How to cook a juicy goose in the oven: the secrets and recipes
Educational Program Food / / December 19, 2019
Gus Spes, not only in the habits, but also in preparation: thick skin, heavy bones and a lot of fat. Meat is not baked through, it turns dry - not prozhuosh. A wrongly cooked goose fat is nauseating taste. This is the most caloric of all farm birds: 320 kcal per 100 grams.
But all these problems can be avoided.
How to choose a goose
For baking in the oven should buy a young goose. A three-month six-month propechotsya much faster, but the latter will turn out flavorful and better suited for stuffing.
Age goose can be identified by the legs (if they are not cut off at the bottom) and the sternum. Paws young goose yellow, webbed them soft and flexible sternum, as in Chicken. The old legs are reddish and rough, and the sternum is very firm.
Prefer chilled poultry. If the goose is frozen, it is difficult to understand whether it is fresh. Fresh goose is determined as well as the chicken. No stains on the skin and extraneous odors, and the meat after you should take the former form.
Weight should choose a goose on the basis of the number of people who are planning to feed, and the volume of the oven. 6-7-kilogram carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.
For optimal roasting goose weighing 2-4 kilograms. On this depends the cooking time: 1 hour for every kilogram.
How to prepare a goose to bake
On the shelves any bird gets already plucked and gutted. Goose bought in the supermarket, you can simply rinse under cold running water. But still better to carefully inspect the carcass for the remnants of feathers and viscera.
Village goose or geese, bought the farm, usually requires more careful preparation. To get rid of rough stubble and get a result crisp, take the carcass neck and dip in boiling water for one minute. Do the same thing again, but keeping the goose by the leg.
When roasting whole goose does not need cutting. It is only necessary to cut off the excess fat in the neck, abdomen and tail. You can also trim the extreme wings of the phalanx as if they are not wrapped with foil, they will burn.
How to marinate and stuff the goose
Goose to get really soft and gentle, cooking is recommended to marinate meat. This can be done in various ways. For example.
- Grate carcass salt (1 teaspoon per kilogram of body weight) on the outside and inside. and Provencal herbs and other spices can be used if desired. Wrap with cling film and store in the refrigerator for 8-10 hours.
- Soak carcass in warm water with cider vinegar or lemon juice (1 teaspoon per gallon). Keep goose in this solution in a cool place 5-6 hours.
- Rub the carcass with salt and pour the white wine, cranberry juice or a chokeberry. Incubate 10-12 hours in the refrigerator.
If a goose without filling, it is usually baked on the grill, under which is placed the pan of water to drip from the poultry fat does not burn. If a goose stuffed, use deep roasting pan.
Stuffed goose immediately before sending it to the oven. Start a carcass for about two-thirds (if stuff is too tight, the bird is bad propechotsya) and sew belly kill the threads or toothpicks.
Variations in the filling set. Goose stuffed with vegetables, berries, buckwheat porridge with mushrooms, sauerkraut and so on. Consider three classic recipes: with apples, prunes and oranges.
How to cook a goose with apples
An excellent choice for a festive table in the autumn. In September-October, mature sour and sweet-sour apples, and before frost occurs slaughter poultry.
Ingredients
- goose weighing 2-3 kg;
- 3 teaspoons of salt;
- 3 teaspoons black pepper;
- Dried basil and thyme - to taste;
- 1 head garlic;
- 50 ml of olive oil;
- 3 large sour apples;
- ½ lemon;
- 2 tablespoons of honey.
preparation
Prepare goose as described above marinate and dry method. To do this, mix the salt, pepper and herbs and a good rub of the carcass. After 8-10 hours, more rub goose mixture passed through a press garlic and olive oil. Do not forget to treat the bird inside. Allow the goose to stand under this marinade for another 30 minutes.
At this time, wash the apples, remove the core and they cut into quarters. If desired, remove the peel. Sprinkle apples with lemon juice and, starting their goose. Sew large stitches carcass, wrap the foil wings, and then the whole carcass.
Put goose on baking and send it to the oven, heated to 200 ° C. It is not necessary to put the goose in a cold oven: because of the slow heat will be a lot of fat, and the meat will dry.
Bake goose at high temperature for an hour. Then reduce heat to 180 ° C. Cook even half an hour. For half an hour until cooked, remove the pan and carefully expand the foil. Grease precipitated carcass fat and honey.
Return to oven baking, reduce the temperature at 20 units and cook for 25-30 minutes more.
How to bake a goose with prunes
Using packet baking can accelerate the cooking process. The plastic sleeve goose better soaked own juice and prunes add a sour-sweet aftertaste.
Ingredients
- goose 3 kg;
- 3 tablespoons apple cider vinegar;
- 3 teaspoons of salt;
- 3 teaspoons black pepper;
- 300 g pitted prunes;
- 1 tablespoon of vegetable oil.
preparation
Prepared put the carcass in a large saucepan and cover with water. Add three tablespoons of apple cider vinegar and send to marinate in the fridge for a few hours.
Taking a goose from the marinade, dry it with paper towels and rub a mixture of salt and pepper. Let stand for 10-15 minutes.
At this time, wash the prunes. If rigid berries, hold them a few minutes in hot water. Then they goose Stuff. Sew the thread and the carcass so that it will fit easily into the bag, tie the legs together.
Grease the inside of the sleeve with vegetable oil. Put the goose. Tie the bag and take it to a toothpick puncture 2-3, so that it does not burst during roasting.
First hour bake at a temperature of 200 ° C. Follow-half hour - at 180 ° C.
How to cook a Christmas goose with oranges
Baked whole goose - decoration of any feast. Particularly impressive is the dish will look at the New Year's table. On Christmas Day or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.
Ingredients
- goose 3 kg;
- 5 large oranges;
- 3 tablespoons soy sauce;
- 2 tablespoons of honey;
- ½ teaspoons of salt;
- ½ teaspoon paprika.
preparation
Prepare the marinade: Mix the juice of one orange and soy sauce, honey, salt and paprika. you can add more if desired ½ teaspoon garlic powder. Thoroughly rub the mixture prepared goose carcass and kept it in the refrigerator for 5-6 hours, preferably overnight. The remnants of the marinade pour.
The remaining orange peel and cut into large chunks. Stuff them marinated goose. Legs and wings wrap foil. Put the bird on the pan with a lattice backrest downward. The bottom of the pan cover with water.
Send a goose in the oven, preheated to 200 ° C. After one hour, turn down the heat to 180 ° C, turn on poultry breast and grease residues marinade. In this position, bake for another two hours. From time to time, you can open the oven and sprinkle goose diluted in water with honey.
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