Oven baked goose - general cooking principles
Goose is a bird not only proud, but also useful. In a sense, with delicious dietary meat. It is believed that it is too fat, but all the main fat is concentrated not in meat, but in the skin of a bird. And so that it can be quickly drowned, before baking or roasting on the skin, you can make numerous punctures with a toothpick, without affecting the pulp. Dark color goose meat indicates that it is rich in iron and copper. It also contains selenium, phosphorus, magnesium, vitamins PP, A, C, group B, especially a lot of vitamin B2.
Goose meat is recommended to be used to recuperate after operations, diseases, heavy physical exertion, to strengthen the immune system, for diseases of hair, skin, eyes. Selenium and vitamin C are powerful antioxidants, they contribute to the rejuvenation of the body, the removal of toxins and slags. That goose meat is very useful, ancient people felt intuitively, because it was this bird that was first domesticated by humans. Goose meat is fried, boiled, but more often they bake the carcass in the oven - cut into pieces or whole.
Oven baked goose - food preparation
It is necessary to buy a goose not on the day of serving, but in advance, in order to prepare the carcass for roasting - slowly, defrost, if necessary, wash, clean, remove excess. As unnecessary, it is necessary to cut off the extreme phalanx of the wings. There is no meat in them anyway, and when cooking they will surely burn them. Goose is a rather fatty bird, therefore it is better to remove excess fat from it. Usually it accumulates in the neck and abdomen, from the tail. Next, pull out the rest of the feathers with your fingers or tweezers. They are sure to fall, because A purely processed carcass is extremely rare. Now you only need to rub the clean goose with spices, salt, pepper and leave it in the cold for pickling. During this time, the carcass is imbued with delicious flavors, and the meat becomes less rigid. It is better to pickle a goose for eight to ten hours, usually left overnight.
Oven baked goose - the best recipes
Recipe 1: Baked Goose in the Oven
Sometimes they joke that a goose is a kilogram of fat, some meat, the rest is skin and bones. But this can only be attributed to the skinny bird. Usually they try to fatten the goose up to maximum fatness, so that the meat grows bigger and it is juicy. It is a pity to divide such a portly goose into pieces, it is better to send the whole into the oven for baking, after rubbing spices and stuffed with garlic and lemon.
Ingredients: carcass goose, 5 cloves of garlic, ½ lemon, salt, seasoning: black pepper, bay leaf, sage and oregano, empty glass bottle or jar.
Cooking method
Rinse goose thoroughly. Mix salt and pepper, you can add other seasonings, and rub the whole carcass inside and outside with a mixture. The bird should be left in the cold for at least three hours, or even all night, in order to dry out the skin and bake when crispy.
Cut garlic into slices and lemon into half rings. Pierce the skin over the entire surface and stuffed with lemon slices and circles of garlic. Inside the abdomen put a bay leaf, a few pieces of garlic and place the bottle. This is necessary in order to keep the carcass form. Connect the edges and sew the hole.
Grease the baking dish, baking sheet or form with vegetable oil and place the bird upside down. Send to the cold oven and ignite the fire. Bake the goose carcass for about two to three hours (220 ° C), periodically sprinkling with melted fat. Let the ready-made goose stand for half an hour in the cooling oven, then you can reach it.
Recipe 2: Baked Goose Chunks
It is usually customary to bake the whole goose, especially if it is fat and fat, then the output will be very tasty handsome, smooth and ruddy. In the case, if the bird came across the model parameters, it is better to bake it, cut into pieces. And it is prepared so faster and easier.
Ingredients: 1 goose carcass, salt, 3 garlic cloves, black pepper.
Cooking method
Wash carcass thoroughly, cut into pieces. Cut the drumstick, thighs, and wings, and then divide it into four to six parts, as long as possible. Grate the meat with pepper and salt. Put the pieces in the form or skins skin up and send to roasting (220C).
After about half an hour the goose needs to be checked. During this time, as a rule, a lot of fat is melted from it. The surplus of which should be drained and further used for its intended purpose as needed. And pour the goose with the remaining fat and send it to the stool.
In total, cooking takes about one and a half to two hours, depending on the size of the pieces. From time to time it is necessary to take out the form and water the goose with fat to form a crust. At the very end, five to ten minutes before baking, rub the pieces of chopped garlic.
Recipe 3: Goose baked in beer.
To prepare such a beer goose, you do not need to have special culinary skills. It is prepared very easily. The carcass pieces are first marinated, and then baked in beer. The meat is tender, soft and extremely tasty.
Ingredients: 1 goose carcass, 200ml mayonnaise, 1 liter of light beer, pepper, salt, 4 cloves of garlic.
Cooking method
Crush garlic or finely rub, mix with mayonnaise. Goose to cut into pieces, each smeared with salt and pepper, and then garlic mayonnaise. Fold the pieces in the goose and send them to pickle for ten hours in the cold.
Get the roast with meat out of the fridge and let stand for two hours to warm to room temperature. Heat the oven to 180 ° C.
Pour the goose with beer so that it slightly covers the pieces. Close the lid and send for two and a half hours in the oven. As boiling, beer should be poured into the roaster to maintain the desired level of liquid. The goose bakes itself, it is necessary only occasionally to look under the cover to control the process. Check the degree of softness of the meat with a fork or knife, piercing the pieces. Put ready goose on the dish, you can decorate. Garnish with potatoes.
Oven baked goose - tips from experienced chefs
- Age of the bird can be determined by the color of the legs. In the old goose they are red, in the young - yellow.
- To check the readiness of a goose, his carcass must be pierced in the widest place. If the juice flows clear - the meat is ready, if the liquid is red or pinkish, the carcass needs a little more in the oven.
- So that the fat on the baking sheet does not burn and not chadil, it should be added a little water. If a goose has to spend a long time in the oven so that it does not become dry, it is recommended to cover his carcass with foil, which must be removed thirty to forty minutes before the end of roasting to form a beautiful crust.
