Goose baked in a sleeve. Goose in the sleeve in the oven: a recipe for cooking Goose in the oven in a baking bag
Roast goose is a poultry classic. It always looks solemn and will decorate any table. Cooking a 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 the baking process, you need to make several punctures with a needle on top of the bag.
Cabbage, boiled potatoes, pickles, vegetable salad go well with this dish. Fresh vegetables and lettuce are also great. From drinks it is worth giving preference to red wine (Cabernet, Bordeaux, Merlot, Burgundy).
Goose in the sleeve - food preparation
In order not to overdry 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, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap it in a film and hold it in a cold place for about 6-7 hours. This will allow the meat to become soft and absorb the aroma of 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. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is smeared with mayonnaise or butter. A goose ready for baking is placed in a deep baking sheet (or a special goose dish), a little water is poured onto the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.
Goose in the sleeve - the best recipes
Recipe 1: Goose in the sleeve with apples
It's very easy to prepare. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it is.
Ingredients. carcass goose (2.6-3 kg), bulb onion. (1 pc), apples (5 pcs), garlic (1 full head), lemon (a little more than a whole), black pepper, small carrot (1 pc), salt, bay leaf.
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 the goose with lemon juice, try to get into the cuts. Let stand in a cold place for at least 3 hours, but overnight is best.
Inside the goose, stuff with peeled and chopped apples and bay leaves (4 pcs), put in the sleeve. Fasten the edges of the sleeve, lay on a baking sheet or goose. Make three small holes on top so that the sleeve does not burst. Bake in the oven at 200-220 degrees for about 1 hour 40 minutes. 20 minutes before full 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 the marinade, baked in the sleeve
Description: delicious juicy goose meat stuffed with apples 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 mustard (1 teaspoon), salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.
Prepare the goose: wash it, remove the remaining plumage and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the resulting marinade, wrap in cling film and leave in a cold place (overnight). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut apples into large slices. Mix with chopped or whole prunes.
Stuff the goose with the prepared stuffing. Sew up the belly or stab it with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to 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 put the stuffing on the dish, and on top of the goose itself. Serve hot.
Recipe 3: Goose pieces in the sleeve
Unusual and delicious food. The same baked goose, only already cut into pieces, in the marinade, turns out to be very juicy and soft.
Ingredients: eggs (2 pcs.), Olive oil (30 gr.), Prunes (50 gr.), Mayonnaise (3-5 tablespoons), spices (better to take for poultry, 1/4 tsp) , carcass of a whole goose (2.5 kg.), Salt, vegetable oil (30 gr.), Mustard (1 tbsp.), Pepper (1/2 tsp.).
Cut out goose pieces. Soak them in salt water overnight. Remove the meat and rinse it for further marinating. Marinade: mix mustard, eggs, oil, mayonnaise, spices, prunes, cut into strips, salt, pepper. Dip the goose pieces in this marinade and refrigerate for at least 2 hours. After that, layer the meat in a sleeve and pour the rest of the marinade, leaving 4 tablespoons. Place the sleeve in a roaster or tall dish and send it to 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 lay it with its back down so that the juice does not flow out of it.
- The roasting time of the goose depends on the size and weight of the bird. It is calculated as follows: for each 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 the sleeve requires a little less time.
- The sleeve must be cut about 15 minutes before the end of cooking so that the bird is covered with a golden crust.
Prepare the necessary ingredients. Wash the goose thoroughly under running water both outside and inside. If there are lungs, heart, liver inside, everything must be removed. If necessary, douse the bird with a burner or, using tweezers, remove the remnants of feathers or pads. Wash the goose again, then dry with napkins.
Combine salt with spices. Massage the goose thoroughly both inside and out, pressing the spices a little into the skin and meat.
Wash the apples and, if they are small, put them in the belly of the goose. And if you still use large apples, then it is better to cut them into medium-sized pieces (discard the core of the apples) and stuff the bird with them.
Sew up the belly of the goose with a thread. Put sprigs of fresh rosemary to the bird. You can replace them with thyme or eliminate them altogether.
Put the goose stuffed with apples in the roasting sleeve, then tie the sleeve tightly on both sides.
Send the goose in the sleeve to the oven preheated to 180 degrees and bake for 2 hours.
After the time has elapsed, remove the bird from the oven.
Unusually tender, juicy and fragrant goose stuffed with apples and baked in a sleeve, put on a large dish and serve hot. Before cutting, be sure to remove the thread that was used to sew up the abdomen.
To bake a goose in your sleeve, you need to take a butchered bird, two tablespoons of honey, two tablespoons of mustard, ground dark pepper, and a head of garlic. The goose needs to be washed, pierced with toothpicks in several places - the more often you pierce, the better. Rub the bird's skin with a mixture of pepper, salt and garlic.
Then you need to leave it to marinate for half an hour. While the goose is marinating, prepare the sauce - mix the mustard with honey, and rub the goose with this consistency. After that, it is necessary to wrap the bird in food film and place it in the refrigerator for a day.
As the goose is marinated, you will need to place the goose in the oven (pre-packing it in a baking sleeve), turned on at 220 degrees. The goose should be baked in the oven in the sleeve for about 2 hours, and you should lower the temperature by 20 degrees every half hour.
Goose baked in the oven in the sleeve recipe with photo
Ingredients
head of garlic
Apples - 5 pieces
Bay leaf
dark pepper
Carrot
One and a half lemons
Goose 3 kilos
Just do not save on lemon juice - the meat will turn out very soft and pleasant to the taste.
Take a goose softer, and not the fattest. In fact, the smaller the goose, the tastier it is. But you can cook duck in exactly the same way.
So, you need to take a goose, rub it both inside and out with a mixture of salt and pepper, you can also rub the goose with half a head of garlic.
After that, you need to cut the onion into bars, the garlic that you have left, and cut the carrots too. The meat must be stuffed on each side with a mixture of vegetables - onions, garlic and carrots. To do this, you must make punctures in the skin of a bird.
After the goose, it is necessary to pour lemon juice in such a way that the juice flows into the cuts. Let the goose stand in the refrigerator for at least three hours.
Next, you need to stuff the goose with halves of apples, also put 4 bay leaves in the sleeve in which you will cook. After the goose, put on a baking sheet. From above it is necessary to make 3 small holes, the steam must come out and not inflate the bag during baking.
Goose oven is necessary at 200 degrees for about one and a half to two hours. Do not forget 15-20 minutes before you turn off the goose, cut the bag - let the bird brown.
Goose baked in a sleeve with apples and oranges
Ingredients
Salt and red pepper - to taste
Oranges - 2 pieces
spicy mustard
Apples - 4 pieces
Goose - 5 kilograms
How to cook goose in the sleeve
Stuff with oranges and apples cut into slices. In fact, it depends only on the size of the goose how many apples and oranges you need. After the goose goes to the oven for about four hours. Approximately 30 minutes before the goose is ready, it is necessary to pull the bird out of the sleeve, coat it with honey mixed with spicy mustard.
The goose comes out very appetizing, with a crispy crust.
Choose the best goose recipes up your sleeve with mushrooms, prunes, apples, liver or oranges. Stuffed with buckwheat or potatoes. An excellent result is guaranteed.
Goose is a luxurious dietary delicacy. It will give any table an atmosphere of solemnity. It is a traditional winter dish. It is also appropriate for any celebrations, and for large, fun feasts.
The five most commonly used ingredients in goose up your sleeve recipes are:
The simplest recipe:
1. Wash and dry the bird.
2. Wipe with a mixture of non-iodized salt and ground peppers.
3. Cut small apples into quarters, large ones into 6 pieces.
4. Lay tightly into the goose.
5. Transfer to the sleeve.
6. Send to bake.
7. At the final stage, open the sleeve.
8. Coat the dish with honey-mustard mixture.
9. Return to roast.
Five most nutritious goose recipes up your sleeve:
Tips for beginners:
. The fatter the bird, the more appetizing the food will look.
. It is recommended to give preference to rustic, non-store geese.
. Cereals and potatoes, if used in cooking, must be boiled before being put into the bird.
. Firm, unsweetened apples are preferred.
. The larger the bird, the longer the roast.
The baking sleeve appeared in Russian kitchens relatively recently, so the question of recipes for cooking with its use is very relevant at the moment. Poultry meat is best obtained in sleeves, especially goose, so for those who are already salivating, we will give a few recommendations with which they can cook an excellent, tasty, tender dish - a goose baked in a sleeve. We will tell you about how to cook it with the editors of the site www.site in the article “Goose: recipes for cooking in the oven in the sleeve of a Christmas goose and with apples”.
But before proceeding directly to the recipes, let's say a few words about how to choose the right goose when buying at the bazaar. After all, housewives know that the taste of a dish depends not only on their skill, the recipe used, but also on the quality of the products.
When choosing a goose, pay attention to two things - the mass and the condition of the legs. Firstly, the goose must be large, since a fairly significant part of its mass is fat, which is rendered during cooking. Secondly, the age of the goose can be determined by the color of the legs - in a young bird they are yellow, in old ones they are red or burgundy.
So the first recipe - christmas goose. This dish is very easy to prepare. The cleaned carcass is washed with cold water, dried with paper napkins. Then, with a wooden toothpick, several cuts of the skin are made - the more often, the better. Next, the carcass is rubbed with a mixture that consists of ground black pepper, a small pinch of salt, and a head of crushed garlic.
The grated goose should stand like this for about 30 minutes to marinate well. During this time, you need to prepare the sauce. To do this, in a separate container, we combine 2 tbsp. tablespoons of mustard and honey, and having thoroughly mixed everything, rub the pickled goose with this sauce, which then needs to be wrapped in a sleeve and put in the refrigerator for 20-24 hours.
The next day, the sleeve with the goose is placed in the oven, heated to 220 degrees. In total, the goose should spend about 2 hours in it, while the temperature should constantly decrease by 30 degrees every 30 minutes: after the first 30 minutes it must be reduced to 180 degrees, then after another 30 minutes to 150, and finally to 120 .
Goose in the sleeve can be cooked in a different, more exotic way. recipe - with apples and oranges. The bird is thawed or cleaned if purchased fresh. Then it is washed in running water and dried. For the filling, an equal number of apples and oranges is taken, how many of them are needed in total depends on the size of the carcass. Apples are peeled, the core is removed from them. The peel is removed from the oranges, after which they are disassembled into slices, and the apples are cut into the same slices. All this is mixed and then stuffed inside the goose.
The goose with apples and oranges is placed in a sleeve, which is securely wrapped on both sides and laid out on a baking sheet. When the oven is heated to 190 degrees, a baking sheet with a goose is placed in it - it will cook for 4 hours, so be patient. However, so much time is needed to cook a large goose; for a smaller bird, you can reduce the baking time.
While the goose in the sleeve is baking in the oven, you need to prepare the same sauce that was used in the previous recipe - honey with mustard. Approximately 30 minutes before the bird is ready, it must be released from the sleeve and carefully spread with sauce so as not to burn yourself, then returned to the oven, but already open - without a sleeve. Thanks to this, the goose will turn out to be very juicy and tender, but at the same time, it will be covered with a golden crispy crust, which will make it especially appetizing in appearance.
If you are a supporter of more traditional flavor combinations and apples and oranges are too risky and unusual for you, then you can stuff the goose with a different filling. For example, prunes with rice. To do this, boil 300 g of good rice, and when it cools down a bit, you need to mix it with 150 g of prunes, then add a little vinegar to spice it up. At the very end, salt and pepper the filling.
With the resulting mass we fill the insides of the goose and so that the filling does not fall out during its preparation, the skin can be carefully sewn with threads. We wrap the prepared goose in a sleeve and put it in the oven, which should be heated to 200 degrees. The goose will be ready in the oven in about 2 hours.
