Many housewives want to know how to cook a goose in the oven so that the meat is soft and juicy. The goose is a capricious bird, and to make the dish truly perfect, you will have to work hard.

But the task will be feasible even for novice cooks if armed with in the right ways preparations. We bring to your attention the Top 5 simple and incredibly tasty baked goose recipes.

: Festive goose with apples

There is no shame in serving this dish even on the biggest holiday. A well-cooked baked goose is pleasing to the eye beautiful crust the color of caramel, and the taste is so delicious that you will want to ask for more.

Ingredients:

• goose 2 kg;
• orange 1 pc.;
• apple 4 pcs.;
• honey 2 teaspoons;
• lemon juice 2 tbsp. spoons;
• garlic 1 pc.;
• thyme 1 teaspoon;
• rosemary 1 teaspoon;
• sunflower oil;
• salt;
• black pepper.

Cooking method:

Peel and chop the garlic. Add rosemary, thyme, a little black pepper and salt. Pour sunflower oil into this mixture. Squeeze the juice from the orange into the prepared marinade. Mix well. Now take the goose itself. It should already be plucked. Pierce it over the entire area with a wooden skewer, which will help the marinade to be absorbed. Dry the bird paper towel. Pour half the marinade on top and rub the goose with it on all sides. Put it in a bag, tie it and let it sit in the refrigerator until the morning.

Remove the core from the apples. Cut them into small slices and moisten them with lemon juice. Stuff the goose with apples. Remove excess garlic with a napkin, otherwise it may burn. Sew the bottom of the bird securely. Secure the wings with toothpicks. Place foil on a baking sheet and the goose on it. Wrap it carefully in several layers. Bake in the oven for 45 minutes at 220 degrees. Then reduce by 170 degrees and cook for another 1.5 hours. Add 2 teaspoons of honey to the marinade mixture. Stir. Drain the fat from the baked goose, brush with marinade and honey, and place in the oven for another 40 minutes.

Recipe 2: Stuffed goose

Whole baked stuffed bird counts traditional decoration any big feast. Moreover, the recipe is not nearly as complicated as it seems at first glance. And the tenderness and harmony of taste are worthy even of real kings.

Ingredients:

• goose carcass 5 kg;
• smoked pork belly 300 g;
• fresh mushrooms 1 kg;
• rice 300 g;
• garlic 4 cloves;
• walnut 100 g;
• lemon 1 pc.;
• honey 2 tbsp. spoons;
• mustard 2 tbsp. spoons;
• cumin 1 teaspoon;
• onion 3 pcs.;
• sunflower oil;
• black pepper;
• salt.

Cooking method:

Prepare a mixture of chopped garlic, salt and pepper. Rub the goose carcass with it. Prick holes all over the bird. Stuff it with finely chopped brisket. Now prepare the rest of the filling. Chop the onion. Finely chop the mushrooms. Fry in enough oil. Boil the rice. Add mushrooms and crushed walnuts. Salt and pepper. Now you can stuff it.

Be sure to sew all holes well. Place the bird in a roasting bag. Be sure to make several small holes in the upper part of the sleeve. Bake for 3 hours at 180 degrees. While the goose is baking, make a mixture of honey, mustard, lemon juice and cumin. Spread this sauce over the finished goose. Let it brown for 15 minutes.

Recipe 3: Goose pieces, baked with potatoes

This goose cooks faster than a whole one. It will also make the task much easier for inexperienced cooks. When serving, the dish can be further transformed by decorating it with bright vegetables.

Ingredients:

• goose 3 kg;
• potatoes 2 kg;
• mayonnaise 200 g;
• adjika 50 g;
• sunflower oil;
• salt;
• a mixture of ground peppers;
• dry spices to your taste.

Cooking method:

Cut up the goose carcass. Select the meatiest parts. For the marinade, mix 2 tbsp. spoons of mayonnaise, 1 tbsp. a spoonful of adjika, a pinch of salt, pepper and spices. Brush the pieces of meat. Refrigerate for at least 3 hours, ideally 12. Cut the potatoes into slices and season with the same marinade. Grease a baking sheet with oil. Lay out the potatoes. If desired, you can take other vegetables: zucchini, eggplant, carrots, onions.

Place well-marinated pieces of meat on top. Make a dome of foil over the baking sheet so that it does not touch the goose. Cook in a well-heated oven for an hour and a half at 200 degrees. Place the baking tray on the middle level. 15 minutes before cooking, remove the foil and raise the goose higher so that it browns.

Recipe 4: Goose in the oven with cheese and vegetables

An incredibly tasty and elegant dish, worthy of the most festive meal. even beginners can do it, and the richness of taste will be appreciated by picky gourmets.

Ingredients:

• goose 2 kg;
• onions 3 pcs.;
• bell pepper 4 pcs.;
• tomatoes 4 pcs.;
• garlic 3 cloves;
• zucchini 1 pc.;
• hard cheese - 300 g;
• sour cream 3 tbsp. spoons;
• sunflower oil;
• salt;
• a mixture of ground peppers.

Cooking method:

Cut the goose into pieces. Rub with salt, pepper, chopped garlic. Cut the onion and zucchini into half rings no more than a centimeter thick. A Bell pepper and tomatoes - in slices. On coarse grater grate the cheese. Mix it with sour cream. Grease a baking sheet with oil. Place pieces of meat. Place all the vegetables on it except the tomatoes. Cover with foil. Cook for 1.5 hours at 200 degrees.

Remove the foil. Place sour cream and cheese on the goose. Don't forget the tomatoes. Bake for half an hour. Before serving, you can decorate with herbs.

Recipe 5: Goose on an onion bed

It's absolutely special and exquisite delicacy. It is without any doubt suitable for special occasions. Goose meat is soaked in vegetable juice and simply melts in your mouth.

Ingredients:

• goose 1 pc.;
• orange 1 pc.;
• carrots 2 pcs.;
• white onion 1 pc.;
• red onion 2 pcs.;
• sweet pepper 1 pc.;
• garlic 3 cloves;
• figs 30 g;
• dried apricots 30 g;
• prunes 30 g;
• raisins 30 g;
• soy sauce 2 tbsp. spoons;
• honey 2 tbsp. spoons;
• paprika 1 teaspoon;
• salt.

Cooking method:

Make the marinade: mix honey, soy sauce, paprika and a little salt. Carefully brush the top and inside of the goose. Place in the refrigerator for the whole day. Peel the carrots, onions and oranges. Place it all on a baking sheet. Stuff the carcass with pre-washed dried fruits. Place the bird breast side up on a kind of bed of vegetables.

Wrap the legs and wings in foil. Coat the remaining parts well with honey. Bake for 2 hours at 160 degrees. Then turn over and cook for another hour and a half. Place breast side up again. Leave in the oven for another half hour. It's time to prepare the sauce. Grind half an onion, a carrot, a sweet pepper, 2 dried apricots, 2 prunes and a handful of raisins in a blender. Before serving, cut the goose into pieces. Pour the sauce separately.

If you were previously hesitant to cook goose, thinking it was too difficult, now be bolder! , treat yourself and your loved ones to the most delicate delicacy.

One of our favorites holiday dishes- This is a baked goose. This dish is very tasty, quite original, and noble. A goose on the table symbolizes prosperity in the family and comfort in the home. Goose meat is quite tough and takes a long time to bake. Therefore, to give the meat delicate consistency First, the whole bird is marinated. There are many common recipes for goose marinade made from a variety of ingredients: wine, mustard, kefir, apple or wine vinegar. Our grandmothers prepared marinade from lingonberries or cranberries. Another old recipe involves the use sauerkraut with apples.

Classic marinade

This recipe was widely used in ancient times in Rus' for marinating goose. It can be used if we have a lot of time to prepare the bird for baking. The result is very tender and flavorful meat. We will need the following ingredients:

wine vinegar - 1 l;

medium carrot;

bulb;

ginger root;

Bay leaf;

dried herbs;

Dill seeds;

peppercorns;

boiled water - 3-4 glasses;

salt - 100 g

Preparing the marinade

Wash and peel the vegetables thoroughly. Finely grind the carrots and chop the onion. Place in a bowl. Chop the greens and add them on top. We also send grated ginger, bay leaf, pepper, and salt there. Mix well, add vinegar and water. We put it on fire. Bring to a boil, simmer for about 10-15 minutes over low heat. Turn it off and let it brew. Marinate the goose after the liquid has cooled to room temperature.

There are also ways to marinate a goose if there is not enough time for long preparations.

Quick marinade

This marinade is good if we have about 5-6 hours to marinate the goose. You will need the following ingredients:

mayonnaise - 270 g;

1 large lemon;

black pepper;

white pepper;

spices to taste;

salt

Pour the mayonnaise and oil into a suitable container. Squeeze lemon juice there. Beat with a whisk. Add spices and salt. Mix thoroughly. Coat the goose and leave for 5-6 hours.

In recent years, the method of baking products using a pastry sleeve has become widespread. The meat cooks very quickly and turns out very juicy and tender. The method is very convenient and does not require cleaning dishes and ovens from grease. To cook goose in the sleeve, you can use almost any type of marinade. If you need to prepare everything during the day, and your family loves spicy food, a recipe with ketchup will be very appropriate.

Marinade with ketchup

This recipe has distinctive feature- the goose will be cooked in tomato sauce, and the meat will turn out very aromatic with a spicy taste. Ingredients:

Ketchup and vegetable oil you need to mix, gradually add lemon juice, then spices and seasonings. Mix everything again, and you can rub the goose with this marinade. To better soak the meat, you need to wrap it in plastic and put it in a cool place for 5 or 6 hours. Then we start baking.

spicy ketchup (kebab type) - 200 g;

vegetable oil - 4 tbsp. l.;

large lemon;

dried greens;

black and white pepper;

salt

Mix ketchup with oil, squeeze out lemon juice. While stirring, add spices and seasonings. Mix everything thoroughly. Rub the goose with the mixture. Wrap in film and put away5-6 hours in the cold. Then we bake it.

There are people everywhere national recipes marinades from products characteristic of local conditions. For Russia, such a product has always been honey. Therefore, marinades for poultry were also made based on honey.

Spicy honey marinade

To prepare spicy honey marinade We take the following ingredients:

liquid honey - 2 cups;

mustard (such as Dijon) - 3 tbsp. l.;

ginger root - 3 cm piece;

pepper;

dried herbs;

salt

Mix honey with mustard. Add a glass of water. Mix. Add grated ginger, then spices. Mix again. Coat the goose with the resulting mixture on all sides. Wrap in film and refrigerate for 3 hours. Then bake it.

The recipes described above are good for marinating a goose that will be baked whole. But you can cook the bird in separate pieces. It will be faster and easier. Adherents healthy eating Kefir marinade is suitable.

Kefir marinade

To prepare the goose cut into pieces, you can take various marinade. Let's describe a recipe based on kefir. We will need:

kefir - 1 l;

grated ginger;

mustard - Art. l.;

bulbs - 2 pcs;

dried herbs;

white pepper;

salt

Pour kefir into a container, add spices. Cut the onion into half rings and add. Mix kefir with other ingredients. Then coat the goose pieces with the mixture. You can marinate directly in a container with kefir if all the meat fits in it. If it doesn’t fit, coat each piece separately. Then wrap it in film and put it in the cold for 5-6 hours. Before frying, remove the marinade from the goose pieces.

Another recipe preserved from old times is a marinade on sauerkraut with cranberries.

Marinade on sauerkraut with cranberries

Anything is great for marinade. sour foods. Previously, they often just took what was at hand. And sauerkraut with berries was in every hut in the old days. Therefore, such a marinade was inexpensive and effective. You will need the following ingredients:

sauerkraut brine - 1 l;

cranberries - 1/2 cup;

large onion;

vegetable oil - 2 tbsp. l.;

Dill seeds;

Bay leaf;

peppercorns;

salt

Take a spacious container. Pour in the brine. We sort out the cranberries, wash them, crush them. Add to the brine. Add oil. Add spices. Mix. Chop the onion and add. Mix everything well. Place the whole goose directly into the bowl of brine overnight. Then take it out and bake it.

It is not always possible to cook a large goose carcass successfully. It should be remembered that cooking goose with apples in the oven without pre-marinating makes no sense - the meat will remain tough and tasteless. To add piquancy to the dish and juiciness to the meat, it is recommended to keep the carcass for several hours in a special marinade.

You should carefully rinse and dry the bird carcass in advance.

Options for marinades for preparing homemade goose

For marinating domestic goose You can choose one of the following types of marinades.

Spicy sauce

An extraordinary combination of seemingly incompatible ingredients saturates poultry meat special taste and a very pleasant aroma.

• 3-5 cloves of garlic;
• 1 teaspoon chopped ginger root;
• 4 tablespoons hot mustard;
• 200 ml dry white wine;
• 50 ml honey;
• zest of 1 orange;
• olive (sunflower oil) 3 teaspoons;
• salt to taste.

Finely grate the garlic and squeeze the juice from the orange zest. Combine all ingredients in one container. Thoroughly rub the goose carcass with the marinade, not forgetting to treat the area under the wings, as well as the inside of the bird. The pickled goose is wrapped in foil and placed in a cold place (balcony or refrigerator) for 6-8 hours.

After this, cooking the goose carcass with apples in the oven will take at least 3 hours at a temperature of 180-200 degrees in a oven or baking dish.

Classic marinade

An old Russian recipe that was used back in the 14-15th century. Classic sauce makes goose meat incredibly tender and juicy, and the aroma emanating from the dish will captivate all guests! For the marinade you need to prepare:

• white vinegar 0.5-1 liter;
• coarse salt;
• black peppercorns;
• carrot;
• chopped fresh ginger;
• dill grains;
• Bay leaf.

Chop vegetables and ginger root. Vinegar dilute with 150 ml of water, add chopped vegetables and ginger to the resulting sauce. Place the sauce on low heat and boil for 10-15 minutes. The goose should be marinated with the marinade cooled to room temperature for at least 4-6 hours. Then bake traditional way until a dark golden crust forms.

Quick sauce

The housewife does not always have time to marinate a goose for a long time. However, we know that without a marinade, the meat can end up dry and tough. In this case, we recommend using the recipe quick marinade, which will soften poultry meat in 1 hour, and the dish will be incredibly appetizing appearance and thin refined taste and aroma.

Ingredients of the quick marinade:

• 300 ml mayonnaise;
• 1 large lemon;
• black and white pepper;
• your favorite herbs and spices;
• salt.

In a bowl, beat mayonnaise with sunflower oil, adding the juice of one lemon. Add spices and salt to the resulting fluffy mixture. Coat the carcass liberally with marinade and wrap it in a bag or baking bag. Leave the bird to marinate in a cool place for at least 1 hour.

How longer bird marinated, the more tender and juicy the dish will be.

Spicy marinade with ketchup

For lovers of dishes with pepper and light aroma tomatoes, we recommend preparing a special one for roasting goose spicy marinade with ketchup.

This marinade contains:

• 200 grams of hot ketchup;
• 100 ml sunflower/olive oil;
• 1 lemon;
• salt and spices to taste;
• dried herbs.

Whisk the ketchup with sunflower oil and add the remaining ingredients and the juice of one lemon to the resulting mixture. After rubbing the goose with marinade, the carcass should be wrapped in a bag for better marinating and leave in the refrigerator for 6-8 hours. Definitely try this one unusual recipe cooking goose with apples in the oven.

Honey sauce

Many chefs actively use honey when baking. meat dishes. To prepare baked goose, you can also use a honey-spicy marinade, which will not only give the goose a beautiful golden crust, and will saturate the meat with a subtle spicy-spicy taste.

Ingredients of honey marinade:

• 2 cups liquid honey;
• 3-4 grainy mustard;
• Ginger root 3 cm;
• Pepper and salt to taste;
• Dried herbs.

While stirring honey and oil, gradually add 1 glass of water to this mixture. Next, grated ginger and spices are added. The goose carcass should be rubbed both from the outside and from the inside. If you plan to bake the goose not whole, but in pieces, then carefully coat all the pieces with sauce. Leave the goose to marinate in the refrigerator for 6-8 hours, then bake in the oven at 200 degrees for at least 2.5-3 hours.

Exotic kefir marinade

Dairy products and meat?

Yes, it's very unusual combination, however, the resulting taste will be remembered for its tenderness and juiciness. .

To soften the meat fibers, you should prepare a kefir-based sauce.

For kefir marinade you will need:

• 1 liter of kefir (2.5% fat content);
• Pepper and salt to taste;
• 2 onions.

Cut the onion into rings and pour in kefir, add spices. Place the goose in the resulting liquid so that it is completely drowned in the kefir brine. Be sure to wrap the carcass in polyethylene and place it in a cool place for 5-6 hours. Before baking, traces of kefir marinade must be cleaned from the goose using a spatula. Bake the bird in the oven at a temperature of 180-200 degrees, turning the carcass over once.

Cooking and serving goose

Having decided on the marinade, many housewives always fill the goose carcass additional filling. The following products can be used as filling:

• Apples. It is better to choose unsweetened, sour varieties firm apples(for example, Antonovka). Before filling the goose, apples should be washed, pitted and stemmed, and cut into large slices. If the apples are still sweet, you can lightly sprinkle them with lemon juice first.
• Oranges. The fruits are peeled and divided into slices.
• Mushrooms. Stewed mushrooms with onion - great filling for baked goose.
• Dried fruits. For stuffed goose You can use dried apricots, prunes and some raisins. Keep in mind that if there are a lot of raisins, the meat will acquire a sweetish taste.
• Buckwheat or rice. The porridge, pre-cooked almost until ready, is placed inside the carcass and the hole is sewn up or chipped with toothpicks so that the porridge does not crumble. The goose is served immediately with a side dish.

The finished marinated and stuffed carcass is placed in a baking bag or large container.

The goose is placed back down in an oven preheated to 200 degrees. Depending on the size, the bird is baked for 2 to 3 hours. The bird in the sleeve should be turned over once, but if the goose is baked in a dish, then every half hour it should be watered with the drained marinade.

15 minutes before the end of cooking, cut the baking sleeve so that the goose crust becomes golden brown and crispy.

The finished dish traditionally occupies the central place of the entire table. As additional dishes Baked potatoes go well with goose, vegetable salads, pickles.

The carcass of a young goose is different in that the color of the young bird’s legs is yellowish, and the carcass is covered with down. A mature goose has red legs, and there is practically no fluff on the carcass. Goose fat is located on the abdomen and should be white. The older the bird, the longer it should be marinated and baked.

Pure goose meat without skin contains:

• Proteins 22.75 g;
• Fat 7.13 g;
• Carbohydrates 0 g.

The exact calorie content of a baked bird can be calculated taking into account its filling and marinade.

Don’t be afraid to experiment and try new recipes for cooking goose carcass with apples in the oven, use unusual marinades. By using special sauces can be given new taste and flavor even to traditional dishes.

• goose 1800 g
• apples up to 7-10 pcs.
• prunes 5-8 pcs.
• shallots 2 pcs.
• ginger root 20 gr.
• garlic 3 cloves
• soy sauce 50 ml
• honey 1 tbsp. l.
• apple jam 1 tbsp. l.
• vegetable oil 30 ml
• salt 1 tbsp. l.
• black pepper 1 tsp.
• a pinch of cumin
• pinch of coriander
• pinch of cinnamon
• apple cider or semi-sweet wine 200 ml

Cooking process:

First of all, you have to wash the bird carcass well and dry it with a paper towel.

Now cut the goose into portioned pieces, start with the breast. It is important here that the knife is well sharpened. Cut out all the fat in the belly area; it is not needed and can only make your dish too fatty. The tail part can generally be removed; it only gives an unpleasant aroma to the goose.

Place the fillets in a deep container. I usually use the bone casing for making broths; I didn’t add it to this dish this time.

And then you will need fresh apples, they are the ones who will add goose meat delicate taste. Grate 3 apples or squeeze the juice out of them and add to the goose pieces. The acid contained in apples helps soften tough meat. If you want to use apple juice, then grate the apples on a fine grater and squeeze the juice through cheesecloth.

Also add vegetable oil and soy sauce to the goose. Add a tablespoon of pepper, cumin and coriander, cinnamon, chopped ginger. To sweeten the meat, you can add a spoonful of honey, apple jam or preserves.

Using your hands, thoroughly rub all the juices and spices into the pieces of meat. Cover the goose with a flat plate and place a weight on top, such as a jar of water. We will marinate the goose for about one hour.

Now each piece of fillet or meat on the bone needs to be blotted with a paper towel.

In a hot frying pan, fry all the pieces over medium heat until crusted and golden brown. By the way, excess fat will melt during this process. You can drain the goose fat and use it later for other dishes.

Fry the goose in several stages. There is no need to bring it to readiness.

Meanwhile, heat the oven to 180 degrees, cut the remaining apples and prunes into slices.

Half the apples are placed on the bottom of a duckling pan or deep baking dish, and the fried goose is placed on them in pieces. On top they are sprinkled with slices of apples and prunes.

Combine the remaining marinade with a glass of cider or semi-sweet wine and pour over the goose.

Cover the duckling with a lid and place it in the oven for 1.5 hours. Then stewed goose Bake in the oven for another 30-40 minutes without a lid until a crust forms.

Place the finished dish on a plate with apple slices and serve. Good for a side dish mashed potatoes, buckwheat or rice.

Olga Bondas told how to cook goose in pieces with apples in the oven, recipe and photo by the author.

Not only chicken or pork can decorate the table in New Year's Eve or Christmas. A goose baked entirely in the oven will look very festive on a huge platter. Many people don’t even bother to cook it because they mistakenly think it’s too bony and fatty. However, if the bird is properly prepared, marinated and simmered in a roasting pan, then its meat will become simply magnificent.

In fact, goose meat is very healthy and is considered a dietary product.

Usually the wen and excess layer are cut off, and the skin is pierced so that the melted fat comes out correctly without being absorbed into the pulp. Uniform salting can be achieved through long-term marinating. After lying for a day in spices or special solutions, the carcass is saturated with seasonings and becomes more tender.

By the way, whether the meat will melt in your mouth or remain tough depends on how correctly the baking process is performed. Usually at the very beginning the goose is placed breast side up. However, it should be turned over every half hour.

And to prevent it from drying out from prolonged exposure to temperature, it is recommended to baste the meat every fifteen minutes with whatever has been rendered.

Don’t forget about the foil, which will protect the bird from burning during the first hours of frying. Golden crust You should wait only in the last half hour of heat treatment, and not at the very beginning. Agree that in 2-3.5 hours (depending on age and weight) of the goose meat being in the oven, you can manage to burn all the skin and upper layer meat to coals.

No matter how much it may seem that there will be a lot of fuss with the goose carcass, it will still take a minimum of labor to bake the whole “king of the table” in the oven.

The easiest way is to rub the bird with salt at the rate of 1 tsp. half a kilo of meat and let it stand for at least a couple of hours. For a pleasant spicy aroma you can also add your favorite spices.

We will need:

• Goose – 3 kg.
• Coarse table salt – 6 tsp. (1 tsp per 0.5 kg of poultry).
• Ground black pepper, poultry spices - to taste.

Preparation:

1. The first step is to completely defrost the goose. A three-kilogram specimen will require almost half a day at room temperature.

If you bought a bird in a store, do not forget to remove the bag with entrails from it. They are also frozen and remaining inside will only slow down the thawing of the meat.

2. Rinse and dry the carcass with a paper towel. There is usually a large accumulation of fat near the tail. It’s better to remove it all at once, and you can use it later in preparing other dishes.

3. Also, using a knitting needle, a thin knife or a thin bamboo skewer, you should make punctures (3-5 pieces each) in the areas of the subcutaneous fat layer:

• in the sides,
• at the junction of the breast and wings,
• above the thighs
• at the junction of the chest and back.

These manipulations will allow the fat that melted during baking to flow into the dishes rather than saturate the meat.

4. The next step is to evenly rub the bird with salt both on top and inside the clean cavity. Leave to cure in the refrigerator for a couple of hours.

If you are afraid that the wings with paws will stick out to the sides while in the oven, you can insert their tips into small slits in the skin. Tie or wrap with kitchen twine to the body.

5. Lovers spicy taste They can immediately coat the entire surface with spices along with salt. However, I still recommend adding seasonings after salting. This way, your favorite herbs and peppers will be better able to saturate the goose with their aroma.

By the way, even more rich taste it will work if you put it inside the carcass whole lemon or an apple. And the buckwheat or potato filling will absorb excess meat juice and become an excellent side dish.

6. Preheat the oven to 180 degrees and place a deep baking sheet with the prepared goose in it for 2.5 hours.

In order for the product to steam well, it is better to keep it in the oven for the first hour and a half, covering it with a sheet of foil on top. Or don’t cover it with anything, but turn it over every hour. But in both cases, it is advisable to pour the rendered fat every 20 minutes so that the surface does not dry out and the skin does not burn.

7. All that’s left to do is place the finished goose on a festive tray and decorate with herbs, sliced ​​vegetables or.

And if you stuffed it with buckwheat or other grains, then this side dish will be just as good!

Goose baked in the oven with apples and oranges

It would seem that citruses and goose meat cannot be compatible. If it’s already common to stuff poultry with apples, then what flavor will oranges give?

However, the baked dish produces an incredibly delicious holiday flavor. The fruity note makes the meat more juicy, soft and slightly sour.

The bitterness of the skin of the orange fruit does not disappear anywhere, so it is best to remove the skin if you do not like a slight piquancy.

In turn, the peeled pulp releases its juice and becomes a kind of marinade for the goose.

We will need:

• Goose – 3 kg.
• Orange, apple – 2 pcs.
• Honey, liquid mustard - 3 tbsp. l.
• Salt – 1.5 tbsp. l.

Preparation:

1. Inspect a fresh or defrosted carcass for the presence of remaining feathers and remove them. Clean the cavity from entrails and excess fat. You can leave the neck with the head, but it is better to remove it, because it, like the wings, can simply dry out during prolonged baking.

And this, of course, will affect the appearance.

2. In a cup, combine liquid mustard with honey and salt. Mix well to form a homogeneous sauce.

3. Coat the goose thoroughly inside and outside aromatic marinade and leave it to soak in the refrigerator for at least an hour. During this time, mustard and salt will be able to penetrate the meat, lightly soak it and add a spicy note.

The honey layer will then brown the skin in the oven, turning it into a crispy crust.

4. Peel the oranges and divide them into slices. As a rule, white fibers and veins remain on them - it is best to remove them.

Cut the apples into slices the same thickness as divided citrus. You can leave the skin, but it’s best to cut out the core with the seeds.

To orange slices the apples haven’t dried out and haven’t turned black, it’s best to prepare them literally before you start stuffing.

By the way, if you are very limited in time, then you don’t have to worry too much and cut the fruit into quarters without removing the top bitter layer. However, it will be much tastier if you put in a little more effort and do it as described above.

5. Remove the marinated goose from the refrigerator and fill its cavity fruit slices. You shouldn’t pack it too tightly so that the juice doesn’t run out ahead of time.

6. To prevent the filling from spilling out, you can pin it with toothpicks or sew the edges of the belly with thick cotton threads.

7. All that remains is to choose the baking method that you prefer.

You can place the goose in a deep baking tray and cover with foil for a couple of hours. Periodically baste with melting fat and fruit juice.

Or place the stuffed carcass in the sleeve and, sealing the edges, place it in deep form for baking. Half an hour before readiness, the top of the bag can be cut to create a crispy crust.

But in both cases, it costs 2.5 hours to simmer the bird at 180 degrees.

Before serving, remove toothpicks (strings) and decorate roast goose to your taste.

Delicious recipe for goose pieces marinated in soy sauce and honey

Not everyone undertakes to bake a whole bird. Sometimes it’s somehow more common to cut a carcass into pieces and carry out all sorts of manipulations with them. And not everyone has big ovens. Many people prefer to cook meat in miracle ovens or electric grills.

To make the goose flesh more tender, housewives marinate it, or first stew it in beer, wine or any sauce that can soften the fibers. Then, when the liquid has evaporated, allow the top crust to brown.

We will need:

• Goose – 1 carcass.
• Soy sauce – 100 ml.
• Liquid mustard, honey, grated ginger - 3 tbsp. l.
• Garlic clove – 3 pcs.
• A mixture of peppers, poultry spices, rosemary - to taste.

Preparation:

1. Prepare the goose. Defrost it, clean off the entrails and fat on the tail, rinse thoroughly and remove any remaining feathers, if any.

2. Cut the carcass into portioned pieces approximately the same size so they can cook evenly.

3. In a deep bowl, combine spices, crushed garlic, ginger with honey, mustard and soy sauce.

Whisk the resulting mixture thoroughly until it is thoroughly mixed and has an almost uniform consistency.

4. Place the chopped pieces of goose in a baking bag and pour the rich spicy solution over them.

Close the neck and shake well so that all parts are thoroughly coated in the sauce. Leave them to marinate in the refrigerator for 4 to 24 hours, shaking or turning occasionally to ensure the meat is evenly coated.

You can carry out these manipulations without a package. Place the goose parts in a baking dish and marinate in it.

5. Preheat the oven to 180 degrees. Place the dish with the prepared parts of the bird in it and bake for 1.5-2.5 hours, depending on the weight of the bird.

6. Serve with sour cream sauce, greens, baked potatoes or any other side dish.

It would be great to serve the bird with dry or semi-dry wine.

How to cook a bird in the sleeve so that it turns out very soft

Why does cooked meat seem so much tastier and softer in a slow cooker or electric grill? Because hot air there it circulates in a closed space and due to this the dish is not just fried, but evenly simmered.

How can such conditions be created in the oven? You can, of course, use a special heat-resistant dish with a lid. But not everyone has such a large duckling or goose nest that will accommodate a large bird entirely.

What to do then? On help will come sleeve for baking! If we seal it tightly around the edges, we will create the shell we need. It will not release the steam and will force it to remain inside the shell until we ourselves pierce the film.

Try baking a whole goose in a sleeve, and you will feel that the meat has become juicy, soft and very aromatic. Another plus is that the skin will not burn due to the hot, humid environment created inside.

We will need:

• Goose – 3 kg
• Garlic clove – 5 pcs.
• Lemon – 0.5 pcs.
• Paprika, rosemary, marjoram, red and black pepper - 1 tbsp. l.
• Salt – 2 tbsp. l.
• Juniper berries (or nutmeg) – 1 tsp.

Preparation:

1. Rinse the carcass and trim off any tail fat. Place a pan on the stove, lower the bird into it and fill it with water so that the level is at least 2 fingers higher.

Add salt (1 tbsp) and cook for an hour after boiling, removing the foam, over medium heat. Remove the semi-finished goose from the broth and cool.

2. Pass the garlic cloves through a press and mix them with spices and remaining salt. Squeeze the juice of half a lemon into this mixture and mix thoroughly.

Rub the workpiece thoroughly with the resulting paste-like mixture and leave it in the refrigerator for at least 3 hours to soak in the aromatic seasonings.

3. Pack the prepared goose in a sleeve and tie it tightly around the edges.

The fruit and vegetable filling will add even more flavor, which can be placed in the inner cavity, as in the previous recipe.

Place the packaged delicacy on a baking sheet and bake in an oven preheated to 180 degrees for an hour and a half.

Then cut the plastic packaging on top, pour the rendered meat juice over the carcass, and leave to brown for another 15-25 minutes, or turn on the convection mode and let the hot air blow on the dish for 7-12 minutes until the skin becomes crispy.

You will also get an excellent side dish if you immediately put potatoes with apples, cut into large pieces, into a baking bag together with the bird.

4. Remove the finished bird from the sleeve and place it on a festively decorated tray or large plate.

Apples are best used with sourness. The acid partially neutralizes the fat.

A quick way to cook goose in a slow cooker

Not only on holidays, but also on an ordinary day, you want to please your loved ones with a luxurious goose dinner. The whole thing takes too long to cook. But in pieces it’s quite quick. And a multicooker will help with this, as it can stew the bird in its own juices.

To ensure that the rendered fat does not go to waste, it is best to immediately prepare sliced ​​carrots and onions along with the meat in it. large quantities will be able to fully replace the side dish. And in a small amount it will become an excellent aromatic vegetable gravy.

We will need:

• Half goose carcass – 1-1.5 kg.
• Carrots, onions – 2-3 pcs.
• Sunflower oil – 2 tbsp. l.
• Water – ½ cup.
• Garlic clove – 1 pc.
• Laurel leaf – 1 pc.
• Salt – ½ tsp.
• Ground black pepper – 1 pinch.

Preparation:

1. Rinse half the carcass well and dry with a paper towel. Cut it into pieces of equal size.

2. Pour oil into the multicooker and place it in meat preparation. Set the baking mode to a third of an hour and simmer with the lid closed. This is necessary for the fat to melt away.

3. Peel the onions and cut into large half rings or cubes - as your heart desires. Do not make them too thin, because during cooking the vegetable may turn into mush.

4. Chop the carrots into small pieces or chop them using a coarse grater.

The thicker the vegetable slices, the better the side dish comes out of it. The thinner, the better the quality of the gravy.

5. Pour the onion and carrot mixture into the goose pieces and simmer together for 20 minutes.

6. Then pour in half a glass of water, add salt, pepper and season with finely chopped garlic. Stir and add bay leaf on top.

Leave to simmer in the closed slow cooker for another 40 minutes.

If not fresh garlic, it can be replaced with a pinch of dried.

7. By this time the meat should be completely cooked and soft. If you feel that it is a little less than perfect, then it is better to leave it for another 15 minutes in the heating or frying mode so that it browns better.

8. This goose is ideal served with homemade pickles, vegetable slices, side dishes and sweet and sour sauces.

Video on how to cook delicious stuffed goose with soft flesh for Christmas

And in this recipe you can see how you can cook a bird for Christmas. Usually for this holiday it is stuffed. We have already looked at several ways to do this today, and here is another one.

This method involves stuffing the goose with buckwheat and champignons. Yummy!!!

It turns out that both the main dish and the side dish are ready at once. Very convenient for serving on a holiday table.

Today's recipes can be used not only for Christmas, but also for New Year, and other holidays.

I would also like to say that you can stuff the carcass with other fillings, thereby obtaining a flavorful, slightly fatty, but simply amazing side dish. You can stuff the goose cavity with potatoes, rice, couscous, sour fruits or vegetables.

By the way, you can saturate meat not only with marinades. Spicy aroma It also adds flavor with garlic cloves, prunes or apricots.

You can bake it not only in a sleeve or in a casserole dish, but also completely wrapped in several layers of foil so that the fat does not leak out, and even wrapped in a layer of unleavened dough.

Bon appetit and delicious goose meat on your table!