Is it necessary to marinate a goose in kefir? Goose in the oven: recipes for baking delicious goose so that the meat is soft and juicy

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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 procedure for preparing 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:

1. Get rid of lint. Wash the goose and dry well.
2. Marinate with salt and pepper. Leave in the refrigerator overnight or longer so that the meat is tender when serving.
3. If the goose has gone through almost the entire marinade process, prepare the apples. Remove the core and cut into cubes or slices.
4. Pour boiling water over the prunes and leave for a few minutes.
5. Mix the filling and stuff the goose with it.
6. Rub mustard and curry over the top of the bird. So the taste will be spicy-spicy-sweet.
7. Preheat the oven to 190 degrees.
8. Place the dish in a baking sleeve or foil, closing tightly.
9. Place in the oven for approximately 3 hours.
10. 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.
11. 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:

1. 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.
2. Leave the goose in salted cold water overnight to keep the meat tender.
3. Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
4. Coat the bird with the resulting mixture, placing it in the refrigerator for a couple of hours.
5. Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
6. Place the dish in a preheated oven covered with foil or a sleeve.
7. After 1.5-2 hours, open the bird slightly and place the potatoes in slices around it.
8. Prepare vegetables and poultry.
9. 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:

1. 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.
2. After 2-3 days, clean the goose, rinse, and dry well.
3. Rub with spices and let sit in the refrigerator overnight or more.
4. Pierce the finished goose in several places with a toothpick.
5. Cut the apples into cubes or quarters.
6. Stuff the bird with all the stuffing, sewing the hole closed with thread.
7. Rub with liquid honey and top with aromatic spices.
8. 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.
9. 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:

1. Clean and wash the goose, cut into pieces to serve.
2. Rub them with salt and spices and leave them in the refrigerator overnight.
3. While the oven is preheating, remove the pan and foil.
4. Stuff the bird with garlic (half a clove per hole) and pitted cherries (several pieces per piece).
5. Rub with the spice marinade again. Place the dish in the oven in a frying pan covered with foil.
6. After 15 minutes, reduce the heat to high.
7. When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan and place the remaining cherries nearby.
8. 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.
9. 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:

1. Wash the goose breasts and make slits in the skin.
2. Rub with salt and spices; no need to put in the refrigerator.
3. Fry the breasts on all sides until golden brown.
4. In another frying pan, boil dry wine, add large peppercorns and broth.
5. If you have a deep pan, great. No - then you will need a duckling.
6. Place the breasts on a baking sheet or in a mold, adding boiled liquid from the broth and wine.
7. Simmer at 200 degrees for about 15 minutes.
8. At this time, peel the oranges, cut into slices, and fry in oil.
9. Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
10. 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.
11. 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.

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The goose is a large bird, so it is served at the table at weddings and during major celebrations. Cooking a goose for Christmas or for the arrival of relatives is considered a mandatory rule among Americans and Europeans. Dishes made from it are popular among country residents, but require a lot of time and skill. In the city, people are constantly in a hurry and prefer chicken and duck, which are quick to bake or boil.

All the more reason there is to surprise guests with an extraordinary dish. Baked goose looks beautiful on the table and is a hearty, hot meal for at least eight people. How to cook a goose so that you like the dish and remember it? There are many options, but you should start by going to a store or market and buying a bird.

The best weight for a goose is 3.5-4 kg, otherwise it will have too much fat on it or it will be old and tough. In the store, goose is often sold in opaque packaging, so it is impossible to see the carcass. If it is without a bag or in transparent cellophane, you should pay attention to the pink frost on the skin. Its presence means that the goose has been defrosted more than once, and because of this, the meat loses its juiciness and becomes dry and tasteless.

It's easier to select a bird at a farmers' market because you can carefully inspect it to check for freshness and find a younger goose. He has soft yellow paws without calluses.

You should also check the skin of an unfrozen carcass. Sticky and slippery occurs in meat that is not fresh or has been treated with a special compound to hide the unpleasant odor. Fresh meat does not smell of chemicals, and the skin has a slightly pinkish tint.

Secrets of preparing a dish

The goose is baked in the oven for several hours, usually the cooking time is calculated based on weight: it will take 1 hour for each kilogram. Despite the presence of a sufficient amount of fat, it is better to stuff this bird with sour apples or citrus fruits. This way the meat will acquire a refined taste and become more juicy.

How to cut a carcass?

First, you need to cut off the goose's head and neck, tail, tips of the wings and webbed feet. After this, the carcass is washed inside and out, and the remaining feathers are removed with tweezers. If there is fluff left on the skin here and there, it must be scorched with a gas burner.

There may be pieces of fat at the bottom of the carcass. They are removed with a sharp knife so as not to damage the skin.

It is more impressive to serve the goose baked whole, but the bird cut into pieces will also retain its juiciness.

How to marinate a goose?

How to cook a goose if the housewife suspects that it is old? The solution will be a special marinade that softens the meat. Regardless of whether the bird is young or not, it should be kept in the marinade for 5-6 hours.

The cooking method is as follows.

1. Mix 200 g of mayonnaise, 50 ml of vegetable oil, juice of one lemon, salt, white and black peppercorns, marjoram in a deep large bowl.
2. Place the goose in the marinade and coat it with the mixture inside and out.

The following marinade will make the meat of a young goose aromatic and incredibly tasty.

The cooking method is as follows.

1. Mix 100 g of honey, 100 g of dry white wine and 50 g of Varietal Sauvignon in a bowl.
2. Finely chop a bunch of cilantro and add to the mixture.
3. Place the goose in a bowl and coat the carcass with marinade.

How to stuff a bird?

The marinade will saturate the meat, and it will become juicy and soft, but the goose is a little bland. Filling with sour apples, oranges or tangerines will help give it richer shades of taste.

Citrus fruits are peeled, and apples are peeled. Then they are cut into large pieces and placed inside the goose to fill it 2/3 for better baking. The skin should be sewn up with thick thread or secured with toothpicks to prevent fruit juice from leaking out during cooking.

When the bird is browned and it is time to serve it, the stuffing is removed and served in another plate or placed around the goose.

Baked fruits soaked in fat are an excellent delicacy in themselves, and their juice gives the meat the necessary sourness and turns it into a delicacy.

Housewives come up with their own ways of baking goose, but there are also recipes that have been tested over the years that will not let you down: goose in the oven, shish kebab and soup made from its meat.

In any case, remember that the process of marinating and cooking large birds will take about 10 hours. If time is running out and relatives or friends are about to arrive, it is better to prefer chicken or veal. So, what to cook with goose?

The classic, well-known recipe for goose with apples also has tricks and a strict order of execution. If desired, in addition to potatoes, you can add tangerine slices to the apples. Step-by-step instructions with photos will allow you to prepare a delicious and satisfying hot dish.

Filling ingredients:

• 1 kg apples;
• 1 kg of potatoes;
• salt;
• pepper and spices to taste.

The dish is prepared in this way.

1. Thaw the goose completely, rinse and coat with marinade. After 5 hours, start preparing the filling.
2. Peel the potatoes and cut into small pieces (each potato into about 8 pieces).
3. Core the apples and cut them into slightly larger pieces than potatoes.
4. Mix the potatoes with apples, put the filling inside the goose, after coating it inside and out with salt and spices.
5. Secure the skin of the goose with string or toothpicks and place it in a roasting pan with a lid or wrap it in several layers of foil.
6. Bake the bird for 3-3.5 hours depending on weight at 180 °C. Turn over once during cooking so that the goose breast is on top most of the time.

Goose with oranges

Oranges, like apples, can also be combined with potatoes. It becomes very tasty when soaked in fat, and the side dish with it has more calories.

Filling ingredients:

• 2 oranges;
• a bunch of green onions;
• piece of ginger (2 cm);
• 5 cloves of garlic;
• 1 tbsp. sherry;
• 2 tsp granulated sugar;
• 1 tbsp. soy sauce;
• salt, peppercorns and spices to taste.

1. Coat the cut goose carcass with a mixture of salt and chopped garlic.
2. Remove a thin layer of peel from the oranges, without damaging the white layer, cut each into 4 slices.
3. Keep the goose in a marinade of mayonnaise or honey. Another option is to make a marinade from cut orange peel by chopping it and mixing it with salt, sugar, pepper, spices, wine and soy sauce.
4. Mix the filling from onions cut into long pieces, orange slices and pieces of ginger.
5. Place it inside the goose and seal the skin.
6. Bake in the oven in a roasting pan or foil at 220°C.

Baked berries melt in your mouth. The filling with prunes is one of the most delicate and delicious. Dried fruit is combined with apples to complement the taste of goose meat with sourness.

Guests must be warned that prunes contain pits. If they are removed, the berries will turn into mush.

Filling ingredients:

• 200 g prunes;
• 3 apples;
• 2 tbsp. orange juice;
• 1.5 tbsp. dark rum;
• salt, ground black pepper, coriander to taste.

The cooking procedure is as follows.

1. Peel the apples from the core and cut into pieces, wash the prunes and pat dry with a napkin.
2. Mix apples and prunes and add rum and orange juice.
3. Mix salt, pepper and coriander, spread the marinated goose with spices on the outside and inside.
4. Place the stuffing inside the carcass and seal the skin.
5. Bake at 170°C.

Bird with potatoes

In addition to adding potatoes to the poultry stuffing, the vegetable is used to make a simple but very tasty side dish.

The cooking procedure is as follows.

1. Peel 3 kg of potatoes, cut small potatoes in half, and large ones into 4 parts.
2. After the goose is baked, remove it from the roasting pan and place it on a dish, and dip the potatoes in the fat remaining at the bottom and put them in the oven for half an hour.
3. Place the finished side dish on a platter around the goose and decorate it with green leaves.

Roast goose Berlin style

German cuisine before the French Huguenots moved to the country in the 16th century was quite primitive. The main dishes were prepared from pork, poultry, potatoes and cabbage. These components still form the basis of German cooking. The side dish for goose roasted Berlin style also includes red cabbage.

Ingredients for the dish:

• 6 apples;
• 250 ml apple juice;
• 1 kg cabbage;
• 200 ml chicken broth;
• 1 tbsp. corn flour;
• 1 tsp vegetable oil;
• 1 tsp starch;
• 2 tsp apple cider vinegar;
• ½ tsp. granulated sugar;
• salt, pepper, marjoram to taste.

The cooking procedure is as follows.

1. Coat the cut up goose carcass outside and inside with a mixture of salt and spices.
2. Core the apples, cut into pieces and place inside the goose, sealing the skin.
3. Bake the goose in the oven on a baking sheet greased with vegetable oil at a temperature of 220 °C.
4. Mix shredded cabbage with apple juice, salt and sugar, put in a saucepan and simmer for 20 minutes. Pour in the starch diluted in water and remove from heat after 10 minutes.
5. Place the cooked goose on a dish and pour the fat into a ladle. Add broth to it and simmer over low heat, at the end add corn flour to the sauce.
6. Pour the sauce over the goose and serve.

Goose in foil

Poultry baked in foil or a sleeve should be fried without it for the last half hour before it is ready to form a golden brown crust. The foil needs to be unrolled and the sleeve cut, doing this extremely carefully so that fat does not leak onto the baking sheet and start to burn.

Usually, the filling for a goose in foil is prepared from 5 apples, the juice of one lemon and 1 tbsp. white wine. In terms of time, a bird baked in foil is approximately the same as on a wire rack or in a roasting pan.

Poultry shish kebab

Taking the marinade from mayonnaise as a basis, you should supplement it with rings of 2-3 onions. The meat, cut into portions, is placed in the marinade and covered with onion rings. After 5 hours, you can string it onto skewers and start frying the kebab.

Game soup

Wild bird meat is very healthy and has a unique bitter taste. Even though the goose is not game, but raised on a farm, the soup from it will also turn out to be delicious.

Ingredients:

• 6 potatoes;
• 2 carrots;
• 2 onions;
• 2 bay leaves;
• half a head of cabbage;
• 3 stalks of celery;
• 1 tbsp. vegetable oil;
• salt, peppercorns to taste.

The cooking procedure is as follows.

1. Rinse the goose and put it in a large saucepan, add water so that it covers the carcass by 2 fingers.
2. Add the onion, bay leaf and peppercorns to the broth. Cook for 1.5-2 hours, covered.
3. Grate the carrots, mix with chopped onions and fry in a frying pan greased with vegetable oil.
4. Chop the cabbage, celery stalks and potatoes.
5. Remove the finished goose from the broth along with the onion and bay leaf. Discard seasonings.
6. Add fried carrots and onions, potato pieces to the broth and cook until the potatoes are half cooked, then add celery and cabbage and add salt.
7. In 5 min. Before removing the broth from the stove, put the goose or boned meat into the pan.

You need to bake the goose for several hours, and even if blood does not ooze after piercing the breast or leg, keep it in the oven for some more time. Each time you take out the baking sheet, pour the fat that has melted out of it over the bird. This will make the meat soft and juicy.

Otherwise, its structure will be hard fibers, which is a shame, since if you waited an extra half hour, you would be able to treat yourself to a perfect goose.

The skin will turn out crispier and golden if you immerse the carcass in boiling water for 1 minute before marinating. Then it should be dried by blotting with several paper towels.

Before putting the goose in the oven, you should pierce the skin with a toothpick in many places without damaging the meat. This will allow the melted fat to flow freely into the roasting pan. It should be covered with a lid so that you do not have to clean the entire oven and so that the goose does not burn.

Conclusion

Goose recipes are not those that are prepared quickly and tasty. You will have to tinker with this bird and carefully follow the step-by-step instructions. If you start cutting and marinating the carcass in the morning, the dish can be served to guests for dinner.

Goose is good for a family reunion or a celebration with friends. The bird with browned skin looks festive and elegant. Its massiveness will make a proper impression and whet your appetite.

For the sake of the surprise and joy of family and friends in anticipation of an unusual dish, it is worth studying the procedure for preparing it and decorating a dish with goose with circles of oranges or figuratively cut slices of apples. Significant events do not happen very often, and it is nice to celebrate them widely and cheerfully.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Baked goose is a festive dish that must live up to its status! How to cook poultry so that the meat is soft and its taste is bright and memorable? It all depends on the marinade in which the goose carcass is kept before cooking.

Ingredients

Garlic 4 cloves Ground ginger 1 tsp Mustard 3 tbsp. Dry white wine 200 milliliters Liquid honey 50 milliliters Orange 1 piece(s) Olive oil 2 tsp

• Number of servings: 1
• Cooking time: 20 minutes

Marinade for roasting goose

To prepare the marinade for goose before baking, you will need the following products:

• Garlic 3-4 cloves.
• Ground ginger 1 teaspoon.
• Mustard 3 tbsp. spoons.
• Dry white wine 200 ml.
• Liquid honey 50 ml.
• Orange 1 piece.
• Olive oil 2 teaspoons.
• Salt.

The peculiarity of this marinade for roasting goose is that it contains so many different ingredients that they may seem incompatible. But it is precisely this combination that gives a surprisingly rich and unusual taste that will easily conquer all your guests and household members.

Preparation:

Peel the garlic and crush it with a press, squeeze the juice out of the orange. Pour wine into a deep container, add garlic, orange juice and all other ingredients indicated in the list. Mix the resulting mixture well, then treat the goose carcass with it outside, inside, in the middle, including under the wings.

After this, wrap the goose carcass in foil and place it in the refrigerator. The soaking time for the goose in the marinade is 8-10 hours, so it is better to leave it overnight and begin the main cooking stage in the morning.

How to bake a goose in marinade

Before you start cooking, remove the goose from the refrigerator and keep it at room temperature for about 1 hour. It is better to stuff 2/3 of the goose in the marinade, for example, with apples or filled pancakes, rolled into a roll and cut into small pieces.

You can bake the goose in the same foil in which it was marinated. Pour a little water into a deep baking tray (height 1 cm), and then place the bird carcass there.

The temperature regime is as follows. First, the oven needs to be preheated to the maximum level, the baking sheet with the bird is placed in the middle. 15-20 minutes after this, the temperature drops to 160 degrees, and the goose is cooked in such conditions for 1.5 hours. After this, you need to remove the foil and bake the bird for about another hour.

Checking the readiness of the goose is very simple - just make a deep cut with a knife and evaluate the color of the liquid flowing out of it. If there are no blood impurities, then the bird is considered cooked.

The finished dish is best served whole and cut directly in front of guests. This special ritual lifts your spirits and creates a festive atmosphere! Bon appetit!

How to marinate a goose for baking in beer?

The aromatic dark beer in this recipe will be complemented by apple cider vinegar and honey, and ketchup will soften the flavor boundaries and cover the goose with a light glazed crust.

Ingredients:

• goose carcass;
• dark beer - 500 ml;
• apple cider vinegar - 15 ml;
• ketchup - 115 ml;
• honey - 45 ml.

Preparation

After processing the goose carcass, and then rinsing and drying it very thoroughly, begin preparing the marinating mixture. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution into the ketchup, stirring continuously. Rub the carcass inside and out with the prepared marinade. Goose marinated in beer should spend at least an hour in the marinade before cooking, but it is better to leave it to marinate for a whole day.

Goose marinated in mustard

Ingredients:

• goose carcass - 1 pc.;
• Chinese five spice mixture - 2 teaspoons;
• liquid honey - 190 ml;
• soy sauce - 45 ml;
• wine vinegar - 15 ml;
• mustard - 35 g.

Preparation

Before cooking, rub the dried goose with Chinese five-spice mixture and salt, then allow the bird to come to room temperature. We will marinate the goose right during baking, so that the mixture of all components gradually glazes under the influence of temperature. Place the rack with the bird in the oven and after an hour, begin applying a marinade of honey, vinegar, soy and mustard to the skin. Add some of the fat rendered from the bird to the marinade. When the goose is ready, pour out the remaining marinade and serve it.

How to marinate a goose in apple cider vinegar?

Ingredients:

• olive oil - 115 ml;
• apple cider vinegar - 65 ml;
• garlic - 2 cloves;
• rosemary - 4 sprigs.

Preparation

In a mortar, grind the garlic cloves with rosemary leaves and a good pinch of coarse sea salt. Dilute the resulting aromatic mixture with olive oil and apple cider vinegar. Wipe the goose carcass with napkins, and only then coat the inside and outside with marinade. How long to marinate a goose can be calculated based on the size of the bird itself, but, as a rule, 6 to 12 hours are enough for ideal marinating.

Goose marinated in mayonnaise

Ingredients:

• pesto sauce - 30 g;
• mayonnaise - 30 g;
• fennel seeds - 1 teaspoon;
• a pinch of chili pepper flakes;
• lemon juice - 25 ml.

Preparation

Instead of using a bouquet of fresh herbs, you can buy ready-made pesto and mix it with mayonnaise. In a mortar, grind the salt with the fennel seeds and chili pepper flakes. Add the aromatic spice mixture to the mayonnaise-based mixture and dilute everything with lemon juice. Distribute the finished marinade over the carcass and leave it in the refrigerator for 6 hours.

How to marinate a goose with oranges?

Ingredients:

• red wine - 115 ml;
• hot chili oil - 5 ml;
  
• Worcestershire sauce - 15 ml;
• soy sauce - 15 ml;
• orange - 1 pc.

Preparation

Squeeze the juice from the orange and mix it with wine, Worcestershire, soy and hot chili oil (you can replace it with a pinch of hot pepper with vegetable oil). Rub the resulting mixture onto the whole carcass or just the breasts/legs. Leave the goose to marinate for 4-6 hours, and then start cooking, after drying the bird.

How to marinate a goose. Marinate goose for delicious cooking

Hello, friends! Without hesitation, I decided to tell you several ways to cook this wonderful bird in the oven. After all, the most joyful holidays will come very soon - New Year and Christmas. And we all know very well that these days this dish is the most desired on the table. But for the guests to leave happy and for you to be happy, the goose must turn out soft and juicy. To do this, first of all you need to know the secret of choice if you buy it on the market.

Festive, homemade goose in the oven

How to choose the right goose?

1. As a rule, country birds are always fat. Therefore, making it juicy will not be difficult. After all, when baked, it will soak itself in its own fat.

2. You should choose a carcass that is not very large in size. It’s better to buy a medium one so as not to spend a lot of time on it. And also, if the goose is too big, it means it’s old.

For baking, the best choice is from 2 to 4 kg, if you look at the weight.

3. Age can be determined by the paws. The membranes on them are soft, and they themselves are yellow. The chest should be flexible, like a chicken's. This means he is young. In an old bird, on the contrary, the sternum is very hard, and the paws are rough and reddish.

Remember! If the goose is frozen, it is difficult to determine whether it is fresh or not. Therefore, it is better to take it chilled for cooking.

4. There should be no foreign odors or stains on it. When you press the meat with your finger, it should return to its previous shape.

As you can see, there is nothing difficult in choosing, and now let’s move on to the recipes themselves.

Since goose meat has rather thick and oily skin, in some cases the meat can turn out dry and hard. But even worse, if the preparation is incorrect, there will be a fatty taste in the mouth. To avoid all this, I offer you a rather interesting recipe. It will make the dish soft and juicy. In general, a fabulous yummy, and very juicy!

To prepare we will need:

• Goose – 3 kg;
• Allspice – 3 pcs.;
• Red pepper (sweet paprika) – 0.5 tsp;
• Salt – 1.5 tbsp. l.;
• Bay leaf – 4 – 5 pcs.;
• Dried garlic – 1 tsp;
• Vegetable oil – 1 tbsp. l.;
• Black pepper – 0.5 tsp;
• Green apples – 3 – 4 pcs.;
• Italian herbs – 0.5 tsp.

Preparation:

1. First you need to prepare the marinade. Crush the allspice thoroughly; you can simply press it with a knife. Place in a shallow plate.

2. We also send sweet paprika, salt, garlic, finely broken bay leaf, black pepper, and Italian herbs there. Mix our entire mixture and add oil.

3. Mix everything again and our marinade is ready.

By the way, you can add seasonings to suit your taste, there are no restrictions here.

4. Take the goose and cut off the wings. It is also advisable to remove the tail with fat; we don’t need it.

If you don’t trim them, they will simply burn in the oven, and we don’t need extra odors.

5. Rub our goose with spices.

6. Place in a regular bag and refrigerate for 12 hours. This is done so that the meat becomes well marinated.

8. Cut the apples into quarters and place them inside the goose.

9. We pin it with toothpicks and tie it with thread.

10. Take 3 layers of foil and wrap the goose meat. Yes, I almost forgot, you can also put chopped carrots and onions in there.

11. Heat the oven to 250° and set for 40 minutes. Then reduce the temperature to 180°, bake for another 2 hours.

12. After the time has passed, remove from the oven and remove the fat and carrots.

13. As you can see, the goose even burst, that is, it tore. And this means that it turned out soft and juicy.

Well, everything is ready. Now let's move on to the next method.

Goose with apples and potatoes baked in a sleeve - a delicious recipe for the New Year

I offer a recipe for a festive goose. There is nothing complicated about it. The most important thing: you don’t need to have the knowledge of chefs and cooks, but just take it and cook it with your own hands. You can easily get a pretty tasty dish for the New Year and a Christmas table for a large company.

Ingredients:

• Goose – 1 pc.;
• Apples – 4 – 5 pcs.;
• Potatoes – 8 – 10 pcs.;
• Salt - to taste (depending on size);
• Provençal herbs – 1 tbsp. l.;
• Nutmeg – 0.5 tsp;
• Black pepper – about.5 tsp;
• Rosemary – 1/4 tsp;
• Basil – 0.5 tsp;
• Bay leaf – 3 pcs.

Preparation:

1. Cut off the wings and throat from the bird. If necessary, remove the remaining feathers with tweezers. Wash thoroughly outside and inside so that no traces of blood remain. Be sure to remove the heart, liver, and lungs from the goose.

By the way, there is no need to throw away the cut parts. You can make excellent broth from them or use them to make jellied meat.

2. Rub the goose meat well with salt and spices (nutmeg, pepper, rosemary, basil) on all sides.

3. We put apples in the belly, they will give us more juiciness and softness. There is no need to sew up the goose.

It is better to take green and sour apples.

5. Place on a baking sheet or in a baking dish and place in the oven at 180° for 1 hour.

6. Peel and coarsely chop the potatoes, salt and season with Provençal herbs. We also send the bay leaf there and mix.

7. Once the time has passed, take out the goose, carefully cut it and throw away the sleeve.

It is better to remove the leaked fat, otherwise our chopped potatoes will simply drown in it.

8. Place the potatoes around the bird and put them back in the oven.

9. Continue baking for another 1 hour. During this time, the goose will become softer and more tender.

Everything is ready, put it on a large dish and serve. I hope it turned out quite satisfying, because everything was cooked in goose fat. Bon appetit!

How to cook wild goose in the oven so that the meat is soft and juicy

Many people ask the question why they always prepare a dish from poultry, but how to cook it from a wild goose? In this way I wanted to talk about it. It turns out soft and tender with a crispy crust. For a birthday, such a delicious treat will be irreplaceable. Your guests will leave you happy.

We will need:

For the marinade:

• Apple cider vinegar – 250 ml;
• Water – 250 ml;
• Ginger – 2 tsp;
• Garlic – 2 tsp;
• Bay leaf – 3 pcs.;
• Peppercorns – 8 – 9 pcs.;
• Oregano – 2 tsp;
• Rosemary – 2 tsp;
• Onion – 1 pc.;
• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Basil – 2 tsp;
• Orange – 1 pc.

For cooking:

• Goose – 1 pc.;
• Apples – 4 pcs.;
• Prunes – 150 gr.;
• Potatoes – 4-5 pcs.

Preparation:

1. First you need to prepare the marinade. Mix vinegar and water. Add our spices that are needed for the marinade. Squeeze the juice from half the orange, and leave the slices of the remaining half whole. Mix the whole mixture.

2. We also pre-coat the goose with salt and pepper and place it in our marinade. Add water to cover half the bird. Cover with cling film and place in the refrigerator for a day.

3. After time has passed, turn it over to the other side and leave it for the same amount of time. This way the meat will marinate well and when cooked will be very soft.

4. After the goose has marinated, remove the excess entrails. We leave the heart, liver, stomach. We fill it with one half of apples and prunes. The second half will go with potatoes a little later as a side dish.

5. Using toothpicks, sew up the belly and place it in a baking bag. You need to make small holes at the top of the sleeve.

6. Transfer to a baking sheet and place in the oven, preheated to 180°, for 3 hours. That is, how much your bird weighs, that’s how much it should be cooked.

If the goose is 4 kg, then bake for 4 hours!

7. After the time has passed, remove the baking bag. We surround it with apples and potatoes. Place in the oven for another 30 - 40 minutes.

Readiness can be determined by the meat falling off the bone on the legs.

Everything can be served to the table.

How to marinate a goose for baking in the oven

I propose to consider a simple marinade for baking. The choice, of course, will be yours as to which recipe to choose from those offered. But in any of these cases it turns out juicy and very tender. The most important thing for the goose is that it sits in the marinade for a day. But, if this is not possible, then at least 12 hours. This should be done so that all the goose smell disappears and it becomes softer.

For the marinade we need:

• Salt – take 1 tsp for 1 kg of goose;
• Pepper - to taste;
• Lemon – 1/2 pcs.;
• Dry dill – 1 tsp;
• Goose – 1 pc.

Preparation:

1. First, remove the remaining feathers from the meat using tweezers.

2. Using a toothpick, half a millimeter deep, make holes all over the bird. There is no need to go very deep, otherwise the fat will get into the meat, and this is of no use to us.

3. We remove the skin near the abdomen where the legs are. We also remove the neck. These parts of the body have the most fat. Of course you can leave this, this is done solely at will. The wings can also be cut off to prevent them from burning.

4. Preparing the marinade: salt, pepper, dry dill mix well. We rub the goose with it on all sides, respectively, from the inside too. This is where half a lemon comes in handy. Squeeze the juice out of it and also rub it into the bird. It will help soften our product.

Do not overdo it, otherwise the meat will be sour.

5. Wrap it in a bag and put it in a cool place for a day to marinate.

6. After the time has passed, you can stuff it if you wish (with apples or prunes as described in the recipes above), or you can put it on a baking sheet empty, but before that, pack it in a sleeve. Bake with it for 2 hours at 200°, then remove and continue to keep in the oven until ready (a little over an hour). This creates a crispy crust on the goose.

When you remove the sleeve, do not forget to occasionally pour the rendered fat over it.

Everything is ready, let's serve.

Video on how to cook delicious goose in the oven

I recently watched a video and found a simple and very interesting recipe. Of course, I haven’t had time to cook it myself yet, but I think it will come in handy for lunch or a good dinner. Moreover, it also looks very appetizing. Let's try it and write in the comments what happened. I will be very grateful.

After watching, you noticed how quite simple everything is. The main thing is to have a good appetite and the desire to prepare this delicious dish. Then the goose itself will be really soft and juicy, because when you cook with soul, the dish turns out tastier!

See you soon, bon appetit! I wish you a happy holiday and weekend.