How To Cook A Juicy Goose In The Oven: Secrets And Recipes

In this article, learn more about How To Cook A Juicy Goose In The Oven: Secrets And Recipes. Goose meat is prepared for everyday meals and for holidays..

Goose meat is prepared for everyday meals and for holidays. Moreover, skillfully cooked goose may well become the highlight of the banquet table program. There are many ways to process such meat: frying, boiling, stewing, as well as baking in the oven. The latter is perhaps the most spectacular when it comes to the festive table. Knowing the recipe and owning a few simple tricks of cooking this bird, you can bake a goose so tasty that all guests will be delighted.

 

Features of the choice of meat

The right choice of meat affects the taste of the finished dish to a considerable extent. So, a three-month-old goose will cook faster and be much softer than a six-month-old. If you bought a goose that is six months old or more, then it is better suited for stuffing than for simple baking.

In order to determine the age of a bird during selection, you need to look at its paws. In a young individual, they are yellow, flexible. The breast bone will be soft, like a chicken.

You also need to pay attention to the weight and dimensions of the carcass. A goose of 6 or 7 kilograms can not fit in every oven, and it will cook for 5 hours, no less. It is optimal to buy a carcass weighing from 2 to 4 kilograms. It will take about 3 hours to cook. To calculate the time, you can proceed from the rule that each kilogram of poultry meat is cooked for 1 hour.

 

Preparing for baking

If it is decided to bake not in a sleeve, but a completely whole carcass, then the goose does not need cutting. True, the bird from the farm will have to be carefully examined and, if necessary, plucked, having previously been dipped in boiling water. The extreme phalanges of the wings should be cut off. If the paws were not cut off during slaughter, then you need to do this before you send the carcass to the oven.

It is also advisable to cut off excess fat from the neck, tail and abdomen. True, young geese do not have so much of it.

Goose meat is such meat that the marinade can literally transform. Before baking, it is advisable to rub the carcass with salt, taken at the rate of 1 teaspoon per kilogram of weight. To make the finished dish more fragrant, you can also add Provencal herbs to the salt. You will have to rub not only outside, but also inside. Then you can go in two ways: either wrap the goose in a bag and send it to the refrigerator, or pour it with white wine, apple juice or apple cider vinegar. Of course, not in its pure form: take 2 tablespoons of liquid per 1 liter of water. 

 

Some use cranberry juice or chokeberry juice for marinade. True, this does not affect the softness, but only makes the dish more fragrant.

goose roast

If you plan to bake a carcass without a filling, then put it on a wire rack, under which place a refractory container of water. Evaporating, it will not allow the meat to dry out too much during the cooking process.

In the case when it is decided to make a stuffed roast goose, start it immediately before sending it to the oven. For this, the goose is marinated without soaking in liquid. Sour apples and honey are often used as fillings.

 

The carcass should be stuffed with peeled apples, from which the core was removed. You can smear them with honey. From above, the goose is rubbed with a mixture of olive oil and garlic pressed through a garlic press. Moreover, the latter can not be regretted - the more it is, the more aromatic the finished dish will be.

The goose is served hot, as a whole, and cut and divided into portions directly on the table.

The secrets of softness and juiciness of baked goose

The most tender is the goose baked in the sleeve. True, achieving a crispy crust will not be so easy. It is necessary to cut the sleeve 10 minutes before the end of cooking and let the meat cook without a film.

The softest meat is marinated in sour cream with spices. Another simple but effective option is to take 4-5 liters of water and 2 tablespoons of salt. Heat the water, dissolve the salt in it and then immerse the meat in this solution overnight or at least 5-6 hours.

There are those who prefer to soak goose meat in milk without any spices or salt. The finished dish, in this case, turns out to be spicy, but its taste is peculiar and not everyone will like it.

 

Let your goose be the most delicious! Bon appetit!

Goose recipes with step by step photos

Goose baked in the sleeve >>>

Soak the goose in a solution of water and salt overnight, then marinate in the Tkemali sauce. We cut the apples, mix with coriander and dill, stuff the carcass of the goose with the filling. We send the bird and potatoes to the sleeve, tie and bake for 2.5 hours in the oven.

Goose in the oven with onions and apples >>>

Rub the goose with a mixture of salt and spices and marinate for 2 hours in the refrigerator. Then stuff with onions and apples, sew the skin with a thick thread or secure with toothpicks. Bake for 2-2.5 hours in the oven.

Roast goose >>>

First, fry the goose pieces to a crust, then stew for 10 minutes in tomato juice. Pour into an ovenproof dish. Spread potatoes, onions and carrots with spices on top. Bake for an hour in the oven.