The recipe for cooking goose in the oven is up to date. Recipes and secrets of cooking delicious goose in the oven

Hello, friends! Without hesitation, I decided to tell you several ways to cook this wonderful bird in the oven. After all, the most joyful holidays will come very soon - New Year and Christmas. And we all know very well that these days this dish is the most desired on the table. But for the guests to leave happy and for you to be happy, the goose must turn out soft and juicy. To do this, first of all you need to know the secret of choice if you buy it on the market.

Festive, homemade goose in the oven

How to choose the right goose?

1. As a rule, country birds are always fat. Therefore, making it juicy will not be difficult. After all, when baked, it will soak itself in its own fat.

2. You should choose a carcass that is not very large in size. It’s better to buy a medium one so as not to spend a lot of time on it. And also, if the goose is too big, it means it’s old.

For baking, the best choice is from 2 to 4 kg, if you look at the weight.

3. Age can be determined by the paws. The membranes on them are soft, and they themselves are yellow. The chest should be flexible, like a chicken's. This means he is young. In an old bird, on the contrary, the sternum is very hard, and the paws are rough and reddish.

Remember! If the goose is frozen, it is difficult to determine whether it is fresh or not. Therefore, it is better to take it chilled for cooking.

4. There should be no foreign odors or stains on it. When you press the meat with your finger, it should return to its previous shape.

As you can see, there is nothing difficult in choosing, and now let’s move on to the recipes themselves.

Since goose meat has rather thick and oily skin, in some cases the meat can turn out dry and hard. But even worse, if the preparation is incorrect, there will be a fatty taste in the mouth. To avoid all this, I offer you a rather interesting recipe. It will make the dish soft and juicy. In general, a fabulous yummy, and very juicy!

To prepare we will need:

Goose – 3 kg;
Allspice – 3 pcs.;
Red pepper (sweet paprika) – 0.5 tsp;
Salt – 1.5 tbsp. l.;
Bay leaf – 4 – 5 pcs.;
Dried garlic – 1 tsp;
Vegetable oil – 1 tbsp. l.;
Black pepper – 0.5 tsp;
Green apples – 3 – 4 pcs.;
Italian herbs – 0.5 tsp.

Preparation:

1. First you need to prepare the marinade. Crush the allspice thoroughly; you can simply press it with a knife. Place in a shallow plate.

2. We also send sweet paprika, salt, garlic, finely broken bay leaf, black pepper, and Italian herbs there. Mix our entire mixture and add oil.

3. Mix everything again and our marinade is ready.

By the way, you can add seasonings to suit your taste, there are no restrictions here.

4. Take the goose and cut off the wings. It is also advisable to remove the tail with fat; we don’t need it.

If you don’t trim them, they will simply burn in the oven, and we don’t need extra odors.

5. Rub our goose with spices.

6. Place in a regular bag and refrigerate for 12 hours. This is done so that the meat becomes well marinated.

8. Cut the apples into quarters and place them inside the goose.

9. We pin it with toothpicks and tie it with thread.

10. Take 3 layers of foil and wrap the goose meat. Yes, I almost forgot, you can also put chopped carrots and onions in there.

11. Heat the oven to 250° and set for 40 minutes. Then reduce the temperature to 180°, bake for another 2 hours.

12. After the time has passed, remove from the oven and remove the fat and carrots.

13. As you can see, the goose even burst, that is, it tore. And this means that it turned out soft and juicy.

Well, everything is ready. Now let's move on to the next method.

Goose with apples and potatoes baked in a sleeve - a delicious recipe for the New Year

I offer a recipe for a festive goose. There is nothing complicated about it. The most important thing: you don’t need to have the knowledge of chefs and cooks, but just take it and cook it with your own hands. You can easily get a pretty tasty dish for the New Year and a Christmas table for a large company.

Ingredients:

Goose – 1 pc.;
Apples – 4 – 5 pcs.;
Potatoes – 8 – 10 pcs.;
Salt - to taste (depending on size);
Provençal herbs – 1 tbsp. l.;
Nutmeg – 0.5 tsp;
Black pepper – about.5 tsp;
Rosemary – 1/4 tsp;
Basil – 0.5 tsp;
Bay leaf – 3 pcs.

Preparation:

1. Cut off the wings and throat from the bird. If necessary, remove the remaining feathers with tweezers. Wash thoroughly outside and inside so that no traces of blood remain. Be sure to remove the heart, liver, and lungs from the goose.

By the way, there is no need to throw away the cut parts. You can make excellent broth from them or use them to make jellied meat.

2. Rub the goose meat well with salt and spices (nutmeg, pepper, rosemary, basil) on all sides.

3. We put apples in the belly, they will give us more juiciness and softness. There is no need to sew up the goose.

It is better to take green and sour apples.

5. Place on a baking sheet or in a baking dish and place in the oven at 180° for 1 hour.

6. Peel and coarsely chop the potatoes, salt and season with Provençal herbs. We also send the bay leaf there and mix.

7. Once the time has passed, take out the goose, carefully cut it and throw away the sleeve.

It is better to remove the leaked fat, otherwise our chopped potatoes will simply drown in it.

8. Place the potatoes around the bird and put them back in the oven.

9. Continue baking for another 1 hour. During this time, the goose will become softer and more tender.

Everything is ready, put it on a large dish and serve. I hope it turned out quite satisfying, because everything was cooked in goose fat. Bon appetit!

How to cook wild goose in the oven so that the meat is soft and juicy

Many people ask the question why they always prepare a dish from poultry, but how to cook it from a wild goose? In this way I wanted to talk about it. It turns out soft and tender with a crispy crust. For a birthday, such a delicious treat will be irreplaceable. Your guests will leave you happy.

We will need:

For the marinade:

Apple cider vinegar – 250 ml;
Water – 250 ml;
Ginger – 2 tsp;
Garlic – 2 tsp;
Bay leaf – 3 pcs.;
Peppercorns – 8 – 9 pcs.;
Oregano – 2 tsp;
Rosemary – 2 tsp;
Onion – 1 pc.;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Basil – 2 tsp;
Orange – 1 pc.

For cooking:

Goose – 1 pc.;
Apples – 4 pcs.;
Prunes – 150 gr.;
Potatoes – 4-5 pcs.

Preparation:

1. First you need to prepare the marinade. Mix vinegar and water. Add our spices that are needed for the marinade. Squeeze the juice from half the orange, and leave the slices of the remaining half whole. Mix the whole mixture.

2. We also pre-coat the goose with salt and pepper and place it in our marinade. Add water to cover half the bird. Cover with cling film and place in the refrigerator for a day.

3. After time has passed, turn it over to the other side and leave it for the same amount of time. This way the meat will marinate well and when cooked will be very soft.

4. After the goose has marinated, remove the excess entrails. We leave the heart, liver, stomach. We fill it with one half of apples and prunes. The second half will go with potatoes a little later as a side dish.

5. Using toothpicks, sew up the belly and place it in a baking bag. You need to make small holes at the top of the sleeve.

6. Transfer to a baking sheet and place in the oven, preheated to 180°, for 3 hours. That is, how much your bird weighs, that’s how much it should be cooked.

If the goose is 4 kg, then bake for 4 hours!

7. After the time has passed, remove the baking bag. We surround it with apples and potatoes. Place in the oven for another 30 - 40 minutes.

Readiness can be determined by the meat falling off the bone on the legs.

Everything can be served to the table.

How to marinate a goose for baking in the oven

I propose to consider a simple marinade for baking. The choice, of course, will be yours as to which recipe to choose from those offered. But in any of these cases it turns out juicy and very tender. The most important thing for the goose is that it sits in the marinade for a day. But, if this is not possible, then at least 12 hours. This should be done so that all the goose smell disappears and it becomes softer.

For the marinade we need:

Salt – take 1 tsp for 1 kg of goose;
Pepper - to taste;
Lemon – 1/2 pcs.;
Dry dill – 1 tsp;
Goose – 1 pc.

Preparation:

1. First, remove the remaining feathers from the meat using tweezers.

2. Using a toothpick, half a millimeter deep, make holes all over the bird. There is no need to go very deep, otherwise the fat will get into the meat, and this is of no use to us.

3. We remove the skin near the abdomen where the legs are. We also remove the neck. These parts of the body have the most fat. Of course you can leave this, this is done solely at will. The wings can also be cut off to prevent them from burning.

4. Preparing the marinade: salt, pepper, dry dill mix well. We rub the goose with it on all sides, respectively, from the inside too. This is where half a lemon comes in handy. Squeeze the juice out of it and also rub it into the bird. It will help soften our product.

Do not overdo it, otherwise the meat will be sour.

5. Wrap it in a bag and put it in a cool place for a day to marinate.

6. After the time has passed, you can stuff it if you wish (with apples or prunes as described in the recipes above), or you can put it on a baking sheet empty, but before that, pack it in a sleeve. Bake with it for 2 hours at 200°, then remove and continue to keep in the oven until ready (a little over an hour). This creates a crispy crust on the goose.

When you remove the sleeve, do not forget to occasionally pour the rendered fat over it.

Everything is ready, let's serve.

Video on how to cook delicious goose in the oven

I recently watched a video and found a simple and very interesting recipe. Of course, I haven’t had time to cook it myself yet, but I think it will come in handy for lunch or a good dinner. Moreover, it also looks very appetizing. Let's try it and write in the comments what happened. I will be very grateful.

After watching, you noticed how quite simple everything is. The main thing is to have a good appetite and the desire to prepare this delicious dish. Then the goose itself will be really soft and juicy, because when you cook with soul, the dish turns out tastier!

See you soon, bon appetit! I wish you a happy holiday and weekend.

Baked goose is always very tasty and festive. We will tell you how long to cook a goose in the oven in a sleeve.

Cooking goose in the oven in a sleeve

Ingredients:

goose carcass – 1 pc.;
honey - 2 tbsp. spoons;
– 2 tbsp. spoons;
garlic – 1 head;
sweet and sour apples – 5 pcs.;
salt;
ground black pepper.

Preparation

First, we prepare the carcass - if necessary, singe it over the fire, wash it and dry it. Next, use a toothpick to make punctures in different places of the carcass - this will make the bird juicier. Grind the peeled garlic with a press. Add salt and pepper to it, stir well and rub the goose with the resulting gruel. Leave it for half an hour and prepare the sauce yourself: grind the mustard with honey. You can add any spices to it if you wish. After half an hour, rub the bird with sauce. Place it in a large bowl, cover it with film and put it in a cold place for at least 12 hours, and if time permits, you can leave it to marinate longer. Wash the apples, cut them into large slices, and remove the core. We place the marinated goose in a baking sleeve, arrange the prepared apples around it, fasten the edges of the sleeve with clips and put it in the oven. First, its temperature should be 220 degrees. Bake the bird for 2 hours, while every half hour we reduce the temperature by 20 degrees. A goose prepared according to this recipe with apples in the oven in a sleeve comes out soft, tender and tasty.

Ingredients:

goose weighing 4 kg – 1 pc.;
oranges – 2 pcs.;
sweet and sour apples – 4 pcs.;
mustard, salt;
red hot pepper.

Preparation

Before starting cooking, wash the carcass well and then dry it. Mix salt and pepper and rub the carcass with this mixture. Wash the apples and cut them into slices. We cut oranges in the same way. Stuffing the goose fruit, put it in a baking sleeve, tie it and make punctures in it to allow steam to escape. The whole goose in the sleeve will be baked in the oven for a total of 4 hours. But after an hour, we lower the temperature by 20 degrees. About half an hour before the bird is ready, remove the bird from the sleeve, rub it with a mixture of honey and mustard and then bake without the sleeve.

We told you the basic principles of how to bake a goose in the oven in a sleeve. Then you can add something at your own discretion - you can use your favorite spices, you can also stuff the bird according to your taste and desire, in general, the choice is yours. Bon appetit!

Hello dear readers of the blog site!

Agree, you cannot find a more universal dish for the holiday table than goose in your sleeve. It will delight guests with its beautiful view and will not leave even a large group hungry. And the hostess will not worry about whether everyone will like this hot dish. I'm sure everyone loves this bird!

Moreover, the New Year holidays are approaching, where such a dish would be just right. For me, New Year is associated with a Christmas tree, citrus fruits, salad and baked goose, but honestly, I can’t live without it. And also, I’m ready to kiss the person who came up with the baking bag. This is simply a miracle of cooking, you just need to place the food there and tie it on both sides, and then put it in the oven. And the carcass will bake in its own juices, resulting in juicy and tender meat, saturated with the aroma of spices or fruits. If this is your first time planning to prepare such a festive delicacy, then the recipes below will help you.

After all, everything is very simple, and the end result will delight not only you, but also your guests, who will leave full and satisfied!

Choose a recipe according to your taste and availability of ingredients and conquer your loved ones with a culinary masterpiece.

Goose baked whole in a sleeve with a crispy crust

An amazing baking recipe with honey and apples. What could be better than a combination of sweet and sour tastes? Therefore, you should definitely prepare such a goose with a golden crust for a festive event.

Required:

goose carcass – 4-4.5 kg;
sour apples – 800 g;
honey -50 g;
salt -20 g.

Step-by-step preparation:

1. Wash the meat, get rid of any remaining feathers and excess fat. Blot thoroughly with paper or kitchen towel to remove excess water.

2. Pierce the muscles with a fork or sharp knife. Rub the carcass inside and out with salt. Leave for 1.5-2 hours.

3. After this, grease with honey on all sides. And wait another 3 hours (you can leave it overnight). Periodically rub the carcass with honey again.

4. Wash the apples and cut them into quarters. We clear the cores.

The most optimal variety of apples for this dish are “Kubanskie”.

5. After the time has passed, add pieces of apples to the goose.

6. Sew up the belly with thread. Place it in a baking sleeve and tie it on both sides with a special ribbon. Place on a baking sheet.

7. Preheat the oven to 200 degrees. Bake the goose for 20 minutes. Then reduce the temperature to 160 degrees and continue baking for about 3-3.5 hours.

Cooking time depends on the size of the carcass, so the larger it is, the more time it will take to cook it.

Readiness is checked with a toothpick. They pierce the carcass; if clear juice comes out, then the dish is ready.

8. Once ready, remove the baking sheet from the oven. Cut the sleeve and remove the threads. Place on a plate, pour over the juice and serve.

mmm... simply delicious!

Bake a whole goose in a sleeve with buckwheat and mushrooms

A wonderful recipe for poultry stuffed with cereals and mushrooms. This option can be used as a universal one. Since absolutely any fillings are suitable for it, even fruit ones, in a word there is scope for activity.

Required:

goose – 3-4 kg;
buckwheat (boiled) – 250-300 g;
mushrooms – 300 g;
garlic cloves – 3-4 pcs.;
bulbs – 2 pcs.;
apples – 2 pcs.;
honey - 2 tbsp. l.;
mustard – 1 tbsp. l.;
salt, pepper - to taste;
rast. oil.

Step-by-step preparation:

1. Wash the carcass and dry it with a paper towel. Trim excess fat from the abdomen.

2. Mix honey with mustard, finely chopped garlic, a pinch of pepper and salt. Mix everything until smooth and let it brew for 10-15 minutes.

3. Coat the carcass with the resulting sauce inside and out. Leave to marinate for at least 3 hours.

4. Cut the mushrooms into slices.

I use champignons most often because they are more readily available.

5. Peel the onion and rinse under running water. Then grind in your usual way.

6. Fry the mushrooms and onions together in a small amount of plants. oils Don't forget to stir constantly.

7. Wash the apples, remove core and peel. Cut into small pieces.

8. Mix boiled buckwheat with stewed mushrooms and apples. Mix. Let's taste it. If necessary, add some salt.

9. Put the stuffing into the goose. We sew it up or pin it with toothpicks and put it in a baking sleeve. We tie it on both sides. We pierce it in several places with a needle. And put it in an oven preheated to 180 degrees for 2.5-3 hours.

After the time has passed, carefully cut the bag so as not to get burned by the hot steam and take out our fried bird.
Place the goose on a platter and serve!

Goose with apples in the oven whole in a baking bag for the New Year's table 2019

An excellent dish for the New Year's table. We take new potatoes as a side dish and the result is simply delicious! Guests will be simply shocked by your culinary abilities and not a piece of such a bird will be left, tested from personal experience! So get ready to be praised!

Required:

mango curry sauce;
olive oil;
lemon juice – 1 tbsp. l.;
garlic cloves – 2 pcs.;
goose – 2.5 kg;
apples (sour varieties) – 0.5 kg;
potatoes – 0.5 kg;
salt and paprika - to taste.

Step-by-step preparation:

1. 3 tbsp. l. Mix curry sauce with 1 tbsp. l. olive oil, the same amount of lemon juice and finely chopped garlic.

2. Coat the outside of the carcass with the resulting mixture. Wrap in cling film and put in the refrigerator for 10-12 hours.

3. Cut the apples into slices and core them. After the time has elapsed, we take out the goose and stuff it with the prepared fruit. Place in a sleeve and bake for 1 hour at 200 degrees.

4. After this, remove from the oven and remove the bag. This way the carcass will remain on the baking sheet. Now it needs to be covered with potatoes, boiled until half cooked and cut into slices.

5. Sprinkle the root vegetable with salt, paprika and olive oil. Coat the meat with curry sauce using a silicone brush.

6. Continue baking for 40-50 minutes at 180 degrees. The dish is ready. This is such a beauty we have!

Place it in the center of the festive table and enjoy the extraordinary taste of the festive dish!

The best recipe for stuffed goose with rice and oranges up your sleeve

Wonderful goose with oranges, apples and rice. This set of fruits gives such an amazing taste that it is simply impossible to tear yourself away from the dish. Try cooking it too!

Required:

goose – 2.5 kg;
rice - 1 tbsp.;
drain oil – 1 tbsp. l.;
sour apples – 3-4 pcs.;
orange – 1 pc.;
salt, ground black pepper - to taste;
a set of dry herbs of Italian cuisine - half a teaspoon;
ground sweet paprika - 1-2 tbsp. l.

Step-by-step preparation:

1. Wash the rice and fill it with cold water. We put it on the stove. Wait until it boils and continue cooking for another 2-5 minutes until half cooked. It should not crunch when bitten.

2. Place on an iron strainer and rinse with cold water. Pour it into a deep bowl and mix with melted butter, salt and a small amount of zest.

3. Wash the fruits. Remove the core from the apples and cut into slices. We clean citrus fruits from peels, seeds and film. We chop the remaining pulp, like apples. Mix fruit and rice. The filling is ready.

5. Coat the carcass with salt, pepper, paprika and herbs. We put the filling inside. We sew up or secure the belly with toothpicks at your discretion.

6. Place it in the sleeve. Bake in an oven preheated to 180-200 degrees. Cooking time is 3-4 hours.

How to cook a goose in the oven so that the meat is soft and juicy

Delicious goose with potatoes and apples. The carcass turns out very juicy and soft, due to the fact that it is fried in its own juices, the meat turns out to be very tender. And the potatoes... Yes, it is impossible to describe this yummy in words, be sure to cook it and you yourself will understand all the superiority of this dish.

Required:

goose carcass;
potatoes – 6-8 pcs.;
apples - 3-4;
salt - to taste;
Provencal herbs - 1 tbsp. l.;
bay leaf – 2 pcs.;
spices (ground black pepper, marjoram, nutmeg, basil, rosemary) - 2 tbsp. l.

Step-by-step preparation:

1. Wash the carcass thoroughly on all sides. Trim the throat and edges of the wings. Rub thoroughly with salt and pepper inside and out.

2. Wash the apples and stuff the carcass with them.

Fruits will add a unique taste and aroma.

3. Place the stuffed bird in a baking bag and tie tightly on both sides. Place in the oven for 1 hour at 180 degrees.

4. At this time, peel the potatoes and cut them into large slices. Sprinkle with Provençal herbs, salt and add bay leaves. Mix.

5. Take the goose out of the oven and carefully remove the sleeve, cutting it. Remove excess fat from the pan.

6. Place potato pieces on the sides of the meat and place back in the oven. Continue baking for another 1 hour.

This turned out so delicious!

Whole goose in the oven in beer marinade

A good option for lean and tough meats. The goose carcass will become especially soft due to the fact that it will be steamed in beer. And the ingredients in this recipe are minimal.

Required:

goose – 3.5 kg;
beer – 300 ml;
ground black pepper – 2 tsp;
ground red pepper – 1 tsp;
cumin – 1 tsp;
salt - to taste.

Step-by-step preparation:

1. Wash the goose thoroughly and rub it with coarse salt on all sides.

2. Mix peppers and cumin, also rub the carcass with them and leave for several hours (overnight is possible).

3. Take it out of the refrigerator. We put it in the sleeve. Pour beer inside the carcass. We tie the bag from the neck side. We make several punctures in the sleeve.

4. Place in the oven and bake at 200-220 degrees for 2-3 hours.

To check for doneness, simply pull the bird's ham. If it separates easily, the dish is ready.

Serve the dish on the table, treat your family and friends!

Homemade Christmas goose with apples and prunes

Christmas is approaching very soon, as a rule the whole family and relatives gather around the same table. And in the center of the table there is traditionally a Christmas goose - the main dish of the festive table. Let's cook it so that it is aromatic with a crispy crust, and the meat is tender and juicy!

Ingredients:

Goose - 2.5 - 3 kg. (gutted)
Apples – 1 kg
Pitted prunes - 300 gr.
Onion - 1 pc.
Rock salt
Allspice

Cooking method:

1. We carefully examine the bird; if there is excess fluff, we set it on fire. We wash it under running water, cut off the tail and get rid of the fat in the belly.

2. Then we start preparing the filling. Finely chop the onion. We cut the apples into slices, you can trim the peel, this is according to your desire. Cut the prunes in half, then mix everything together with salt and pepper to taste.

3. Fill the carcass with our aromatic filling, compacting it tightly and not forgetting to salt the abdominal cavity well first. Then we need to fix the toothpicks on the belly so that all the filling remains inside and gives its aroma and taste to the meat.

In a separate bowl, mix salt and pepper and rub the bird with this mixture using rubbing movements.

4. Then place the stuffed carcass in a baking bag and send it to a preheated oven at 180C for 1.5 - 2 hours. After the time has passed, we release the bird from the sleeve and send it back to the oven so that the crust browns.

When our bird has already acquired a pleasant ruddy color, we take it out of the oven, remove it from the toothpicks and serve it to the table!

Baked goose with quince in the sleeve

An incredible recipe for roast goose in a sleeve with quince, which gives the meat a special and unique taste. Therefore, if you have not yet baked a bird with this tart fruit, be sure to try it, this dish is worthy of your attention.

Ingredients for marinating:

Mustard;
Salt;
Seasoning for poultry;
2-3 green apples;
1 quince;
Garlic;

I suggest you watch the step-by-step preparation in the video, where the author succinctly and simply demonstrates the entire process from marinating to baking:

Bon appetit!

Goose in the oven stuffed with sauerkraut

This recipe is one of my favorites. Stuff the bird with sauerkraut and mushrooms, preferably dried white ones; if you don’t have those, then champignons will also work - it’s as easy as shelling pears! And what a festive dish it turns out to be, everyone’s mouth is already watering just from the aroma, I’m not talking about the taste...

Ingredients:

White cabbage - 250 gr.
Sauerkraut - 250 gr.
Sugar - 1 tbsp. lie
Dried mushrooms
Onion - 1 pc.
Garlic - 2-3 cloves.
Vegetable oil
Spices

Cooking technology:

1. First of all, I start cooking with the goose. I rub a clean, featherless carcass with salt and pepper on all sides and always from the inside.

2. Now that our bird is soaked in spices, let’s get down to preparing the filling. Cut fresh cabbage and chop onion. Fry the onion in a frying pan, then add cabbage to it and continue frying for another 10 minutes. Then add sauerkraut and dried mushrooms to the frying pan. Simmer on maximum heat for 15 minutes, adding 1 glass of water.

It’s better to use dried porcini mushrooms, but if you don’t have them, then you can replace them with champignons, it will also be delicious.

3. Now we need to stuff the carcass with our cabbage, I carefully lay it in and place it in the sleeve. I won’t sew up or pin up the abdomen this time.

4. Preheat the oven and send our stuffed carcass, bake at 170C for 2 - 2.5 hours.

Then we place the roasted goose on a large flat dish and serve it to the table so that guests can admire this beauty! Then carefully cut into portions!

mmm... it turned out very tasty!

These are the different and delicious recipes we have prepared today. Maybe you have your own proven cooking method? Be sure to share it in the comments, we will be very interested.

Cook with pleasure and good mood!

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 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, butter, 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.

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 off 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.

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.
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.
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 before frost, poultry is slaughtered.

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.