a basis, it should be supplemented with rings of 2-3 onions. The meat cut into portions is placed in the marinade and covered on top. onion rings. After 5 hours, you can string it on skewers and start frying the barbecue.

Game soup

Meat wild bird very useful and has a unique bitter taste. Let the goose not be a game, but grown on a farm, but the soup from it will also turn out to be delicious.

Ingredients:

• 6 potatoes;
• 2 carrots;
• 2 onions;
• 2 bay leaves;
• half a head of cabbage;
• 3 stalks of celery;
• 1 tbsp vegetable oil;
• salt, peppercorns to taste.

This is the order of preparation.

1. Rinse the goose and put it in a large saucepan, pour water over it so that it covers the carcass by 2 fingers.
2. Add the onion, bay leaf and peppercorns to the broth. Boil for 1.5-2 hours, covered with a lid.
3. Grate carrots, mix with chopped onion and fry on, greased vegetable oil.
4. Chop the cabbage, celery stalks and potatoes.
5. Remove the finished goose from the broth along with the onion and bay leaf. Discard seasonings.
6. Add fried carrots with onions, pieces of potatoes to the broth and cook until the potatoes are half cooked, then put celery and cabbage, salt.
7. For 5 min. before removing the broth from the stove, put the goose or boned meat in the pan.

It takes several hours to bake a goose, and even if blood does not ooze after piercing the breast or leg, keep it in the oven for some more time. Each time taking out a baking sheet, water the bird with the fat that has melted from it. This will make the meat soft and juicy.

Otherwise, its structure will represent hard fibers, which is very disappointing, since after waiting an extra half hour, it would be possible to treat yourself to an ideal goose.

The skin will turn out to be more crispy and golden if you put the carcass in boiling water for 1 minute before marinating. Then it should be dried by blotting with several paper towels.

Goose skin before being sent to the oven should be pierced with a toothpick in many places without damaging the meat. This will allow the melted fat to flow freely into the fryer. It should be covered with a lid so that you do not have to clean the entire oven and so that the goose does not burn.

Conclusion

Goose recipes are not one of those that are prepared quickly and tasty. This bird will have to tinker and follow exactly step by step instructions. If you start cutting and marinating the carcass in the morning, the dish can be served to guests by dinner.

The goose is good for a family meeting or a celebration with friends. A bird with toasty skin looks festive and elegant. Its massiveness will make a proper impression and wake up your appetite.

For the sake of surprise and joy of relatives and friends from the anticipation of an unusual dish, it is worth studying the procedure for its preparation and decorating the goose dish with circles of oranges or figuratively cut apple slices. Significant events don't happen all that often, and it's nice to celebrate them widely and cheerfully.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Roast goose dishes are perfect for the main hot dish on New Year's table or any other family holiday. So, let's get acquainted with the goose recipe together and find out all the nuances and tricks that the hostess needs to know.

The goose is a special bird. And the approach to its preparation requires a special one.

First, it is a rather large bird. Second, it's very oily. It takes a long time to prepare, since the meat of a goose is much tougher than that of a chicken or duck. So, either marinate or stew for a long time. And better than both.

goose roast recipe

Ingredients for making juicy and soft goose:

• goose carcass;
• 5-6 apples of any sour variety (for example, Antonovka, Simirenko);
• 2 onions;
• 1 carrot;
• vegetable oil for frying.

For marinade:

• 1 egg;
• 2 tablespoons of vegetable oil;
• a tablespoon of mustard;
• half a glass of mayonnaise;
• half a glass of apple cider vinegar;
• spices, salt, pepper.

First of all, the goose needs to be washed and cleaned of the remnants of feathers. Inspect the carcass carefully and use a knife or tweezers to remove all the "stumps" from the feathers. Remove the fat. Do not cut fat - it will not be superfluous. When cooking a goose in the oven, the fat will melt and irrigate the meat, preventing it from drying out. Yes, and goose fat itself should not be called high-calorie, it is easily digested and is considered easy for the human body. Then it will be better if you grind the carcass. Rinse again.

When cutting the carcass, use only a sharp knife. Otherwise, the pieces of meat will not be even or the knife will slip off.

Another trick when cutting a carcass (and not just a goose) is to put a couple of layers of paper towel under the cutting board. So the board will not slip, and it will be much more convenient to cut.

Highly important point when cutting and cleaning a goose carcass, cut off the tail-butt. In this part, the bird has special glands that can spoil the taste and aroma of the baked dish.

Then you can cook the goose in two ways - whole and in pieces. The latter method takes much less time. With a whole carcass, you will have to “sweat” a little so that the meat is completely cooked and appetizing and soft. Bake, in any case, should be in the oven, you can use an electric grill, if you have one. It is possible to use a culinary sleeve or food foil folded in several layers.

But before baking, the carcass or pieces of the goose should be well marinated - this will take from 4 to 10 hours, depending on the size of the pieces or the weight of the carcass itself.

How to marinate goose pieces?

You can use one of the following marinades. The first marinade is listed in the main recipe of the article.

apple cider vinegar marinade recipe

Rub the goose meat with salt and spices. If you like garlic, add to the rub. Put the meat in a glass or enamel bowl.

Beat the egg, adding mayonnaise and apple cider vinegar. Pour sauce over goose pieces. Press down with a plate or lid so that the pieces are evenly immersed in the marinade. And put in the refrigerator for 6-10 hours.

mustard marinade recipe

You will need regular table mustard. If you prefer spicier dishes, choose mustard with horseradish. Also take any available salt, mayonnaise sauce, some vegetable oil and soy sauce. Mix the ingredients in a bowl and thoroughly rub the cleaned and washed, as well as dried goose carcass with this mixture from all internal and external sides.

Marinate on the table (can be removed in a cool place) for about 4 hours. If you have chopped pieces of carcass, 3 hours is enough.

Recipe for a spicy marinade of spices and seasonings

For a mixture of seasonings and spices, the usual ready-made mixes "For meat", "For poultry" are excellent. They usually contain spices. Or you can make your own mix. Take in equal proportions the following ingredients:

• ground red pepper;
• ground black pepper;
• rosemary;
• sage;
• thyme;
• coriander.

Preparing Ingredients Before Baking

When the goose is marinated, take it out of the refrigerator. Turn on the oven at 180˚C. While it's heating up, prepare the other ingredients for baking.

Onions and carrots, pre-washed and peeled, finely chop. Onions can be in half rings. Carrots - thin straws or grate.

Pour some vegetable oil into a deep frying pan. You can add small pieces here lard fresh, salted or smoked. When the butter warms up, and the lard melts a little from the pieces, place the goose in a frying pan. Fry it on all sides until half cooked and carefully remove. Now it is important to give the surface of the carcass a beautiful ruddy hue.

Advice! If you boil a goose in water with the marinade in which it was before frying, the meat will definitely be completely fried and stewed in subsequent cooking.

Pour the onions and carrots into the remaining oil from the goose. Stirring occasionally, make sure that the onion does not burn, fry until tender.

Another refueling option

It is not necessary to use vegetables for cooking goose. You can use the following products to fill the carcass or cook cuts of meat:

• sour apples;
• to the taste of natural flower honey;
• a handful of cranberries or lingonberries, you can currants.

You can add other fruits or dried fruits to your liking:

• pears, plums, seedless grapes;
• dried apricots, prunes, dogwood pitted.

Goose languishing for tenderness and juiciness

Place the roasted goose pieces in a goose dish. Divide the sliced ​​apples evenly. Top with fried onions and carrots. Just don't spill the oil. Fat from the goose will be heated enough, excess oil is absolutely not needed there. And fill it all with the marinade, in which the pieces of meat lay.

Cover with a lid and place in the oven. After 30 minutes, reduce the heat to 150˚С and leave to languish for a couple of hours.

You can pack a goose with marinade in a baking sleeve. And then into the goose. The main thing is that the dishes are closed and deep. Since the fat from the pieces will still be heated a lot.

If cooking a whole goose, put all the vegetables and apples in the carcass along with the remaining marinade. And when baking, be sure to periodically water the carcass with the secreted fat and meat juice.

Another cooking recipe

1. Rinse the goose carcass well and clean of the remaining feathers, cut off the ass.
2. Boil the carcass until half cooked in a large saucepan, it is possible with sour foods ( tomato paste or juice, lemon or lime juice).
3. Then put food foil or baking paper into a deep mold or a special goose dish.
4. Place the goose carcass rubbed with salt on paper. Spread rosemary sprigs - do not chop them.
5. Close the lid and put in the oven for one and a half or two hours to bake at 180 ° C.

And what's for the garnish?

While the bird is cooking, cook mashed potatoes or porridge for a side dish. Suitable and fresh vegetables in cutting.

After the goose is stewed, remove it from the marinade and melted fat into a separate bowl.

It is customary to serve goose dishes with aged tart or light rich red wines. An example of such drinks would be:

• Cabernet;
• Shiraz;
• Pinot Noir.

White wines are also suitable, as well as wines with subtle fruity tones.

A few tricks to note so that goose meat is tender and soft:

• Cooking a goose entails several successive processes. The first of these is thawing if you have a frozen carcass. It should be gradual, for example, leave the carcass for a day in the refrigerator or on the balcony. When thawing in water, a lot of the nutrients of the meat are lost - this is the worst way.
• Another important fact is not to overcook in the oven, otherwise the meat will turn out dry. Watch the carcass while baking. If the meat is on fire but the inside is still raw, reduce the heat of the stove and add a little more hot water in a baking sheet or goose dish (depending on what you are preparing the dish in).
• There are a lot of marinades for poultry. Use sour and slightly bitter marinades. Do not be afraid, the meat will not be bitter. Take mustard, horseradish, garlic and onions. Just don't overdo it. Do not use too salty marinades, otherwise the meat will not be tender. The meat softens well only in an acidic environment - it is lemon juice (or other citrus), table vinegar, balsamic or apple, Apple juice from acidic fruits.
• The marinade should thoroughly soak the bird; for this, small cuts are made with a sharp knife throughout the carcass. If roasting a whole goose, make cuts without damaging the skin - this will spoil the serving of dishes a little. In this case, the impregnation will be of high quality and appearance goose appetizing.
• Store goose is much faster to cook than homemade. With the second, additional manipulations should be carried out. Dip the bird for a minute in boiling water or dip in the marinade (a tablespoon of vinegar per liter of water). After that, you can proceed to the usual marinade, as for the store.
• Goose cooked in pots will be very tasty and tender.
• Some housewives advise that goose meat be juicy, it should be watered every 20 minutes while frying and in the oven.

Knowing all the subtleties and tricks of cooking, the goose will turn out incomparably tasty.

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How to marinate a goose for roasting in beer?

Fragrant dark beer in this recipe will complement apple cider vinegar and honey, and ketchup will soften the flavor boundaries and cover the goose with a light glazed crust.

Ingredients:

• goose carcass;
• dark beer - 500 ml;
• apple cider vinegar - 15 ml;
• ketchup - 115 ml;
• honey - 45 ml.

Cooking

After processing the goose carcass, and then rinsing and drying it very thoroughly, proceed to prepare the marinating mixture. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution into the ketchup, stirring constantly. Rub the carcass inside and out with the prepared marinade. A goose marinated in beer should be marinated for at least an hour before cooking, but it is better to leave it to marinate for a whole day.

Goose marinated in mustard

Ingredients:

• goose carcass - 1 pc.;
• Chinese mixture of five spices - 2 teaspoons;
• liquid honey - 190 ml;
• soy sauce - 45 ml;
• wine vinegar - 15 ml;
• mustard - 35 g.

Cooking

Before cooking the dried goose, rub it with a Chinese five-spice mixture and salt, then let the bird reach room temperature. We will pickle the goose right during baking, so that the mixture of all components is gradually glazed under the influence of temperature. Put the rack with the bird in the oven and after an hour, start applying a marinade of honey, vinegar, soy and mustard to the skin. Add to the marinade and some of the fat rendered from the poultry. When the goose is ready, pour out the rest of the marinade and serve it to the table.

How to marinate goose in apple cider vinegar?

Ingredients:

• olive oil - 115 ml;
• apple cider vinegar - 65 ml;
• garlic - 2 cloves;
• rosemary - 4 sprigs.

Cooking

In a mortar, grind garlic cloves with rosemary leaves and a good pinch of coarse sea ​​salt. Dilute the resulting aromatic mixture olive oil and apple cider vinegar. Wipe the goose carcass with napkins, and only then grease with marinade outside and inside. How long to marinate a goose can be calculated based on the size of the bird itself, but as a rule, 6 to 12 hours is enough for perfect marination.

Goose marinated in mayonnaise

Ingredients:

• pesto sauce - 30 g;
• mayonnaise - 30 g;
• fennel seeds - 1 teaspoon;
• a pinch of chili pepper flakes;
• lemon juice - 25 ml.

Cooking

Instead of using a bouquet of fresh herbs, you can buy ready-made pesto and mix it with mayonnaise. In a mortar, grind salt with fennel seeds and chili pepper flakes. Add the aromatic spice mixture to the mayonnaise-based mixture and dilute everything lemon juice. Distribute the finished marinade over the carcass and leave it in the refrigerator for 6 hours.

How to marinate goose with oranges?

Ingredients:

• red wine - 115 ml;
• hot chili oil - 5 ml;
  
• Worcestershire sauce - 15 ml;
• soy sauce - 15 ml;
• orange - 1 pc.

Cooking

Squeeze the juice from an orange and mix it with wine, Worcestershire, soy and hot oil chili (can be replaced with a pinch hot pepper with vegetable oil). Rub the whole carcass or just the breasts / legs with the resulting mixture. Leave the goose to marinate for 4-6 hours, and then start cooking, after drying the bird.

How to pickle a goose. Marinating goose for delicious cooking

Goose with apples festive table the dish is special: there are secrets, and skills are required. The biggest problem is that in a baked goose, the meat often turns out to be “hard”, tough, and the crust is sluggish and inexpressive. If the goose is stuffed, then the filling is sometimes dry, despite the fact that the goose bird is very fatty.

Still, problems have solutions if they are turned into tasks. So, I want a goose baked in the oven, beautifully festive, ruddy and glossy on the outside, soft and tender inside, with a delicious apple “accent”. And be sure to crunch!

How to bake a goose with apples in the oven (theory)

The process of preparing a festive goose begins with preparatory phase. I cooked from a fresh carcass (but without feathers and offal), but you may have a frozen goose. Then it must be thawed without resorting to water or a microwave, in a natural way. To do this, remove it from the freezer to the "warm" part of the refrigerator.

Then the goose should cut off the sharp ends of the wings (the so-called phalanges) or the whole wings. Then boil them into goose broth for another recipe. If the wings are plump (the goose is large or you love them), wrap them in foil during cooking.

Degrease the goose if possible!

Let's talk about fat next. The goose is a fat, very fat bird, cut and render the fat without pity! Remove it wherever you see it, paying special attention to the abdomen (my goose has accumulated most of the fat in the section), in the neck, in the tail area. Be sure to cut the last one! (and don't forget the testicles).

However, fat removal alone is not enough., you have to do something else (in step by step recipe there are details on this with a photo). Ahead of the description, I’ll say that when you bake a fatty bird (duck or goose), be sure to make notches with a knife - they serve as additional “exits” for lard. Please note that you should not touch the meat with a knife - only the skin.

The secret behind the crispy roasted goose

The next important point is the interaction of meat with boiling water. In the recipe, I poured boiling water over the goose from the kettle, but once I watched in the village how the hostess dipped the goose into a tub of boiling water, first holding it by the neck and then turning it over. What is it for? So that the skin tightens and does not crack during baking. Just remember to dry the wet bird properly with paper towels.

And now - the main secret. To make the baked meat soft, and the crust crispy and appetizingly brittle, the goose must first be marinated. There are two ways to marinate - dry and wet. For dry pickling mix salt, pepper and dry herbs (any of your choice, for example, Provence) and thoroughly rub into the carcass on all sides.

When wet pickling no need to rub - just immerse the goose in hot marinade, consisting of the same ingredients as dry, plus vinegars, sauces, water, broth, and similar ingredients of your choice. After that, the goose must be taken out to the cold for at least 1 day, and preferably for 2-3 days. What for? During this time, his skin will dry out (with wet pickling, including, paradoxically), which is what we need, because this is the secret of a crisp - it should become dry and “tight”. And at the same time pre-marination will help the meat become fragrant and tender.

About proper baking

It is necessary to start baking in a very preheated oven, after 10-15 minutes, the heat should be weakened. Under the goose, it is better to install a baking sheet with water, into which goose fat will drip. The same water can be used to water the bird.

Step-by-step recipe for baked goose in the oven (practice)

Preparation time: 1 day.
Cooking time: 1.5-2 hours.

Main Ingredients:

How to cook goose with apples in the oven

First of all, thoroughly rinse the carcass both outside and inside, and wipe dry. Then scald with boiling water (1 liter), laying the bird on the grate in the sink, and then dry thoroughly again.



Remove the tail.



Prepare the ingredients for the marinade by mixing them in a ladle and simmering for about 5 minutes.



Pour the hot marinade over the goose in a large bowl.



When choosing dishes in which the goose will marinate, give preference to a wide bowl or pan. It is in it that the goose will stand in the cold (balcony or in the refrigerator) for 2-2 days.



And don't worry that your bird won't be completely submerged in the marinade. During the day, you will turn the goose over from time to time (3-4 times), and the side that will always remain not immersed in liquid will dry out slightly, which is exactly what we need to prepare the skin for temperature exposure.

Another important point is the notches along the entire surface of the breast. Be sure to make them, and then you will get not just beautiful fried strips. Excess fat will come out through them, which, among other benefits (less cholesterol, for example), will allow the skin to become drier, and the crust to crunch even more appetizingly.

All is ready. Now the bird with the marinade can be sent to the cold.
If you are pickling dry, increase the pickling time to 2-3 days: wrap in cling film and put it on the balcony (in winter) or in the refrigerator.
After this time, hold the goose for 2-3 hours at room temperature.



Sour and sweet and sour apples are very suitable for stuffing a goose (they will also take away excess fat). Choose for these purposes juicy varieties with delicate skin.



Cut the apples in half and fill the belly of the goose with them. This time I did not sew up the bird or tie its legs. Still, the contents are only apples, which are unlikely to fall out and burn (I would definitely sew up buckwheat and other cabbage). But you can sew and tie (then serve it not with a spread, but neat and collected).

Pay attention to this moment: minced meat for poultry it is recommended to lay in such a way that there is room - then it will be saturated with the aroma and fat of the meat. To be honest, I don’t see the need to soften and soak apples with fat - as much as they take, they take as much, so I compacted them well. But if you want a real apple garnish, put smaller fruits, and better in pieces. I also recommend adding quince.


If you haven't trimmed the goose's wings, it's time to wrap them in foil, as the meat is thin and they can burn.

Preheat the oven. Place a low baking sheet with water on its lower level. All fat will drain onto the baking sheet with water, so it will not give off smoke from burning.
Place a wire rack over the baking sheet on which the goose will be baked. Cover the bird with foil and bake for 15 minutes at a temperature of 200 degrees C. Then slightly reduce the temperature (180 degrees C) and bake for another 45-60 minutes.



Coat the bird with a mixture of honey, Worcestershire and soy sauce - this will give a perfectly tanned crust and an additional tasty accent (option - honey and mustard, also very tasty). Bake for another 30-40 minutes at 170 degrees.
A couple of times you can additionally grease the goose with a mixture. Alternative way for "self-tanning" - pouring oily water from a baking sheet.



To make sure that the dish is ready, pierce the leg area of ​​\u200b\u200bthe goose: if clear juice comes out, turn off the oven. Otherwise, bake for a little more time.

And further…

Remember that every oven is different. In addition, your goose may be of a different weight. Keep in mind that each kilogram of poultry requires about half an hour of heat treatment, and therefore a goose weighing 2.5 kg will spend a total of about 1.5 hours in the oven at these temperatures. If cooking at 160 degrees, increase the time to 2 hours.