Whole goose in the oven with a crispy crust

Chicken on the table is a completely ordinary dish and is little associated with the holiday. Another thing is the goose! And it is not grown en masse, and it grows longer, without biostimulants and antibiotics, and therefore is much more useful. All this affects the price and makes the goose on our table a rare and valuable guest.

Therefore, you need to approach the preparation of such a delicacy thoughtfully and competently. After all, even meat does not always separate easily from strong bones after cooking, so you also need to think about the temperature and time conditions for cooking.

The cooking process is further complicated by the fact that cutting it into pieces convenient for placing in the oven is not accepted; it is considered a profanation of the very idea of a holiday dish. That’s why wrapping the goose carcass in foil or packing it in a plastic fire-resistant sleeve is so popular. Yes, and preliminary marinating in special softening sauces also has a right to exist.

The same purpose is served by stuffing the carcass with apples, oranges, pineapples and in general any fruits that release sweet and sour juice during heat treatment, which plays the role of a marinade.

Calorie content

Goose is the most high-calorie poultry dish due to the large amount of fat in it. This is the peculiarity of this bird’s body. And this fat is often the reason that a goose baked in the oven becomes not only tasteless - but literally inedible! To avoid such developments, you should adhere to some rules:

Take only young goose for baking in the oven. The maximum age of the bird for this should not exceed 6 months. And the easiest way to determine age is by the paws-flippers: the older the goose, the redder the paws. In a young domestic goose they are yellow.
Rub the goose with salt and spices not only outside, but also inside
When baking without filling, take care in advance of how to render the fat and prevent it from getting back onto the carcass. To do this, place a grate on a frying pan, tray or other container through which the fat will drain down. Or use, after rinsing and cleaning it well, the “standard” oven rack, placing the tray in the grooves below it.
Cut off the tail, belly and generally all places where there are fatty deposits in advance. Including from the inside.

Cooking time

How long to keep a goose in the oven? This depends on the size of the carcass and the age of the bird. A three-month-old gosling with its soft bones and weighing a couple of kilograms will take about an hour and a half to cook. A six-month-old 4-kilogram has been there for three and a half to four hours.

In general, there is a rule: for every kilogram of weight, an hour of cooking time is spent, at the appropriate temperature, of course: by setting 190-200⁰C for the entire cooking time, you will get a charred carcass. Therefore, the optimal mode is 180 degrees for the first hour and 160-170 for all subsequent hours.

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 that 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.

9. Next, rub the marinade on the outside and in the middle. Place chopped green onions in the middle of the carcass.

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.

Goose in English

A traditional dish for the English Christmas table. To prepare the dish, you should choose a young goose.

We wash the two-kilogram bird carcass and dry it. Cut off the part of the tail that contains more fat.
Fat must also be removed from the inside.
Take two teaspoons of salt, add a pinch of pepper and rub the goose. Let the carcass sit for a while.
Take 1.5 kg of onion (no need to peel) and bake in the oven for forty-five minutes. The temperature should not exceed 180 degrees.
After this, the onion should be cooled, the husks removed, and the pulp chopped.
Take a kilogram of white bread and soak it in milk (2 cups). Then the bread should be squeezed and crushed.
Mix the onion pulp with bread softened in milk. Add half a teaspoon of salt, nutmeg (ground), two or three sprigs of sage and pepper (0.5 teaspoon). Everything must be thoroughly mixed.
Stuff the goose with the resulting spicy-bread mixture. The abdomen needs to be sutured.
Rub the skin of the bird with lemon juice. In this case, the goose will be covered with a beautiful golden crust.
Place the bird on a baking sheet with its back, pour a little water. Bake at 200 degrees.
We turn the temperature to 180 degrees when the carcass acquires a pinkish tint. Typically, juice will form as the bird cooks; this juice should be poured over the bird.

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.

Whole goose with crispy skin in a sleeve with potatoes

In a heat-resistant sleeve, the goose is baked faster than open or even in foil. But for the softness and juiciness of the meat, the mere presence of a sealed sleeve is often not enough, and preliminary marinating of the carcass is indispensable. Most chefs agree that the best marinade is made in two short stages: first, all the most massive fat accumulations are cut off from the goose, then lemon juice is poured over it (juice from one medium-sized lemon is enough). After this, leave it for 20-25 minutes and rub it with a mixture of salt and pepper outside and inside, at the rate of 2 tbsp. spoons of salt and 0.5 teaspoons of pepper per goose.

And one more thing: the dimensions of a standard sleeve will not allow you to place too large a carcass in it - you simply will not be able to tie the ends. Therefore, you need to choose a young goose weighing 2, maximum 2.5 kg - this is if you place the potatoes not only inside, but also outside the carcass. If all the potatoes with accompanying ingredients are placed inside the goose, then its weight can be 3 kg.

Ingredients of the marinade:

1st component – lemon juice,
2nd component – a mixture of salt and pepper.

Ingredients:

Goose weighing up to 3 kg.
Potatoes – 5-6 pcs. medium size.
Carrots – 100 g.
White onion – 1 onion.
Garlic – 3-4 cloves.
Marjoram, Provençal herbs, coriander - to taste.
Apple - if desired

Preparation:

1. Inspect the carcass, remove any remaining feathers and bristles, if necessary, tar it on a gas burner, then rinse.

2. Trim off any obvious excess fat, marinate according to the recipe above, wrap in foil or place in a regular plastic bag of a suitable size. Place in this form in the refrigerator for 6-8 hours.

3. Prepare coarsely chopped potatoes, thick carrots, and chopped onions. Mix all this with the previously trimmed fat. Or with a small amount of butter (10-15 g). If desired, you can add one finely chopped apple to this mixture. Salt the mixture.

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, pour in a good squeeze of 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.

How to bake a goose with apples and prunes so that the meat is soft and juicy

Goose baked with apples and dried fruits is truly a festive dish that even a novice housewife can prepare. The main thing is to buy a really fresh bird, and the remaining components can easily be found in any kitchen.

Source:
https://youtu.be/hse6vhxYLjE

Ingredients:

Goose - 1 carcass
Salt - to taste
Ground black pepper - to taste
Garlic - 4-5 cloves
Mayonnaise - 4 tbsp. l.
Mustard - 1 tsp.
Apples - 3 pcs.
Prunes – 200 g

Cooking method:

1. First of all, you need to rinse the carcass well and, if desired, cut off too large pieces of fat. After this, remove excess moisture with paper towels.

2. Now chop the garlic on a fine grater. Mix salt and freshly ground black pepper in one small container. Rub the carcass with this mixture. Top it with grated garlic. Leave the goose to marinate for 2-3 hours in a cool place.

3. Next, mix mayonnaise and mustard in a small container. Spread the resulting mixture onto the bird. Marinate it in the refrigerator for 2-3 hours.

4. Now you need to prepare the filling. To do this, cut the apples into small slices; we will not remove the peel. Wash the prunes and mix with the fruit. We fill the carcass with the resulting filling, and secure the edges of the abdomen with toothpicks.

5. Place 2-3 layers of foil on a baking sheet and pack the bird in it. Place in an oven preheated to 180 degrees and bake for 3 hours.

In order for the carcass to bake well, it is better to place it breast side down. This is necessary so that this driest part turns out juicy.

That's it, the goose is ready! Place it on a serving plate decorated with herbs, cut into portions and serve. As you can see, preparing it is not as difficult as it seems at first glance. You just need to be patient and time. Bon appetit!

Recipe for roasting goose in the oven with buckwheat

In the following recipe, the authors suggest baking a goose, but not with apples, but with buckwheat. This dish turns out no less beautiful and tasty, and therefore worthy of any anniversary or holiday.

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.

Goose stuffed with rice

This recipe was created for those housewives who want not only to prepare a delicious dinner, but also to spend a minimum amount of time at the stove. The side dish is made immediately with meat, the rice is soaked in the juices of the roasted goose, so the dish turns out tender and tasty. And very little effort is spent on cooking; even a novice housewife can handle it.

As you can see, there are a huge number of variations in cooking goose in the oven. Some people make it with oranges and apples, others stuff the bird with rice or buckwheat with mushrooms, others add cabbage. In any case, goose prepared according to one of the many recipes presented turns out to be aromatic, soft and juicy. Therefore, there is no need to put off cooking poultry; try making it for the next dinner. I’m sure none of the recipes presented will disappoint. To make the bird even more tender, I suggest using the following tips. And I say goodbye to you to prepare the next culinary selection.

Adviсe:

The cooking time for a goose depends entirely on the weight of the carcass. Therefore, it must be weighed before preparation. So, for one kilogram of poultry there is an hour of baking. If you neglect this advice, you may dry out the dish or not finish cooking it.
When gutting a bird, you do not need to throw away the liver, heart and gizzard. These components go well with any filling. The main thing is to keep the offal well in water before cooking to remove the blood.
It is very easy to check if the dish is ready. To do this, you need to pierce the meat on the breast with an ordinary toothpick. If liquid with blood flows out, then the bird is not ready yet; if the broth is clear, you can turn off the oven.

Until new delicious meetings!

Author of the publication

offline 4 days

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.

Christmas goose with oranges

You can cook a whole goose in the oven for Christmas in an original way. Traditional ingredients are not always used as filling for poultry. A delicious dish will turn out if you stuff the goose, for example, with tangerines or oranges.

What ingredients will you need?

For baking you need:

goose carcass;
oranges;
soy sauce;
honey;
paprika;
salt.

Spices can be adjusted to taste by replacing paprika with, for example, cardamom.

Step-by-step cooking process

Start cooking by mixing the ingredients for the marinade:

1 large orange is squeezed to obtain juice.
The juice is mixed with the sauce, honey, salt and paprika are added. They taste it. 3 tbsp. l. honey and 3 tbsp. l. paprika is enough.
Sometimes garlic powder is added to the resulting mixture on the tip of a knife.

Meat:

Wash under running water.
Soak for 10-15 minutes. in salted water.
Rub with marinade and refrigerate for 7-8 hours.

Further:

The goose is removed from the refrigerator and stuffed with peeled orange slices.
The wings and legs are cut off or wrapped in several layers of foil.
The carcass is placed on a baking sheet on its back; the bottom must be filled with water so that it covers exactly half of the goose.

The oven is heated to a temperature of +200 0C. Every hour the carcass is turned over, sprinkled with honey syrup.

Rules for serving dishes, decorations

The finished goose is served hot, steaming, right out of the oven. Orange slices are taken out of it and the dish is decorated with them. Fresh oranges, tangerines, bananas and apples sprinkled with honey are also used as decoration.

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.

Step-by-step recipe for cooking goose with potatoes for the New Year's table

This dish will ideally complement a rich holiday table, suitable for a large company, for example, on New Year or Christmas.

To prepare you will need:

Goose - 1 pc.
Potatoes - 6-8 pcs.
Apples - 3-4 pcs.
Salt to taste
Mixture of Provencal herbs - 1 tbsp.
Spices (ground black pepper, nutmeg, marjoram, rosemary, basil) - 2 tbsp.
We wash the bird, remove any remaining feathers, entrails, blood from the inside, and remove excess liquid from the skin with a paper towel.
We cut off the throat and the edges of the wings (they are best used in broth or jellied meat).

Rub thoroughly with spices and salt inside and outside.
We fill the belly with washed sour apples; no need to sew it up.

Place in a sleeve and bake for 1 hour at 180 degrees. Thanks to the film, the bird will cook in its juices under the influence of steam, which will make the meat juicy and the cooking process quick.

In the meantime, peel the potatoes, cut into large slices, mix with salt and Provençal herbs.

Remove the sleeve, place the potatoes directly into the juice released from the carcass, and bake for another hour.
Serve the meat along with a side dish soaked in meat juice; all that remains is to add fresh vegetables.

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 tray 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.

Preparing the goose for cooking

To make goose meat tasty, it is important to cook it correctly. You probably won't be able to cook a whole goose. This bird is quite large and will not fit into the pan entirely. First you need to thoroughly rinse the bird, get rid of the entrails, after which you can start cutting up the goose meat. You can cook goose either in a regular saucepan or in a slow cooker or pressure cooker.

If you decide to cook a goose in a regular pan, you need to take into account some nuances. For example, it is allowed to add goose meat at any stage of boiling water. To make the broth tasty and rich, goose meat is placed only in cold water. If the taste of the broth is not important, the bird is placed in boiling water. During the cooking process, do not forget to skim off the resulting foam with a slotted spoon.

Features of cooking goose:

Goose should only be cooked over low heat. High heat will not shorten the cooking time, but will only evaporate the water faster.
To make the goose meat soft and tasty, you can rub the poultry meat with lemon 1 hour before cooking.
Goose meat turns out incredibly tender if you sprinkle it with apple cider vinegar (30 minutes before cooking).
The degree of readiness of the goose is determined by the condition of the bones. If the meat separates well from the bone, the bird is ready.
You can place the goose meat in salted water and leave it in the refrigerator for a while before cooking. This way the meat will turn out even more tasty, juicy and very rich.

Also, before cooking goose meat, it is recommended to lightly beat the poultry meat. It is important not to damage the condition of the bones.

To speed up the cooking process of goose, you can marinate the poultry overnight.

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.