For many, the goose is a delicacy and is associated with the holiday. Indeed, it is rarely found on store shelves. Maybe that's why not all housewives know what spices and seasonings are suitable for this meat.

Goose is a domestic bird, but unlike chicken, from which it is obtained delicious broth, goose meat is not used for first courses. Apparently, because of the specific smell and a large amount of fat.

But boiled goose meat is put in pickle, hodgepodge, aspic, cold appetizers, pie fillings are prepared from it.

Domestic goose is suitable for second courses. It is baked, fried, stewed with the addition of various vegetables, spices and sauces.

The taste of goose meat depends on the herbs and spices used in the cooking process. But do not forget that the spices should not interrupt the goose aroma, but only improve the taste of the meat.

What spices are used when cooking goose

If boiled meat is used for cold appetizers, then it is cooked with a classic set of spices, which includes salt, peppercorns, onions, roots (carrots and parsley).

But if you want to end up with more aromatic meat, then nutmeg, marjoram, basil or rosemary are added to the broth during cooking. As well as rarely used herbs: sage, tarragon, lemon balm, lovage.

A set of spices should depend on the taste preferences of the hostess. After all, there are no certain rules according to which this or that spice is added to the dish. There are only recommendations based on the experience of many chefs and cooks.

What spices are added when baking and frying goose

Roast goose is delicious on its own. But to improve the taste of the carcass before heat treatment rubbed with salt and pepper. Inside the goose put onions, carrots, add marjoram. It is believed that this spicy herb is best suited to goose meat.

If the goose is stuffed with apples or prunes, then cinnamon is the ideal spice. It gives the baked goose a spicy sweetish aftertaste.

Nutmeg has the same effect. But it has a strong aroma, so it is added in small doses.

If the goose is old and has tough meat, it is marinated before cooking. It can be vinegar, wine, beer with the addition of herbs and spices. Lemon is often used instead of vinegar. It improves the taste of meat and softens it well.

What spices are added when stewing a goose

The goose carcass is cut into portions and stewed with the addition of various spices.

If goose meat is cooked in sour cream, then spices such as garlic, onion, parsley root, dried parsley, bay leaf, red and black pepper are most often used.

If the goose is stewed in tomato sauce, then spices such as marjoram, rosemary, soy sauce, red pepper, bay leaf. From spices with a sweet smell, nutmeg, cinnamon, ginger are used.

Roast goose - traditional holiday dish Slavic cuisine. In a large waterfowl with a rich layer of subcutaneous fat, the meat is rather dark and very high in calories. However, goose fat does not actually contain saturated cholesterol, so goose meat is considered a healthy and delicious product.

A large carcass of a goose is not always possible to cook successfully. It should be remembered that cooking a goose with apples in the oven without pre-marinating does not make sense - the meat will remain tough and tasteless. To add spice to the dish, and juiciness to the meat, it is recommended to keep the carcass in a special marinade for several hours.

Carefully rinse and dry the bird carcass in advance.

Marinade options for homemade goose

For pickling a domestic goose, you can choose one of the following types of marinades.

spicy sauce

An extraordinary combination of seemingly incompatible ingredients saturates poultry meat with a special taste and a very pleasant aroma.

  • 3-5 garlic cloves;
  • 1 teaspoon minced ginger root;
  • 4 tablespoons of spicy mustard;
  • 200 ml dry white wine;
  • 50 ml of honey;
  • zest of 1 orange;
  • olive (sunflower oil) 3 teaspoons;
  • salt to taste.

Finely grate the garlic, squeeze the juice from the orange peel. Combine all ingredients in one container. Thoroughly rub the goose carcass with marinade, not forgetting to treat the area under the wings, as well as the inside of the bird. The pickled goose is wrapped in foil and placed in a cold place (balcony or refrigerator) for 6-8 hours.

After that, cooking a goose carcass with apples in the oven will take at least 3 hours at a temperature of 180-200 degrees in a sleeve or baking dish.

Classic marinade

An old Russian recipe that was used back in the 14th-15th century. classic sauce makes goose meat incredibly tender and juicy, and the aroma emanating from the dish will conquer all guests! For the marinade, you need to prepare:

  • white vinegar 0.5-1 liter;
  • coarse salt;
  • black peppercorns;
  • carrot;
  • chopped fresh ginger;
  • dill grains;
  • Bay leaf.

Grind vegetables and ginger root. Dilute wine vinegar with 150 ml of water, add chopped vegetables and ginger to the resulting sauce. Put the sauce on a slow fire and boil for 10-15 minutes. Marinate the goose should be cooled to room temperature marinade for at least 4-6 hours. Then bake in the traditional way until a dark golden crust is formed.

quick sauce

The hostess does not always have time for a long marinating goose. However, we know that meat without marinade can be dry and tough. In this case, we recommend using the recipe quick marinade, which will soften poultry meat in 1 hour, and the dish will have an incredibly appetizing appearance and delicate refined taste and aroma.

Quick marinade ingredients:

  • 300 ml of mayonnaise;
  • 1 large lemon;
  • black and white pepper;
  • your favorite seasonings and spices;
  • salt.

Whisk the mayonnaise in a bowl sunflower oil by adding the juice of one lemon. Add spices and salt to the resulting lush mixture. Plentifully coat the carcass with marinade and wrap it in a bag or sleeve for baking. In a cold place, leave the bird to marinate for at least 1 hour.

The longer the bird is marinated, the more tender and juicy the dish will turn out.

Spicy marinade with ketchup

For lovers of dishes with peppercorns and a light aroma of tomatoes, we recommend preparing a special goose for roasting. spicy marinade with ketchup.

This marinade contains:

  • 200 grams of spicy ketchup;
  • 100 ml sunflower / olive oil;
  • 1 lemon;
  • salt and spices to taste;
  • dried herbs.

Beat ketchup with a whisk with sunflower oil and add the rest of the ingredients and the juice of one lemon to the resulting mixture. After rubbing the goose with marinade, the carcass should be wrapped in a bag for the best pickling and leave in the refrigerator for 6-8 hours. Be sure to try this unusual recipe cooking goose with apples in the oven.

honey sauce

Many cooks actively use honey when baking. meat dishes. To prepare a baked goose, you can also use a honey-spicy marinade, which will not only give the goose a beautiful golden crust, but also saturate the meat with a delicate spicy-spicy taste.

Ingredients of honey marinade:

  • 2 cups liquid honey;
  • 3-4 grainy mustard;
  • Ginger root 3 cm;
  • Pepper and salt to taste;
  • Dried greens.

Stirring honey with butter, 1 glass of water is gradually introduced into this mixture. Next, grated ginger and spices are added. The goose carcass should be rubbed both from the outside and from the inside. If you plan to bake a goose not whole, but in pieces, then carefully grease all the pieces with sauce. Leave the goose to marinate in the refrigerator for 6-8 hours, then bake in the oven at 200 degrees for at least 2.5-3 hours.

Exotic kefir marinade

Dairy products and meat? Yes, it's very unusual combination, however, the resulting taste will be remembered for its tenderness and juiciness.

To soften the meat fibers, you should prepare a sauce based on kefir.

For kefir marinade you will need:

  • 1 liter of kefir (2.5% fat);
  • Pepper and salt to taste;
  • 2 bulbs.

Onion cut into rings and pour kefir, add spices. Place the goose in the resulting liquid so that it is all buried in kefir brine. Be sure to wrap the carcass with polyethylene and place in a cold place for 5-6 hours. Before baking, traces of kefir marinade must be cleaned from the goose with a spatula. Bake the bird in the oven at a temperature of 180-200 degrees, turning the carcass once.

Cooking and serving goose

Having decided on the marinade, many housewives must fill the goose carcass with additional filling. The following products can be used as a filling:

  • Apples. It is better to choose unsweetened sour varieties of hard apples (for example, Antonovka). Before filling the goose, apples should be washed, pitted and ponytailed, cut into large slices. If the apples are still sweet, you can first lightly sprinkle them with lemon juice.
  • oranges. Fruits are peeled and divided into slices.
  • Mushrooms. stewed mushrooms with onions - an excellent filling for a baked goose.
  • Dried fruits. For stuffed goose, you can use dried apricots, prunes and some raisins. Keep in mind that if there are a lot of raisins, the meat will acquire a sweetish taste.
  • Buckwheat or rice. The porridge, pre-cooked almost to readiness, is placed inside the carcass and the hole is sewn up or chipped off with toothpicks so that the porridge does not crumble. Goose is served immediately with a side dish.

The finished pickled and stuffed carcass is placed in a baking sleeve or bulky dishes.

The goose is placed back down in an oven preheated to 200 degrees. The bird is baked depending on the size from 2 to 3 hours. The bird in the sleeve should be turned over once, but if the goose is baked in a bowl, then every half an hour it should be watered with a drained marinade.

15 minutes before the end of cooking, cut the baking sleeve so that the goose crust becomes ruddy and crispy.

Ready meal traditionally occupies the central place of the entire table. Baked potatoes go well with goose as additional dishes, vegetable salads, pickles.

The carcass of a young goose is different in that the color of the paws of a young bird is yellowish, and the carcass is covered with down. A mature goose has red paws, and there is practically no fluff on the carcass. Goose fat is located on the abdomen and should be white color. The older the bird, the longer it should be marinated and baked.

Pure goose meat without skin contains:

  • Proteins 22.75 g;
  • Fats 7.13 g;
  • Carbohydrates 0 g

The exact calorie content of a baked bird can be calculated, given its filling and marinade.

Do not be afraid to experiment and try new recipes for cooking a goose carcass with apples in the oven, use unusual marinades. With the help of special sauces you can give new taste and aroma even to traditional dishes.

How to marinate a goose for roasting in beer?

Fragrant dark beer in this recipe will complement Apple vinegar and honey, and ketchup will soften the taste 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.

Cooking

After processing the goose carcass, and then rinsing and drying it very thoroughly, proceed to prepare the marinating mixture. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution into the ketchup, stirring constantly. Rub the carcass inside and out with the prepared marinade. A goose marinated in beer should be marinated for at least an hour 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 mixture of five spices - 2 teaspoons;
  • liquid honey - 190 ml;
  • soy sauce - 45 ml;
  • wine vinegar - 15 ml;
  • mustard - 35 g.

Cooking

Rub the dried goose with Chinese five-spice mixture and salt before cooking, then let the bird come to room temperature. We will pickle the goose right during baking, so that the mixture of all components is gradually glazed under the influence of temperature. Put the rack with the bird in the oven and after an hour, start applying a marinade of honey, vinegar, soy and mustard to the skin. Add to the marinade and some of the fat rendered from the poultry. When the goose is ready, pour out the rest of the marinade and serve it to the table.

How to marinate goose in apple cider vinegar?

Ingredients:

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

Cooking

In a mortar, grind garlic cloves with rosemary leaves and a good pinch of coarse sea ​​salt. received fragrant mixture dilute olive oil and apple cider vinegar. Wipe the goose carcass with napkins, and only then grease with marinade outside and inside. 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 is enough for perfect marination.

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.

Cooking

Instead of using a bouquet of fresh herbs, you can buy already ready sauce pesto and mix it with mayonnaise. In a mortar, grind salt with fennel seeds and chili pepper flakes. Add the fragrant 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 goose with oranges?

Ingredients:

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

Cooking

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

How to pickle a goose. Marinating goose for delicious cooking

Good afternoon! Do you like roasting meat in the oven? I think so, especially when the variety of dishes pleases. So, for example, you can make or bake meat in French. Or show all your culinary skills and cook or goose. We have already discussed all of the above dishes with you, but the delicious goose remained in question. It is about him that our today's article will be.

In principle, the preparation of such meat is very similar in cooking with duck, but there are also secrets. The most popular recipes for roasting carcasses, both whole and in pieces, have been collected for you. We will add different vegetables and fruits, well, let's consider all kinds of cooking methods in the oven.

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


Please note that the dish takes a long time to cook due to the marinating of the meat. So it is better to do this procedure with the carcass in advance, for example, pickling it overnight.

Also, the carcass must be gutted, if you do not have one, then first remove all the insides.

Ingredients:

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

Cooking method:

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


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


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


You can use lemon juice instead of vinegar.

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


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


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


Advice!! Take apples of juicy varieties, so the meat will turn out juicier.


8. Gently string the carcass onto a spit, fixing both ends and tying the neck and wings to the carcass with a thread, so they will not interfere with the bird baking in the oven.


9. It remains to install the spit in the oven and turn on the "Grill" mode, or set the temperature to 180 degrees and bake for 2.5 hours. Be sure to put a pan under the bottom, as there will be a lot of fat. After baking, we place our signature dish on a beautiful large plate, decorate with vegetables or fruits.


If the meat will burn from above, then cover the bird with foil, and if from below, then add water to the pan.

How to cook juicy meat in foil


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

Ingredients:

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

Cooking method:

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


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


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


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


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


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


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


8. Lubricate the bird with the prepared marinade inside and quite a bit outside and put it in a plastic bag.


9. Wrap the package and set aside, let the workpiece marinate. In the meantime, we will prepare our filling: wash the apples, peel them and remove the core. Cut into medium pieces.


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


11. Now squeeze out the lemon juice.


12. Pepper and add your favorite herbs.


13. Mix everything well with your hands.


14. We stuff the carcass with the prepared stuffing.


15. Sew up the incision with threads.


16. We wrap the whole bird with foil, preferably in two layers.


17. We put our workpiece in a preheated oven for 3 hours. It all depends on the mass of the carcass, the larger it is, the correspondingly more time will be needed for baking.


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


19. What a wonderful view you should end up with!!


On a note!! If during the baking process a lot of juice is left on the foil, then drain it into a jar and refrigerate. Thus, you stock up on goose fat.

Bake a goose with potatoes in the sleeve

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


And also add prunes and oranges to the dish to get extra juice and flavor.

Ingredients:

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


Cooking method:

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


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


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


4. We take a baking sleeve, put the carcass on the bottom, and on top and sides of the fruit with potatoes, add the bay leaf. We tie both ends.


5. Bake in a preheated oven to 180 degrees for 1.5 hours. It is better to cut such a dish into pieces before serving. Enjoy your meal!!


Whole goose in the oven is very tasty

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

Step by step recipe for poultry pieces

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

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

Ingredients:

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

Cooking method:

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


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


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


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

4. Put the workpiece in a baking dish and send it to a preheated oven at 180 degrees for 1 hour.


5. At the end of the time, take out the baking sheet and let the dish cool slightly. We remove the sleeve and beautifully serve on a plate. Serve this juicy meat with mashed potatoes.


Video on how to cook a New Year's goose

On the eve of the holidays, I want to not only indulge delicious meals, but also surprise guests, and diversify the menu. So I scoured the Internet and found a cool recipe for roasting poultry. This idea also applies to New Year, and at Christmas.

Cooking with oranges to keep the meat soft

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


And baked fruits under the juice of the tail always turn out to be tender and spicy in taste. Do everything according to the recipe and you will end up with very tender and juicy meat.

Ingredients:

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

Cooking method:

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

2. Wash the oranges and carefully cut the zest from them. Grind it on a grater and add 1.5 tsp. salt, sugar, spices and pepper. Pour the mixture with wine or soy sauce. Mix well and let stand. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with ginger slices, chopped green onion feathers and oranges cut into 4 parts.


3. Add to the orange peel mixture Provencal herbs and coat it all over the carcass. Let everything marinate overnight.


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

Every 30 minutes, pour over the meat with the released fat, so the goose will turn out juicy and tender.

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

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

Oven baked goose recipe

I met this option for serving poultry meat about 6 years ago, visiting relatives. And I'll tell you a secret that most of all I liked the dough, and not the meat itself. Here is the paradox. But in fact, there would be no goose fat released, there would be no delicious dough. All in all, the dish is amazing!


Ingredients:

  • Goose - 1 pc.;
  • Yeast dough - 500 gr.;
  • Garlic - 8-10 cloves;
  • Black ground pepper - 1 tbsp. a spoon.

Cooking method:

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


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

2. Fabricate yeast dough or buy ready made. By the way, you can use the usual dough, as for example. Roll out the dough into a thin layer. You will need two layers. We put the first layer on a greased baking sheet with vegetable oil and spread our pickled goose, and cover with a second layer of a thin layer on top. We pinch all the edges well.


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

3. We bake our yummy in the oven at a temperature of 150 degrees for 3 hours.


The top can be greased with a piece of butter.

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


I hope after reading my post you will no longer have questions about cooking crazy delicious goose in the oven. Do not forget that this dish will always decorate any festive table and will be in the spotlight. Share recipes on in social networks, write comments. All excellent mood!!

There are many dishes that remind of the celebration. Goose baked in the oven is just such a dish. To make it perfect, the culinary specialist will have to try and comprehend the secrets of cooking: choose the right goose, deal with marinade recipes for him, baking technology.

To make a splash and prepare a dish that will amaze with tenderness, perfect taste and aroma, you need to choose suitable ingredients. Going to the store for a goose carcass, you need to follow a few rules. This will help to pass by stale and low-quality goods.

It is important to pay attention to the age of the bird. If you buy a goose "aged", then it is almost impossible to cook it so that the meat is tender. It is not difficult to understand this: a young goose has yellow paws, soft with a little fluff. And the hard and dry membranes on the paws are a hint that the bird is old.

Goose meat is fatty due to a significant fat layer. But this is also a small minus: when frying, the carcass is significantly reduced and what seemed huge on the market will be small on the dish.

It is preferable to buy fresh meat, but frozen goose can also be worth a look. This is because this bird tolerates freezing well and even after a couple of months spent in the refrigerator, the taste will be perfect.

Another secret of choice is that the carcass should be no more than 4 kg. Otherwise, it will take a lot of time to cook it and you will have to sweat a lot to make the perfect dish.

You can also pay attention to such nuances:

  1. Analyze the appearance: feel the sides, the meat near the throat (it should move, then there is a fresh bird in front of the buyer), the sternum. But to do this with a frozen product will not work.
  2. Make sure that there is no ice with a pink tint on the carcass. He will indicate that the goose was often frozen and thawed. This can lead to the development of bacteria.
  3. The meat should not be sticky and, conversely, too slippery.
  4. Consider the beak: it should be elastic, glossy, and the oral cavity should have a clean surface and a pink tint.
  5. The smell should be pleasant.
  6. The tip of the sternum should be soft, easy to bend.

When choosing a goose in the market, do not be shy to ask where the bird was raised, the conditions for its maintenance. Also in this case, you should check that the carcass is not weathered.

How to prepare a goose for roasting?

The fate of any dish depends on the correct preparatory measures. Roast goose is also no exception.

Before you prepare a goose for baking, you should decide which carcass the cook will work with: frozen or fresh. The first option assumes that the bird has already been gutted, cleaned of feathers and washed. All the cook needs is to wash it again, dry it with a paper towel. You should also inspect it for the presence of feathers, because they can be badly plucked. Now the store goose can be pickled, stuffed or coated with any spices.

If a fresh bird was bought, then it must first be rid of feathers, gut the insides and wash well. You can get rid of feathers like this: pour water into a saucepan (such that you can dip a goose there) and bring to a boil. Now you need to dip the bird a couple of times in hot water (for about 1 minute). First you should hold it by the neck, and then by the paws. So the whole carcass will be in boiling water. Now you can start plucking.

Then the carcass is cleaned of the insides, the extreme phalanges of the wings and the rump are cut off. It is also recommended to cut off excess fat from the neck and abdomen. But some cooks prefer to leave it in place, so that the bird turned out to be fatter. Now the goose can also be marinated, smeared with spices or honey, stuffed if desired.

Spices and seasonings for goose

Spices and a variety of seasonings can both make a culinary masterpiece out of a dish and spoil it. Therefore, they should be carefully selected, adhere to the measure and successfully combined.

To make a good choice of spices and seasonings, you first need to decide what dish the chef plans to cook. If these are various cold snacks in which goose meat will be used as an addition, then the bird can simply be boiled in salted broth. You can also add black peppercorns and bay leaf. Onions, carrots and parsley can also be added if desired.

If you want the meat to be more fragrant, then add:

  • rosemary;
  • sage;
  • melissa.

The meat will be cooked together with these seasonings and will absorb their amazing flavor.

If the cook plans to bake a goose, then the choice of spices and seasonings for the goose and the algorithm of actions will be as follows:

  1. Rub the skin of the bird with salt and black pepper.
  2. Put the chopped onion, carrot and marjoram in the middle.
  3. Nutmeg will enhance the flavor, so it should be used in minimal amounts.

In the case when the bird is stuffed with apples or prunes, you can add a little cinnamon. The goose will come out very fragrant, with a sweet smell.

Spicy spices are best used if the goose is old. Together with a successful marinade, the meat will turn out very tasty.

If the chef decides to stew goose meat, then the choice of spices will also be varied:

  • garlic;
  • parsley root;
  • Bay leaf;
  • dried herbs.

When stewing, you can add a little tomato sauce. Then it is appropriate to use soy sauce, marjoram, rosemary and cinnamon. You can also add a little nutmeg and ginger.

Coriander will also help make the dish much tastier. When baking, they put it inside the carcass, and when stewing, they throw it into the sauce.

Cooking goose gives the cook a wide variety of spices, seasonings and herbs to use. Bold experiments are allowed. Sometimes they allow you to find a unique mixture of spices that will make the dish perfect.

marinade recipes

The goose is a specific bird in terms of preparation and consumption. It has a unique natural flavor, extensive body fat, and tough meat if not cooked properly. That is why in most cases the carcass is pre-marinated. This makes the meat very tender, juicy and gives a stunning aroma.

The most popular marinade recipes:

  1. You should rub the bird with salt and herbs (both in the middle and outside). Wrap in cling film and refrigerate for 8-10 hours.
  2. Take the carcass and place it in water with the addition of apple cider vinegar and lemon juice. Marinating will last 5 - 6 hours, while the pan with the bird should be placed in a cool place.
  3. Grate the goose with salt (proportions can be seen above) and pour white wine and juice chokeberry and cranberries. You need to keep the bird in the marinade for 10 - 12 hours, preferably in the refrigerator. As a result, the meat is very tender.

If desired, you can add something from yourself to each marinade. For example, if the cook loves ginger, then it can also be added in small quantities so that it does not interrupt the flavor of other spices.

Christmas Goose: The Best Christmas Goose Recipes

Christmas is full of many traditions. One of the most delicious is the preparation of the Christmas goose.

This tradition is closely intertwined with the Catholic tradition of eating a goose before the start of the Advent. There is a legend that this is exactly the dish that Elizabeth I ate when she was informed of the victory of the English army over the armada of Philip II of Spain. She considered this dish - bringing good luck and called it Christmas.

Christmas goose with apples

Most often, the Christmas goose goes in the company of apples. The combination of meat and sweet or sour-sweet apples is considered one of the most successful. Such a dish holiday table will emit such an aroma that it will attract everyone around to the meal.

What does a chef need to buy?

In this case, a dry marinade is used first: the carcass is rubbed with salt and black pepper. The bird should be in a cool place for 8-10 hours. After that, it can still be rubbed with chopped garlic together with vegetable oil (ideally olive oil).

It should be noted that you also need to rub inside the carcass. Leave the goose in this form for another half hour. In the meantime, you need to cut the apples into 4 parts and sprinkle them with lemon juice.

When the time is up, stuff the bird with apples and sew up the carcass with large stitches.

Now you need to wrap the wings and the whole goose separately with foil.

The oven must be heated to 200 degrees and send a bird into it.

Cooking time should be divided into 3 parts:

  • at a high temperature (200 degrees) you need to cook for 1 hour;
  • then reduce it to 180 degrees and bake for another 1.5 hours;
  • half an hour before readiness, open the foil and grease the carcass with honey.

It is important to send the goose to a hot oven, otherwise a lot of fat will be released due to the low temperature, and the meat will turn out dry.

You can see the cooking process in more detail in the video:

Christmas goose with prunes

An alternative to apples is prunes. Its sour sweet taste will make the dish more interesting, unusual, tasty.

To implement this recipe you will need:

The cooking process will be slightly different from the "apple" version:

The goose needs to be put in a saucepan and poured with water;

  • add apple cider vinegar and marinate for a couple of hours in the refrigerator;
  • after that, dry it with a paper towel and rub with a mixture of salt and pepper;
  • rinse prunes (you can scald with boiling water if it is hard);
  • stuff the goose with it, sew it with stitches and fasten the legs of the bird with threads.

You can bake such a goose on a baking sheet or in a plastic sleeve.

The video will help you understand the intricacies of cooking and not make mistakes:

Christmas goose with oranges

What is Christmas without oranges. Many cooks also consider it, therefore they add this fruit to a festive dish.

For cooking, you need to have on hand:

For the marinade, in this case, you need to mix the juice of one orange, soy sauce, honey, salt and paprika. Grate the bird with the marinade and leave in the refrigerator for 5-6 hours.

Cut the remaining oranges into large pieces and put in the middle of the goose. Similarly to the previous options, sew up with threads and cover with foil.

Bake at 200 degrees for 1.5 - 2 hours.

Video showing how to cook this dish:

Delicious goose baked whole in the oven: the most popular goose recipes

There are many recipes for cooking a whole goose in the oven. Everyone can choose based on the available ingredients, the cooking time, the complexity of the process.

The most popular recipes are goose, stuffed apple and prunes. They have been described above.

Also catches up with their recipe for poultry with sauerkraut. Often the carcass is baked whole with buckwheat, potatoes and even quince.

Whole goose with sauerkraut

Delicious goose baked whole in the oven can be stuffed sauerkraut. The marinade of the latter will soak the meat during cooking and give a unique taste.

The advantage of this recipe is that the bird does not need to be marinated first, and the list of ingredients is minimal.

The goose should first be coated with garlic, salt and pepper. Then - stuff with cabbage.

It is important to pierce the carcass in several places so that it bakes better. Another cooking secret is to place a tray under the grate on which the goose will be. The collected fat will need to be watered so that the meat does not become dry.

Goose baked with buckwheat

Another popular goose roast recipe. Buckwheat should be boiled. Its quantity can be adjusted at your discretion.

Cut the carcass and grease with honey, salt and pepper. Stuff the goose with buckwheat and sew with large stitches.

Goose stuffed with quince

This recipe is very similar to the recipe for roasting goose with apples. But quince gives a tart taste and aroma, which will become a real "highlight".

All you need to prepare: a goose carcass, a few pieces of quince, salt, pepper.

The principle of preparation remained the same. It is necessary to grease the goose with spices, cut the quince and stuff the bird.

If desired, the carcass can be greased with honey, and sprinkle with cinnamon on the quince.

How to serve a roasted goose on the table?

You can surprise guests not only with the taste of the dish, but also with a spectacular presentation. There are many ways to serve a roast goose to the table. It all depends on the size of the bird, the recipe and the chef's imagination.

The first option is to choose a thematic presentation. If it's Christmas, then orange slices can be placed next to the goose, candles can be placed near the dish, and a few Christmas tree decorations can be left on the table as decoration.

If the goose is prepared in the fall, then you can use it as a decor. decorative pumpkins, candlesticks in the form of a pumpkin and yellowed leaves.

You can also serve a goose surrounded by fruit. Serving in the form of baskets of apples, in the middle of which you can put cherries or some small berries, will be spectacular. Can be used as fruit different variants: apples, citrus fruits, figs. The latter can be cut so that the pulp in the middle contrasts with the carcass.

Fresh fruits can also be substituted for dried fruits.

Vegetables are also placed on a dish next to the goose. The brighter they are, the more beautiful the presentation will be.

Side dishes for goose

As a side dish for goose, it is better to use simple options. The most popular of them is potatoes baked with poultry. It will be saturated with fat and the aroma of the carcass.

If you bake a goose with cabbage, then it should be served with it. This also applies to buckwheat, but the only negative is that there will be little such a side dish, because for a large company this is not the best option.

Originally serve as a side dish boiled cauliflower: tasty and healthy. Also with a bird it would be appropriate to put on a plate:

  • celery puree;
  • French fries;
  • potatoes with sour cream;
  • broccoli with cheese and sour cream sauce.

For some, cooking a goose is a reminder of childhood, a solemn dish, and for some, it is a test of strength. The cooking process is simple, but this bird is very "capricious". If you do not adhere to the technology, then the meat will turn out to be tough and dry.