How to deliciously cook a juicy goose in the oven

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  second

• Cooking time:

  5-6 hours

Ingredients

• goose
• apples
• potato
• garlic
• raisin
• spices

To cook a goose deliciously, you need to use only fresh poultry and know the intricacies of the preparatory stage. In this case, you can try baking recipes for the oven whole or cut into portions. And in order for the meat to be soft and juicy, all stages of marinating must be observed, high-quality spices and products must be used.

The whole difficulty in cooking lies in the thick skin and a large amount of poultry subcutaneous fat. Therefore, efforts will be mainly directed to eliminate this problem.

Goose with potatoes and apples

It was cooked in an oven back in Ancient Rus, and the old version of baking was passed on from one generation to the next. It is very easy to cook a goose according to a recipe with a photo, and the preparatory stage will not take much time.

Ingredients:

• goose - 1 pc.;
• garlic - 1-2 heads;
• raisins - 2 tablespoons;
• apples - 3-4 pcs.;
• potatoes - 5-8 pcs.

salt, ground black pepper - ¼ cup each;

Preparation:

• We wash the goose in hot water and remove all the insides. We cut off the tail immediately, as it gives the meat an unpleasant smell. At the same time, we cut out this part as deep as possible.
• Pour boiling water over the carcass several times from the outside and from the inside so that the spices are easily absorbed into the steamed pores. We remove the feathers with tweezers, if they remain.

After this procedure, rub the goose thoroughly and thoroughly, first with coarse salt (inside and outside), and then with pepper. We leave for an hour. We try not just to grease the skin with salt, but to rub it in

• We put the finished poultry on a baking sheet with a wire rack, pouring some filtered water down so that it does not touch the goose.
• We bake for an hour at a temperature of 100 ° C, reduce to 70 ° C and leave for 5-6 hours or simmer overnight.

• 

• When the subcutaneous fat has drained out in the maximum amount, take out the baking sheet and cool it slightly on the balcony or in the cold. Remove the congealed lard and drain off the not congealed, remaining fat.
• We start the goose with washed raisins, then whole or quartered apples. To prevent the fruit from cracking, pierce them with a toothpick in several places.
• We wrap the neck, wings and outer parts in small pieces of foil so that the delicate skin does not burn.
• We set the temperature to 140 ° C and bake for 30 minutes or longer. Pour some of the prepared fat into a glass. Add the garlic passed through a press. During baking, every half hour, remove and grease the carcass with prepared marinade using a silicone brush.

• Peel the potatoes and boil until half cooked for 10 minutes.
• Put on a baking sheet and grease with garlic fat. We put in the oven and bake until golden brown and fully cooked, increasing the temperature to 180 ° C.

If the house does not have a grid that fits the baking sheet, use a vegetable pad instead. We take large onions or carrots, peel, cut into large pieces and put on the bottom of the baking sheet. Fill with water and bake the bird on vegetables.

Goose with apples and orange

Aromatic citrus fruits are the best way to make meats flavorful, tender, and juicy. And the recipe for a special honey-mustard marinade is suitable not only for a goose, but also for any game baked in the oven.

Ingredients:

• goose - 1 pc.;
• apples - 1 kg;
• orange - 2-3 pcs.
• For the marinade:
• honey - 3 tbsp. l.;
• Dijon mustard - 3 tsp;
• seasoning for chicken;
• salt pepper;
• dried garlic;
• lemon zest.

Preparation:

• We remove the extreme parts of the goose gutted and scorched on the fire and cut out the entire tail.
• Dissolve 1 kg of salt in 10 liters of water and leave the carcass in brine overnight.
• Remove the zest from one orange and put it in a separate container.

We wash the salted goose, dry it at room temperature

• We start the bird with pre-prepared slices of apples and oranges.
• Sew up the incision. To do this, we tighten the skin with toothpicks, and then fasten it with threads or a rope, tying all the toothpicks crosswise.

Cooking the marinade. Add honey, mustard and spices to the previously removed zest

We coat the goose and wrap it in several layers of foil. We put in the refrigerator to marinate for a day

• We bake for 4 hours at 180 ° C.
• We remove the carcass and put the peeled apples on a baking sheet.

Remove the foil and put in the oven for another half hour

Serve the goose, prepared according to the recipe with the photo, cut into pieces and put on a serving dish along with baked apples and orange slices.

Goose in orange sauce

If everything is done according to the recipe, then the guests will not forget the unusual taste of the juicy dish. But before serving meat on the festive table, it is better to practice a couple of times so that the goose baked in the oven is soft and fragrant.

Ingredients:

• young goose;
• dried garlic - 3 tbsp. l.;
• green apples - 1 kg;
• oranges - 3 pcs.;
• black pepper and dried garlic - to taste;
• cinnamon - ¼ part of a tsp;
• liquid honey - 1 tbsp. l.
• soy sauce - 100 ml;
• honey - 2 tbsp. l.;
• orange - 1 pc.;
• fresh ginger - 30 g.

Ingredients for the sauce:

• orange - 2 pcs.;
• potato starch - 1 tsp;
• lemon juice - 1 tbsp l.;
• honey - 1 tbsp. l.;
• filtered water - 50 ml;
• cinnamon - 1 pinch.

Preparation:

• We clean the goose from feathers and entrails, cut off the paws and sebaceous gland.
• Rub ginger and orange peel into separate containers. Squeeze citrus juice. We mix all the ingredients for the marinade and mix thoroughly until the honey is completely dissolved.

Pour the prepared sauce inside the goose and pour on top. We tighten the dishes with cling film and put them in the refrigerator for a day. We take out every 1-2 hours and turn over so that the meat is well saturated with the marinade

Cover the baking sheet with foil. Remove the core from the apple and cut into rings. We spread the fruit backing so that the goose does not stick to the foil during baking

• We take out the carcass from the refrigerator and let the excess marinade drain.
• Cut the washed apples into 4 pieces, cut out the core and place in a bowl. Add cinnamon and honey. Mix well.

• Mix pepper with garlic in equal proportions and rub the goose inside and out well with this mixture.
• Fill the inside of the bird with apples in a honey-cinnamon marinade.

• We close the incision in the carcass with a skewer or sew with ordinary threads.
• Place the foil on top and bake at 180 ° C for 1.5 hours.
• We take out the baking sheet and collect about 10 tablespoons of the released juice in a separate container. We set to bake for another half hour.

Peel 1 orange, divide into slices and peel them off. Squeeze the juice from the second citrus into a separate container

• Pour the fat selected from the baking sheet into a saucepan, add citrus juice, honey and cinnamon. Mix well and wait for the liquid to boil.
• Add water to the starch and stir until completely dissolved. Pour into the sauce and bring to a boil. If you need to make it thicker, add another 1-2 tsp. starch, adjusting the amount yourself, and not according to the recipe from the photo.

• Put peeled orange slices into the boiling sauce, let it boil and turn off the stove. We taste it and if there is not enough sweetness or sourness, add honey or lemon juice.
• We take out the goose and pour over the allocated juice. We wrap the paws, wings and neck with foil, and leave the carcass open. We set to bake for half an hour.

We take out the finished bird from the oven and cover with foil, bending the edges down so that the escaping steam does not escape. Leave it to brew for 15-20 minutes. In order for the meat to be soft and juicy, it is imperative to complete the final stage of cooking the goose recipe

Before serving, divide the poultry into portions and pour over the sauce. If you are not sure that your loved ones will like a non-standard dish, serve it in a separate bowl.

Goose in portions in sweet and sour sauce

Soy sauce replaces salt, so it doesn't need to be added to this goose recipe. However, in order for the poultry baked in the oven to turn out fragrant, and the meat to be soft and juicy, you can add the marinade with your favorite spices to your own taste.

Ingredients:

• goose;
• Korean sweet and sour sauce - 1 packet;
• soy sauce - 50 ml;
• onion - 2 heads;
• lemon - 1 pc.;
• ground black pepper to taste.

Preparation:

1. We cut the seared and washed goose into portioned pieces, put them in a container.
2. Cut the onion into half rings and add to the meat.
3. Remove the zest from the lemon with a grater and cut into slices. We put it in the dishes.
4. Pour soy and sweet and sour sauces on the meat, mix everything thoroughly.
5. We close the container with cling film and put in the refrigerator for 6 hours.
6. Cover the baking sheet with foil. Place the marinated meat in a roasting sleeve and bake at 160 ° C for two hours.

Poultry may cook differently depending on the power of the oven. Therefore, it is important to check for readiness half an hour before the timer goes off.

Goose stuffed with mushrooms, buckwheat and apples

Having cooked the meat, it is very convenient to take care of the side dish right away. Porridge will absorb the fat and marinade, becoming a separate, no less tasty dish that can be served to those who are afraid to taste the poultry.

Ingredients:

• goose - 3 kg;
• red wine - 1 tbsp.;
• dried mushrooms - 20 pcs.;
• apples - 0.5 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• parsley root - small;
• salt - 2 tbsp. l.;
• butter - 50 g;
• buckwheat - 1 glass (140 g);
• cumin - 1 tbsp. l.;
• thyme - 1 tsp;
• ground black pepper - 1 tsp;
• sunflower oil - 2 tbsp. l.

Preparation:

1. We mix spices and herbs in a separate container. We cover the work surface with oilcloth and put the bird on it. Rub the carcass with salt and then spices outside and inside.
2. We make punctures on the skin with a sharp knife at the location of the fillet and hams, without touching the meat. To do this, keep the knife parallel to the surface.
3. Pour the wine into the goose so that it covers the walls of the ribs.
4. We put, keeping the neck down, in a tight plastic bag and pour the rest of the wine outside. We slowly turn it over several times so that the liquid is evenly distributed over the carcass.
5. If the age of the goose bought for cooking in the oven is known and it is no more than 6 months old, put it in the refrigerator for 1, 5-2 days. We marinate the old one according to this recipe for 3-4 days, so that the meat is definitely soft and juicy.
6. Remove the bird from the bag and let the skin dry. To do this, we leave it in a basin or on a wire rack in a well-ventilated area.
7. Cooking minced meat. Put the dried mushrooms in a bowl and pour boiling water for 2-3 minutes. We drain the water and wash each mushroom separately under an open tap from dust and debris.
8. We shift the workpiece into a cauldron or pan. Fill with water so that its amount is 1: 1 to the amount of buckwheat.
9. Add whole peeled carrots and 1 head of onion, halved parsley and 1 tsp. salt without a slide. We mix.
10. Cook on low heat with the lid closed for 1 to 1.5 hours.
11. We discard the mushrooms in a colander and take out the vegetables. Leave to cool slightly.
12. Shred the mushrooms into thin strips and put them in the cauldron. Add the broth to them and bring to a boil.
13. We lay the buckwheat and cook until tender. Add butter and leave for 7 minutes. We mix.
14. We clean and chop the second onion as finely as possible.
15. Heat the butter in a frying pan and sauté the onion for 10 minutes, stirring regularly. Mix with buckwheat.
16. We put the minced meat inside the goose and close it with skewers.
17. Cover the baking sheet with foil and pour over 1 tbsp. l. water. Put the goose in the middle and along the edges of the freshly washed apples.
18. Cover with a second sheet of foil and leave small holes in the corners so that steam escapes through them when baking.
19. We set the mode to 220 ° C and set the goose to warm up at this temperature for 10 minutes. Reduce to 160 ° C and leave for half an hour. We reduce to 140 ° С and bake the young goose for another 1 hour, and the old one for 2 hours.
20. Remove the foil and remove the apples. Turn the breast upside down and bake at a temperature of 150-160 ° C for an hour to half an hour until a beautiful crust.
21. If the goose is not quite young, then there is another trick to make the meat softer. To do this, before marinating, you should blanch in boiling water for 5 minutes on each side.

To make a recipe dish truly tasty, you need to bake in the oven not just a young goose, but also carefully prepared for use. The meat will be soft and juicy and there will be no unpleasant aftertaste if you remove the sebaceous glands, all the insides, feathers and cut off the limbs of the bird. Only careful preparation will turn tough, smelly meat into an exquisite delicacy.