baked or fried chicken no surprise that talk then about bored chops Soviet-style?If you are ahead of the New Year, Christmas, Thanksgiving, someone's birthday, or you really love to pamper your family with culinary surprises, you need to know how to cook a goose in the oven.Small secrets and tips on pickle, delicious stuffing, roasting process will simplify your task.You dare to improve their culinary skills?
step by step recipes for goose in the oven with a photo
Many housewives think that goose baked in the oven - not such a simple dish for beginners.Is this true opinion?Yes, but only for those who do not know the features and secrets.Knowing how to cook the goose in the oven whole, you are gently eat soft meat with a crispy crust.Experienced chefs cooking procedure called this dish is easy, because the main thing - is to marinate the carcass, and then it is no problem to reach the desired condition.
Start with buying a goose whole or half, if you're going to cook it in small portions pieces.Po
Any master cooking advise taking a bird within 2-3 days before the event, because cooking is delayed for a long time.If you want fresh goose, press the meat before buying.If you then click the place back in shape fast, goose for you.If the bird is frozen, will have to spend extra hours to defrost (on the bottom shelf of the fridge about 25-30 hours).The upper wings are often cut off, so that during cooking they do not burn.If you want to leave them, before sending in the oven with foil wrap these parts.
To the meat was softer, the marinade is needed for the goose in the oven.If you store a bird, it should be dry, rub with salt, pepper, extra spices, put in the refrigerator for 6-48 hours.Domestic goose more capricious, quickly deal with them will not work.Try one of two options: dip in boiling water first, the neck, and then the side of the hind legs for a minute, or fill a large bowl with warm water and vinegar (1 tablespoon per 1 liter of liquid.), Or lemon and salt.Then marinate the goose, as well as shops.Calculation of salt - 1ch.l.1 kg of poultry spice taste.
Then we stuffed bird.For the filling suitable apples, cherries, oranges, dried fruits (prunes), long-grained rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions.It is better to file a juicy goose with potatoes.The main rule of stuffing - stuffing should be no more than 2/3 of the total volume.When abdomen fill, sew the hole thread, securing with toothpicks to keep the juice flowed and soaked meat.The legs are better connected to goose fit inside the oven.
Baking - an important part of the preparation that will require your attention.If you have Roaster (special ceramic form), use it.In the absence of such dishes, try to avoid the standard trays and racks.At the bottom of a deep plate or mold, pour the water that is necessary for cooking pour the fat from the bird does not drip.Before the oven is better to smear goose sauce for better impregnation you selected.
- Do not forget to pour the liquid to the bird does not dry up and not to burn.
- Use foil for better roasting goose, shoot for 30-60 minutes until tender.
- For large dimensions is recommended to keep the bird on the breast at the time of the maximum temperature, and then turn back and leave so until the end.
- Some cooks use a sleeve for baking, so all the juice remained inside, and do not evaporate.
- Some like before sending it to the oven to cook a goose half an hour.Experiment and find your own way!
a Baked goose with apples and prunes
How to cook a goose meat was soft and the filling was tasty?You will need these ingredients:
- goose desired size;
- sour-sweet apples (based on the weight of the bird, take 1.5-2 kg);
- prunes 100-200 g;
- Get rid of lint.Wash the goose, good dry.
- Marinate with salt and pepper.Leave in the refrigerator overnight or longer time, that the meat was soft when applying.
- If the goose was about the whole process of the marinade, prepare the apples.Remove core, cut into cubes or slices.
- prunes pour boiling water, leave for a few minutes.
- Mix stuffing, stuffed her goose.
- Top bird rub mustard and curry.So the taste is spicy-sharp-sweet.
- Preheat oven to 190 degrees.
- Place the dish in the sleeve for baking or foil, closing tightly.
- Put in the oven for about 3 h.
- an hour until ready to open the sleeve or foil.You will see the fat, which stood out from time to time watering them until the end of roasting goose.
- When the bird is ready, serves in a beautiful large ceramic plate.
How to cook the goose pieces in the hole
Think like a goose in the oven to bake slices?Use this recipe.You will need:
- goose (if you plan on cooking for a small family, easy to buy half of store goose home you are unlikely to sell parts);
- olive oil;
- herbs and spices;
- supply - sour cream, mushroom or vegetable sauce, greens.
- flush and clean the goose by the hair, cut very sharp knife carcass quarters.The bird hard bones, so an ordinary small knife will not do.
- At night, leave the goose with salt in cold water, the meat was tender.
- Make a marinade of olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
- Now spread the resulting mixture of bird, sending in the fridge for a couple of hours.
- Use all that remains of the marinade.Nashpiguyte carcass dried fruit and garlic.
- Send your dish in the preheated oven, or in a sealed foil sleeve.
- After 1.5-2 hours the bird slightly open, spread around the potato slices.
- Bring to the readiness of vegetables and poultry.
- Serve roast goose with sauce and greens.
Stuffed goose sauerkraut
You will need:
- goose 3-4 kg;
- sauerkraut (white shakes weighing 2 kg, 3 carrots, salt, sugar);
- 2-3 apples;
- If you do not have ready-made sauerkraut, it is necessary to prepare for 3-4 days prior to filing the goose.Make a brine of 1 gallon of water, 2 tbsp.l.salt, 1 tbsp.l.sugar, put to boil.Chop cabbage and carrots.When the brine to cool down after a boil, pour it on the vegetables for 3-4 days.Each day the mixture be stirred to uniformly distribute the brine.
- After 2-3 days Goose clean, rinse, dry well.
- Rub the spices, let stand in the refrigerator overnight or longer.
- Ready goose pierce in several places with a toothpick.
- Cut the apples into cubes or quarters.
- Stuff the bird throughout the filling, sewing up the hole and thread.
- Rub liquid honey, top - aromatic spices.
- Try to make a goose in a cauldron, open the lid until the end of 25 minutes to form a crust.During baking, you need to wash the bird formed fat every 20-30 minutes for juiciness.
- After 3-3.5 hours the dish is ready!Bon Appetit.
How delicious baked wild goose in foil
You will need:
- cherries pitted - 300-400 g;
- pears - 2 pcs .;
- apples - 2 pcs .;
- cherry wine or juice;
- salt, spices (nutmeg, ginger, curry, coriander).
- Clean, wash the goose, cut into pieces, which will bring to the table.
- Rub them with salt and spices, and leave overnight in the refrigerator.
- While the oven is heated at high temperature, remove pan and foil.
- Nashpiguyte bird garlic (for poldolki in the hole), cherries, pitted (a few pieces at a piece).
- Again, rub the marinade of spices.Send the dish in the oven in a pan, covered with foil.
- After 15 minutes, reduce your fire from maximum.
- When almost all the liquid has evaporated, add to the pan glass of wine or cherry juice, put the remaining cherries around.
- When the bird is ready, put it pear and apple cubes.Leave them together for 15 minutes to become slightly myagkovato fruit but not gruel.
- The dish is ready!This recipe is perfect for Christmas.
Roasted goose in the oven and oranges
You will need:
- goose breast;
- dry red wine;
- salt, spices.
- Goose breast wash, make incisions on the skin.
- Rub with salt and spices, send in the refrigerator is not necessary.
- Fry the breasts from all sides to form a brown crust.
- In another pan boil dry wine, add a large pea pepper broth.
- If you have a deep pan, fine.No - then you will need utyatnitsu.
- Transfer the breasts on a baking sheet or in the form of adding to the liquid from the boiled broth, wine.
- Simmer at 200 degrees about 15 minutes.
- At this time, clean the oranges, slice, fry in oil.
- Remove the breasts, and pour the remaining sauce in a separate pan or ladle.
- Dissolve in water starch (corn or potato).Add it to the sauce, obtaining consistency of sour cream, and then add the orange slices.
- Serve goose breast with sauce!
How about preparing the goose in the oven
Preheat the oven to maximum temperature, bake the dish as 20-25 minutes, then reduce the heat to 160-180 degrees, depending on the size of the bird.If the carcass weighs a lot, during her stay in the oven for around 2-3 hours, if the medium or small - 1.5-2.To determine the readiness of meat, pierce it with a toothpick.When you remove the white liquid, with red or pink juice - it takes a little more time.
Video: how to cook wild goose at home
Complete goose cooking process - from hunting to serving.The video below will open in front of you an old Czech recipe, nuances and benefits of wild goose in front of shop options.You will learn makeup memorable hunting sauce.Cooking the goose will be a real culinary professional, so even feeding dishes special.You will surely enjoy this recipe.Try it!