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Roasting a goose. Goose dishes in the oven

Roasting a goose. Goose dishes in the oven

Goose stuffed with apples belongs to Northern European cuisine, so oriental spices, loved by many meat food lovers, are not used in this recipe. This recipe for baked goose stuffed with apples has a special nutritional twist. This is the use of cumin.

It is cumin, penetrating into the skin of the bird, that contributes to the appearance in the meat of that unique taste and wonderful aroma that distinguishes this luxurious dish. The addition of coriander and allspice is allowed, but preference is still given to caraway seeds.

Recipe for baked goose stuffed with apples

whole goose carcass;
potatoes - 2 kg;
salt - 2 teaspoons, preferably sea salt;
apples (sour and red) - 5 pieces each;
cumin - 5 teaspoons;
dried apricots, prunes, dark raisins - a handful of each component;
shallots, or regular onions - 300 g;
pears - 6 pcs.;
head of garlic;
peppercorns - 10 pcs.;
wine (preferably white varieties) - 350 ml.

How to bake a goose stuffed with apples

If the goose carcass is not yet prepared, it should be processed. First, scorch the burners over the fire, then clean, gut, wash and dry. Chop off the wings and trim off excess fat.

Finely crush the cumin, salt, coriander and pepper, and rub the carcass with the prepared mixture, without touching the inside. Wrap the goose carcass in film and put it in the refrigerator for a couple of hours, maybe longer, so that it is saturated with spices.

For the filling, cut sour apples into small cubes, add soaked and washed dried fruits: prunes, dried apricots, raisins. It is advisable to cut prunes and dried apricots into halves.

Stuff the goose carcass with the resulting filling without adding spices or salt. Do not place the filling tightly inside the carcass, otherwise it will not bake. Tie the bird's legs with a strong thread and prick the skin with a knitting needle in several places to ensure the fat is rendered during the baking process.

Place the stuffed goose at the bottom of a special fireproof dish, having previously lined it with pieces of goose fat. The bird should be laid out with its back facing down. Bake the goose in an oven preheated to 200°C.

After 30 minutes, remove the pan with the bird. Pour the fatty juice over the carcass and place it back in the oven for further cooking. The oven temperature can already be reduced to 170 °C.

To get an appetizing crust, you will have to baste the bird with fat often. After an hour, remove the goose from the oven again, pour the fat that has accumulated on the baking sheet into a prepared fireproof container, pour the aromatic wine over the goose, and then continue to bake in the oven for another half hour.

Shallots or coarsely chopped regular onions, unpeeled cloves of garlic directly in the husk, peeled and quartered potatoes - add salt to taste, add a little ground cumin, mix in a container with hot fat and send to the lower section of the oven for baking at the same time with stuffed goose.

Using a fork, prick the prepared red apples and pears in several places, place them on a baking sheet around the goose, and bake further in the oven.

After some time, pour the juice that drains from the bird during cooking over the fruit and bake in the oven until it is completely done. The entire preparation of a medium-sized baked stuffed goose takes up to three hours or more. It all depends on the size of the carcass and the skill of the cook.

The final stage of baking will be the exquisite presentation of the dish, potatoes and a fabulously tasty side dish baked inside the bird. Goose stuffed with apples is ready. Bon appetit everyone!

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.

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.
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.

Mix 100 g of honey, 100 g of dry white wine and 50 g of Varietal Sauvignon in a bowl.
Finely chop a bunch of cilantro and add to the mixture.
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.

Thaw the goose completely, rinse and coat with marinade. After 5 hours, start preparing the filling.
Peel the potatoes and cut into small pieces (each potato into about 8 pieces).
Core the apples and cut them into slightly larger pieces than potatoes.
Mix the potatoes with apples, put the filling inside the goose, after coating it inside and out with salt and spices.
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.
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.

Coat the cut goose carcass with a mixture of salt and chopped garlic.
Remove a thin layer of peel from the oranges, without damaging the white layer, cut each into 4 slices.
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.
Mix the filling from onions cut into long pieces, orange slices and pieces of ginger.
Place it inside the goose and seal the skin.
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.

Peel the apples from the core and cut into pieces, wash the prunes and pat dry with a napkin.
Mix apples and prunes and add rum and orange juice.
Mix salt, pepper and coriander, spread the marinated goose with spices on the outside and inside.
Place the stuffing inside the carcass and seal the skin.
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.

Peel 3 kg of potatoes, cut small potatoes in half, and large ones into 4 parts.
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.
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.

Coat the cut up goose carcass outside and inside with a mixture of salt and spices.
Core the apples, cut into pieces and place inside the goose, sealing the skin.
Bake the goose in the oven on a baking sheet greased with vegetable oil at a temperature of 220 °C.
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.
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.
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.

Rinse the goose and put it in a large saucepan, add water so that it covers the carcass by 2 fingers.
Add the onion, bay leaf and peppercorns to the broth. Cook for 1.5-2 hours, covered.
Grate the carrots, mix with chopped onions and fry in a pan greased with vegetable oil.
Chop the cabbage, celery stalks and potatoes.
Remove the finished goose from the broth along with the onion and bay leaf. Discard seasonings.
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.
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 the right 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!

Goose baked in the oven is always a holiday. The goose is the king of the table, the emperor of the feast, it is the king bird, its appearance on the table never goes unnoticed and is always accompanied by enthusiastic exclamations. For the holidays, of course, you can bake other poultry - chicken and turkey, but even if you have such a trump card as a duck in your sleeve, the goose beats him too. The goose is a joker that beats any card.

Historically, we do not classify goose dishes as everyday cuisine, but they have a permanent place on the banquet menu. In fact, it is quite difficult to imagine a goose on the table on weekdays, but a holiday featuring a magnificent baked goose with apples will definitely become unforgettable, even if the only entertainment program at this holiday is goose.

But I must say, it's worth it. Goose is a rather fatty bird, but this fat is completely rendered out during baking and what remains is the most tender meat, soaked in aromatic juice, literally melting in your mouth. And this most tender meat is hidden under a crispy golden crust.

Goose meat has its own bright taste, moreover, it is rich in various beneficial substances and minerals - magnesium, phosphorus, selenium, copper and vitamins A, C, group B and others.

Since ancient times, goose fat has been used in folk medicine in the treatment of skin, colds and lung diseases; it was used to treat wounds, burns and frostbite, and was used in cosmetology. And of course, it was actively used in cooking - they fried it, stewed it, but in European cuisine they used it with sweet jam, spreading it on bread - we can read about this delicacy not only in ancient recipes for goose baked in the oven, but also in artistic literature of different times.

Disputes about at what time baked goose dishes gained popularity, where these dishes came to us from or were here originally, who can be considered the birthplace of baked goose - can be waged endlessly. You can also argue about how to cook a goose deliciously in the oven, so that it is better than others, which recipe can be considered truly the best recipe for a goose baked in the oven, but these debates are unlikely to ever lead to anything.

Let's not go into details about the origin of such a miracle of nature as a baked goose, but rather let's try to create this miracle in our kitchen. We will share with you the most popular recipes for baked goose, talk about the basic principles of cooking this important bird and discuss the recommendations of experienced chefs - and you can cook a goose in the oven at home on any holiday, turning it into a bright event that everyone will enjoy for a very long time remember with delight and pleasure.

Bake a goose in the oven: basic principles and cooking features

The goose is bought ahead of time, in advance, no one buys it day after day, because before you bake the goose, it needs to be well prepared.

We thoroughly wash the carcass and check to see if there are any residual hairs or feathers left on it.

If you need to cut the goose into pieces, do it carefully with a hatchet or thick kitchen scissors - do not try to crush the bones, but cut the joints.

Before roasting a goose, it is usually rubbed with salt and spices and left overnight. Washed, dried and rubbed with salt, the goose should stand in the cold for several hours, then the fat will be easier to remove, and the goose will cook faster and turn out juicier.

Therefore, if you decide to cook a goose in the oven, start doing it in the evening. In the evening you will make all the necessary preparations, put it in the cold, where it will have to “simmer” thoroughly, and you will bake it in the morning or the next afternoon.

This applies to different types of goose dishes - no matter how you bake it, in pieces or whole, it is still better for it to stand in spices beforehand.

When baking a goose in the oven, you need to baste it with rendered fat every 20 minutes. This will ensure the meat is tender and the crust crunchy.

Recipe 1: Goose baked in the oven on a bottle

Goose baked in the oven on a bottle is a very important bird. This is one of the simplest goose recipes in the oven; even a housewife with little experience can handle it and will immediately become known as the queen of cooking.

For this dish we will need a glass bottle - it will help the goose maintain its shape even in such a hot living situation.

Ingredients

goose - 1 pc.;
garlic - 5 cloves;
lemon - ½ piece;
sage;
oregano;
Bay leaf;
salt;
black pepper);
glass jar or bottle (empty).

Cooking method

We take the goose carcass and check for “extra parts” - remnants of feathers, giblets, hair follicles - and remove them, if any. Having made sure that we are satisfied with the “complete set” of the goose, we wash it thoroughly and wipe it with disposable towels.

Mix salt, pepper and spices in a bowl and rub our bird with them inside and out. After this, we put the goose in the cold for several hours, maybe even overnight - before baking the goose in the oven, you need to let it stand in the spices so that it is well saturated with their aromas, but since the goose is a rather fatty bird, keep it warm This is not possible, as the fat can “float”, so it is recommended to keep the goose in a cold place all this time. In addition, its skin, rubbed with salt, will have time to dry well, which means it will crunch provocatively after baking.

Next, cut the garlic and lemon into small slices - such that it is convenient to stuff the goose. Before baking the goose, we make small cuts or punctures in it with a knife and put garlic and lemon in it. We put several chopped cloves of garlic in the belly, and a bay leaf there too. And finally, we place a bottle (glass, fireproof) into the belly to maintain the shape of the goose carcass. If it were a chicken, we would sit it on this bottle, but the goose is too big for this, so it will lie majestically on the baking sheet. We tighten the edges of the abdomen and sew them up.

We take out the goose maker - if you have it, then great, but if not, you can completely do without it and bake the goose in the oven on a baking sheet or in a mold. Grease a mold or baking sheet with oil and place the carcass on it on its belly, that is, with its back up. DO NOT preheat the oven in advance: put the goose in the oven and heat it up with it. Set the temperature to 220 degrees and leave our bird to bake for 2-3 hours (depending on size). We don’t go far - periodically you need to open the oven and pour fat over the goose, which will be rendered from it onto a baking sheet (or into a mold) so that the skin turns out crispy, rosy and beautiful, but does not dry out or crack.

When the goose is ready, you shouldn’t immediately take it out of the oven; after turning it off, you need to let it sit there for another half hour - it will become much juicier and more aromatic, and besides, it will be much more convenient to cut it up and eat it.

Recipe 2: Goose baked in pieces in the oven

Most often we read recipes for whole goose baked in the oven, but there are also a lot of dishes where the goose is baked in pieces. It is no less tasty and convenient - you don’t need to think about whether there is enough goose for everyone if you purchased a miniature-sized carcass, or if you made an inaccuracy in counting the guests for the holiday.

In such cases, this recipe for baked goose in pieces is very helpful.

Ingredients

goose - 1 pc.;
garlic - 3 cloves;
salt;
pepper.

Cooking method

We wash the goose carcass, remove all excess and “disassemble” it into approximately equal parts - drumsticks, thighs, wings, etc.

Cut the garlic into small slices.

Using the tip of a knife, make small punctures in the pieces of meat and stuff them with garlic. Carefully remove the skin without damaging its cover, and put the garlic under it too.

Rub each piece with salt and pepper and leave in the cold for about an hour.

After 30 minutes, open the oven and check the condition of our goose. A lot of fat should be rendered out of it. We pour the goose fat into a separate container - but under no circumstances throw it away, it is a very valuable ingredient. We will need some of the fat to periodically baste the goose so that it bakes well, but does not swim in it, and we will save some for later.

Depending on the size of the bird and the pieces we got, it will take us about two hours to cook the goose in the oven.

Don’t forget to baste our bird with fat from time to time, and then we will have a wonderful baked goose dish with tender, melt-in-your-mouth meat and a crispy and appetizing crust.

Potatoes go well with it as a side dish - fried, boiled, baked, mashed or fried with mushrooms; rice - boiled, steamed or fried with vegetables, noodles - buckwheat, wheat or egg, udon.

Recipe 3: “Beer Goose”, or Goose baked in beer

Beer goose is prepared very simply; baking it does not require special conditions - for example, a large oven, as if you were baking a large Christmas goose with apples, and also no special culinary skills. The goose in this recipe is stewed in beer, and the only thing you need to do is add beer from time to time so that it does not boil over and the goose does not end up on dry land.

Ingredients

goose - 1 pc.;
garlic - 4 cloves;
mayonnaise - 200 ml;
beer (light) - 1 l;
salt;
pepper.

Cooking method

Finely chop the garlic or pass it through a special press and mix with mayonnaise.

We cut up the goose carcass, taking it apart into small pieces of equal size that we will bake. Rub the pieces with salt and pepper and generously coat with mayonnaise-garlic sauce. Next, put the goose in a mold with a lid, cauldron or goose pan and put it in the cold for 10-12 hours (ideally overnight).

In the morning, we take our already sufficiently marinated bird out of the cold and, before cooking the goose in the oven, let it stand for another couple of hours - this time in a warm place, so that its temperature approaches room temperature.

Preheat the oven to 180 degrees.

Carefully pour beer into the goose bowl so that the pieces are “sunk” - literally lightly covered with liquid. Close the casserole dish with a lid and put it in the oven for about 2 hours. When baking a goose in the oven, you should not leave it, you need to periodically check on it, open the lid and add beer so that it does not boil over.
The readiness of meat can be checked using a knitting needle or a regular fork. Our goose should be tender and soft, melting in your mouth.
Potatoes in any form are perfect as a side dish for juicy pieces of baked goose - fried, baked, boiled or mashed. Bon appetit!

Recipe 4: “Christmas Goose” baked with apples

The Christmas goose is the king of the holiday table, it is the king bird. And he demands royal treatment towards himself. You can't cook it in a hurry. If you are planning to bake a goose in the oven, start preparing everything you need for this in the evening. Process the goose and place it in the refrigerator.

And in the morning the “second act of the Merlezon ballet” will begin - you will need to correctly arrange the filling and sew up the goose. But the most important thing is that while you bake the goose in the oven, do not forget to baste it with fat - every 15-20 minutes. But your efforts will be rewarded and believe me, the result will exceed all your wildest expectations.

Ingredients

goose (medium size) - 1 pc.;
apples (hard varieties) - 15 pcs.;
sugar - 1 tbsp. spoon;
raisins - 4 tbsp. spoons;
salt;
parsley.

Cooking method

Before cooking the goose, rinse it thoroughly, wipe it with dry disposable towels, and rub it with salt on all sides, inside and out.

Peel medium-sized hard green apples and cut them lengthwise into 4 pieces. After removing the seeds, place the apples in a large bowl.

We thoroughly wash the raisins and soak them in water - preferably hot, then they will swell faster. Remove tails, remaining seeds and other debris. After we have sorted out the raisins, they need to be dried: place the raisins in a colander, blot them with napkins, place paper or cloth disposable towels on a dish and place the raisins on them.

Pour raisins into a bowl with apples, sprinkle with sugar, mix.

We take our goose, stuff it with apples and raisins, pull the edges of the belly together and sew it up.

Preheat the oven to 220 degrees. Place the goose on a baking sheet on its back, belly up, and bake. When it is browned, turn it over and bake it with the back facing up. When the other side is browned, we lower the temperature in the oven a little and stand guard over our king bird - to cook the goose deliciously in the oven, every 10-20 minutes we take it out, take the rendered fat from the baking sheet and pour it over the goose. The baked goose takes about three hours to prepare, and during this entire time we need to remember to water it. But our efforts in the finale will be generously rewarded - we will get the most magnificent Christmas goose with a beautiful, golden-brown crispy crust and tender, melt-in-your-mouth meat.

You can check the readiness of the meat with a knitting needle or a stick - if the meat is pierced easily, then it is completely ready.

So, we have almost prepared the Christmas goose with apples, all that remains is to apply the final touches. Literally five minutes before taking the main holiday dish out of the oven, take the remaining apples, place them on a baking sheet around the goose and pour fat over them. You want the apples to be slightly baked and soft, but not cracked.

When everything is ready, we free our firebird from its bonds - we take the threads out of the goose. Next, we carefully take out the filling and place it on a dish - on this pillow or featherbed his delicious majesty will recline. We arrange the goose beautifully and frame it with baked apples - every jewel should have a frame.

We wish our guests bon appetit and accept their well-deserved praise, expressions of delight and admiration.

The color of the crow's feet tells you the age of the bird - an old goose wears red, while a young goose's feet are yellow.
The readiness of the meat is determined by piercing the carcass with a knitting needle or a stick - if the juice that appears is clear, then the meat is ready. Also, when pierced, the needle should not encounter active resistance - the meat should be pierced without effort.
Sometimes the goose is covered with foil if they are afraid of drying it out. Remove the foil half an hour before the dish is ready to get an appetizing crust.

Roast goose, as a holiday dish, is most often associated with Christmas. However, long before Christmas, it was served in Europe at festive feasts on St. Martin's Day, which is still celebrated on November 11, dedicating it to the completion of all agricultural work. This holiday marks the end of autumn and the beginning of winter. On this day, in most European countries and, first of all, in Germany, where geese are especially loved, a dish with this bird is always on the festive table. Most German housewives know how to cook a goose in the oven, and not just in one, but in many different ways.

How to prepare a whole goose for roasting

The goose is a bird with an individual character, both in life, in fairy tales, and in cooking. You can’t run to the store or market at the last moment to grab a prettier bird and quickly fry it. It may not turn out golden on the outside and soft on the inside with a juicy, flavorful filling. The goose needs to be given time and attention. The goose planned for the holiday, and this is a festive, elegant dish, must be prepared in advance, 2-3 days before the celebration. The optimal weight of poultry for roasting is 4 kg.

Gut a fresh goose from the market. At a store-bought one, check the quality of the gutting and remove the bag of giblets (if there is one). Defrost frozen poultry on the bottom shelf of the refrigerator (previously it was defrosted in a spacious, ventilated cellar, but now few people have access to this). The defrosting process usually lasts 25-30 hours.
Cover the table with film. Place the carcass on it, inspect it and carefully remove the remaining feathers with tweezers. Another way is to quickly scald or very briefly heat the carcass in the oven or microwave, let it cool a little and remove the remaining feathers. In addition, folk wisdom suggests singeing a goose not only over a gas stove, but even with a blowtorch. But this must be done carefully, because... Fat will leak out of the carcass.
Using scissors, cut off the first phalanx from each wing. They usually burn when baked, and they are of little use. Typically these wing parts are used along with the neck and giblets in soup. Some cooks even remove the wings completely, although the goose will not be as beautiful.
Using a sharp small knife, remove some of the visible fat around the abdominal incision and around the neck opening.
Use a knitting needle or a thin skewer to pierce the skin on the goose's breast and at the junction of the legs with the body. The puncture should run parallel to the skin so that the meat is not damaged.
Take a large saucepan, the diameter and height of which will allow you to easily place the goose there. Boil water and lower the carcass halfway there for 1 minute, first with the neck hole down, remove. Wait for it to boil again and lower the carcass a second time with the opposite side, also for 1 minute. Completely drain the water that has gotten inside and dry the goose inside and out with a cloth (not paper!) towel.
Lay a new, clean, dry film, place the carcass on it and rub it with salt, 1 tsp. per 1 kg of weight, salt can be seasoned not only with black pepper, but also with dried oregano, sage, thyme, cumin or your favorite spice in reasonable quantities.
Place the goose on a plate and refrigerate for 2-3 days, turning occasionally. The ideal option is to hang the bird in a cold cellar. During this time, the meat will soften, and the skin will dry out and when baked, it will become not only beautiful, but crispy and tasty.

How to bake a goose in the oven

Humanity has accumulated some experience in cooking goose in the oven. By following all the rules and advice, the likelihood of getting a positive result is very high. However, it is worth keeping in mind that the goose is a capricious bird. You may not obey the first time; it is useful to carry out a rehearsal before preparing a festive dish, taking into account the rules of preparation and baking.

The filling is determined by the specific cooking recipe. It could even be simple fresh white bread, cut into cubes and mixed with fried onions. It is important not to stuff the goose very tightly; the minced meat should lie loosely and fill the belly by ⅔, so that there is room for it to increase in volume when it warms up and absorbs the goose fat.
The goose must be stuffed before placing it in the hot pot. You cannot store raw stuffed poultry as a semi-finished product.
Sew with thick threads and large, clearly visible stitches. It is important that the threads are easy to remove from the finished goose carcass. It is better to chop off the neck hole with wooden skewers or skewers. The legs can be tied crosswise so that they do not stick out in different directions.
Preheat oven to high temperature, usually around 300°C.
Pour 1 cm of water into a baking tray with high sides, place a wire rack on it, and place the goose on it, breast side down. Place this structure in the oven on a medium level, taking into account the height of the carcass, for 15 minutes. Close the door.
Reduce the temperature to 160-150 °C and carefully turn the goose onto its back. To avoid getting burned, you need to use a cooking mitt. Bake for 1.5-2 hours, depending on the size of the carcass. From time to time, pour a spoon on a long handle with the juice that will be obtained in the pan.
If the goose starts to burn, cover it with a sheet of foil on top and add a little hot water to the pan.
Readiness is usually checked with a knitting needle, which must be pierced through the leg. The juice released from the puncture site of the carcass should be transparent. However, haute cuisine masters do not like this procedure; they believe that it violates the integrity of the dish.

Video recipe

How to cook goose in the oven

It is customary to cook a real goose whole for the holiday. In different regions of Germany, which actually dominates this branch of cooking, there are different traditions and different fillings for stuffed poultry.

In Bavaria, goose giblets are mixed with bread soaked in milk, flavored with onions and spices, and hard-boiled eggs are added.
In the Rhine Valley, raisins and prunes are soaked in alcohol for the filling and apples with a lot of marjoram are added to them.
In northeastern Germany, goose is stuffed with prunes soaked in schnapps, which is mixed with breadcrumbs.

In addition, there are apple-onion, nut, bacon-mushroom fillings and many, many others. In addition, the goose is fried in large pieces and served with stewed cabbage, a multi-layer casserole with goose liver or giblet stew is made. The culinary experts of our country do not lag behind the Europeans and offer recipes for cooking goose in the oven with national flavor.

Goose stew with mushrooms

INGREDIENTS for 6 servings:

1 large goose or 2 small ones
2 bottles of dry red wine
1 onion and 1 carrot each
1 pinch dried celery or 1 branch fresh
1 bunch of fresh herbs (dill, parsley)
250 g porcini mushrooms, canned in their own juice or boiled fresh
vegetable oil, preferably olive oil
50 g butter
50 g flour
salt pepper

Preparation:

Rinse the goose, inspect it, if necessary, remove any remaining feathers and trim off excess fat. Cut the carcass into 12 parts, and small carcasses into 6. Chop the vegetables and herbs. Place the goose in a deep container, cover with herbs and pour in wine. Place in a cool place for 10-12 hours.
Remove the poultry pieces from the marinade, wipe and, if necessary, squeeze lightly. Filter the marinade through cheesecloth. In a deep frying pan, fry the pieces of meat on all sides without oil. Drain off the rendered fat; it will not be needed.
In the same frying pan, stir-fry the flour in dissolved butter, slowly pour in the entire marinade, add the goose, bring to a boil, cover with a tight lid, and place in the oven at 200 °C for an hour and a half.
At this time, place the porcini mushrooms in a colander, allow them to drain properly, chop and fry in a sufficient amount of vegetable oil. Just before the goose is ready, pour the mushrooms evenly into the frying pan. White bread croutons can be a compliment to this dish.

Merchant style goose recipe

INGREDIENTS for 6-8 servings:

1 goose 3.5-4 kg
2 apples
2 carrots
6 onions
400 ml poultry broth
200 ml dry red wine
several green onions
5 pieces. spicy cloves
2 pcs. allspice
1 bay leaf
1 cinnamon stick
salt, ground black pepper
800 g potatoes boiled the day before in skins
2 yolks
350 g plums
butter

Preparation:

Prepare the goose for roasting as described above. Rub the carcass with salt and pepper on all sides. Tie on the legs and wings. 3 hours before the celebration, turn on the oven and preheat it.
Cut the washed apples and 2 peeled onions into equal large cubes and fill the goose’s belly with them. Seal the cut with wooden toothpicks or thread.
Wash and peel the carrots, chop the remaining onions and green onions, place in a large roasting pan along with the spices, pour in the broth. Place the goose on top, breast side down. Place the roasting pan, covered with a lid, in a hot oven for half an hour. After 30 minutes, turn the goose breast side up and bake for another 1.5 hours in the oven without a lid.
At this time, peel the potatoes, grate them coarsely, mix with slightly beaten yolks, season with salt and pepper, make flat cakes with a diameter of 5-6 cm, fry the flat cakes in oil on both sides. Remove the pits from the plums and simmer them a little in the remaining butter in the pan.
When the goose is ready, remove it from the roasting pan, place it on a platter and cover it to keep warm. Filter the broth, add hot plums to it, wait until it boils and simmer the sauce for 5 minutes. Cut the goose into portions. Serve with plum sauce and hot potato cakes.

Video recipe

Goose legs in the oven

This is a very juicy, simple and economical dish. It can be served as a side dish with any stewed or boiled vegetables, including Brussels sprouts or cauliflower.

INGREDIENTS for 4 servings:

4 goose legs 300-350 g each
100-150 g of carrots, onions, celery root
1 apple, preferably sour
3 sprigs thyme
2 bay leaves
2 tbsp. l. tomato paste
200 ml dry red wine
700 ml broth, vegetable or chicken
175 g roasted chestnuts, vacuum packed
vegetable oil
salt, pepper, flour

Preparation:

Wash the goose legs, dry them, rub with salt and pepper. Fry in a deep frying pan or in a 1 tbsp Dutch oven. l. oil for a few minutes until the fat is rendered out. Remove the legs from the roasting pan and discard the fat; you won't need it.
Peel the onion, apple, celery and carrots and cut into equal small cubes, fry together with bay leaf and thyme in 1 tbsp. l. oil for 5 minutes in the same frying pan, add tomato paste and wine, stir, boil a little.
Place the legs in a roasting pan, pour in the broth and simmer in the oven, without covering the roasting pan with a lid, for an hour and a half, first at 200-210 °C, then lower the temperature to 180 °C. Remove the roasting pan from the oven.

Rub the washed and dried goose breast with salt, pepper, and rosemary (you can use marjoram instead of rosemary). Pour a little water into the bottom of the saucepan, place the breasts skin side down, and simmer in the oven for 15 minutes at 200 °C. Then lower the temperature to 160-150 °C and simmer for another 50-55 minutes, pouring the resulting sauce with a long spoon.
During this time, peel and chop finely all the vegetables. turn skin side up, pour vegetables into a saucepan, pour broth over everything and continue simmering for another 30 minutes.
Carefully remove the goose breasts from the sauce, let them drain, coat the skin with sour cream, whipped with a pinch of salt, and grill for 3-4 minutes until the skin browns and becomes crispy.
Grind the sauce formed in the saucepan with a mixer or blender, you can rub it through a sieve (the mass will be more homogeneous, but the procedure will take a long time), add juice and liqueur, pour into the saucepan, heat and thicken with flour if necessary. If you don’t have orange liqueur, you need to take ordinary vodka, add a few drops of juice squeezed out of scalded orange peel with a garlic press, and a pinch of powdered sugar. Season the sauce with salt and pepper to taste.
Place the breast on a plate, cut into slices, put thick sauce on the side, and garnish with fresh blue rosemary flowers. Serve with potatoes, best young or simply small, boiled whole. Potatoes of the same size will add a special chic to the dish.

Video recipe

How do you cook goose?

Winter is rich in major holidays, including Catholic Christmas, New Year, and Christmas according to the Orthodox calendar. And if the New Year's table in Russia and the post-Soviet countries is famous for champagne, Olivier salad and tangerines, then the Christmas table (for both Catholics and Orthodox Christians) has a special meaning.

The number of dishes and the preparation of ritual dishes also play an important role, but the main place is, naturally, given to the Christmas bird, and not a banal chicken, but a more serious bird. More rare “guests” appear on the tables - goose, duck or turkey.

This material contains the best options for goose dishes baked in the oven. By the way, you can cook it not only for Christmas, but also for other important occasions.

Tasty and juicy goose baked whole in the oven - step-by-step photo recipe

For a holiday, you want to surprise your guests with a delicious and original dish. And what could be tastier than a goose baked in the oven?

Cooking a goose is not so easy. You need to know some secrets. The first secret is preparing the marinade. The taste and quality of the meat will depend on the marinade.

To prepare the dish you will need the following ingredients:

Goose weighing 3 kg.
Seasoning for meat – 25 g.
Mayonnaise.
Garlic in the amount of 4 cloves.
Bay leaf – 5 pcs.
Salt.
Honey – 20 g.
Green onions.

Goose cooking process:

1. First you need to prepare the marinade. To do this, grind the bay leaf into crumbs.

2. Add honey to the bay leaf. It will give the meat a piquant sweet taste and make the crust crispy and beautiful to look at.

3. Peel the garlic and grate it onto a fine grater. Then add the grated garlic to the container for preparing the marinade.

4. At this stage, you need to mix the ingredients well.

5. Then add seasoning and mix the ingredients again.

6. Finally, add mayonnaise. The amount of product depends on taste preferences. The main thing is that the marinade is thick.

7. Cut green onions into small pieces.

8. Prepare the goose carcass for marinating. First of all, wrap the edges of the wings and paws in foil so that the exposed bones do not burn during the baking process.

10. During the baking process, the goose will release a large amount of fat. Therefore, you need to place a baking sheet under the grill with the goose. The baking sheet should be covered with a thick layer of foil. Excess fat will collect on top of the foil and will not stain the baking sheet. In addition, in this case the fat will not burn.

11. Place the goose on a rack in the center of the oven. Turn on the oven at 200° and bake for 30 minutes. Then reduce the temperature to 150° and bake the meat for another minute.

12. After the specified time has passed, remove the goose from the oven. The finished goose has a beautiful golden crust.

13. Goose meat prepared in the described way turns out tender, juicy and soft. The combination of components in the marinade makes the product taste extraordinary.

How to cook goose in the oven with apples

The most popular recipe for cooking goose is stuffing it with apples. The festive dish has been prepared on both sides of the Atlantic Ocean for many centuries.

The recipe is quite complicated, there are many secrets, but still “the one who walks can master the road,” and the goose can master the one who wants to. And then everything will turn out as it should: an appetizing, very golden brown crust on top, tender meat and a filling, the sour taste of which goes perfectly with goose.

Ingredients:

Goose (carcass) – about 2.5 kg.
Apples – 5-6 pcs.
Honey – 2 tbsp. l.
Soy sauce – 2 tbsp. l.

Marinade:

Water or broth cooked with vegetables - 1.5 liters.
Sugar – 5 tbsp. l.
Salt – 2 tbsp. l.
Soy sauce – 70 ml.
Apple vinegar – 80 ml.
Ginger – 1 tbsp. l. (ground).
Pepper mixture.
Cinnamon.

Preparing the goose for baking begins 2 days before the festive dinner (the hostess needs to take this into account).

Algorithm of actions:

The first thing you need to do is choose a good, beautiful goose, it is better if it is not frozen.
Check for the presence of remaining feathers and down, pluck, you can singe over an open fire, carefully turning from all sides.
Then rinse the carcass thoroughly, both inside and outside. Some housewives recommend additional scalding with boiling water.
Before you start marinating, be sure to pat the bird dry with paper towels to remove excess moisture. Trim the tail, cut off excess fat (usually in the tail, neck, abdomen).
To make the marinating process more intensive, make transverse cuts on the goose breast, cutting through the skin, but not the meat. This, on the one hand, will allow the marinade to penetrate into the meat, on the other hand, during the baking process, excess fat will come out through the cuts. The skin will become drier and crispier.
Take the ingredients for the marinade and stir until the salt and sugar dissolve. Boil.
Place the goose in a very large container so that it is completely immersed in it. Pour hot marinade over the carcass. Place in the cold, cover.
Leave in this state for 2 days, remembering to turn over, for uniform marinating. After the specified time, you can proceed directly to baking.
The filling in this recipe will require apples; they should have a sour or sweet-sour taste, thin skin and a delicate texture. Wash the apples, remove the stem and seeds, cut into 4-6 pieces.
Place inside the carcass. Since fairly large pieces of apples are used, the filling will not fall out during baking, so you don’t have to sew up the hole. But you definitely need to tie the legs. Then in the finished dish they will remain beautifully crossed, and not spread out (if not tied first).
It is recommended to bake the goose not on a baking sheet, but on the oven rack. To avoid problems with leaking fat, be sure to place a baking tray with a small amount of water under the grill. This is where the fat will drain; the goose needs to be covered with foil.
Immediately turn the heat up to very high (200°C), after a quarter of an hour reduce to 180°C, bake for an hour.
Mix honey with soy sauce and coat the roasting carcass with a pastry brush.
Continue baking, reducing the heat to 170°C. Readiness is determined by piercing the meat: the clear juice that stands out is a clear hint that the goose is ready.

Secret information - it takes about an hour to bake 1 kilogram of goose meat, respectively, the heavier the bird, the longer the process. Therefore, weighing is mandatory, and you need to invite relatives and friends to the tasting so that they can share the joy with the hostess.

Recipe for soft and juicy goose in the oven in the sleeve

Grandmothers cooked goose by baking it in the oven in a huge frying pan; it did not always turn out tasty; very often the carcass quickly gave off fat and became dry.

Modern technologies have come to the aid of modern housewives - a special culinary sleeve, with the help of which it is easy to preserve juiciness and obtain a ruddy and crispy, very appetizing crust at the end of cooking.

The following recipe is dedicated to just this method of baking a Christmas (or regular) goose. It is best to start cooking the goose a day before serving, but if you don’t have that much time, then at least 5-6 hours in advance, 2-3 of which will be used for marinating, and the same amount for baking.

Ingredients:

Goose (carcass) – 2.5-3 kg.
Apples – 6 pcs.
Garlic – 1 head.
Lemon – 1 pc.
Salt.
Bay leaf.
Carrots – 1 pc. small size.
Onions – 1 pc.
Pepper mixture.

Algorithm of actions:

Rinse the goose, dry it with towels, make transverse and parallel cuts on the breast.
Rub with a mixture of peppers and salt, sprinkle well with squeezed lemon juice.
Peel the carrots, garlic and onions, rinse, chop, and stuff the carcass with them.
Cover with cling film and marinate in a cool place for several hours.
Wash the apples, cut into large slices, remove the stem and seeds.
Place apples and bay leaves inside the carcass. If there are more apples, you can additionally cover the goose with them.
Hide the carcass in a baking sleeve and secure the ends. You can make small punctures to prevent the sleeve from bursting; excess moisture will escape through them.
Bake for at least 2 hours, at the end of baking, cut the sleeve on top and leave the goose in the oven for a while to form a crust.

Remove from the sleeve and place on a beautiful oval dish. Scatter the apples around and garnish with fresh dill and parsley.

Delicious goose in the oven in foil

To ensure that the goose baked in the oven does not “disappoint” with excessive dryness, experienced chefs suggest cooking it in food foil. This method of baking allows you to retain moisture inside, leaving the goose soft, juicy, and tender.

The filling can be rice with raisins, buckwheat porridge with mushrooms, potatoes or stewed cabbage. But the most festive goose “demands” sweet and sour apples.

Ingredients:

Goose (carcass) – 2-3 kg.
Fresh sweet and sour apples – 4-5 pcs.
Vegetable oil – 50 ml.
Garlic – 1 head.
Lemon – ½ pc.
Pepper mixture.
A mixture of spices and aromatic herbs.
Salt.

Algorithm of actions:

The process of cooking goose in foil begins traditionally - with washing and final processing (if required).
Grind 1 tsp in a mortar. salt with seasonings, herbs and peppers. Rub the goose inside and out with this aromatic mixture.
Prepare the second aromatic “sauce”: peel half a head of garlic, pass through a press, mix with 1 tsp. salt and vegetable oil.
Coat the carcass inside and outside with the resulting mixture.
Hide the goose in a clean plastic bag. Place in the cold for 15-30 minutes to marinate.
Prepare the filling. Rinse the apples. Trim the tails, remove the seeds, cut into slices.
Mix with salt, lemon juice, herbs and the remaining garlic (peel, rinse, chop).
Place the filling inside the carcass; the hole can be sealed with a toothpick or sewn up with thread the old fashioned way (just remember to remove it before serving).
Place a large sheet of foil on a baking sheet, folded in half, and place the goose on it.
Wrap the phalanges of the wings and drumsticks of the bird with additional foil (these “parts” tend to burn quickly).
Wrap the goose tightly in foil (further baking will take place in this form), leave for marinating (the process should last at least 5 hours).
After this, it remains to withstand the last stage, actually baking. You need to start with a high temperature - 200°C, then reduce it - 180°C.
After 2 hours, check readiness: carefully open the foil and pierce the carcass. If clear juice is released, then the bird is ready to serve; if the juice has a reddish tint, baking must be continued.
At the very end, free the carcass from the foil, increase the temperature in the oven, and leave for another 5-10 minutes to form a crust that is pleasant in taste and color.

Serve with boiled potatoes and pickles. You don’t even need a reason for such a dish; a goose baked in foil is a holiday in itself.

How to bake a goose in the oven with potatoes

Christmas goose, according to tradition, is prepared with sweet and sour apple filling. But this does not mean at all that there is no other alternative. On the contrary, these birds can be cooked with any types of fillings, including rice and buckwheat.

Goose baked with potatoes is no less popular - you get both meat and a side dish here. What’s also pleasing is the lack of exotic products; everything you need is sold at the nearest grocery store or in the pantry. With the possible exception of goose, which is best taken from the market or from farmers.

Ingredients:

Goose (carcass) – 2.5-3 kg.
Potatoes – 10-12 pcs. (depending on size).
Salt.
Ground hot pepper.
Ground allspice.
Garlic – 5-7 cloves.
Marjoram – ½ tsp.

Algorithm of actions:

Hold the goose carcass over an open fire to remove any remaining feathers and fluff. Wash thoroughly.
Place in a large container. Fill with plain water for 2-3 hours.
Remove from water and dry with paper towels (both inside and outside).
Now rub the outside of the carcass with a mixture of salt and spices.
Peel the potatoes, rinse under running water. Cut into large slices, add salt.
Squeeze the peeled and washed garlic here, add aromatic and hot pepper, marjoram. Mix.
Place the filling inside the carcass and secure the hole with toothpicks.
For baking, choose one of the methods - in a large glass container, in foil or in a sleeve. It is important that the carcass is completely closed, and that the process of stewing and baking occurs simultaneously.
Baking time is about 3 hours, according to tradition, the first hour is on high heat, the subsequent time is on medium heat.

Transfer the goose to a dish, do not take out the potatoes, let it be a surprise for the guests. A large amount of herbs - parsley, dill - will be a real decoration for such a festive dish.

Recipe for roasting goose in the oven with buckwheat

Ingredients:

Goose (carcass) – 2.5-3 kg.
Buckwheat – 1 tbsp. (or 1.5 tbsp if the goose weighs more than 3 kg).
Chicken eggs – 3 pcs.
Onions – 1-3 pcs.
Honey – 1 tsp.
Mustard – 1 tsp.
Salt.
Pepper mixture.

Algorithm of actions:

Wash the goose, dry it, trim off the fat. Rub with a mixture of salt and pepper, doing this not only outside, but also inside.
Leave the carcass in a cool place for marinating, covered with cling film.
Boil chicken eggs until hard-boiled, place in cold water, then peel and cut into cubes.
Boil buckwheat in water (2.5 tbsp.) with salt, and the grain should remain slightly undercooked.
Peel the onion and cut into thin half rings.
Cut the fat cut from the goose carcass into cubes, place in a frying pan, and melt.
Add the onion here and sauté until nicely browned.
For the filling, combine buckwheat porridge, onion and chopped eggs. Add a little salt and spices.
Place a wire rack in a tray and place the goose on it, which is already stuffed with filling. Sew the hole with thread or fasten it with toothpicks (this method is more convenient and aesthetically beautiful).
Now it’s the turn of honey and mustard, mix them together and coat the carcass thoroughly on all sides.
Bake in the oven for at least 2.5 hours, basting with the fat rendered from the bird.

Additionally, it is recommended to wrap the wings and shin bones in foil, as they burn quickly. You can also cover the entire carcass with a sheet of food foil during the first half of baking to retain moisture inside, make the meat more tender and the filling juicy.

Recipe for goose in the oven with rice

Among all the cereals, buckwheat has a worthy and now popular competitor - rice. The Asian grain is often used today as a stuffing for goose. In some recipes, prunes, raisins, and dried apricots are added to it, which gives the finished dish a very piquant note.

Ingredients:

Goose (carcass) – 2-3 kg.
Rice – 1 tbsp.
Mayonnaise – 2-3 tbsp. l. (can be replaced with mustard and honey).
Salt.
Peppers are hot and fragrant.

Algorithm of actions:

Wash and dry the purchased goose, rub with pepper and salt.
Boil the rice until fully cooked. Drain the water and rinse under cold water to remove stickiness.
Also add salt to the finished porridge, mix with spices and, if desired, with herbs.
Stuff the carcass with the prepared filling. “Grab” the edges of the hole with a thread or firmly grasp them with toothpicks - this is important so that the filling does not come out during cooking.
Transfer the goose to a greased baking sheet.
Spread mayonnaise on top (or a mixture of mustard and honey, which will give a pleasant taste and beautiful color).
Cover the bird with an additional sheet of foil, crimping the edges.
Bake for 2.5 hours, check by piercing. If the juice is clear, then the goose is ready to “move” to the festive table.

When serving, you need to choose a beautiful oval-shaped dish, carefully place the stuffed goose in the center, and decorate it with fresh or pickled vegetables around it. There is no need for a side dish, since the rice filling will successfully fulfill its role.

Insanely delicious goose in the oven with prunes

The traditional filling for goose is apples, but you can go even further and make the filling more unusual and original. To do this, you just need nothing, add exotic prunes to the banal apples. The preparation process is lengthy, but why not please your household with such a masterpiece.

Ingredients:

Goose (carcass) – 3-4 kg.
Apples – 6-7 pcs.
Prunes – 300 gr.
Onions – 1-2 pcs.
Spices and salt.

Algorithm of actions:

Stage one, preparing the carcass - scorch it on fire, scrape it with a knife. Wash and dry.
Rub with salt mixed with spices. Leave for several hours to marinate.
Stage two – preparing the filling. Wash the apples, cut into slices, first remove the stem and seeds.
Peel the onion, rinse, cut into rings.
Soak the prunes in warm water for a while and rinse thoroughly.
Mix together apples, onions, prunes. Add salt and spices here. Mix again.
Send the filling into the carcass, seal the hole with a wooden skewer (toothpick). Sprinkle the carcass with spices on top again.
Wrap in a sheet of foil. Place on a baking sheet.
Start the baking process: first set the heat to high, then turn it down.
Keep the carcass in the oven for at least 2-2.5 hours. Open the foil so that a golden brown crust forms on the surface.

Advice - if you soak the prepared goose for a day in wine or mustard-honey marinade, it will be much tastier.

How to cook goose in the oven with oranges

The following recipe suggests using exotic oranges instead of apples traditional for central Russia. Goose with oranges will be the main course of any dinner party.

Ingredients:

Goose (carcass) – 3-3.5 kg.
Oranges 2 pcs. big size.
Mustard – 2 tbsp. l.
Spices, mixture of peppers.
Salt.

Algorithm of actions:

A day before baking, prepare the carcass - wash, trim off fat, dry.
Rub with aromatic salt (mixed with peppers and herbs).
Cover with film and keep in the cold.
The next day, rub the inside of the goose with spices and salt.
Wash the oranges, do not peel them. Cut into slices.
Stuff the carcass. Seal the hole with a toothpick so that the filling does not “go for a walk.”
Gently spread the mustard on top of the skin.
Place in a casserole dish and add a little broth or water. To cover with a lid.
Bake in the oven. Periodically pour over the resulting broth.

This goose looks amazing if the dish is decorated with lettuce leaves, fresh herbs and orange slices.

Original recipe for cooking goose in the oven with cabbage

Another original Russian recipe for cooking goose, where cabbage is used as a filling. The dish is simple in recipe and technology.

Ingredients:

Goose (carcass) – 2.5-3 kg.
Sauerkraut.
Rosemary.
Salt and peppers.

Algorithm of actions:

Prepare the carcass for stuffing - wash, dry, rub with salt and a mixture of peppers. Wait for a while.
Place the sauerkraut in a colander to drain excess brine.
Stuff the goose carcass. In this case, the hole must be secured with stitches of thread or several toothpicks, since the filling is small and may fall out during the process.
You can bake on a wire rack with a tray underneath, or on a baking sheet. Experienced housewives recommend using a baking sleeve - both the baking sheet is clean and the meat is juicy.

In order for a crust to appear, you need to carefully cut the sleeve at the end of baking (after 2 hours). Place in the oven for another 30-40 minutes. Pickled cucumbers and tomatoes go well with this dish.

Goose in the oven with quince

Christmas goose is traditionally prepared with apples, but sometimes they turn out too soft and quickly lose their shape, turning into banal applesauce. Therefore, many housewives use more exotic fruits, such as quince, instead of these fruits.

Ingredients:

Goose (carcass) – 4-4.5 kg.
Salt.
A mixture of spices and peppers.
Quince – 8-10 pcs. (you can prepare the filling from quince, apples, oranges).
Apple, orange, lemon.
Honey, lemon, herbs, ginger.

Algorithm of actions:

Prepare the goose - rinse and pat dry with a towel.
Rub with a mixture of aromatic spices, ground black and allspice, and salt. Leave to marinate for several hours, even better for a day.
Prepare the filling - rinse the quince and remove the stems. Cut in half, sprinkle with lemon juice to prevent the pieces from darkening.
Prepare apple puree, add orange juice and lemon juice, add a little ground ginger, honey, and spices. Stir thoroughly until the honey dissolves.
Mix half of the fruit mixture with quince slices and place inside the carcass. Sew up the hole with thick thread. Cover the wings and legs in foil.
Grease the goose carcass on all sides with the other half of the aromatic fruit mixture.
Bake on a wire rack placed over a baking sheet with a little water to prevent the fat from burning.
Continue the stewing process for 2 hours, pour water and fat over the carcass.
Turn over and bake on the other side. The signal of readiness is clear juice released when pierced.

A festive goose with quince does not require a side dish, but greens - lettuce, dill, parsley in large quantities are welcome!

Recipe for goose in the oven in dough

The goose recipe presented below has its own secret - it is a yeast dough that does the same job as foil or a baking sleeve. The difference is that the dough becomes a good side dish for fatty goose.

Ingredients:

Goose – 3-3.5 kg.
Yeast dough – 500 gr.
Garlic (head), salt, spices and pepper.

Algorithm of actions:

The goose carcass is prepared traditionally - washed, blotted, spread with a mixture of peppers, spices, salt and garlic pressed through a press.
Divide the dough into two parts, roll both into a thin layer.
Grease a baking sheet with vegetable oil.
Lay out the layer. On it is a prepared marinated carcass. Cover with a second layer and pinch the edges of the dough to form a pouch.
Place in a hot oven, reduce heat and leave for 3 hours.

The dish looks impressive, and does not require bread or a side dish, only greens.

Tender and juicy goose in the oven with honey

Some housewives believe that the taste of goose depends on the marinade, and not on the filling; it’s hard to disagree with them if you try to cook the bird according to the following recipe. The filling can be anything - rice, buckwheat, apples, but the marinade is only honey and mustard.

Ingredients:

Goose (carcass) – 3-4 kg.
Mustard – 4 tbsp. l.
Honey – 4 tbsp. l.
Vegetable oil – 4 tbsp. l.
Soy sauce – 4 tbsp. l.
Pepper, garlic.
Salt.

Algorithm of actions:

Goose is prepared for roasting traditionally.
For the marinade, melt honey, but do not boil, mix with butter and soy sauce. Add mustard, spices and salt.
Coat the carcass with marinade on all sides. Leave for several hours.
During this time, prepare the filling, if apples, wash and cut, buckwheat or rice - boil, rinse, season with salt and spices.
Stuff the goose and hide it in a baking bag (this is the ideal way, but you can do it the old fashioned way - just on a baking sheet).
Bake first in a very hot oven. After 20-30 minutes, reduce the temperature and continue the process for at least 3 hours.

Cut the bag and brown the carcass; guests will remember the sweet and sour taste and pleasant aroma of the dish for a long time.

How to deliciously bake a goose in the oven in pieces

Whole baked goose is a very impressive dish, but its preparation has many pitfalls. Therefore, the meat may turn out either too fatty or too dry. It’s easier to avoid problems if you divide the bird into small portions and bake goose pieces rather than the whole goose.