Cooking time for goose in a sleeve in the oven. His Majesty is a goose baked in the sleeve

Goose meat is very fatty, especially when the goose is slaughtered in winter - over the summer it has fed up, gained fat, gained good weight and is ready to decorate the New Year's table. Cooking such a bird is not very difficult - you just need to know a few simple secrets and monitor the cooking process in the oven from time to time.

The process of cooking a goose in the oven has the same beginning - inspect the whole bird from all sides, remove the pads and small feathers, wash and dry thoroughly. Remove all fat from the neck and abdominal incision, remove the tail and wing tips. Wrap the neck and pin it with toothpicks, and connect the legs together with a strong thread. Then, inside and out, rub the carcass with a mixture of salt and pepper (salt is taken in this calculation: for 1 kg of weight - 10 grams of salt.) You can add herbs and exotic seasonings to the mixture, this will only improve the taste of the finished dish. The first stage of preparing the dish is over, all that remains is to wrap the bird in transparent film and leave it in the refrigerator for 10-12 hours.

In addition to rubbing with salt and pepper, you can keep the goose in the marinade, this will make it even tastier.

• white - pour over the bird and keep in the cold overnight;
• mayonnaise (100 gr.), honey (20 gr.), mustard (20 gr.), garlic (3 cloves) - mix all ingredients and rub the carcass with them, marinate overnight.

Useful tips for roasting goose

If you bake in a sleeve, then ¼ before the end of cooking you should cut the sleeve to get a thin fried skin.

The day before cooking, the goose must be kept in the marinade so that the finished dish is soft and juicy.

It is also important to observe the temperature regime for baking the goose: for the first 30 minutes, set the temperature to 250°C, then reduce it to 180°C and in the last hour the baking temperature should be 200°C.

In order for the meat to be soft and juicy during baking, it is necessary to properly pre-process the goose. To do this, you can rub the carcass with salt and pepper and keep it in a cold place for several hours (from 3 to 40).

Goose stuffed with fruits

Recipe for goose stuffed with apples and oranges. You can only use apples for this dish, but orange will add a pleasant aroma to our dish.

To prepare it you need:

• goose carcass – 2-3 kg;
• marinade (of your choice);
• 3 apples (Antonovka);
• 2 oranges;
• sleeve for baking.

Prepare the bird as described above and marinate. At the end of the allotted time for marinating, turn on the oven at 250°C and take care of the fruit. and wash, dry and cut into quarters along with the peel. We stuff all this inside the bird in the abdominal area and sew it up with strong thread. Carefully place the roasting sleeve over the bird, tie it on both sides and make small holes for steam to escape during cooking. We put all this on a deep baking sheet and put it in the oven. The baking diagram is given above, you just need to calculate the time correctly.

Goose stuffed with boiled rice and mushrooms

Rice and buckwheat are also ideal for filling any fatty bird, to which you can add mushrooms, dried apricots, prunes or raisins. Consider the filling of rice and mushrooms. The rice must first be boiled until half cooked, and the mushrooms must be finely chopped and fried with onions. To prepare goose stuffed with rice and mushrooms you need:

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. This can be done in various ways. For example.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
2. Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

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A great option for a festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and poultry is slaughtered before frost.

Ingredients

• goose weighing 2–3 kg;
• 3 teaspoons salt;
• dried basil and thyme - to taste;
• 1 head of garlic;
• 50 ml olive oil;
• 3 large sour apples;
• ½ lemon;
• 2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass thoroughly with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core and cut into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings in foil, and then the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a roasting bag can speed up the cooking process. In a plastic sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons apple cider vinegar;
• 3 teaspoons salt;
• 3 teaspoons ground black pepper;
• 300 g pitted prunes;
• 1 tablespoon of vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew the carcass with thread and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is a decoration for any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons soy sauce;
• 2 tablespoons honey;
• ½ teaspoons salt;
• ½ teaspoons paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

Roasted goose is a classic poultry preparation. It always looks solemn and will decorate any table. Cooking goose is quite simple and almost impossible to mess up. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.

It is recommended to bake a goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from tearing during baking, you need to make several punctures with a needle on top of the bag.

This dish goes well with cabbage, boiled potatoes, pickles, and vegetable salad. Fresh vegetables and lettuce are also great. As for drinks, you should give preference to red wine (cabernet, Bordeaux, Merlot, Burgundy).

Goose up your sleeve - food preparation

In order not to dry out the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, rub it with a mixture of salt and pepper and let it sit for a day or two. You can pour white wine over the seasoned carcass, wrap it in film and keep it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of the spices.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. This could be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, fill the goose with it, sew up the belly, tie the paws so that they do not come into contact with the walls of the oven, and make cuts in the skin to remove the fat. The skin is lubricated with mayonnaise or oil. The goose, ready for baking, is placed in a deep baking tray (or a special goose pan), a little water is poured onto the bottom and put in the oven for three hours, periodically pouring fat over it during the baking process.

Goose up your sleeve - the best recipes

Recipe 1: Goose in a sleeve with apples

It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps reduce cooking time and makes the meat juicy. Advice from practice: the smaller the goose, the tastier it turns out.

Ingredients: goose carcass (2.6-3 kg), onion. (1 piece), apples (5 pieces), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 piece), salt, bay leaf.

Cooking method

Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and the remaining garlic. Stuff the meat on all sides, making cuts under the skin with a narrow knife. Pour lemon juice over the goose, trying to get it into the cuts. Let sit in a cool place for at least 3 hours, but it's best to leave overnight.

Stuff the inside of the goose with peeled and chopped apples and bay leaves (4 pcs), place in the sleeve. Fasten the edges of the sleeve, place on a baking sheet or casserole dish. Make three small holes on top to prevent the sleeve from bursting. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before complete readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Bon appetit!

Recipe 2: Goose in marinade, baked in a sleeve

Description: delicious juicy goose meat with apple filling in a bittersweet marinade. The goose turns out soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium hot mustard (1 teaspoon), table salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Cooking method

Prepare the goose: wash it, remove any remaining feathers and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in film and leave in a cool place (overnight). After this, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut the apples into large slices. Mix with chopped or whole prunes.

Stuff the goose with the prepared stuffing. Sew up the belly or pin it with toothpicks, tie the bird's legs and place it in the sleeve. Place the goose on a baking sheet in a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then place the filling on a dish and the goose itself on top. Serve hot.

Recipe 3: Goose pieces in the sleeve

An unusual and tasty treat. The same baked goose, only cut into pieces and marinated, turns out very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil (30 gr.), prunes (50 gr.), mayonnaise (3-5 tbsp.), spices (it is better to take for poultry, 1/4 tsp.), carcass whole goose (2.5 kg), salt, vegetable oil (30 g), mustard (1 tbsp), pepper (1/2 tsp).

Cooking method

Cut out the goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Immerse the goose pieces in this marinade and refrigerate for at least 2 hours. After this, layer the meat in a sleeve and pour in the rest of the marinade, leaving 4 spoons. Place the sleeve in a casserole dish or tall dish and place in the oven at 180 degrees. Bake for about 2.5 hours. 15 minutes before cooking, cut the sleeve to obtain a golden crust.

When roasting a goose, it is preferable to place it with its back down so that the juice does not leak out of it. The roasting time for a goose depends on the size and weight of the bird. It is calculated as follows: for every kilogram of bird weight, about 45 minutes are needed. You also need to add 35-40 minutes to the total weight of the goose. Baking in a sleeve takes a little less time. The sleeve must be cut approximately 15 minutes before the end of cooking so that the bird is covered with a golden crust.

Another best recipe for you: baked goose in a sleeve in the oven. New Year's goose in a sleeve with apples. Lemon juice makes it pleasant to the taste and very soft and tender. The sleeve helps reduce cooking time and makes the goose meat juicy.

Goose with apples in the sleeve recipe

5 from 1 reviews

Goose in a sleeve with apples

Roasted goose is a classic poultry preparation. It always looks solemn and will decorate any table.

Type of dish: Poultry dishes

Cuisine: Russian

Ingredients

• Goose carcass - 2.5 - 3 kg,
• onion - 1 piece,
• apples - 5 - 6 pcs,
• head of garlic - 1 pc.,
• lemon,
• small carrots - 1 piece,
• Bay leaf,
• black pepper,
• salt.

Preparation

1. Rub a whole prepared goose with a mixture of salt, pepper and a head of garlic.
2. Cut the onion into cubes, carrots and the remaining garlic.
3. Stuff the meat on all sides, making cuts under the skin with a knife.
4. Pour lemon juice over the goose. Let stand in a cool place for 3 hours or preferably overnight.
5. Stuff the inside of the goose with peeled and chopped apples and bay leaves (4 pcs), place in the sleeve.
6. Fasten the edges of the sleeve, place on a baking sheet or casserole dish. Make three small holes on top to prevent the sleeve from bursting.
7. Bake in the oven at 200-220 degrees for about an hour and 40 minutes.
8. 20 minutes before complete readiness, cut the sleeve to form a crust.

Notes

If the goose is more than 3 kg, you need to increase the baking time.

Bon appetit!

Goose in a sleeve with apples

Another best recipe for you is baked goose in a sleeve in the oven. New Year's goose in a sleeve with apples. Lemon juice makes poultry meat taste pleasant and very soft and tender. The sleeve helps reduce cooking time and makes the goose meat juicy. Goose with apples in a sleeve recipe 5 from 1 reviews Goose in a sleeve with apples Print Baked goose is a classic preparation of poultry. It always looks solemn and will decorate any table. Author: Cook Type of dish: Poultry dishes Cuisine: Russian Ingredients Goose carcass - 2.5 - 3 kg, onion - 1 pc, apples - 5 - 6 pcs, head of garlic -…

Stuffed goose is often associated with a holiday dish. And for good reason, because this dish looks chic and will decorate any banquet. And the taste is incredible. Thanks to such a kitchen device as a baking sleeve, the meat turns out very tender, juicy and aromatic. After the stuffed goose in the sleeve is sent to the oven, you don’t have to worry - you don’t need to look in and keep an eye on the bird often.

You need to prepare the necessary ingredients.

Wash the goose thoroughly with running water, both outside and inside. If there are remains of feathers or pads, pluck them out with tweezers.

Combine salt, chopped garlic, juice of half a lemon and spices: ground red and black pepper, marjoram, rosemary, a pinch of cinnamon and nutmeg.

Mix everything and rub the resulting mixture onto the bird.

It is necessary to rub with massage movements, pressing slightly.

Prepare the filling: peel the tangerines and carrots, remove the core from the apples. Divide the tangerine into slices and remove the white fibers. Cut the apples into four parts. Cut the carrots into medium cubes.

Place the prepared filling inside the goose. There is no need to tamp down too much to prevent the skin from bursting during baking and all the juice from leaking out - otherwise the meat will turn out tough.

Use a regular needle and thread to sew up the abdomen.

Place the bird in the sleeve and tie tightly on both sides.

Transfer the sleeved goose to a baking sheet and place in the oven. Bake for 1.5 hours at 180 degrees. In order for the bird to brown well, you need to carefully cut the sleeve 10 minutes before the end of cooking and pour the resulting fat over the goose.

Transfer the sleeve-baked goose to a plate, garnish with fresh fruits, citrus fruits or spruce branches and serve.

Bon appetit! Cook with love!