Goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is either not baked, or it turns out dry - you cannot chew it. And sometimes, improperly cooked goose has a nauseating greasy aftertaste. It is the most high-calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

For baking in the oven, you should buy a young goose. A three-month one will bake much faster than a six-month one, but the latter will turn out to be more aromatic and better suited for stuffing.

The age of a goose can be determined by the legs (if they were not cut at slaughter) and the sternum. The paws of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like in. The old paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. The freshness of a goose is determined in the same way as a chicken. There are no stains on the skin and foreign odors, and the meat after pressing should take its previous shape.

The weight of the goose should be selected based on the number of people to be fed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for baking. The cooking time depends on this: 1 hour for each kilogram.

How to prepare a goose for baking

Any bird finds its way to store shelves already plucked and gutted. A goose bought from a supermarket can simply be rinsed under cold running water. But it is better to carefully examine the carcass for the remains of feathers and viscera.

A farm goose or goose purchased from a farm usually requires more preparation. To get rid of rough stubble and result in a crispy crust, grab the carcass by the neck and dip it in boiling water for one minute. Do the same again, but this time holding the goose by the paws.

When roasted whole, the goose does not need cutting. You just need to cut off excess fat on the neck, abdomen and tail. You can also trim the outer wing phalanges, as if they are not wrapped in foil, they will burn.

How to pickle and stuff a goose

To make the goose really soft and tender, cooks recommend marinating the meat beforehand. This can be done in various ways. For instance.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) inside and out. Provencal herbs and other spices can also be used if desired. Wrap with cling film and refrigerate for 8-10 hours.
2. 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.
3. Rub the carcass with salt and cover with white wine, cranberry or chokeberry juice. Refrigerate for 10-12 hours.

If the goose has no filling, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed just before putting it into the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew up the abdomen with threads or stab with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Consider three classic recipes: with apples, prunes and oranges.

A great option for a festive table in the fall. In September-October, sour and sour-sweet varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

• goose weighing 2-3 kg;
• 3 teaspoons of salt;
• dried basil and thyme to taste;
• 1 head of garlic;
• 50 ml olive oil;
• 3 large sour apples;
• ½ lemon;
• 2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass with them well. After 8-10 hours, rub the goose with a mixture of garlic and olive oil passed through a press. Don't forget to process the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

During this time, wash the apples, core them and cut them into quarters. Peel off the skin if desired. Sprinkle the apples with lemon juice and fill the goose with them. Sew the carcass in large stitches, wrap the foil over the wings, and then the whole carcass.

Place the goose on a baking sheet and place in the oven at 200 ° C. Do not put the goose in a cold oven: due to the slow heating, there will be a lot of fat, and the meat will be dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180 ° C. Cook for another hour and a half. Take out the baking sheet half an hour before cooking and gently unfold the foil. Lubricate the carcass with the released fat and honey.

Return the baking sheet to the oven, reduce the temperature by 20 units and cook for 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, the goose is better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons of apple cider vinegar
• 3 teaspoons of salt;
• 3 teaspoons of ground black pepper;
• 300 g pitted prunes;
• 1 tablespoon vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and cover with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10-15 minutes.

At this time, rinse the prunes. If the berries are tough, soak them in hot water for a few minutes. Then fill the goose with them. Sew the threads over the carcass and tie the legs together to fit easily into the bag.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag up and make 2-3 punctures 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 is a decoration of any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Years, goose can be baked with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons of soy sauce
• 2 tablespoons of honey;
• ½ teaspoon of salt;
• ½ teaspoon paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. You can also add ½ teaspoon of garlic powder if desired. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better all night. Do not discard any remaining marinade.

Peel the remaining oranges and cut into large pieces. Start with them on a marinated goose. Wrap the legs and wings with foil. Place the poultry on a baking sheet with the wire rack back down. Fill the bottom of the baking sheet with water.

Send the goose to the oven at 200 ° C. After an hour, reduce the heat to 180 ° C, turn the bird onto the breast and brush with the rest of the marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the honey diluted in water on the goose.

Baked goose is a national dish that was cooked in ancient Russia for festive meals. Nowadays it is becoming more and more difficult to catch a wild goose and few hunters can boast of such luck. Therefore, it is very important not to spoil the trophy during the preparation process.

Homemade goose dishes are a real decoration of the table. What could be tastier and more appetizing than rosy, crispy game served for a festive dinner?

How to prepare a carcass?

To learn how to cook a wild goose, you need to familiarize yourself with the properties of meat. It not only tastes great, but it is also very healthy, since it does not contain harmful chemical compounds that are found in captive birds.

Initially, the carcass is plucked and gutted, the remains of feathers are removed. After that, the bird should be in a cold place for several days. Cooked poultry can be somewhat harsh. The older the game, the more likely it is to get dryish meat, therefore, to make it juicy, the carcass should be kept in the marinade for some time.

There are several ways to marinate a wild goose, each of them is good in its own way. The choice of the most suitable method depends solely on your taste preferences.

How to marinate correctly?

1. Take honey and mustard in a 1: 2 ratio, mix the ingredients, grease the surface of the carcass thickly and leave to marinate overnight.
2. Another wild goose marinade recipe. Sliced \u200b\u200blemon, scald with boiling water. The carcass, previously washed and grated with spices, pour white dry wine and cover with lemon wedges. Cover the dishes with cling film and refrigerate for a day. To completely fill the carcass with marinade, you need one bottle of wine. To marinate the carcass in this way, you will need a deep container.
3. For housewives who want to cook a wild goose deliciously in pieces, the following marinade recipe is suitable. You need to take: eggs, mustard, finely chopped prunes, mayonnaise, oil, spices and salt. Mix all the ingredients, dip the meat into pieces in the marinade. Leave in the refrigerator for 3-4 hours. Before cooking the goose in the oven, you can reuse any remaining marinade to process the carcass. To do this, you can use a culinary sleeve, in which you can gently place the marinade.

Secrets of delicious dishes

Home-cooked wild goose will decorate any table. However, not every culinary specialist knows what can be prepared from this game. Cooking such a bird requires knowledge of some features and cooking secrets.

Whole baked poultry requires special skill - it can be overdried very quickly and the meat will lose its taste. But, fortunately, all the secrets of cooking are now available and every housewife can use them.

In order for a dish to get tasty and appetizing, it is not enough to know a lot of recipes that will help you prepare culinary delights from a goose. There are some secrets that will help to properly prepare a wild goose for subsequent heat treatment. This process is simple, but it will take a lot of patience and time to apply.

If this is a fresh product, you need to know how to pluck it properly and, if necessary, gut it. If it is frozen, then you will have to wait at least two days and only then process it.

A wild goose, baked in the oven until golden brown, turns out to be juicy and delicious, if you use one secret:

1. In order to make a delicious dish, you need a saucepan with boiling water.
2. Bring the water to a boil, place the carcass in it for 1 minute. If it does not fit entirely, you need to alternately lower the front part of the carcass, and then the tail.
3. The water that got inside the bird is drained, and the carcass is thoroughly dried. Then you can rub it with salt, pepper, spices and leave for several days to soak.

Wild goose dishes

Wild goose meat is very tasty and at the same time it contains many useful substances necessary to maintain normal vital functions of the body. There are many ways to cook a goose deliciously: it can be grilled, boiled, baked in the oven, stewed.

In order to prepare this dish you will need: goose - 1 carcass, ½ glass of white wine, 200 g of oil, ½ glass of broth, salt.

Cooking method:

Salt and pepper the gutted and washed goose well outside and inside, put in a heated oven in a goose pan or deep baking sheet. During frying, pour over the separated juice.

When the goose is browned on all sides, drain a little fat from the baking sheet, pour in wine, broth, cover with a lid. Fry the poultry until tender and cut into portions. Put the finished dish on a large plate, pour over the juice left after stewing.

Goose royally cooked in a slow cooker

The fastest way to cook this game is in a slow cooker. When cooked, it is saturated with sauce, saturated with aromas and turns out to be very tender.

To prepare a wild goose in a slow cooker, you will need the following ingredients: goose - a carcass of about 2 kg, 3 apples, 50 ml of balsamic vinegar, a glass of hot water, 3 teaspoons of sugar, 3 sprigs of rosemary, 50 ml of vegetable oil.

Preparation:

Cut the processed and washed goose into medium-sized pieces. Rinse the apples and cut into slices. Pour vegetable oil into the multicooker bowl, turn on the "Baking" mode, put pieces of goose in it. Add rosemary sprigs and cook for an hour.

Next, you need to prepare the sauce. Pour sugar into a small cup, pour balsamic vinegar and add hot water. An hour after cooking the goose in a slow cooker, pour the prepared sauce over it, put apples to it, turn on the "Baking" mode and bake for 30 minutes.

The prepared dish is served with baked apples and sauce.

Wild goose baked with prunes

Some recipes suggest combining this bird with prunes and potatoes.

To prepare such a dish you will need: a wild goose carcass, a handful of prunes, 2-3 pcs. kiwi, 3 cloves of garlic, salt to taste.

Grate the prepared carcass with salt, grease with marinade. To prepare the marinade, you need to mix the peeled kiwi in a blender with prunes and garlic. Thickly coat the carcass with the resulting mixture and leave to marinate for 3-4 hours.

To cook a wild goose in the oven you will need: 1 wild goose carcass, 10-12 apples, 4 large onions, ginger, 1 teaspoon of caraway seeds and marjoram, salt to taste.

Cooking method:

Free the prepared carcass from excess fat and grate inside and outside with caraway seeds mixed with salt. Stuff the carcass with small apples (Pepina, Tyrolka varieties), sprinkle salt mixed with marjoram into their cuts. Bake the goose in the oven with onions and oil, often pouring over the broth that has separated during frying.

Bake 6-8 large apples with ginger separately, cover the goose with them, pour over the sauce.

This wild goose dish is often prepared for the festive table. It is very simple to prepare and the taste is very exquisite.

To prepare this dish you will need: 1 wild goose carcass, fat (oil) for frying, for stuffing small forks of cabbage, 1 lemon, herbs, pepper, salt to taste.

Preparation:

Gutted, washed carcass with separated wings, paws and head is well rubbed with salt outside and inside. Put it back down in a roast pan, pour over with fat or melted butter. Fill the goose's abdominal cavity with shredded cabbage mixed with lemon (cut a small lemon into thick slices for one carcass).

Sew up the carcass with threads and simmer in the oven for 2 hours until tender, turning occasionally to bake a uniform golden brown crust.

Serve the game, cut into portions with apples or cabbage, garnish with herbs.

Goose cooked in tangerine sauce

The recipe for this dish will not leave indifferent even gourmets, to prepare it you will need the following ingredients: wild goose carcass, 30 g poultry fat, 300 g (5-6 pieces) tangerines, 350 g red sauce, 30 sugar, 500 g side dish, salt taste.

Cooking process:

Cut the fried wild goose carcass into portions, pour the sauce with tangerine zest, simmer over low heat for 10-15 minutes.

To prepare the sauce, you need to remove the zest from the tangerine and cut it into thin strips. Boil in water for 2-3 minutes, put in a colander and add the resulting zest to the red sauce.

When serving, place the goose on a dish and pour over the sauce. Place tangerine slices (without peel) on top of the sauce. Garnish the dish with fried potatoes.

Dishes made from this bird have long been considered a sign of the wealth of the house and the luck of the owner. In order to surprise and delight your home and guests with your skill, you can use these simple tips. Properly cooked game will help create a festive and cozy atmosphere in your home.

The goose is traditionally considered the most important and useful bird in the household, which is primarily due to the large amount of meat that can be obtained after slaughtering just one goose. Goose meat is tasty, healthy, and if properly cooked, it is also very tender, which should be remembered by any housewife who has decided to please loved ones with some great dish. It is important to remember that from one moderately well-fed goose you can successfully cook the first, second and even third dishes, which, in fact, will be discussed below.

First courses of goose meat

Bean soup with smoked goose

In order to prepare this dish, you will need all or some of the smoked goose, beans, carrots, herbs, celery, onions, tomato and fat. The soup is prepared in the same way as usual, that is, a certain amount of water should be poured into the pan, brought to a boil, toss in the previously peeled and chopped vegetables and herbs, salt and pepper. After 10-15 minutes, after the vegetables are ready, it is necessary to throw pre-cut smoked meat into the soup. After 1-2 minutes, the dish can be considered ready to eat. This soup is the fastest and simplest dish that can be made from goose meat. The only thing worth remembering is that it is better to boil the beans for the soup in advance, or use ready-made canned beans.

Borscht with smoked goose meat

Surely every housewife has knowledge in the field of cooking borscht. But not everyone knows the secret of its preparation based on smoked goose meat. For borscht according to this recipe, the following kind of products are needed:

• goose meat;
• red beetroot;
• cabbage;
• carrot;
• greens;
• tomato paste;
• flour;
• overheated oil;
• sugar;
• sour cream;
• garlic;
• bay leaf;
• salt pepper.

All vegetables need to be peeled, washed and sauteed. Smoked goose meat should be chopped and boiled with vegetables. About 10 minutes before the end of cooking, borscht needs to be seasoned with sauce, for the preparation of which you need flour, salt, pepper, onions and crushed garlic. In addition, pepper, sugar and vinegar should be added to the sauce.

After the end of the cooking period, the borscht needs to be salted again and poured into plates, after filling it with sour cream.

Kharcho with smoked goose meat

Kharcho is a spicy soup loved by many residents of Ukraine and Russia. Prepare kharcho as follows:

Soup requires:

• fatty goose meat, smoked;
• onion;
• corn flour;
• peeled walnuts;
• yolk;
• greens - parsley, dill, saffron;
• bell pepper;
• sour lavash;
• salt.

The smoked goose carcass is washed, cut and placed in a deep saucepan, pouring at least 2 liters of water over it. After the water boils, reduce the heat under the pan and continue cooking for another 15 minutes. The resulting broth should be poured into another dish, it is not necessary to pour it out. Remove the goose meat from the pan and transfer it to the pan, sprinkle with finely chopped onions. You need to fry in sunflower oil until the onion turns brownish-golden. The broth left over from cooking the goose meat should be used to dilute corn flour and sour pita bread in it, which, in turn, should be used to fill the pan with the goose meat. Add greens to the resulting mixture, and 5-6 minutes before readiness, crushed garlic, saffron and paprika, not forgetting to salt and pepper.

The finished kharcho must be handed over from the fire and crushed nuts and yolks, previously diluted in wine vinegar and broth, are added to it. Serving kharcho on the table must be seasoned with cilantro greens.

Pea soup with smoked goose

Pea soup is the most delicious dish on the dinner table of every villager, who knows perfectly well how much tastier and healthier it is after adding fatty goose meat to it.

To prepare the soup, you will need peas, smoked goose, flour, fat, onion and herbs. The peas should be carefully examined for the presence of peas damaged and spoiled by insects, rinsed, and then left to soak in this water for at least a day.

Smoked meat must be finely chopped and put in a saucepan together with peas, then pour water and put on fire. You need to cook the soup until the peas turn into a homogeneous gruel. As soon as this happens, you need to put onions fried in fat until golden brown in the soup. At the end of cooking, add white flour-based sauce and herbs to the soup. The dish is served on the table along with croutons and white bread.

Goose second courses

Smoked goose

Smoked goose meat is considered the most delicious and healthy dish on the home table, which is not at all difficult to cook at home. The goose needs to be salted, cut in half and each of the halves wrapped in linen cloth, slowly lowering the goose in this form directly into the smokehouse. It is forbidden to light a fire in the smokehouse; juniper firewood, which is best used for smoking a goose, should only smolder and give the proper amount of smoke. After 2-3 days, the smoked goose will be ready.

Goose stuffed with smoked liver

The size of the goose's body contributes to stuffing as much as possible.

Correctly and deliciously stuffed goose will surely decorate any festive table. In order to stuff the goose in the best way, you should stock up on a beautiful fat bird, weighing at least 2-3 kilograms, spices, roots, smoked brisket and liver, eggs, spices, garlic and onions. Also, don't forget about marjoram and pepper.

The brisket and liver must be slightly boiled, then passed through a meat grinder, with the addition of onions sautéed in butter, bread soaked in milk, yolk, herbs, garlic, pepper and salt. After all the listed ingredients have been mixed, you can start stuffing the goose with them.

The stuffed goose should be placed in a frying sleeve, or wrapped in foil and placed in a broiler for 2-3 hours at a temperature of 180-200 degrees. A few minutes before the end of frying, the goose should be freed from the foil and allowed to stay in the oven until the carcass acquires a beautiful golden hue. Goose is served with rice, salad, pasta and potatoes.

Goose baked in dough

Perhaps the best dish in any cookbook is the goose baked in the oven dough. To prepare it, you need, first of all, a goose carcass, rye flour, butter, meat juice and herbs.

Prepare a dish on unleavened dough, kneaded in water and flour, without yeast, eggs and everything else. Most of the dough, rolled out in the form of a thin crust, is placed on a round baking sheet, while the thickness of the crust should not exceed half a centimeter. A small goose, you can stick the gosling with the remaining dough before it hardens and put on a baking sheet, fastening both parts of the dough together.

You need to bake the goose at a temperature of 150-170 degrees for 2-3 hours, until the goose is fully cooked. After the goose is ready, you need to remove the dough shell from it, cut it into pieces, pour it with meat juice, and serve it with a side dish of stewed vegetables, porridge, fried potatoes and sauerkraut.

Country-style goose cooking

Best of all, they know how to cook a goose in the village, therefore most of the recipes for how to best consume the meat of this poultry originate not in expensive restaurants, but at an ordinary farm table.

To prepare a dish, there is no need to have a whole goose, 500-700 grams will be enough, in addition, the cook will need various cereals - millet, rice, or buckwheat to choose from, onions, carrots, sour cream, salt and black pepper.

The goose is gutted, washed, chopped into pieces, from which the most juicy and fatty are selected, after which they are laid out in a deep cauldron and poured with a small amount of water - no more than one cup. Cover the meat with a lid and cook over low heat for a little over half an hour. During this time, you need to have time to peel and grate the carrots, chop the onions and rinse the cereals, then add it to the mixture of water and sour cream.

Onions and carrots are added to the almost ready-made goose, salt, pepper, pour all this with cereal with sour cream sauce and stew for another 30 minutes. As soon as this time expires, the gas must be turned off, and the goose must be left for another 15 minutes to reach under the lid. A dish with a side dish of pickles is served on the table.

Goose with mashed potatoes

To prepare the dish, you will need a beautiful fat piece of goose, a few loose potatoes, meat juice, butter and herbs.

Put the goose in a deep stewpan, add meat juice and melted fat and put in the oven. It is necessary to simmer at a temperature of at least 200 degrees for as long as it takes to make the poultry meat soft and tender, therefore every 15-25 minutes it must be checked with a special fork, without removing it from the oven, but only slightly opening it.

Mashed potatoes are made separately, for which the potatoes are washed, peeled, cut into small cubes, and then cooked over medium heat for 20-30 minutes.

Serve the goose with mashed potatoes in one plate, so that the potatoes are filled with the meat juice left over after frying. On top, the dish is decorated with finely chopped herbs and a slice of butter.

Goose in a pot with vegetables

Stew is always the tastiest and most nutritious hot dish. It is quite easy to cook stewed goose in a pot with vegetables, the main thing is to do it correctly, preserving not only the taste, but also the vitamin characteristics of all the ingredients that make up the dish.

To prepare the dish, you need to stock up on small ceramic pots, as well as good goose fillets, potatoes, carrots, onions, swede and fat.

The goose carcass is washed, cleaned of entrails and chopped into small pieces along with the bones, after which the meat is fried in a pan, almost until fully cooked. The fried meat is laid out in pots, vegetables are settled on top, salt, pepper and water is put in the oven. After the dish is recognized as ready, and this will happen no later than 40 minutes later, sprinkle the pots with herbs and serve them on the table right in this form.

Goose meat salads

Special attention should also be paid to those dishes in which goose meat is not the main, but only an additional component. So, in the presence of a large number of geese loin, it can be used in the preparation of almost all salads in which the presence of meat is a prerequisite. Especially tasty when using goose meat in it turns out such a beloved salad as "Olivier", and other salads turn out to be no worse if expensive pork meat is replaced with goose meat in them.

Baked goose is a very tasty dish that is a decoration of the festive table. To the bird turned out to be tender, juicy, with an appetizing golden brown crust, it is very important to prepare it correctly. In my recipe, I will tell you how to roast a whole goose in the oven so that it turns out to be very tasty, just melting in your mouth. So let's get started!

Kitchen appliances and accessories: baking sheet, baking sleeve, knife, bowl, potholders, grater, kitchen board.

Ingredients

How to choose a bird

Give preference to a young large goose... In such a bird there is more meat, moreover, it will cook faster. To distinguish a young goose from an old one, look at its paws. In a young bird, they are light yellow, and in an old bird, they are red.

Since the most high-calorie part of the goose is the skin, to reduce the fat content of the finished dish, bake the bird without it.

Preparation for baking

The poultry carcass must be thawed, cleaned, washed, dried with a paper towel and the outer wing phalanges must be removed so that they do not burn during the baking process. Since the goose is quite fat, I advise you to cut off excess fat from him... Also, don't forget to cut off the wen. If there are remnants of feathers on the carcass, then they must be removed.

Step by step cooking

1. To make it easier to cook, you can cut the goose into 2 pieces. But this is optional.
   
2. We wash the carcass, dry it. We make cuts on the entire surface of the bird so that it is better saturated with spices and cooks faster.
   
3. We grate the zest of one lemon. Clean and chop 3 garlic cloves and a small piece of ginger.
   
4. Put all this in a bowl, add a little dried basil, cumin and thyme.
   
5. Put the spices for meat (to taste), salt and paprika, diluted in a little water.
   
6. Mix all ingredients thoroughly.
   


7. Rub the goose with this mixture. We try to keep the seasonings in the cuts on the skin of the bird.
   
8. We leave the goose to marinate in the refrigerator for at least 6-8 hours, or better overnight.
   
9. After that, we take the bird out of the refrigerator and pour it with paprika diluted in water to give the goose an appetizing appearance after cooking.
   
10. We also coat it with honey (2-3 tablespoons will be needed). We coat the bird from all sides, both outside and inside.
    
11. We put the goose in the baking sleeve. Put a little dill and garlic inside the bird. We tie the ends of the sleeves, leaving a small hole for the steam to escape.
    
12. We bake at 180-200 degrees for 2 hours. After an hour, turn the bird over and cook for another hour.
    
13. We take the finished goose out of the oven, carefully open the sleeve to let the steam out, and bake for another 30-40 minutes, already without the sleeve, to form an appetizing golden brown crust.
    
14. We transfer the finished poultry to a large dish and serve with a side dish and sauce of your choice. Enjoy your meal!
    

Recipe video

In this video, you will learn how to cook a whole goose in the oven deliciously and how to bake it so that it turns out to be very juicy and tasty.

Other marinade options

• The easiest marinade is apple cider vinegar... Dilute it with water (1: 3-4) and cover the goose overnight.
• You can also rub the bird with salt, pepper, pour white dry wine and wrap it in cling film. You need to marinate the goose in the refrigerator for 6-8 hours.

• You can also use cranberry puree and a mixture of your favorite herbs for the marinade.
• You can coat the bird with a mixture of mustard and mayonnaise (1: 1), to which you need to add seasonings to taste.
• Also for the marinade, you can use ready-made grilling seasonings, soy sauce, sour berry puree.

How to roast a whole goose deliciously in the oven

• During cooking it is imperative to turn the bird over... If you are baking not in a sleeve, but on a baking sheet, periodically pour over the melted fat on top of it.
• Foil can be used instead of a baking sleeve. It is advisable to take it in 2-3 layers so that it does not break and the juice does not flow out.
• 40 minutes before the goose is ready, you can put potatoes on it or other vegetables. This will give you both the main course and the side dish. Also delicious sour varieties. To add new flavors to the dish, you can cook poultry with oranges, cabbage or cranberries.
• To check the degree of readiness of the bird, pierce its carcass in the thickest part. If a clear juice is released, then it is ready, if it is pink, then it is not yet.

Other cooking options

On the festive table, you can cook not only a goose, but also, as without adding any other ingredients, and so. It is very convenient to bake the duck in the oven. It is not necessary to wash the baking sheet from fat after cooking; also duck and goose cooked in a sleeve turn out to be very juicy. Another dish that deserves your attention is this. I advise you to cook for her, as with other poultry dishes, some delicious berry sauce, such as cranberry.

If you have your own recipes for cooking goose in the oven as a whole, be sure to write them in the comments. Share your secrets. Also write what sauces you are preparing for the poultry. Thanks in advance and good luck with your cooking!

Everyone remembers how Panikovsky hunted the goose. It's safe to say that he knew exactly how to cook a goose deliciously. Baked goose in the oven, baked goose with apples, goose in the oven with potatoes, stewed goose with potatoes, goose in the sleeve, goose with buckwheat in the oven, goose in the oven in foil, goose slices, fried goose - there are goose recipes for every taste.

Perhaps the two most common ways to cook goose are roasted goose in the oven and baked goose in the sleeve. It's time for you to learn how to cook a goose in the oven. The recipe for cooking a goose in the oven will require diligence and care from you. Cooking a goose in the oven is a simple matter, but if you want to get a tasty result of your activity, you should think in advance about how it will be prepared. goose in the oven... The recipe for goose in the oven in the sleeve is good because the goose turns out to be golden brown, and the meat is tender. You will need a roasting sleeve, goose, spices, and goose filling. It can be just apples, as in the recipe for a goose with apples in a sleeve or a goose in the oven with apples, buckwheat porridge, rice. My goose, rub with salt and spices, wine and put in the refrigerator. If you have planned stuffed goose in the oven, then you need to prepare the filling. We load the finished filling into the goose, sew it up and place it in the sleeve. First, set the temperature to about 250, then lower it to 180. Do not forget to water the goose with fat, or remove it if you do not want to get fatty meat. And if you're cooking a goose in the sleeve, don't forget to make a few holes in the sleeve. There are also other little secrets on how to cook a goose with apples deliciously. You can inject the cream or sauce into the goose meat with a syringe before sending it to the oven. This will guarantee a very juicy goose. Cooking recipes with photos will reveal all the secrets of cooking a delicious goose.

The wild goose is cooked in a similar way, the recipes for its preparation are similar, only it should be borne in mind that it can be harder, so you will have to cook it a little longer. The filling can be traditional for a goose: a wild goose is prepared with apples, there is also a recipe with potatoes and porridge. And hunters probably know how to cook a wild goose so that it does not give off slime. To do this, the fat is cut off from the wild goose.

With the advent of new kitchen appliances, everyone became interested in the question of how to cook a goose in a multicooker. For example, how a goose is cooked with potatoes in a slow cooker, a goose with apples, with cabbage. 60 minutes in Baking mode and your goose will be ready in the multicooker. Goose recipes allow you to cook more than just a whole goose. Often the question arises of what to cook in pieces from a goose. This can be goose roast, goose gravy, goose stew in pieces.