How to cook a goose in the oven

Long since the goose was considered a festive dish, it was served at wedding celebrations and other notable events. It is believed that baking the whole bird in the oven is extremely difficult. However, this error is erroneous. Consider delicious recipes in order.

Baked goose with mushrooms and buckwheat

• Apple - 150 gr.
• goose (carcass) - 3.2-3.5 kg.
• salt - 45 gr.
• mushrooms (preferably champignons) - 230 gr.
• buckwheat - 220 gr.
• Onions - 120 gr.
• goose / chicken liver - 240 gr.
• vegetable oil - 50-70 ml.

1. Wash the goose carcass from the inside and outside. Remove the fattest parts (abdomen, groin and neck), and dry with towels. Rub the bird with salt from all sides.
2. Pass one apple through a meat grinder or use a grater. The resulting gruel grease goose.Pack the bird in food film, send it in the refrigerator for 3-5 hours.
3. Rinse the buckwheat several times, boil until ready, salted with water. Crush the onion into rings or cubes, fry in a hot frying pan with the addition of oil.
4. Soak the liver in cold water for 1 hour. Then remove, chop into 2 * 2 cm cubes. Peel the champignons, cut into plates along the leg, mix with onions and add the liver.
5. Once again, fry everything in the pan until half cooked (about 10 minutes). Clean the second apple from the core, chop it into slices. Mix the fruit with buckwheat, fried mixture of onions, liver and mushrooms.
6. Start the washed bird with the prepared mixture, sew it with a nylon thread or nail it with toothpicks, the belly should not disintegrate. Send the goose into the baking sleeve; make 5-6 holes in the polyethylene with a sewing needle.
7. Heat the oven, send the goose in the sleeve to the baking sheet, bake at 180 degrees for 1.5 hours. When this time expires, reduce the power to 160 degrees, bake another 1-1.5 hours.
8. Half an hour before the end of cooking, cut the package for baking, so that the goose is covered with a ruddy crust.Serve whole, if desired, you can sprinkle the dish with lemon juice or soy sauce, as well as sprinkle with chopped dill.

Baked Goose with Potatoes and Apple

• honey - 60 ml.
• butter - 40 g.
• goose (whole carcass) - 3–3.3 kg.
• Onions (preferably purple) - 130 gr.
• cumin seeds - in fact
• green apple - 250-270 g.
• lemon juice - 55 ml.
• ground pepper (black) - 5 pinch
• salt - 40 gr.
• Chicken navels - 200 gr.

1. Rinse the chicken navels, soak for 20 minutes, allow the liquid to drain. Rinse the goose carcass, cut off all the fat from the neck, groin, belly. Dry the bird with towels. Send the cut fat to the pan for further roasting the goose.
2. Mix salt with cumin, the amount of the last component is taken according to personal preferences. Rub the prepared goose seasoning on all sides, including the inner area.
3. Chop the apples with orange slices, remove the stalks. Chop the onion in half rings, fry in butter. Mix with chicken navels, slightly pepper and salt the mixture. Fry again until half cooked, then add the apples.
4. Stuff the bird with the prepared stuffing so that the composition takes up 2/3 belly. Sew a goose, prepare a sauce of lemon juice and honey, rub the bird with it from all sides.
5. It is not necessary to add potatoes to the filling, it will not add taste, the dish will turn out “steamed”. Place the goose in a heat-resistant form, tighten the surface of the dish with foil.
6. Heat the oven to 210 degrees, send the form with a bird inside. Bake the goose for 2 hours, water it every 40 minutes with its honey-lemon sauce and fat that has been melted during the heat treatment process.
7. When the specified period expires, drain 70 ml from the tray. fat, put it in a separate jar. Put the clean and minced potatoes (with the peel) in the remaining fat.
8. Next, the potato is baked for about 45-60 minutes at a temperature of 200 degrees. 30 minutes before the final preparation, remove the foil so that the bird browns. During this period, water it with drained grease.
9. To check the readiness of the goose, pierce the bird with a knife. If a clear liquid flows out of it, the dish is ready. Remove it from the oven, serve hot with a sweet and sour sauce.

Baked goose with apples

• potatoes - 900 gr.
• goose carcass - 3.2-3.5 kg.
• seasoning for poultry - 30 gr.
• green apple - 850 gr.
• salt - 30 gr.

1. Rinse the goose, do not remove the skin. Send it to the pan with boiling water so that the water covers the carcass completely. Cook the bird for a third of an hour, such a move will contribute to the succulence of the final dish.
2. After languishing, remove the feathers, if any. Cut the fat, remove the remnants of the viscera (if any). Cool the bird and dry.
3. Rinse the potatoes. If he is young, the skin does not need to be removed. Chop the tubers into quarters, send in a separate bowl. Rinse the apples, cut the stalks, chop into slices.
4. Mix potatoes with fruit. Rub all the parts of the bird with a mixture of seasoning and salt, send the ingredients inside the carcass. Sew the belly or fix it with toothpicks so that the stuffing does not fall out.
5. Set the oven temperature to about 240 degrees, heat it for 20 minutes. At this time, wrap the stuffed goose with foil and place the brisket in the baking dish.
6. Pour water into the baking sheet so that it rises 3 cm. Such a move will prevent the burning of fat. After a third of an hour, turn the bird upside down, reduce power to 175-180 degrees. With these indicators, bake the dish for 2 hours.
7. Check the readiness with a toothpick. If a clear, rather than pink, juice flows out, the bird is ready. When serving, remove the potatoes with apples from the cavity, serve with a sweet and sour sauce.

Baked Wild Goose Chunks

• Apple - 120 gr.
• goose carcass - 3 kg.
• garlic - 8 teeth
• pear - 130 gr.
• salt - 40 gr.
• pitted cherries - 350 gr.
• wine / cherry juice - 240 ml.
• seasoning for poultry - 40 gr.

1. A mixture of curry, nutmeg, coriander, dried ginger root, hops-suneli is most suitable as a spice. However, if you prefer a different composition, proceed according to personal wishes.
2. Wash the goose well with running water, remove the rest of the feathers with tweezers. Remove fatty folds, chop the bird into portions, which will be fed to the table.
3. Mix the salt with seasonings for chicken (or poultry), rub the carcass from inside and outside. Wrap with cling film, refrigerate for 8 hours.
4. Turn the oven to maximum to warm up. At this point, prepare the food foil and pan. Peel the garlic, chop each tooth into 3 parts.
5. Mix the pitted cherries with the pieces of marinated goose, put on a piece of foil. Make a hole in the carcass, insert a third of garlic clove into each hole. Season the dish again with salt and spices, and mix.
6. Now carefully make a “plate” of foil, lift it up and place it in the pan without a handle. Cover the form with foil, send it to the oven.Bake a quarter of an hour at a temperature of 240 degrees, then reduce power to 215-220 degrees, simmer another 1.5-2 hours.
7. When all the juice has evaporated, pour the cherry juice or wine based on this product into pieces with bird pieces. Put the rest of the berries around the dish.
8. 25 minutes before readiness, peel apples with pears, chop them into slices. Put the fruit next to the bird, do not cover with foil. Pour the surface with cherry juice or wine to get a golden crust.

Goose with prunes and nuts

• garlic - 2 heads
• goose carcass - 3.3-3.5 kg.
• honey - 40 gr.
• liquid mustard - 25 gr.
• Apple - 160 gr.
• salt - 25 gr.
• walnut (kernels) - 165 gr.
• prunes - 180 gr.

1. Wash the goose carcass, cut off all the fat folds, lower in a saucepan with boiling water for 10 minutes. Remove the bird, dry with paper towels. Rub the meat with salt from all sides, including the inside.
2. Grind the prunes with a blender or meat grinder. Take the walnut kernels, break them into small pieces (if desired, the component can be replaced with dried apricot).
3. Rinse the apples, chop into slices or cubes, removing the core.Pass the garlic teeth through the press, combine with prunes, nuts, apples. In the end, you got stuffing.
4. Stuff a goose, sew a belly with a nylon thread or pin it with toothpicks. Send the carcass to the sleeve, make 5-8 holes with a sewing needle at the top.
5. Heat the oven to 240 degrees, bake the bird for 30 minutes. Then reduce power to 210 degrees, tread another 40 minutes. After that, reduce the temperature to 180 degrees, hold the bird for half an hour.
6. After this scheme, reduce the rate to 150 degrees, simmer for 30 minutes. Finally, bake the goose at 100 degrees for 45 minutes. After passing through all the stages of temperature, turn off the oven.
7. Remove the bird from the sleeve. Mix the mustard with honey, grease the surface of the goose with the prepared mixture, again send to bake for 15 minutes at a temperature of 210 degrees. When the crisp appears, serve the hot dish to the table.

Baked goose with cheese and pepper

• Onions - 140 gr.
• young goose - 2.2-2.5 kg.
• garlic - 6 teeth
• Tomato - 220 gr.
• seasoning "Mixture of peppers" - to taste
• hard cheese - 350 gr.
• salt - 35 gr.
• Fatty cream - 85 ml.
• Bulgarian pepper - 250 gr.
• Zucchini - 1 pc.
• vegetable oil - 45 ml.

1. Wash the goose, remove the feathers, cut off the large fat folds. Dry the carcass, scald with boiling water, chop portions into pieces. Crush garlic to the press, mix with seasoning and salt. Rub a mixture of bird pieces.
2. Rinse the vegetables, peel and chop the onions. Zucchini chop rings. Remove the seeds from the core of the pepper, chop straws. Wash tomatoes, remove the stalk, cut lobules.
3. Prepare a baking dish with high sides. Grate or grease the cavity. Send inside the sliced ​​goose, place the pepper, onion, zucchini on top.
4. Wrap the form with foil, send to the oven heated to 200 degrees. Bake for 1.5 hours. At this time, rub the cheese, add cream to it, pour the composition of the pieces of bird.
5. Spread tomatoes over the whole mass. Again, send the goose to bake for half an hour, do not cover the dish with foil. After the time the carcass is browned, serve it with a side dish or as a separate dish.

If you follow the steps of cooking from marinating to heat treatment, the result will exceed all expectations. For roasting, a young goose with light pink paws is suitable.The meat of such a bird is moderately soft, juicy and easy to cook.

Video: Christmas Goose