How to cook a goose in the oven. Goose with apples in the oven

28.01.2024 Pasta

Goose has long been considered a festive dish; it was served at wedding celebrations and other noble events. It is generally accepted that baking a whole bird in the oven is extremely difficult. However, this misconception is erroneous. Let's look at 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.

Wash the goose carcass from the inside and outside. Remove the fattest parts (abdomen, groin and neck area), dry with towels. Rub the bird with salt on all sides.
Pass one apple through a meat grinder or use a grater. Lubricate the goose with the resulting gruel. Wrap the bird in cling film and refrigerate for 3-5 hours.
Rinse the buckwheat several times, boil until tender, adding salt to the water. Chop the onion into rings or cubes and fry in a hot frying pan with some oil.
Soak the liver in cold water for 1 hour. Then remove, chop into cubes measuring 2*2 cm. Peel the champignons, cut into slices along the stem, mix with onion and add liver.
Fry everything in a frying pan again until half cooked (about 10 minutes). Core the second apple and chop into slices. Mix the fruit with buckwheat, a fried mixture of onions, liver and mushrooms.
Stuff the washed bird with the prepared mixture, sew it up with nylon thread or pin it with toothpicks, the belly should not fall apart. Place the goose in the baking sleeve and make 5-6 holes in the polyethylene with a sewing needle.
Preheat the oven, place the sleeved goose on a baking sheet, bake at 180 degrees for 1.5 hours. When this time has elapsed, reduce the power to 160 degrees and bake for another 1-1.5 hours.
Half an hour before the end of cooking, cut the baking bag so that the goose is covered with a golden brown crust. Serve whole; if desired, you can sprinkle the dish with lemon juice or soy sauce, and 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.
cumin seeds - in fact
green apple - 250-270 gr.
lemon juice - 55 ml.
ground pepper (black) - 5 pinches
salt - 40 gr.
chicken navels - 200 gr.

Rinse the chicken navels, soak for 20 minutes, and let the liquid drain. Rinse the goose carcass, cut off all the fat from the neck, groin, and belly. Dry the bird with towels. Place the trimmed fat in a baking tray for further baking of the goose.
Mix salt with cumin, the amount of the last component is taken taking into account personal preferences. Rub the prepared seasoning all over the goose, including the inside.
Chop the apples into orange slices and remove the stems. Chop the onion into half rings and fry in butter. Mix with chicken navels, lightly pepper and salt the mixture. Fry again until half cooked, then add the apples.
Stuff the bird with the prepared filling so that the mixture occupies 2/3 of the belly. Sew up the goose, prepare a sauce of lemon juice and honey, and rub the bird with it on all sides.
You should not add potatoes to the filling; they will not add any flavor and the dish will turn out “steamed.” Place the goose in a heatproof dish and cover the surface of the dish with foil.
Heat the oven to 210 degrees, place the form with the bird inside. Bake the goose for 2 hours, every 40 minutes, baste it with honey-lemon sauce and the fat that melted during the heat treatment.
When the specified period has expired, drain 70 ml from the baking sheet. fat, place it in a separate jar. Place clean and chopped potatoes (with skins) into the remaining fat.
Next, the potatoes are baked for about 45-60 minutes at a temperature of 200 degrees. 30 minutes before final cooking, remove the foil to allow the bird to brown. During this period, water it with strained fat.
To test the goose for doneness, pierce the bird with a knife. If clear liquid flows out of it, the dish is ready. Remove from the oven and serve hot with sweet and sour sauce.

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

Rinse the goose without removing the skin. Place it in a saucepan with boiling water so that the water completely covers the carcass. Cook the bird for a third of an hour, this move will contribute to the juiciness of the final dish.
After simmering, remove feathers, if any. Trim off the fat and remove any remaining entrails (if any). Cool the bird and pat dry.
Rinse the potatoes. If it is young, there is no need to remove the peel. Chop the tubers into quarters and place in a separate bowl. Rinse the apples, cut out the stems, and chop into slices.
Mix potatoes with fruit. Rub all parts of the bird with a mixture of seasoning and salt, and send the ingredients inside the carcass. Sew up the belly or secure it with toothpicks so that the filling does not fall out.
Set the oven temperature to about 240 degrees, preheat it for 20 minutes. Meanwhile, wrap the stuffed goose in foil and place it in a baking dish, breast side down.
Pour water into the pan so that it rises 3 cm, this move will prevent the fat from burning. After a third of an hour, turn the bird over and reduce the power to 175-180 degrees. At these indicators, bake the dish for 2 hours.
Check doneness with a toothpick. If the juice comes out clear and not pink, the bird is ready. When serving, remove the potatoes and apples from the cavity and serve with sweet and sour sauce.

Baked wild goose pieces

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

The most suitable spices are a mixture of curry, nutmeg, coriander, dried ginger root, suneli hops. However, if you prefer a different composition, proceed according to your personal wishes.
Wash the goose well with running water, pluck out any remaining feathers with tweezers. Remove fatty folds and chop the bird into portions to be served.
Mix salt with seasonings for chicken (or poultry), rub the carcass with the mixture inside and out. Wrap in cling film and refrigerate for 8 hours.
Turn the oven to high heat setting. At this point, prepare some food foil and a frying pan. Peel the garlic, chop each clove into 3 parts.
Mix pitted cherries with pieces of pickled goose and place on a piece of foil. Make holes in the carcass, insert a third of a clove of garlic into each hole. Season the resulting dish again with salt and spices, stir.
Now carefully make a “plate” out of the foil, lift it and place it in a frying pan without a handle. Cover the pan with foil and place in the oven. Bake for a quarter of an hour at a temperature of 240 degrees, then reduce the power to 215-220 degrees, simmer for another 1.5-2 hours.
When all the juice has evaporated, pour cherry juice or wine based on this product into the mold with the poultry pieces. Place the remaining berries around the dish.
25 minutes before readiness, peel the apples and pears from the stems and chop into slices. Place the fruit next to the bird, do not cover with foil. Pour cherry juice or wine over the surface to get a golden brown crust.

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.

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

Baked goose pieces with cheese and pepper

onions - 140 gr.
young goose - 2.2-2.5 kg.
garlic - 6 cloves
tomato - 220 gr.
seasoning “Mixed peppers” - to taste
hard cheese - 350 gr.
salt - 35 gr.
heavy cream - 85 ml.
bell pepper - 250 gr.
zucchini - 1 pc.
vegetable oil - 45 ml.

Rinse the goose, remove feathers, cut off large folds of fat. Dry the carcass, scald with boiling water, chop into pieces in portions. Grind the garlic in a press, mix with seasoning and salt. Rub the mixture over the poultry pieces.
Rinse the vegetables, peel and chop the onion. Chop the zucchini into rings. Remove the seeds from the pepper core and chop into strips. Wash the tomatoes, remove the stems, cut into slices.
Prepare a baking dish with high sides. Rub the cavity with grease or oil. Place the chopped goose inside, place peppers, onions, and zucchini on top.
Wrap the pan in foil and place in an oven preheated to 200 degrees. Bake for 1.5 hours. At this time, grate the cheese, add cream to it, and pour the mixture over the poultry pieces.
Place tomatoes on top of the entire mixture. Send the goose to bake again for half an hour, do not cover the dish with foil. After time, the carcass will brown, serve it with a side dish or as an independent dish.

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

Video: Christmas goose

Baked goose is a national dish that was prepared for festive meals back in ancient Rus'. Nowadays, housewives also delight guests with this wonderful treat. What could be more appetizing and tastier than a golden-brown, crispy-skinned bird served for a festive dinner?

Wild goose cooked at home will decorate any table. However, not every cook is familiar with the features and secrets of its baking. A bird baked whole requires a special approach. But, fortunately, these secrets are now available to anyone interested and, by using them, you can amaze your family and guests with your skills.

How to prepare a carcass

To learn how to properly cook a goose, you first need to familiarize yourself with the properties of the meat. Cooked poultry may be slightly tough. To give it softness, the carcass should be kept for some time. The carcass is plucked and gutted, and the remaining feathers are carefully removed. To do this, you can use the flame of fire. Then, the bird should rest in the refrigerator for several days.

There are other ways to prepare goose meat for subsequent heat treatment so that it is soft and juicy. For example:

Soaking the carcass in a weak vinegar solution. It is preferable to choose apple cider vinegar, and you need to soak it for at least 8 hours. However, you can leave it in the refrigerator overnight.
Thorough salting and rubbing with herbs after washing it. You also need to keep the carcass for 6-8 hours.
The dressed bird is thoroughly rubbed with salt and pepper, poured with white wine, wrapped in cling film and placed in the refrigerator overnight.
Rub the carcass with a mixture of salt, herbs and a mass of crushed cranberries.
Piercing the bird with a fork and rubbing it with chokeberry juice.

Poultry meat can also be quite fatty, so in many cases, before cooking the goose in the oven, you need to trim off all excess fat.

The older the game, the greater the chance of getting dry meat. To prevent this from happening, you need to prepare a marinade for the wild goose, in which it is kept for the required time.

How to marinate correctly

Method No. 1

Take mustard and honey in a 2:1 ratio, mix the ingredients and coat the surface of the bird with this mixture.

Method No. 2

Marinade for goose overnight can be prepared in the following way. Scald the lemon and cut it into slices. Cover the carcass, pre-rubbed with spices, with lemon slices and pour dry white wine. In order for the carcass to be immersed in our marinade, you will need an appropriate deep container. To completely submerge the bird, you will need one bottle of wine. Cover the dishes with cling film and place in the refrigerator.

Method No. 3

For housewives who want to know how to deliciously cook goose in pieces, the following marinade recipe is suitable.

To do this we take:

mustard,
eggs,
oil,
mayonnaise,
spices,
salt,
pepper,
finely chopped prunes.

Mix all the ingredients, immerse the pieces of meat in the marinade and leave everything for 2 hours in a cool place. Before cooking the goose in pieces in the oven, all the remaining marinade is reused to process the carcass. You can use a sleeve into which the marinade is carefully poured.

Secrets of delicious dishes

In order to get a truly tasty and appetizing dish, every housewife should know not only what can be cooked from a goose, but also some secrets that will help to properly prepare the meat for subsequent heat treatment. The process is simple, but it will require a lot of time and patience.

If this is a fresh product, then you need to know how to pluck a goose at home and, if necessary, gut it. Well, if it’s frozen, then you’ll have to wait about 2 days, leaving the meat to defrost on the bottom shelf of the refrigerator.

To cook a goose, you need to carefully inspect it for any remaining feathers. If there are only a few of them, they are carefully removed using tweezers. Well, if there are too many of them, you can use special devices that will quickly clean the surface. The wings are usually cut off, and we do the same with excess fat. To do this we use a sharp knife.

Wild goose baked until golden brown turns out delicious if you use one more secret. To do this, you will need a pan of boiling water in which to place the carcass. Bring water to a boil and lower it for 1 minute. If it does not fit entirely, then first the front part of the bird is lowered, then the tail. Any water that gets inside is drained and the carcass is thoroughly dried. Next, you can rub it with a mixture of pepper, salt and spices and leave for a couple of days to soak.

Experienced chefs know how to salt a goose, but what should novice cooks or housewives who have never cooked it do? You should focus on the weight of the carcass; for each kilogram of it, you should use about one teaspoon of salt for rubbing.

Chefs will tell you how best to cook goose, and they recommend seasoning the dish with the most suitable spices. These are: oregano, rosemary, sage, cumin and black pepper.

How to properly stuff a goose

One way to cook a whole goose in the oven is to stuff it.

The filling can be very different, but to get an excellent result, you need to familiarize yourself with some of the features of the process.

You only need to fill the inner cavity two-thirds full with the filling, since it increases in volume during the baking process.
The filling must be compacted without leaving it loose.
Once filled, the hole closes tightly. You can use regular toothpicks. Well, it’s preferable to sew it up with strong threads. The stitches should be large so that later you can easily get rid of the threads. The hole must be closed securely, not only to prevent the minced meat from falling out, but also to preserve the juice and aroma inside the bird.
To give the bird an aesthetic appearance, the legs are tied before putting it in the oven.

How long should you cook meat?

Typically wild goose takes about 2-3 hours to cook. Moreover, you should adhere to the following sequence of temperature conditions. Place the bird in an oven preheated to 250 degrees and bake for about 20 minutes. Next, the temperature is reduced to 180 degrees and baked until fully cooked for about 2 hours.

How long to bake a goose in the oven depends on the oven model, so each housewife must determine the nominal temperature. The lower it is, the better the meat is baked, but it will take more time to cook.

How long a goose is cooked depends on the size of the carcass. You can check readiness in the following way. We gently press it, if colorless juice is released, it can be removed from the oven.

To prevent the baking process from turning into a real torture, you need to take care of the following conditions. The baking sheet in which the bird is placed must have high edges so that dripping fat does not fall on the inner surface of the oven. The burning smell that will appear as a result of this will not please anyone. You can add a little water to the pan. Well, before you cook the goose with apples, you need to wait until the carcass is baked. Apples are added half an hour before the dish is ready.

Cooking a goose in the oven will require close attention, since you will need to turn the carcass every half hour. This will ensure that the crispy crust forms evenly. To begin with, the bird is laid with its breast up, then turned over with its back up. Periodically, it is also watered with juice flowing into the pan. And so on until complete readiness. After this, all the threads are removed, the carcass is transferred to a wide dish. Well, the remaining fat can be used to prepare other dishes.

Goose dishes in the oven are very popular. They are tasty, appetizing and healthy. There are many recipes that use both basic ingredients and original, exotic products.

Stuffed

Goose stuffed with apples and oranges

We cut all the fruits into pieces, removing the seeds and all inedible elements. Mix everything with chopped nuts and scalded prunes.

We treat the prepared carcass with spices both outside and inside. Rub the inner cavity with a clove of garlic. We stuff the carcass and secure it with threads. Transfer the bird to a baking dish and grease it with vegetable oil. Place the remaining apples and peeled onion nearby. Cover everything with a lid and periodically pour the resulting juice over the bird. This way you can cook a goose in about three hours. But 15 minutes before the bird is ready, remove the lid to form a crispy crust, and drain off excess liquid. You can sprinkle the carcass with orange juice on top. It will add piquancy and flavor to the dish. Great recipe for cooking goose in the oven!

Before serving, the fastening threads are removed, the dish is decorated with herbs and fresh apple and orange slices.

Goose stuffed with liver and rice

Ingredients:

Carcass up to 2 kg;
Chicken liver - 200 g;
Onion - 1 pc.;
Dry white wine - 100 g;
Cashew nuts - 100 g;
Rice - 300 g;
Olive oil;
Spices - 1 teaspoon.

Rub the plucked bird thoroughly with salt, spices and olive oil, and place in the refrigerator overnight. Then, cook the rice in salted water. Cut the liver and onion into cubes. Fry the onion in a frying pan, then add the liver and wine, simmer everything under a closed lid for about 15 minutes. Mix the rice, nuts and the resulting liver mixture, add spices and stuff the carcass. Secure the belly and bake in the oven for about 3 hours.
Stewed poultry

After cooking, a fatty, voluminous bird turns out smooth, rosy and beautiful. However, what to do if the carcass turns out to be small in size, how to cook a goose deliciously? In this case, it is better to cut it into pieces and simmer in a cast iron skillet.

Stewed goose pieces

Cooking goose in pieces is easier and faster, which is why many housewives resort to this method. What can be prepared from goose in pieces depends on the personal preferences of the cook. You can add various spices to the dish, and serve potatoes, baked vegetables, broccoli or rice as a side dish.

We will need:

poultry pieces;
onions - 5-6 pcs.;
garlic - 3 cloves;
salt;
Bay leaf;
pepper.

Recipes for cooking goose are varied, but this dish will require a lot of time, as it is cooked over low heat.

How long to stew a goose depends on the intensity of the fire and the size of the pieces of meat. In general, the process lasts at least 3 hours.

Pour a small amount of vegetable oil into a deep container. Heat it over high heat. Drop in the pieces of meat and stir vigorously until a crust forms. The process lasts no more than 2 minutes, then reduce the heat and add finely chopped onion, salt, add pepper and bay leaf to taste.

Cover everything with a lid and simmer, stirring occasionally. There should be a lot of onions, it is this that gives the meat a delicate taste. It is important to ensure such a temperature that the onion does not fry, but “melts”. A few minutes before complete readiness, add finely chopped garlic to the container.

How to cook wild goose so that it turns out tender and appetizing? You just need to know how to properly pre-prepare the carcass.

Goose cutlets are prepared using the same ingredients. Moreover, they can either be baked in the oven or fried in a frying pan.

Fried

Every housewife knows how to fry a goose, but the following ingredients will help add piquancy to the dish:

oranges;
red wine;
bouillon;
starch;
spices;
salt.

Any goose recipe in the oven is incredibly healthy, but if you first fry the poultry pieces in a frying pan, you can get an appetizing, golden crust. That's what we do.

In another container, heat the wine, add peppercorns and broth. Drop in the fried meat pieces and cook until fully cooked. Take out the meat and place it on a wide dish. At this time, prepare the sauce. Dilute the starch in water and add to the wine mixture. Fry the orange slices and also dip them into the sauce. We pour it over the meat before serving; you can also learn how to cook goose with potatoes, which goes perfectly as a side dish with meat.

Up your sleeve

There are many recipes for cooking goose up your sleeve. The baking sleeve is very popular among modern housewives, as it allows you to cook delicious game without additional grease stains.

Game with cherry sauce

We will need:

Carcass - up to 3 kg;
Pitted cherries - 300 g;
Red wine - 1 glass;
Cinnamon - 3 teaspoons;
Salt;
Pepper.

We prepare the carcass in the classic way: how to pluck a goose at home, remove the entrails and treat it with spices, can be found above. We make several punctures in the carcass and send it to the oven. At this time, prepare the sauce.

Pour the wine into a container, add cherries and spices, and put on fire. After bringing the resulting mass to a boil, remove from the stove. Half an hour before the dish is completely ready, carefully pour the cherry sauce into the bag.

How to cook wild goose in sauce so that your guests are satisfied? All that remains is to prepare the side dish for the dish. Potatoes go well with this mouth-watering delicacy.

Goose baked with prunes

What to prepare:

Carcass weighing up to 4 kg;
Prunes - 300 g;
Cognac;
Pepper, salt.

Experienced chefs will tell you how to properly bake a goose. The carcass is prepared, washed, dried, and excess fat is trimmed off. Rub the outer and inner surfaces with a mixture of salt and pepper. The prunes are poured with cognac until they swell, after which they are placed in the belly of the cooked carcass, and the hole is sewn up. The bird is placed in a baking bag, in which several small holes are made to allow steam to escape.

Boiled

Goose in Tersky

In order to cook Tersky goose, you will need the following ingredients:

Poultry carcass;
Onion - 1 pc.;
Corn or wheat flour - 0.5 kg;
Egg - 1 pc.;
Salt.

Boil the plucked bird by adding an onion and a pinch of salt to the water. We take it out and rub each piece again with salt, set it aside so that they infuse and soak. Let's make dumpling dough from water, eggs, flour and salt. You can add crushed garlic to it. We select the upper, fattest part of the broth in which the meat was cooked, place the dumplings there, and cook them until tender. To prepare the sauce, use 2 cups of the fatty part of the broth, and also add crushed garlic to it. Goose is served in Terek style as follows: put dumplings on a dish, then pieces of chopped meat, pour sauce over everything.

Culinary experiments have not yet been canceled, so you can create unique dishes by combining game meat with homemade sauerkraut, potatoes, tangerines, lemons, buckwheat, quince, porridge, cranberries. Guests and family will definitely enjoy such a delicious dinner!

Video

In the video you will find the original recipe for stuffed goose.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

You won’t surprise anyone with baked or fried chicken, so what can we say about boring Soviet-style chops? If you have New Year, Christmas, Thanksgiving, someone's birthday coming up, or you really like to spoil your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, tasty filling, and baking process will make your task easier. Are you taking the risk to improve your culinary skills?

Step-by-step recipes for cooking goose in the oven with photos

Many housewives believe that goose baked in the oven is not such a simple dish for beginners. Is this opinion correct? Yes, but only for those who do not know the features and secrets. Knowing how to cook a whole goose in the oven, you will enjoy tenderly soft meat with a crispy crust. Experienced chefs call the cooking procedure for this dish easy, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying a whole goose or half if you are going to cook it in small portions, in pieces. Poultry meat is sold in markets, supermarkets and farms. If you have friends who raise geese, you will not have to doubt the naturalness of the product. The only disadvantage of this option is that you will most likely need to gut and clean it yourself. After buying a goose, get rid of the remaining feathers, visible fat (neck and abdominal area), rinse the carcass inside and out.

Any culinary master will advise you to take the bird 2-3 days before the event, because cooking takes a long time. If you want fresh goose, click on the meat before purchasing. If after this the pressed area returns to shape quickly, the goose is suitable for you. If the bird is frozen, you will have to spend additional hours defrosting (about 25-30 hours on the bottom shelf of the refrigerator). The upper wings are often trimmed to prevent them from burning during cooking. If you want to keep them, wrap the pieces in foil before putting them in the oven.

To make the meat softer, you will need marinade for the goose in the oven. If you have store-bought poultry, you need to dry it, rub it with salt, pepper, additional spices, and put it in the refrigerator for 6-48 hours. The domestic goose is more capricious; it will not be possible to deal with it quickly. Try one of two options: first lower the neck into boiling water, then the side of the hind legs for a minute, or fill a large container with warm water, vinegar (1 tablespoon per 1 liter of liquid), or lemon and salt. Then marinate the goose as you would a store-bought one. Calculation of salt – 1 tsp. for 1 kg of poultry, spices to taste.

Next we will stuff the bird. Suitable fillings include apples, cherries, oranges, dried fruits (prunes), long grain rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions. It is better to serve juicy goose with potatoes. The main rule of stuffing is that the filling should be no more than 2/3 of the total volume. When the belly is filled, sew up the hole with thread, securing with toothpicks so that the juice does not leak out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Roasting is an important part of cooking that will require your attention. If you have a gooseneck (a special ceramic mold), use it. If you don’t have such utensils, try using a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added throughout cooking so that the fat does not drip from the bird. Before the oven, it is better to spread the goose with the sauce of your choice for better soaking.

Do not forget to add liquid so that the bird does not dry out and burn.
Use foil for better baking of the goose, remove 30-60 minutes before cooking.
For larger sizes, it is recommended to keep the bird on its chest during the maximum temperature, and then turn it over on its back and leave it like that until the end.
Some cooks use a roasting bag to keep all the juices inside and not evaporate.
Some people like to boil the goose for half an hour to an hour before putting it in the oven. Experiment and you will find your way!

With apples and prunes

How to cook a goose so that the meat is soft and the filling is tasty? You will need these ingredients:

goose of the required size;
sweet and sour apples (based on the weight of the bird, take 1.5-2 kg);
prunes 100-200 g;
salt;
pepper;
mustard;
curry.

Cooking steps:

Get rid of lint. Wash the goose and dry well.
Marinate with salt and pepper. Leave in the refrigerator overnight or longer so that the meat is tender when serving.
If the goose has gone through almost the entire marinade process, prepare the apples. Remove the core and cut into cubes or slices.
Pour boiling water over the prunes and leave for a few minutes.
Mix the filling and stuff the goose with it.
Rub mustard and curry over the top of the bird. So the taste will be spicy-spicy-sweet.
Preheat the oven to 190 degrees.
Place the dish in a baking sleeve or foil, closing tightly.
Place in the oven for approximately 3 hours.
An hour before cooking, open the sleeve or foil. You will see the fat that has been released; periodically baste the goose with it until the end of baking.
When the bird is ready, serve in a nice large ceramic plate.

How to properly cook goose in pieces in the sleeve

You will need:

goose (if you plan to cook for a small family, easily buy half of a store-bought goose; they are unlikely to sell you a home-made goose in parts);
potato;
olive oil;
eggs;
mustard;
prunes;
dried apricots;
garlic;
salt;
pepper;
aromatic herbs and spices;
for serving - sour cream, mushroom or vegetable sauce, herbs.

Cooking steps:

After washing and removing hairs from the goose, cut the carcass into quarters with a very sharp knife. The bird has hard bones, so a regular small knife will not work.
Leave the goose in salted cold water overnight to keep the meat tender.
Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
Coat the bird with the resulting mixture, placing it in the refrigerator for a couple of hours.
Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
Place the dish in a preheated oven covered with foil or a sleeve.
After 1.5-2 hours, open the bird slightly and place the potatoes in slices around it.
Prepare vegetables and poultry.
Serve the baked goose with sauce and herbs.

With sauerkraut

You will need:

goose 3-4 kg;
sauerkraut (white cabbage weighing 2 kg, 3 carrots, salt, sugar);
2-3 apples;
salt;
pepper;
spices;

Cooking steps:

If you don’t have ready-made sauerkraut, you need to prepare it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, bring to a boil. Chop cabbage and carrots. When the brine has cooled after boiling, pour it over the vegetables for 3-4 days. The mixture must be stirred every day to distribute the brine evenly.
After 2-3 days, clean the goose, rinse, and dry well.
Rub with spices and let sit in the refrigerator overnight or more.
Pierce the finished goose in several places with a toothpick.
Cut the apples into cubes or quarters.
Stuff the bird with all the stuffing, sewing the hole closed with thread.
Rub with liquid honey and top with aromatic spices.
Try cooking the goose in a cauldron, opening the lid only at the end for 25 minutes to allow a crust to form. During baking, you need to pour the resulting fat over the bird every 20-30 minutes for juiciness.
After 3-3.5 hours the dish is ready! Bon appetit.

How to deliciously bake a wild goose in foil

You will need:

goose;
pitted cherries – 300-400 g;
pears – 2 pcs.;
apples – 2 pcs.;
cherry wine or juice;
garlic;
salt, spices (nutmeg, ginger, curry, coriander).

Cooking steps:

Clean and wash the goose, cut into pieces to serve.
Rub them with salt and spices and leave them in the refrigerator overnight.
While the oven is preheating, remove the pan and foil.
Stuff the bird with garlic (half a clove per hole) and pitted cherries (several pieces per piece).
Rub with the spice marinade again. Place the dish in the oven in a frying pan covered with foil.
After 15 minutes, reduce the heat to high.
When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan and place the remaining cherries nearby.
When the bird is ready, add pears and apples to it in cubes. Leave them together for 15 minutes until the fruit becomes slightly soft, but not mushy.
The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

goose breasts;
oranges;
dry red wine;
bouillon;
salt, spices.

Cooking steps:

Wash the goose breasts and make slits in the skin.
Rub with salt and spices; no need to put in the refrigerator.
Fry the breasts on all sides until golden brown.
In another frying pan, boil dry wine, add large peppercorns and broth.
If you have a deep pan, great. No - then you will need a duckling.
Place the breasts on a baking sheet or in a mold, adding boiled liquid from the broth and wine.
Simmer at 200 degrees for about 15 minutes.
At this time, peel the oranges, cut into slices, and fry in oil.
Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
Dissolve starch (corn or potato) in water. Add it to the sauce until it's the consistency of sour cream, then add the orange slices.
Serve goose breasts with sauce!

Approximately how long does it take to cook a goose in the oven?

Preheat the oven to maximum temperature, bake the dish for 20-25 minutes, and then reduce the heat to 160-180 degrees, depending on the size of the bird. If the carcass weighs a lot, its time in the oven will be about 2-3 hours, if it is medium or small - 1.5-2. To determine if the meat is done, pierce it with a toothpick. If the liquid is white, remove it; if the juice is red or pink, it will take a little more time.

In many countries, goose is baked for the holiday table. Goose, baked in the oven whole or in pieces, looks very appetizing, at the same time it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

Cooking secrets

Goose is not the cheapest of products, so it would be a shame to spoil it due to a violation of the cooking technology. You can protect yourself from unpleasant surprises by studying tips on preparing it for baking and on baking itself.

Young goose meat will be more tender and cook faster. Its paws will help you distinguish a young bird from an old one. In young geese they are light yellow, and in old geese they are red.
Dishes prepared from fresh or chilled ingredients are more tender and juicy. However, frozen goose can also be baked. True, you need to start defrosting it at least a day before cooking, or even better – 36 hours. After all, the carcass must thaw completely in the refrigerator. Otherwise, the meat will be dry and tasteless.
When preparing a carcass for baking, it should not only be washed and dried, but also checked for the presence of excess feathers. If they are found, they must be removed with tweezers.
Many cooks believe that the goose will become more tender and soft if it is scalded beforehand. To do this, immerse the carcass in boiling water, holding it by the legs, for a couple of minutes. Then repeat the procedure, changing sides.
The goose is considered a fatty bird, so accumulations of fat on the neck and abdomen are usually cut off. They also pierce the skin with toothpicks without touching the meat. This allows excess fat to be lost faster. Thanks to this, the dish turns out more tender and less calorie.
Another proven way to make goose meat tender, tasty and aromatic is to marinate it. It is advisable to marinate the carcass for a long time, at least 8 hours.
Baking time largely depends on the chosen recipe. Usually it is 1 hour per 1 kg. You can check the bird’s readiness by piercing it with a knife: if the juice comes out clear, it means it’s already baked enough.
Before placing the carcass in the oven, it is necessary to tie its legs, cut off or wrap the terminal phalanges of the wings in foil, otherwise they will burn.
To prevent the goose meat from browning too much, it is better to bake it under foil. However, 40 minutes before the dish is ready, the foil should be removed so that the goose does not look too pale.
If the goose is cooked with filling, then you need to leave a little free space inside in case the filling increases in volume.
Water will help to avoid the unpleasant smell of burnt goose fat - it should be poured into the bottom of the pan in which the goose is baked. It is enough for its level to be 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to purchase a goose several days before the expected celebration, since the process of its preparation and cooking is lengthy.

Knowing all the intricacies of roasting a goose, you will surely cook it tender and juicy - all you have to do is find the right recipe.

Whole goose baked in the oven

goose – 3 kg;
garlic – 5 cloves;
lemon – 0.5 pcs.;
bay leaf – 2 pcs.;
sage – 10 g;
ground black pepper, salt - to taste.

Cooking method:

Prepare the carcass for baking by removing excess feathers, trimming off excess fat, washing and drying with a towel.
Rub the carcass inside and out with a mixture of salt and black pepper. Place in a cool place overnight.
Cut half a lemon into thin semicircles.
Cut the garlic into small pieces.
Make slits in the skin of the goose and insert pieces of lemon and garlic under it, leaving a little to place inside.
Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there.
Place a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
Preheat the oven to 220 degrees.
Pour some water into the mold, place the goose in it, cover with foil, and place the mold in the middle of the oven.
Bake for two hours, basting the carcass with rendered fat. An hour before cooking, remove the foil.

Don't forget to remove the jar before serving. Baked vegetables, stewed cabbage, and rice are suitable as a side dish.

Goose baked in pieces in the oven

goose – 3 kg;
garlic – 5 cloves;
salt, pepper - to taste.

Cooking method:

Wash the goose carcass, pat it dry with paper napkins, and divide it into portions.
Rub each piece with salt and pepper. Leave to marinate for 6 hours.
Place foil in a baking dish and place goose pieces. Pour in some water or beer.
Cover the pan with foil and place in an oven preheated to 220 degrees.
Bake for an hour under foil, then remove it and pour the rendered fat over the pieces. Pour some fat into a bowl.
Peel the garlic and pass through a press. Mix chopped garlic with goose fat.
Brush the pieces with the resulting mixture. Bake the goose for another hour.

As you can see from the recipe above, it is easier to bake goose in pieces, and it reaches readiness sooner. However, baked whole it looks even more impressive.

Goose with apples and potatoes

goose – 3 kg;
apples (preferably green) – 0.5 kg;
potatoes – 1 kg;
butter – 50 g;
lemon juice – 40 ml;
honey – 70 g;
onions – 150 g;
goose offal – 150 g;
salt, cumin, black pepper - to taste.

Cooking method:

Rinse the carcass in running water and dry. Trim off the fat in the neck and belly area, cut it into small pieces and place it on the bottom of the dish in which you plan to bake the goose.
Rub the goose carcass with salt, pepper, and caraway seeds. Place in a cool place to marinate for at least 3 hours.
Wash the goose giblets and cut into small pieces. Fry them in butter, using approximately 20 g.
Peel the onion and cut it into half rings.
In another frying pan, melt the rest of the butter. Fry onion half rings in it.
Cut the apples into 8 pieces, cut out the core.
Mix apples, giblets and onions.
Stuff the goose's belly with this mixture, compacting it carefully. Bring the edges together and secure with toothpicks or sew.
Place the goose in the prepared pan. Cover it with foil and place in the oven preheated to 220 degrees. You can splash a little water on the bottom of the mold.
Peel the potatoes and cut them into large slices.
Melt honey and mix it with lemon juice.
An hour and a half after putting the goose in the oven, remove the foil from it. Brush the carcass with honey-lemon sauce and pour over the rendered fat. Place the potatoes around.
Return the pan to the oven and bake for another hour and a half. Don't forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
After the specified time has passed, turn off the oven, but leave the goose in it for another half hour.

Goose baked with apples and potatoes is a complete dish with a unique taste that looks very appetizing. Such a goose will decorate the festive table and will delight the guests.

Goose with prunes

goose – 3 kg;
pitted prunes – 0.3 kg;
cognac – 100 ml;
salt, spices - to taste.

Cooking method:

Having prepared the goose carcass for baking, rub it with salt and seasonings, and place in a cool place for several hours.
Lightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
Stuff the goose with prunes and secure the edges of the belly with toothpicks.
Place the goose carcass in a large roasting bag or bag. Tie, leaving a small hole for steam to escape.
Place the goose on a baking sheet and place in an oven preheated to 250 degrees.
After half an hour, reduce the temperature to 180 degrees and continue baking the goose for another 2 hours.

According to this recipe, the goose turns out to be very tender and juicy, because it is baked, one might say, in its own juice.

Oven-baked goose is a truly festive dish that is unlikely to leave any of the guests indifferent.

Good afternoon Do you like to bake meat in the oven? I think so, especially when the variety of dishes pleases you. So, for example, you can make or bake meat in French. Or show all your culinary skills and cook a goose. We have already discussed all the dishes listed above, but the delicious goose remains in question. This is what our article today will be about.

In principle, preparing such meat is very similar to preparing duck, but it also has its own secrets. The most popular recipes for roasting carcasses, both whole and in pieces, have been collected for you. We will add different vegetables and fruits, and we will consider all kinds of cooking methods in the oven.

So, the first way to prepare this delicious bird is to roast it on a spit. The result will be amazing: the meat will be tender and juicy and will fall off the bones easily.

Please note that the dish takes quite a long time to prepare due to the marinating of the meat. So it’s better to do this procedure with the carcass in advance, for example, by marinating it overnight.

Also, the carcass must be gutted, if you don’t have one, then first remove all the insides.

Ingredients:

Goose - 2.5-3 kg;
Soy sauce - 85 ml;
Coarse salt - to taste;
Medium apples - 3-4 pcs.;
Vinegar - 15 ml.

Cooking method:

1. Wash the bird well inside and out under cold water, then dry with paper towels.

2. Cut off the lower parts of the legs and wings. Place the carcass in a deep bowl.

3. First, pour vinegar over the meat, then generously sprinkle with salt.

Instead of vinegar, you can use lemon juice.

4. Now cover everything with a lid and leave to marinate overnight. The next day, rinse the carcass again and dry it.

5. Then take soy sauce and pour small portions over all the meat, including the inside.

6. Now wash the apples, cut them into 4 parts and remove the core and seeds.

Advice!! Take juicy varieties of apples, this will make the meat juicier.

8. Carefully thread the carcass onto a spit, fixing both ends and tie the neck and wings to the carcass with a thread, so they will not interfere with the bird’s baking in the oven.

9. All that remains is to install the spit in the oven and turn on the “Grill” mode, or set the temperature to 180 degrees and bake for 2.5 hours. Be sure to place a tray underneath, as there will be a lot of fat. After baking, place our signature dish on a beautiful large plate and decorate with vegetables or fruits.

If the meat burns on top, cover the bird with foil, and if it burns on the bottom, add water to the pan.

How to cook juicy meat in foil

And as a filling for stuffing, we will use not only apples, but also herbs with lingonberry jam. Just lick your fingers!!

Ingredients:

Goose - 1 pc.;
Apples - 3-4 pcs.;
Garlic - 1 head;
Olive (or vegetable) oil - 50 g;
Lingonberry jam - 4 tbsp. spoons;
Spicy herbs - to taste;
Lemon juice - 1/2 pcs.;
Salt, black and red pepper - to taste.

Cooking method:

1. Take the gutted carcass, wash it and wipe it dry with a paper towel.

2. Next, roll up the goose skin around the bird's neck and cut it off at the base of the carcass.

3. Take a mortar and pour salt, ground black pepper and peppercorns into it.

4. Then add the herbs and grind everything to a dusty state.

5. Thoroughly wipe the entire carcass with the resulting mixture of seasonings.

6. Now let's prepare another marinade, to do this, take a small bowl and squeeze half of the cloves from the peeled head of garlic into it, add 1 teaspoon of salt, 1 teaspoon of black pepper, and pour in a small amount of olive oil.

7. Mix the mixture well with a spoon and let it brew for 10 minutes.

8. Lubricate the bird with the prepared marinade inside and just a little outside and place in a plastic bag.

9. Wrap the bag and set it aside, let the workpiece marinate. In the meantime, we’ll start preparing our filling: wash the apples, peel them and remove the core. Cut into medium pieces.

10. Chop the remaining garlic and add to the apples.

11. Now squeeze out the lemon juice.

12. Pepper and add your favorite herbs.

13. Mix everything well with your hands.

14. Stuff the carcass with the prepared filling.

15. Sew the incision with thread.

16. Wrap the entire bird in foil, preferably in two layers.

17. Place our preparation in a preheated oven for 3 hours. It all depends on the weight of the carcass; the larger it is, the more time it will take for baking.

18. About 20 minutes before cooking, unfold the foil and pour the resulting juice over the meat.

19. This is the wonderful look you should end up with!!

On a note!! If during baking there is a lot of juice left on the foil, pour it into a jar and put it in the refrigerator. This way you will stock up on goose fat.

Bake a goose with potatoes in the sleeve

It will be great to stuff the bird not only using apples, but also, for example, buckwheat or rice. This way you immediately get a two-in-one dish - both meat and side dish. But if you are preparing our dish for a holiday, then still choose potatoes as a side dish, because not everyone likes cereals, but potatoes with goose juice is something for any gourmet.

We’ll also add prunes and oranges to the dish to get extra juice and flavor.

Ingredients:

Goose - half a carcass;
Orange - 1/2 pcs.;
Prunes - 4 pcs.;
Salt and pepper - to taste;
Garlic - 5 cloves;
Bay leaf - 2 pcs.;
Potatoes - 8 pcs.

Cooking method:

1. Rinse and dry the carcass. Peel the garlic and squeeze into a plate, add pepper and salt, stir and brush the whole bird with this mixture. Leave to marinate for 30 minutes.

2. Half the orange must be cut into slices, and the prunes must be soaked in hot water for 5 minutes.

3. Peel the potatoes, wash them and cut them into large pieces.

4. Take a baking sleeve, put the carcass on the bottom, and on top and on the sides there are fruits and potatoes, add a bay leaf. We tie both ends.

5. Bake in a preheated oven to 180 degrees for 1.5 hours. It is better to cut this dish into pieces before serving. Bon appetit!!

The whole goose in the oven is very tasty

Now I suggest you watch the video story. I chose the recipe for stuffing the bird with rice. The dish is probably not very suitable for a holiday table, but just right for a family dinner. In general, watch and prepare. And we will use a minimum of products: poultry (whole), rice - 200 grams, ground black pepper and salt to taste.

Step-by-step recipe for cooking poultry in pieces

Next, I want to introduce you to the option of preparing the delicacy in pieces. And if you think that this way the dish will lose its appearance, then no, I assure you, it will turn out no worse than baking the whole thing. The method is truly bright, juicy and tasty!!

But if you still want to make a whole carcass, then this recipe is also suitable, just increase the ingredients in relation to the weight of the bird.

Ingredients:

Goose – 700 gr.;
Apples – 4 pcs.;
Carrots – 1 pc.;
Garlic – 3-6 cloves;
Bay leaf – 2-3 pcs.;
Salt, spices - to taste.

Cooking method:

1. If you have a whole goose, remove the entrails, rinse and cut it into portions. Choose the size yourself. Rub the meat with your favorite spices and salt. And place the carcass in a baking sleeve.

2. Now wash and peel the carrots, cut into cubes or shapes. Wash the apples too, remove the core and cut into slices.

3. We send our vegetables and fruits to the meat and tie the sleeve.

Attention!! No need to pierce the baking sleeve!!

4. Place the workpiece in a baking dish and place it in a preheated oven at 180 degrees for 1 hour.

5. When the time is up, take out the baking sheet and let the dish cool a little. Remove the sleeve and serve beautifully on a plate. It’s best to serve this juicy meat with mashed potatoes.

Video on how to cook New Year's goose

On the eve of the holidays, you want to not only indulge in delicious dishes, but also surprise your guests and diversify the menu. So I scoured the Internet and found a great recipe for roasting poultry. This idea is suitable for both New Year and Christmas.

Cook with oranges to keep the meat tender

Of course, there are a lot of cooking options, but for some reason, preference is always given to apples or oranges, probably because these fruits add a special sourness to the whole dish, plus they decorate it.

And baked fruits with rump juice always turn out tender and piquant in taste. Follow the recipe and you will end up with very tender and juicy meat.

Ingredients:

Goose - 1 pc.;
Orange - 2 pcs.;
Ground black pepper - 1/4 tsp;
Sugar - 2 tsp;
Pepper mixture - 2 tsp;
Wine - 1 tbsp;
Soy sauce - 1 tbsp;
Garlic - 5 cloves;
Ginger root - 3 slices;
Green onion - 1 bunch;
Potatoes - 3 kg;
Provençal herbs - to taste.

Cooking method:

1. Take a sharp knife and carefully remove the neck, leaving the skin behind. We also remove the entrails and excess hanging fat. Next, wash the bird well and trim the ends of the wings. Dry the carcass with a paper towel. Then we take a baking sheet, cover it with foil and place the goose on it with its back down, tucking the skin from the neck under it.

2. Wash the oranges and carefully cut off the zest. Grind it and add 1.5 tsp. salt, sugar, spices and pepper. Pour wine or soy sauce over the mixture. Mix well and let it brew. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with slices of ginger, chopped green onions and oranges cut into 4 pieces.

3. Add Provençal herbs to the orange zest mixture and coat the entire carcass with it. Let everything marinate overnight.

4. Turn on and preheat the oven to 180 degrees. Bake the dish for 2-3 hours, depending on the weight of the bird.

Every 30 minutes, baste the meat with the fat that has been released, so the goose will turn out juicy and tender.

5. When we’ve walked for about 30-40 minutes, we begin to prepare the potatoes, rinse them and dry them. No need to peel. Then cut the vegetable into large pieces and mix it with pepper, salt, and your favorite herbs. We spread it around the carcass and pour it with fat. Bake along with the meat until the dish is ready.

6. After cooking, lay out the potatoes and the golden carcass on top.

Recipe for baked goose in dough in the oven

I became acquainted with this option for serving poultry meat about 6 years ago, while visiting relatives. And I’ll tell you a secret that what I liked most was the dough, not the meat itself. This is the paradox. But in reality, if there were no goose fat released, there would be no tasty dough. Overall the whole dish is amazing!

Ingredients:

Goose - 1 pc.;
Yeast dough - 500 gr.;
Garlic - 8-10 cloves;
Ground black pepper - 1 tbsp. spoon.

Cooking method:

1. Rinse the carcass well and make deep cuts in it. Then rub the meat well with salt and pepper, and place peeled garlic cloves into the cuts.

The more garlic, the spicier and tastier it will be.

2. Make yeast dough or buy ready-made dough. By the way, you can use regular dough, such as for example. Roll out the dough into a thin layer. You will need two layers. We place the first layer on a greased baking sheet with vegetable oil and lay out our marinated goose, and cover it with a second layer of thin layer on top. We pinch all the edges well.

By the way, you can add peeled potatoes into slices to the meat.

3. Bake our delicacy in the oven at 150 degrees for 3 hours.

The top can be greased with a piece of butter.

4. When the bird is ready, let the dish cool slightly and cut off the top of the dough. Place pieces of meat and dough into plates. Everything turns out incredibly tasty and juicy. I recommend to all!!

I hope after reading my post you will no longer have any questions about cooking crazy delicious goose in the oven. Don't forget that this dish will always decorate any holiday table and will be the center of attention. Share recipes on social networks, write comments. Have a great mood everyone!!