How to cook a goose in the oven

From time immemorial, the goose was considered a festive meal; it was served at weddings and other notable events. It is generally believed that baking a whole bird in the oven is extremely difficult. However, this misconception is erroneous. Consider the delicious recipes in order.

Baked goose with mushrooms and buckwheat

• apple - 150 gr.
• goose (carcass) - 3.2-3.5 kg.
• salt - 45 gr.
• mushrooms (preferably champignons) - 230 gr.
• buckwheat - 220 gr.
• onions - 120 gr.
• goose / chicken liver - 240 gr.
• vegetable oil - 50-70 ml.

1. Wash the goose carcass from the inside and outside. Remove the fattest parts (belly, groin and neck), dry with towels. Rub the bird with salt on all sides.
2. Pass one apple through a meat grinder or use a grater. Lubricate the goose with the resulting gruel. Pack the bird in a plastic wrap, send it in the refrigerator for 3-5 hours.
3. Rinse buckwheat several times, boil until cooked, salted with water. Grind onions in rings or cubes, fry in a hot pan with added oil.
4. Soak the liver in cold water for 1 hour. Then take out, chop into 2 * 2 cm cubes. Peel the mushrooms, cut into plates along the legs, mix with onions and add the liver.
5. Once again, fry everything in a pan until half cooked (about 10 minutes). Peel the second apple from the core, chop into slices. Mix the fruit with buckwheat, a fried mixture of onions, liver and mushrooms.
6. Start the washed bird with the prepared mixture, sew with kapron thread or stab with toothpicks, the belly should not disintegrate. Send the goose to the baking sleeve, make 5-6 holes in polyethylene with a sewing needle.
7. Preheat the oven, send the goose in the sleeve onto a baking sheet, bake at 180 degrees for 1.5 hours. When this time is up, reduce the power to 160 degrees, bake another 1-1.5 hours.
8. Half an hour before the end of cooking, cut the baking bag so that the goose is covered with a golden crust. Serve whole, if desired, you can sprinkle the dish with lemon juice or soy sauce, and also sprinkle with chopped dill.

Baked goose with potatoes and apple

• honey - 60 ml.
• butter - 40 gr.
• goose (whole carcass) - 3–3.3 kg.
• onions (preferably purple) - 130 gr.
• caraway seeds - in fact
• green apple - 250-270 gr.
• lemon juice - 55 ml.
• ground pepper (black) - 5 pinches
• salt - 40 gr.
• chicken navels - 200 gr.

1. Rinse the chicken navels, soak for 20 minutes, let the liquid drain. Rinse the goose carcass, cut off all the fat from the neck, groin, belly. Dry the bird with towels. Send the cut fat to a baking sheet to further bake the goose.
2. Mix salt with caraway seeds, the amount of the last component is taken according to personal preference. Rub the cooked goose seasoning on all sides, including the inside.
3. Chop the apples with slices of “orange”, remove the stalks. Grind onions in half rings, fry in butter. Mix with chicken sticks, lightly pepper and salt the mixture. Fry again until cooked, then add apples.
4. Stuff the bird with the prepared filling, so that the composition occupies 2/3 of the belly. Sew the goose, prepare a sauce of lemon juice and honey, rub it with a bird from all sides.
5. You should not add potatoes to the filling, he will not add taste, the dish will turn out “steamed”. Place the goose in a heat-resistant form, tighten the surface of the dishes with foil.
6. Preheat the oven to 210 degrees, send a bird form inside.Bak the goose for 2 hours, pour it with honey-lemon sauce and fat, which is melted during the heat treatment, every 40 minutes.
7. When the indicated period expires, drain 70 ml from the pan. fat, put it in a separate jar. Put clean and chopped potatoes (with peel) into the remaining fat.
8. Then the potatoes are baked for about 45-60 minutes at a temperature of 200 degrees. Remove the foil 30 minutes before final cooking to lighten the bird. During this period, pour it with filtered fat.
9. To check the readiness of the goose, pierce the bird with a knife. If a clear liquid flows out of it, the dish is ready. Take it out of the oven, serve hot with sweet and sour sauce.

Baked goose with apples

• potatoes - 900 gr.
• goose carcass - 3.2-3.5 kg.
• seasoning for poultry - 30 gr.
• green apple - 850 gr.
• salt - 30 gr.

1. Rinse the goose, do not remove the skin. Send it to a pot with boiling water so that the water completely covers the carcass. Cook the bird for a third of an hour, such a move will contribute to the juiciness of the final dish.
2. After languishing, remove feathers, if any. Cut off the fat, remove the remains of the viscera (if any). Cool the bird and dry.
3. Rinse the potatoes. If he is young, peeling is not necessary. Chop the tubers in quarters and send to a separate bowl. Rinse the apples, cut the stalks, chop into slices.
4. Mix potatoes with fruit. Rub all parts of the bird with a mixture of seasoning and salt, send the components inside the carcass. Sew in the belly or fix it with toothpicks so that the filling does not fall out.
5. Set the oven to a temperature of about 240 degrees, preheat it for 20 minutes. At this time, wrap the stuffed goose with foil, place in the baking dish down with the brisket.
6. Pour water into the pan so that it rises 3 cm. This move will prevent the burning of fat. After a third of an hour, turn the bird over, reduce the power to 175-180 degrees. With these indicators, bake the dish for 2 hours.
7. Check readiness with a toothpick. If clear, not pink juice comes out, the bird is ready. When serving, remove the potatoes with apples from the cavity, serve with sweet and sour sauce.

Baked wild goose slices

• apple - 120 gr.
• goose carcass - 3 kg.
• garlic - 8 prongs
• pear - 130 gr.
• salt - 40 gr.
• pitted cherries - 350 gr.
• wine / cherry juice - 240 ml.
• seasoning for poultry - 40 gr.

1. As spices, a mixture of curry, nutmeg, coriander, dried ginger root, and sun hop hops are most suitable. However, if you prefer a different composition, proceed with your personal wishes.
2. Wash the goose well under running water, pluck out the rest of the feathers with tweezers. Remove the greasy folds, chop the bird in portions, which will be served to the table.
3. Mix salt with seasonings for chicken (or poultry), rub the carcass with the composition inside and out. Wrap with cling film, refrigerate for 8 hours.
4. Turn the oven to the maximum mark for preheating. At this point, cook the food foil and pan. Peel the garlic, chop each prong into 3 parts.
5. Mix seedless cherries with pieces of pickled goose, lay on a piece of foil. Make holes in the carcass, insert a third of the garlic clove into each hole. Season the resulting dish again with salt and spices, mix.
6. Now carefully make a “plate” out of the foil, lift it and place it in the pan without a handle. Cover the form with foil, send to the oven. Bake for a quarter of an hour at a temperature of 240 degrees, then reduce the power to 215-220 degrees, simmer another 1.5-2 hours.
7. When all the juice has evaporated, pour cherry juice or wine based on this product into the form with the pieces of the bird. Put the rest of the berries around the dish.
8. 25 minutes before cooking, peel the apples and pears from the stalks, chop into slices. Put the fruit next to the bird, do not cover with foil.Pour the surface with cherry juice or wine to get a golden brown.

Goose with prunes and nuts

• garlic - 2 heads
• goose carcass - 3.3-3.5 kg.
• honey - 40 gr.
• liquid mustard - 25 gr.
• apple - 160 gr.
• salt - 25 gr.
• walnut (kernels) - 165 gr.
• prunes - 180 gr.

1. Wash the goose carcass, cut off all the fat folds, dip in a saucepan with boiling water for 10 minutes. Remove the bird, dry with paper towels. Rub the meat with salt on all sides, including the inside.
2. Grind prunes using a blender or meat grinder. Take the walnut kernels, break them into small pieces (if desired, the component can be replaced with dried apricot).
3. Rinse apples, chop into slices or cubes, removing the core. Pass the garlic teeth through a press, combine with prunes, nuts, apples. As a result, you get the filling.
4. Stuff the goose, sew his belly with kapron thread or pin it with toothpicks. Send the carcass to the sleeve, make 5-8 holes with a sewing needle at the top.
5. Heat the oven to 240 degrees, bake the bird for 30 minutes. Then reduce the power to 210 degrees, simmer another 40 minutes. After that, lower the temperature to 180 degrees, keep the bird for half an hour.
6. After this scheme, reduce the rate to 150 degrees, simmer for 30 minutes. Finally, bake the goose at 100 degrees for 45 minutes. After going through all stages of the temperature regime, turn off the oven.
7. Remove the bird from the sleeve. Mix mustard with honey, grease the surface of the goose with the prepared mixture, again send to bake for 15 minutes at a temperature of 210 degrees. When a crisp appears, serve the hot dish to the table.

Baked goose slices with cheese and pepper

• onions - 140 gr.
• young goose - 2.2-2.5 kg.
• garlic - 6 teeth
• tomato - 220 gr.
• seasoning “Mix of peppers” - to taste
• hard cheese - 350 gr.
• salt - 35 gr.
• fat cream - 85 ml.
• Bulgarian pepper - 250 gr.
• zucchini - 1 pc.
• vegetable oil - 45 ml.

1. Rinse the goose, remove feathers, cut off large fat folds. Dry the carcass, scald with boiling water, chop in pieces in portions. Grind garlic to the press, mix with seasoning and salt. Rub the mixture with pieces of poultry.
2. Rinse the vegetables, peel and chop the onion. Grind zucchini with rings. Remove seeds from the core of pepper, chop into strips. Wash the tomatoes, remove the stalks, cut into slices.
3. Prepare a baking dish with high sides. Rub the cavity with grease or oil. Send inside the chopped goose, put pepper, onion, zucchini on top.
4. Wrap the form with foil, send it to the oven preheated to 200 degrees. Bake for 1.5 hours. At this time, grate the cheese, add cream to it, pour the composition of the pieces of the bird.
5. Lay the tomatoes on top of the whole mass. Again send the goose to bake for half an hour, do not cover the dish with foil. After the time has passed, the carcass is browned, serve it with a side dish or as an independent dish.

If you follow the cooking steps from pickling to heat treatment, the result will exceed all expectations. For baking, a young goose with light pink legs is suitable. The meat of such a bird is moderately soft, juicy and easy to cook.

Video: Christmas Goose