How to cook a goose in the oven - recipe
Prepare this bird in the oven - the easiest andpopular method. Such a dish will decorate any festive dinner, and guests will long admire the mastery of the hostess. Before cooking, grate the carcass with salt and pepper, leave for several hours to soften. While the bird "rests", you need to figure out what to stuff the goose. For the filling, the following variations of the ingredients are most often used:
- buckwheat and mushrooms;
- raisins and rice;
After choosing the filling you can proceed to itscooking. If the composition includes rice, buckwheat, then they must be pre-cooked to half-cooked, mixed with mushrooms or raisins. Next, stuff the goose and sew it with a thick needle and thread. On the carcass make small cuts in order for fat to go out during cooking, grease the goose with butter or mayonnaise. Put the bird in the goose fry, pour a little water on the bottom and send it to the oven, heated to 180-200 degrees, for 3 hours. During cooking, every 10-15 minutes, water melted butter for juiciness. Recipe goose with apples The recipe for cooking goose with apples is the most delicious, as apples add sweetness to meat and soak it with juice from the inside. The variety of fruits should be acidic, most often using antonovku. The number of apples depends on their size and size of the goose. First of all, the fruits are cut into 4 parts and cleaned of seeds. After the goose is stuffed with them and sewed up with thick threads. Stuffed poultry to lay in a goose bait and pour a little water on the bottom, bake at a temperature of 180-200 degrees for 3 hours. In the process of frying periodically turn the goose and pour the formed fat. Goose in the sleeve - recipe The recipe for cooking goose in the sleeve is considered the easiest, as the bird does not burn and keeps all the juiciness in it. First you need to make a mixture of mayonnaise, salt, mustard and pepper, rub the resulting sauce with fresh carcass and leave for 4 hours in the refrigerator. The stuffing for goose is best prepared from buckwheat and mushrooms. After 4 hours, get the carcass from the refrigerator, stuff it and place it in a sleeve, tying it well. Put the goose fry with the bird in a preheated oven to 200 degrees and bake for two hours. For uniform roasting, periodically turn the sleeve, half an hour before the time has elapsed, cut the film to give the carcass a golden color.
Portion goose without oven
The variant of preparation of a goose by slices is not less actual than the whole, but it takes more time to cut the carcass. For the recipe you will need:
- goose meat - 2.5 kilograms;
- nutmeg nutmeg;
- cherry wine.
Washed carcass cut into portions. Make small incisions in each, lard garlic and cherries, after releasing them from the bones. In a large bowl, mix all the pieces with salt, pepper, nutmeg, ginger. Then, according to the recipe, put the pieces in a deep frying pan and simmer at a high temperature for 15 minutes. After that, reduce heat and cook until liquid evaporates. Pour a little more than half a glass of wine into the frying pan and cook until fully boiled. If you plan a big feast, then for each recipe you can bake potatoes and apples. Goose, cooked according to a traditional recipe, looks festive during any feast. Before serving, you must necessarily pour the bird with fat and lay it on the leaves of the salad. To cut a goose it is necessary directly at all on a kind, behind a table.
Goose is a large bird and requires a definiteknack for cooking. There are many tips for cooking, but it's worth starting with the features, not with the recipe itself. Cooking a bird is easy and at the same time difficult. Most goose is cooked in the oven, according to a recipe, but not everyone knows how to choose the right dishes. The container must be deep and wide, so that the bird can fit into it entirely, it is called a gusjatnitsa. The deeper the shape, the better, because during cooking the bird emits a lot of fat, which can leak out of the container. Preparation of a goose can take from an hour to three, depending on the selected recipe. The rigidity of a goose does not always depend on his age. Practice shows that if you cook fresh, freshly chipped poultry, then it is likely to be firm, even with a long stay in the oven. It all depends on the "rest" time of the goose. Qualified chefs recommend waiting until the carcass is in the refrigerator for about 8 hours, then the taste of the cooked goose will be pleasant and the meat will become soft. If there is no time to wait, then you can use one of the following methods of mitigating the bird:
- marinate goose in a solution of apple cider vinegar;
- grate the bird with spices and pour it with white wine, leave for 6 hours;
- to water the goose with crushed cranberries and let them lie down;
- pierce a fresh carcass with a fork or toothpick, and grate the chopped black chokeberry.