Recipe for roasting a goose in the oven. How to marinate a goose. We marinate goose meat for delicious cooking. Bake a goose with potatoes in the sleeve

Without baked goose on the holiday table. However, to prevent the meat from being tough, this bird must be properly cooked. Juicy goose in the oven with an amazing crispy crust is obtained thanks to a special honey-mustard marinade. Please note that the goose must sit in the marinade for several hours, so take care of this in advance. You can cook goose in the oven with stuffing! Find the best options below.

Juicy goose in the oven: marinade

4 tbsp. spoons of honey
4 tbsp. spoons of mustard
4 tbsp. spoons of vegetable oil
4 tbsp. spoons of soy sauce
0.5 teaspoon black pepper
4 cloves garlic

To prepare the marinade, chop the garlic and mix it with pepper and salt. Then add slightly melted, but not hot, honey and mustard. Mix the ingredients thoroughly and add vegetable oil and soy sauce at the end. Mix well again. Coat the goose thoroughly with this wonderful marinade and leave it in the refrigerator for at least two hours. To make the meat even more tender, take a large syringe, fill it with soy sauce and prick the thighs, wings, and breast. Keep in mind that soy sauce releases salt well, so you should not add additional salt to the bird.

Juicy goose in the oven: preparation

So, our goose is well marinated in honey mustard sauce and it’s time to put it in the oven! While you are stuffing and packing the goose in a baking bag, the oven should slowly heat up to a temperature of 180 degrees. After placing the stuffing in the bird, you should sew the carcass up with thread or pin it with toothpicks. However, threads in this case are a more reliable method. Place the goose in a baking bag, tie it and put it in the oven. For the first hour we keep the temperature at 180 degrees. When you notice that the goose has begun to brown, you should reduce the temperature to 150 degrees.

A juicy goose in the oven should be baked slowly!

The total time for baking a goose in the oven will depend on the size of the carcass and will range from 3 to 4 hours. 30 minutes before cooking, open the baking bag and let the goose brown until crispy.

Toppings for goose in the oven

Baked goose with apples

Classic filling for baked goose. It is best to choose apples that are sweet and sour and firm. Wash the fruits, remove the stems, cut into 6 pieces each. Sprinkle the apples with lemon juice, lightly salt and pepper, and stuff the goose with them.

Goose baked with buckwheat

A very tasty filling for baked goose is made from buckwheat and onions. Cut the onion into strips and fry in vegetable oil. Boil the buckwheat until half cooked, cool, mix with onion, salt and pepper, and stuff the goose.

Goose baked with mushrooms

For this filling, any fresh mushrooms are suitable, which are fried in a frying pan with onions and stuffed into the bird.

Oven-baked goose is one of the festive meat dishes. How correctly you prepare the goose carcass will determine whether the meat will be soft, juicy and aromatic.

The meat of an adult goose is harsh in structure and takes a long time to bake, so the carcass must be marinated before cooking.

There are a huge number of marinades for goose. To prepare them, various products are used: wine or wine vinegar, cranberries or lingonberries, mustard, kefir, apple cider vinegar.

Traditional marinating method

This is the most famous method of marinating poultry. It is used when there is enough time to cook the goose.

Take these ingredients:

white wine vinegar - 1 liter
water - 3 glasses
salt - 100 grams
small carrot - 1 pc.
one large onion
spices and herbs

How to marinate a goose

Wash and peel the vegetables. Grate the carrots on a fine grater, chop the onion and put everything in a bowl of water. Also add finely chopped herbs, salt and spices and pour wine vinegar over this mixture.

Place the bowl on the fire, wait until it boils, then simmer the marinade for about 15 minutes over low heat. Turn off and let the marinade cool to room temperature. Coat the goose thoroughly in the marinade and leave it in it overnight.

If you don’t have much time to cook the goose, and you need to marinate the goose quickly, you can speed up the process by preparing such marinades.

Mayonnaise marinade

To do this you will need the following ingredients:
vegetable or olive oil - 4 tablespoons
mayonnaise - 300-350 grams
large lemon - 1 pc.
allspice and black pepper, salt and various spices.

Preparing the marinade:

Take a container of any size and pour in the mayonnaise and oil that you will use for the marinade. Next, squeeze the juice from the lemon and pour into the mayonnaise and butter mixture. Beat it all with a whisk or mixer until fluffy.

Add salt, ground black and white pepper to the whipped mass, to taste, and all kinds of spices that you like. Mix all this well and thoroughly rub into the washed goose carcass.

The goose should stay in this marinade for approximately 6 hours.

Honey marinade

Ingredients:
honey - 2 cups
mustard - about 3 tablespoons
herbs, spices and salt to taste.

Preparing the marinade:

Pour a glass of water into a bowl and add mustard and honey. Mix thoroughly. Then put salt and all the spices that you will use for marinating there. Mix well again.

Rub the goose carcass on all sides with this mixture and wrap in cling film.

A goose marinated in this way should lie in a cool place for 3 hours, then it can be safely baked in the oven. As you can see, there is nothing complicated. Anyone can marinate a goose.

Roast goose, as a holiday dish, is most often associated with Christmas. However, long before Christmas, it was served in Europe at festive feasts on St. Martin's Day, which is still celebrated on November 11, dedicating it to the completion of all agricultural work. This holiday marks the end of autumn and the beginning of winter. On this day, in most European countries and, first of all, in Germany, where geese are especially loved, a dish with this bird is always on the festive table. Most German housewives know how to cook a goose in the oven, and not just in one, but in many different ways.

How to prepare a whole goose for roasting

The goose is a bird with an individual character, both in life, in fairy tales, and in cooking. You can’t run to the store or market at the last moment to grab a prettier bird and quickly fry it. It may not turn out golden on the outside and soft on the inside with a juicy, flavorful filling. The goose needs to be given time and attention. The goose planned for the holiday, and this is a festive, elegant dish, must be prepared in advance, 2-3 days before the celebration. The optimal weight of poultry for roasting is 4 kg.

Gut a fresh goose from the market. At a store-bought one, check the quality of the gutting and remove the bag of giblets (if there is one). Defrost frozen poultry on the bottom shelf of the refrigerator (previously it was defrosted in a spacious, ventilated cellar, but now few people have access to this). The defrosting process usually lasts 25-30 hours.
Cover the table with film. Place the carcass on it, inspect it and carefully remove the remaining feathers with tweezers. Another way is to quickly scald or very briefly heat the carcass in the oven or microwave, let it cool a little and remove the remaining feathers. In addition, folk wisdom suggests singeing a goose not only over a gas stove, but even with a blowtorch. But this must be done carefully, because... Fat will leak out of the carcass.
Using scissors, cut off the first phalanx from each wing. They usually burn when baked, and they are of little use. Typically these wing parts are used along with the neck and giblets in soup. Some cooks even remove the wings completely, although the goose will not be as beautiful.
Using a sharp small knife, remove some of the visible fat around the abdominal incision and around the neck opening.
Use a knitting needle or a thin skewer to pierce the skin on the goose's breast and at the junction of the legs with the body. The puncture should run parallel to the skin so that the meat is not damaged.
Take a large saucepan, the diameter and height of which will allow you to easily place the goose there. Boil water and lower the carcass halfway there for 1 minute, first with the neck hole down, remove. Wait for it to boil again and lower the carcass a second time with the opposite side, also for 1 minute. Completely drain the water that has gotten inside and dry the goose inside and out with a cloth (not paper!) towel.
Lay a new, clean, dry film, place the carcass on it and rub it with salt, 1 tsp. per 1 kg of weight, salt can be seasoned not only with black pepper, but also with dried oregano, sage, thyme, cumin or your favorite spice in reasonable quantities.
Place the goose on a plate and refrigerate for 2-3 days, turning occasionally. The ideal option is to hang the bird in a cold cellar. During this time, the meat will soften, and the skin will dry out and when baked, it will become not only beautiful, but crispy and tasty.

How to bake a goose in the oven

Humanity has accumulated some experience in cooking goose in the oven. By following all the rules and advice, the likelihood of getting a positive result is very high. However, it is worth keeping in mind that the goose is a capricious bird. You may not obey the first time; it is useful to carry out a rehearsal before preparing a festive dish, taking into account the rules of preparation and baking.

The filling is determined by the specific cooking recipe. It could even be simple fresh white bread, cut into cubes and mixed with fried onions. It is important not to stuff the goose very tightly; the minced meat should lie loosely and fill the belly by ⅔, so that there is room for it to increase in volume when it warms up and absorbs the goose fat.
The goose must be stuffed before placing it in the hot pot. You cannot store raw stuffed poultry as a semi-finished product.
Sew with thick threads and large, clearly visible stitches. It is important that the threads are easy to remove from the finished goose carcass. It is better to chop off the neck hole with wooden skewers or skewers. The legs can be tied crosswise so that they do not stick out in different directions.
Preheat oven to high temperature, usually around 300°C.
Pour 1 cm of water into a baking tray with high sides, place a wire rack on it, and place the goose on it, breast side down. Place this structure in the oven on a medium level, taking into account the height of the carcass, for 15 minutes. Close the door.
Reduce the temperature to 160-150 °C and carefully turn the goose onto its back. To avoid getting burned, you need to use a cooking mitt. Bake for 1.5-2 hours, depending on the size of the carcass. From time to time, pour a spoon on a long handle with the juice that will be obtained in the pan.
If the goose starts to burn, cover it with a sheet of foil on top and add a little hot water to the pan.
Readiness is usually checked with a knitting needle, which must be pierced through the leg. The juice released from the puncture site of the carcass should be transparent. However, haute cuisine masters do not like this procedure; they believe that it violates the integrity of the dish.

Video recipe

How to cook goose in the oven

It is customary to cook a real goose whole for the holiday. In different regions of Germany, which actually dominates this branch of cooking, there are different traditions and different fillings for stuffed poultry.

In Bavaria, goose giblets are mixed with bread soaked in milk, flavored with onions and spices, and hard-boiled eggs are added.
In the Rhine Valley, raisins and prunes are soaked in alcohol for the filling and apples with a lot of marjoram are added to them.
In northeastern Germany, goose is stuffed with prunes soaked in schnapps, which is mixed with breadcrumbs.

In addition, there are apple-onion, nut, bacon-mushroom fillings and many, many others. In addition, the goose is fried in large pieces and served with stewed cabbage, a multi-layer casserole with goose liver or giblet stew is made. The culinary experts of our country do not lag behind the Europeans and offer recipes for cooking goose in the oven with national flavor.

Goose stew with mushrooms

INGREDIENTS for 6 servings:

1 large goose or 2 small ones
2 bottles of dry red wine
1 onion and 1 carrot each
1 pinch dried celery or 1 branch fresh
1 bunch of fresh herbs (dill, parsley)
250 g porcini mushrooms, canned in their own juice or boiled fresh
vegetable oil, preferably olive oil
50 g butter
50 g flour
salt pepper

Preparation:

Rinse the goose, inspect it, if necessary, remove any remaining feathers and trim off excess fat. Cut the carcass into 12 parts, and small carcasses into 6. Chop the vegetables and herbs. Place the goose in a deep container, cover with herbs and pour in wine. Place in a cool place for 10-12 hours.
Remove the poultry pieces from the marinade, wipe and, if necessary, squeeze lightly. Filter the marinade through cheesecloth. In a deep frying pan, fry the pieces of meat on all sides without oil. Drain off the rendered fat; it will not be needed.
In the same frying pan, stir-fry the flour in dissolved butter, slowly pour in the entire marinade, add the goose, bring to a boil, cover with a tight lid, and place in the oven at 200 °C for an hour and a half.
At this time, place the porcini mushrooms in a colander, allow them to drain properly, chop and fry in a sufficient amount of vegetable oil. Just before the goose is ready, pour the mushrooms evenly into the frying pan. White bread croutons can be a compliment to this dish.

Merchant style goose recipe

INGREDIENTS for 6-8 servings:

1 goose 3.5-4 kg
2 apples
2 carrots
6 onions
400 ml poultry broth
200 ml dry red wine
several green onions
5 pieces. spicy cloves
2 pcs. allspice
1 bay leaf
1 cinnamon stick
salt, ground black pepper
800 g potatoes boiled the day before in skins
2 yolks
350 g plums
butter

Preparation:

Prepare the goose for roasting as described above. Rub the carcass with salt and pepper on all sides. Tie on the legs and wings. 3 hours before the celebration, turn on the oven and preheat it.
Cut the washed apples and 2 peeled onions into equal large cubes and fill the goose’s belly with them. Seal the cut with wooden toothpicks or thread.
Wash and peel the carrots, chop the remaining onions and green onions, put them in a large roasting pan along with the spices, pour in the broth. Place the goose on top, breast side down. Place the roasting pan, covered with a lid, in the hot oven for half an hour. After 30 minutes, turn the goose breast side up and bake for another 1.5 hours in the oven without a lid.
At this time, peel the potatoes, grate them coarsely, mix with slightly beaten yolks, season with salt and pepper, make flat cakes with a diameter of 5-6 cm, fry the flat cakes in oil on both sides. Remove the pits from the plums and simmer them a little in the remaining butter in the pan.
When the goose is ready, remove it from the roasting pan, place it on a platter and cover it to keep warm. Filter the broth, add hot plums to it, wait until it boils and simmer the sauce for 5 minutes. Cut the goose into portions. Serve with plum sauce and hot potato cakes.

Video recipe

Goose legs in the oven

This is a very juicy, simple and economical dish. It can be served as a side dish with any stewed or boiled vegetables, including Brussels sprouts or cauliflower.

INGREDIENTS for 4 servings:

4 goose legs 300-350 g each
100-150 g of carrots, onions, celery root
1 apple, preferably sour
3 sprigs thyme
2 bay leaves
2 tbsp. l. tomato paste
200 ml dry red wine
700 ml broth, vegetable or chicken
175 g roasted chestnuts, vacuum packed
vegetable oil
salt, pepper, flour

Preparation:

Wash the goose legs, dry them, rub with salt and pepper. Fry in a deep frying pan or in a 1 tbsp Dutch oven. l. oil for a few minutes until the fat is rendered out. Remove the legs from the roasting pan and discard the fat; you won't need it.
Peel the onion, apple, celery and carrots and cut into equal small cubes, fry together with bay leaf and thyme in 1 tbsp. l. oil for 5 minutes in the same frying pan, add tomato paste and wine, stir, boil a little.
Place the legs in a roasting pan, pour in the broth and simmer in the oven, without covering the roasting pan with a lid, for an hour and a half, first at 200-210 °C, then lower the temperature to 180 °C. Remove the roasting pan from the oven.

Rub the washed and dried goose breast with salt, pepper, and rosemary (you can use marjoram instead of rosemary). Pour a little water into the bottom of the saucepan, place the breasts skin side down, and simmer in the oven for 15 minutes at 200 °C. Then lower the temperature to 160-150 °C and simmer for another 50-55 minutes, pouring the resulting sauce with a long spoon.
During this time, peel and chop finely all the vegetables. turn skin side up, pour vegetables into a saucepan, pour broth over everything and continue simmering for another 30 minutes.
Carefully remove the goose breasts from the sauce, let them drain, coat the skin with sour cream, whipped with a pinch of salt, and grill for 3-4 minutes until the skin browns and becomes crispy.
Grind the sauce formed in the saucepan with a mixer or blender, you can rub it through a sieve (the mass will be more homogeneous, but the procedure will take a long time), add juice and liqueur, pour into the saucepan, heat and thicken with flour if necessary. If you don’t have orange liqueur, you need to take ordinary vodka, add a few drops of juice squeezed out of scalded orange peel with a garlic press, and a pinch of powdered sugar. Season the sauce with salt and pepper to taste.
Place the breast on a plate, cut into slices, put thick sauce on the side, and garnish with fresh blue rosemary flowers. Serve with potatoes, best young or simply small, boiled whole. Potatoes of the same size will add a special chic to the dish.

Video recipe

How do you cook goose?

Poultry meat is healthy and tasty. We are all accustomed to chicken, but sometimes you can forget about habits, this will help you learn and try something new. For example, you can buy a goose. How to cook it correctly?

Choosing the right goose

The first thing you need to do is buy a goose. How to choose it? What should you pay attention to?

If you decide to buy a goose at the market, then be more careful, since not all sellers are conscientious; some are wishful thinking. The optimal weight of a carcass is about 3.5-5 kilograms, this is exactly the weight of birds of the species that are bred by local farmers. But if a goose weighs more than 6-7 kilograms, then it’s worth thinking about the fact that it could be “stuffed” with chemicals.
Tasty and tender meat from a young goose aged 7 to 9 months. Ask the seller about this. But a simple inspection will help check the age of the bird. So, the skin of a young goose should be dense and have a light yellowish tint. If it is dark and flabby, then the bird was probably old (and its weight will be 1.5-2 kilograms more).
If possible, inspect the poultry meat. It should be light brown. And closer to the bones it acquires a reddish tint. If the fillet has a yellow or other unnatural shade, then there is no need to talk about freshness and quality. After pressing on the meat with your finger, the hole should quickly disappear.
Inspect the areas under the wings, on the folds. If the surface is sticky in these areas, this indicates that the product is not fresh.
If you do not plan to cook the goose right away, then go to the supermarket and buy a frozen carcass. Its size, by the way, may differ from market samples, since farmers supplying products to stores breed different breeds.
Smell the bird. A fresh carcass should smell like meat. After freezing, the smell usually becomes less noticeable, but in any case it should not be unpleasant, putrid or musty.
If you decide to purchase an uncut goose carcass, then pay attention to all the details. The beak should be smooth and glossy. The eyes are usually bulging. If the beak is pale, unnaturally bent, and the eyes are sunken, then the bird probably died from some kind of disease.

How to prepare?

Traditionally, the goose was baked whole. Yes, it's quite convenient. How to prepare a carcass?

First, rinse it well, then dry it.

Excess fat can be removed if you do not want the dish to be less greasy and heavy.
Sometimes the fillet of this bird can be tough. Want to make it softer? Then put the goose in the refrigerator for a day or two. After lying there, it will become softer.
You can marinate the meat. For this, various marinades are used; you can use any recipe. The easiest option is to rub the carcass with salt and pepper and leave for a day. But it all depends on what you decide to cook from the goose.

If you want to make things easier for the eaters, it is better to cut the carcass before cooking. How to do this correctly?

To separate the legs, you need to place the carcass on a cutting board so that the breast is at the top. Now pull the leg back, and then make a deep cut between the thigh and the carcass itself. After this, rotate the thigh so that the joint is visible. Make an incision between the joint and the thigh, pull the leg, it should come off.

To cut off a wing, it is better to first press it against the carcass to see the end of the bird's shoulder joint. Make a cut between the ends of the joints. Then pull the wing back and cut it off. Do the same with the second one.

To cut the carcass, place the knife blade inside it between the chest and shoulder joint. Move the knife towards you (the carcass should lie with the head part up) to the very bottom, then separate the chest part. Do the same on the other side.

Now you can separate the breast. Pull the breast fillet upward from the back. You should see the humerus bones. Cut the meat between these bones, pull back and separate the breast.

The back can be cut in half, just like the breast. Done, the goose is dressed. The meat can now be cut into pieces if you plan to add it to a stew or soup, for example.

What to cook with goose?

How to cook goose deliciously? There are a great many options. You can make a delicious dish in a slow cooker. Some people stew goose with various vegetables. We offer you several recipes.

Baked goose with fruit filling

To cook a delicious and juicy goose in the oven with apples, oranges and prunes, prepare the following ingredients:

1 goose carcass;
2 apples;
50 grams of prunes;
50 grams of nuts (walnuts or cashews);
1 orange;
4 cloves of garlic;
salt, paprika, pepper to taste;
greenery.

Cooking method:

First, rinse the goose carcass well with warm water and then dry it. If you need to do everything faster, wipe the carcass with a towel. If the carcass has a head, cut it off. The offal must be removed by making a hole in the lower part of the body (under the tail). The filling will be placed inside through it.
Mix paprika, pepper and salt. Rub the goose inside and out with this mixture.
Grind the garlic using a garlic press or blender. Rub the resulting mixture onto the carcass on all sides.
Now prepare the filling. To do this, peel and cut the apples into slices. Oranges also need to be peeled and cut. Rinse the prunes and nuts well (the prunes can be doused with boiling water to make them softer). Mix it all.
Now place the filling inside the goose and compact it.
Sprinkle the goose with vegetable oil and place it on the bottom of a baking sheet or after covering it with foil (this also needs to be greased with oil). To remove excess fat and juiciness of the meat, make several punctures in the carcass with a fork. Cover the top of the goose completely with foil.
The oven should be preheated to 180 degrees. Place a baking sheet in it. Bake the goose for 2 or 3 hours (the exact time depends on the size of the carcass). Every 20-30 minutes, remove the goose and baste it with the fat that will be released during the cooking process.
Half an hour before the end of the baking process, remove the foil, pour orange juice mixed with fat over the goose and brown it.
Ready!

Goose with potatoes

You can cook a goose with potatoes in your sleeve. Here is the list of ingredients:

goose carcass;
5-7 potatoes;
2 onions;
3 cloves of garlic;
1 carrot;
salt and pepper to taste.

How to cook?

Wash the goose, dry it, remove excess fat. Rub the carcass inside and out with pepper and salt, sprinkle with lemon juice and leave to marinate for an hour.
Meanwhile, prepare the filling. Peel the potatoes, cut into slices, peel the onion and cut into half rings, cut the carrots into cubes.
Chop the garlic. An hour later (after marinating), rub the goose with it (both inside and outside).
Mix the potatoes with carrots and onions, as well as with the removed and chopped fat. Add salt and spices. Place the stuffing inside the goose, wrap the carcass in foil and place on a baking sheet.
Bake the goose for at least two hours, periodically basting it with the fat that is released.
15-30 minutes before cooking, turn the carcass so that it browns and becomes covered with an appetizing crust.
Ready!

Bon appetit!

The goose is not only a proud bird, but also a useful one. I mean, with delicious dietary meat. It is generally accepted that it is too fatty, but all the main fat is concentrated not in the meat, but in the skin of the bird. And to make it melt faster, before baking or frying, you can make numerous punctures in the skin with a toothpick without touching the flesh. Goose meat is dark in color, which means it is rich in iron and copper. It also contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2.

Goose meat is recommended to be consumed to restore strength after operations, illnesses, heavy physical exertion, to strengthen the immune system, and for diseases of the hair, skin, and eyes. Selenium and vitamin C are powerful antioxidants; they help rejuvenate the body and remove toxins and waste. Even ancient people intuitively felt that goose meat is very healthy, because it was this bird that was first domesticated by man. Goose meat is fried, boiled, but more often the carcass is baked in the oven - cut into pieces or whole.

Goose baked in the oven - food preparation

It is necessary to buy a goose not on the day of serving, but in advance in order to prepare the carcass for baking - slowly defrost, if necessary, wash, peel, and remove excess. If unnecessary, it is necessary to cut off the outer phalanges of the wings. There is no meat in them anyway, and they will definitely burn when cooked. Goose is a rather fatty bird, so it is better to remove excess fat from it. It usually accumulates in the neck and abdomen, on the tail side. Next, you should pluck out the remaining feathers with your fingers or tweezers. They will definitely come across, because... A cleanly processed carcass is extremely rare. Now all that remains is to rub the clean goose with seasonings, salt, pepper and leave it in the cold for marinating. During this time, the carcass is imbued with delicious aromas, and the meat becomes less tough. It is better to marinate the goose for eight to ten hours, usually left overnight.

Goose baked in the oven - the best recipes

Recipe 1: Goose baked in the oven

Sometimes they joke that a goose is a kilogram of fat, a little meat, and the rest is skin and bones. But this can only be attributed to a skinny bird. Usually they try to fatten a goose to maximum fatness, so that the meat grows larger and it is juicy. It’s a pity to cut such a portly goose into pieces; it’s better to put the whole goose in the oven for baking, first rubbed with spices and stuffed with garlic and lemon.

Ingredients: goose carcass, 5 cloves of garlic, ½ lemon, salt, seasonings: black pepper, bay leaf, sage and oregano, empty glass bottle or jar.

Cooking method

Rinse the goose thoroughly. Mix salt and pepper, you can add other seasonings, and rub the mixture over the entire carcass inside and out. The bird must be left in the cold for at least three hours, or even overnight, so that the skin dries out and turns out crispy when baked.

Cut the garlic into slices, lemon into half rings. Pierce the skin over the entire surface and stuff with lemon slices and garlic slices. Place a bay leaf, a few pieces of garlic inside the belly and place the bottle. This is necessary for the carcass to keep its shape. Connect the edges and sew up the hole.

Grease a casserole dish, baking sheet or mold with vegetable oil and place the bird with its back up. Place in a cold oven and light the fire. Bake the goose carcass for about two to three hours (220C), periodically basting with rendered fat. Let the finished goose stand for half an hour in the cooling oven, then you can take it out.

Recipe 2: Goose, baked in pieces

It is usually customary to bake a whole goose carcass, especially if it is plump and fatty, then the end result will be a very appetizing handsome goose, smooth and rosy. If the bird is caught within the model parameters, it is better to bake it, cutting it into pieces. And it prepares so much faster and easier.

Ingredients: 1 goose carcass, salt, 3 cloves of garlic, black pepper.

Cooking method

Wash the carcass thoroughly and cut into pieces. Cut off the drumsticks, thighs, wings and then divide into four to six parts, as many as possible. Rub the meat with pepper and salt. Place the pieces in a mold or frying pan, skin side up, and bake (220C).

After about half an hour, the goose needs to be checked. During this time, as a rule, a lot of fat is rendered from it. The excess of which should be drained and further used for its intended purpose as needed. Pour the remaining fat over the goose and send it to finish baking.

In total, cooking takes about one and a half to two hours, depending on the size of the pieces. Periodically, you need to take out the mold and pour fat over the goose to form a crust. At the very end, five to ten minutes before the end of baking, rub the pieces with chopped garlic.

Recipe 3: Goose baked in beer

To prepare such a beer goose, you do not need to have any special culinary skills. It is very easy to prepare. The carcass pieces are first marinated and then baked in beer. The meat is tender, soft and extremely tasty.

Ingredients: 1 goose carcass, 200 ml mayonnaise, 1 liter of light beer, pepper, salt, 4 cloves of garlic.

Cooking method

Crush or finely grate the garlic and mix with mayonnaise. Cut the goose into pieces, coat each of them with salt and pepper, and then with garlic mayonnaise. Place the pieces in a casserole dish and marinate for ten hours in the cold.

Remove the goose bowl with meat from the refrigerator and let it stand for two hours until it warms up to room temperature. Preheat the oven to 180C.

Pour beer over the goose until it lightly covers the pieces. Close the lid and place in the oven for two and a half hours. As it boils away, beer should be added to the casserole to maintain the required liquid level. The goose bakes itself; you only need to occasionally look under the lid to control the process. Check the degree of softness of the meat with a fork or knife, piercing the pieces. Place the finished goose on a dish and you can decorate it. Garnish with potatoes.

— The age of a bird can be determined by the color of its legs. In an old goose they are red, in a young goose they are yellow.

— To check the degree of readiness of a goose, its carcass must be pierced at the widest point. If the juice flows out clear, the meat is ready; if the liquid is red or pinkish, the carcass needs to simmer a little more in the oven.

— To prevent the fat on the baking sheet from burning and smoking, you should add a little water to it. If the goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover its carcass with foil, which will need to be removed thirty to forty minutes before the end of baking to form a beautiful crust.