Goose, baked in the oven, especially whole, very effectively complements the festive table, but its internal content must necessarily correspond to the solemn sight. Our recipes will help you achieve the ideal result when baking a goose in the oven.
Goose, baked in the oven in foil with apples
Ingredients:
- the goose carcass is 2.3-2.5 kg;
- apples - 500-700 g;
- honey - 70 g;
- soy sauce - 50 ml;
- Worcestersky sauce - 40 ml;
For marinade:
- vegetable broth or water - 1,5-1,7 l;
- granulated sugar - 125 g;
- a large salt - 60 g;
- soy sauce - 75 ml;
- apple vinegar - 75 ml;
- dried ginger - 1.5 tbsp. spoons;
- a badger star - 2 pcs .;
- Szechuan pepper - 1 teaspoon;
- a mixture of peppers - 1 teaspoon;
- ground cinnamon - 0,5 tsp.
Preparation
Carcase the goose rinse well with cold water, dry thoroughly, put in a sink and scalded with boiling water. This "shock" procedure is necessary in order to make the bird skin more tight and strong, due to this it does not crack during baking and will preserve integrity.
Now we again dry the goose, we cut off the visible fat, we must get rid of the tail, which is located on the tail, and put it in a suitable wide container. In the pan, mix all the ingredients of the marinade, put it on the fire, warm it to a boil, let it boil for five minutes, and pour the carcass of the bird with the brine. Now determine the capacity of the goose in a cool place and leave for two days, turning the carcass every three to four hours. During this time, the goose that one side will be on the other side, dry a little and thus prepare the peel for baking. This will get a crispy appetizing crust with a juicy inner content. For two or three hours before cooking we place the goose at room temperature, so that the meat warms up a little.
Now we begin to stuff the birds. My apple, wipe it dry, cut it in half or quarter, remove tails and cores with seeds and fill them with the goose's womb. If apple fruits are small in size, then you can leave them whole. Now you can attach the abdomen with a toothpick, sew a thread or leave it open as desired.
We lay the goose on the grate, cover it from above with a thick foil and place it in the oven heated up to 220 degrees. In the lower level we put the pan with water. We hold the bird at this temperature for fifteen minutes, and then reduce the heat to 180 degrees and prepare another hour. Next, remove the foil, wrap it with wings, cover the goose with a mixture of honey, Worcestersky and soy sauce, reduce the temperature to 170 degrees and prepare for another forty minutes, periodically smearing the remainder of the sauce and sprinkling with fatty water from the baking tray.
Taking as a basis this recipe, you can also cook in the oven baked stuffed goose with oranges, replacing them with apples.
How to bake a goose with pieces in the oven in the sleeve?
Ingredients:
- the goose carcass is 2.3-2.5 kg;
- eggs - 2 pieces;
- prunes - 70 g;
- olive oil - 50 ml;
- mayonnaise - 130 g;
- spices for poultry - 10 g;
- mustard - 25 g;
- black ground pepper - 5 g;
- large salt - to taste.
Preparation
Prepare properly the goose carcass, cut into portions, pour salted water and leave for the night. Then we take the bird out of the water, dry it and savor the marinade. For his
Then we shift the slices of meat into the sleeve along with the marinade, seal and place it on a baking tray or in a goose bump. To prepare the goose in the oven, slices need two and a half hours, and the temperature regime should be at 180 degrees. Twenty minutes before the completion of the cooking process, cut the sleeve and let the dish blanch.