How to choose what to stuff and how to bake the whole goose correctly so that the meat is soft and the crust is crispy.
Goose is arrogant not only in habits, but also in preparation: thick skin, heavy bones and a lot of fat. Meat is not baked, it turns out dry – you can not cheat. And sometimes improperly cooked goose has a nauseous fatty taste. This is the most high-calorie of all agricultural birds: 320 calories per 100 grams.
But all these problems can be avoided.
How to choose a goose
For roasting in the oven should buy a young goose. A three-month bake is much faster than a six-month bake, but the latter will be more fragrant and better suited for stuffing.
The age of the goose can be determined by the paws (if they are not cut when slaughtering) and the sternum. Paws of young goose are yellow, membranes on them are soft, and the sternum is flexible, like in chicken. The old paws are reddish and coarse, and the sternum is very firm.
Prefer chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. The freshness of the goose is determined in the same way as the chicken. No stains on the skin and odors, and the meat after pressing should take the same form.
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. 6–7 kg carcass will be difficult to place on the baking sheet, and cooking will take more than 5 hours.
For baking, the optimal goose weighing 2-4 kilograms. Cooking time depends on this: 1 hour per kilogram.
How to prepare a goose for baking
On the store shelves any bird gets already plucked and gutted. Goose, bought in a supermarket, you can simply rinse under cold running water. But it is better to carefully examine the carcass for remains of feathers and entrails.
A village goose or a goose purchased from a farm usually requires more thorough preparation. To get rid of coarse stubble and get a crisp as a result, take the carcass by the neck and dip in boiling water for one minute. Do the same thing again, but already holding the goose by the paws.
When baking the whole goose does not need cutting. It is only necessary to cut off the excess fat in the neck, abdomen and tail. You can also cut the extreme phalanx of the wings, because if they are not wrapped in foil, they will burn.
How to pickle and stuff a goose
To get the goose to be really soft and tender, chefs recommend pre-marinating meat. This can be done in various ways. For example.
- Rub the carcass with salt (1 teaspoon for each kilogram of weight) outside and inside. If desired, you can also use Provencal herbs and other spices. Wrap with 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 cover with white wine, cranberry juice or chokeberry. Leave for 10–12 hours in the refrigerator.
If the goose is without filling, it is usually baked on the grill, under which a baking sheet with water is placed so that the dripping fat from the bird does not burn. If the goose is stuffed, use a deep roaster.
Stuff the goose should be immediately before sending it to the oven. Start the carcass by about two-thirds (if it is too tight, the bird will not bake well) and sew the abdomen with thread or nail it with toothpicks.
The variations of the filling are many. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, sauerkraut, and so on. Consider three classic recipes: with apples, prunes and oranges.
How to cook a goose with apples
A great option for a festive table in the fall. In September and October, sour and sweet-sour apples ripen, and poultry is slaughtered before frosts.
- goose weighing 2-3 kg;
- 3 teaspoons salt;
- 3 teaspoons of black pepper;
- dried basil and thyme – to taste;
- 1 head of garlic;
- 50 ml of olive oil;
- 3 large sour apples;
- ½ lemon;
- 2 tablespoons of honey.
Prepare the goose as described above and marinate dry. To do this, mix the salt, pepper and herbs and thoroughly rub the carcass with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through the press. Do not forget to process the bird inside. Let the goose stand under this marinade for another 30 minutes.
At this time, wash the apples, core them and cut them into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and fill them with goose. Sew the carcass with large stitches, wrap the wings with foil, and then the whole carcass.
Put the goose on a baking sheet and send to the oven, preheated to 200 ° C. Do not put the goose in a cold oven: because of the slow heating will be a lot of fat, and the meat will be dry.
Bake the goose at a high temperature for an hour. Then reduce heat to 180 ° C. Cook another half hour. Half an hour before the readiness, remove the baking sheet and gently unfold the foil. Lubricate the carcass with the released fat and honey.
Return the pan to the oven, reduce the temperature by 20 units and cook another 25–30 minutes.
How to bake a goose with prunes
Using a baking bag can speed up the cooking process. In a plastic sleeve goose is better soaked in its own juice, and prunes will add a sweet and sour aftertaste.
- goose weighing 3 kg;
- 3 tablespoons of apple cider vinegar;
- 3 teaspoons salt;
- 3 teaspoons of black pepper;
- 300 g pitted prunes;
- 1 tablespoon vegetable oil.
Place the prepared carcass in a large saucepan and cover with water. Add three tablespoons of apple cider vinegar and marinate in the fridge for a few hours.
After taking the goose from the marinade, dry it with paper towels and rub with a mixture of salt and pepper. Let stand 10–15 minutes.
Rinse the prunes at this time. If the berries are hard, hold them for a few minutes in hot water. Then fill them with a goose. Sew the carcass with threads and, so that it fits easily into the bag, tie the legs together.
Grease the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make a 2-3 toothpick in it with a toothpick so that it does not burst when baking.
Bake for the first hour at 200 ° C. The next hour and a half – at 180 ° C.
How to cook a Christmas goose with oranges
Whole baked goose – the decoration of any feast. Especially effective this dish will look on a New Year’s table. For Christmas or New Year, you can bake the goose with oranges and tangerines. Also symbols of the winter holiday.
- goose weighing 3 kg;
- 5 large oranges;
- 3 tablespoons of soy sauce;
- 2 tablespoons of honey;
- ½ teaspoons of salt;
- ½ teaspoons of paprika.
Prepare marinade: mix one orange juice with soy sauce, honey, salt and paprika. If desired, you can still add ½ teaspoon of garlic powder. Carefully rub this mixture into a prepared goose and keep it in the refrigerator for 5–6 hours, or better all night. Do not pour out the remains of the marinade.
Peel the remaining oranges and cut into large pieces. Start the marinated goose. Wrap the legs and wings with foil. Put the bird on a baking tray with the grill back down. Cover the bottom of the pan with water.
Send the goose to the oven, preheated to 200 ° C. An hour later, reduce the heat to 180 ° C, turn the bird on the breast and grease with the remnants of the marinade. In this position, bake for another two hours. From time to time, you can open the oven and sprinkle goose with honey diluted in water.