Each person tries to adhere to the traditions, which he inherited from grandparents. Culinary masterpieces are not the last place in this business, especially the goose baked in the oven, which was prepared on major holidays. It is interesting that this particular bird was the favorite prey of the hunters of antiquity. And when the goose was tamed, it became an indispensable dish on a festive table. Despite the heavy bones and thick layers of fat, the dish is made with a unique taste. There are many different options for how to cook a goose baked in the oven for the festive table. Consider some of them that have the widest application.
The traditional method of cooking poultry
Some believe that baking the whole goose in the oven is very difficult, because in ancient times it was cooked in a special oven. However, enterprising chefs have refuted this misconception. Following the advice and good tradition, on the holiday table may appear excellent goose, baked in the oven. For the dish you will need:
large goose carcass;
In the beginning, thoroughly washed meat. You can do this under running water or in a bowl, changing the liquid several times.
Then the salt is mixed with seasonings to liberally rub the carcass inside and out.
To the meat is well soaked with spices, it is left for at least 4 hours. For the best effect on the whole night. As a result, the goose will have a crispy crust.
Each clove of garlic is cut in half, and lemon - in rings. Then cuts are made all over the carcass where the pieces of garlic and lemon are placed. In the abdomen put a bay leaf, a sprig of sage and the remains of a lemon. To prevent the carcass from losing its shape, a glass bottle is inserted inside, after which the belly is sewn up. This classic recipe with a photo of a goose baked in the oven is used even by young chefs to surprise their parents.
Capacity for baking richly grease. Put the bird on it back up and put in a cold oven. Then set the temperature to at least 220 degrees, and bake a maximum of 3 hours. When the carcass is cooked, it is left in the oven for about 15 minutes. Goose is served with mashed potatoes and pickled cucumbers in winter, and in warm season with fresh greens and salad.
Meat and apples are an inseparable couple of all time.
Cooking a goose with apples baked in the oven for an anniversary or a friendly meeting is truly a noble cause. After all, what could be better than delicious food and pleasant communication? For a traditional dish, take the following set of ingredients:
apples (preferably sour-sweet);
black pepper powder;
Such a recipe for a goose with apples baked in the oven involves the following actions:
First of all, wash the poultry meat under the tap. Then wipe with a napkin or a clean kitchen towel.
Dried carcass is plentifully rubbed first with salt, and then with pepper and marjoram. So that he is soaked, leave for 10 or 12 hours. It is put in the fridge or other cold place.
60 minutes before roasting, the bird is introduced into the heat so that it warms up a little.
At this time, preparing apples. First, they are thoroughly washed, and then cut into large pieces. Sprinkle with marjoram and lay in the belly goose. Several slices put near the neck.
The incision of the belly is fastened with metal knitting needles or simply sewn up. Next, rub the whole goose with vegetable fat, placed in a container for baking.
Small birds are laid out around the bird in their uniform. After that, the goose is sent to the oven for 4 hours.
At this time, every half hour, the meat is poured over with fat, and the potatoes are turned over so as not to burn. When the goose can be easily pierced with a knife, the oven is turned off. After 30 minutes, the dish is served at the table.
The goose should be placed in an oven preheated to 200 degrees. After 25 minutes, the fire is reduced to about 160 degrees, leaving this mode until the very end.
Juicy bird with apples in the sleeve
Some housewives love to treat friends with a goose with apples baked in the sleeve. Each of them has its own cooking secrets, but we consider the traditional version.
For food it is necessary to prepare products:
large bird carcass;
juicy apples with a sour taste;
rosemary (several branches);
Goose baked in the sleeve, cook in stages, trying to follow the wise leadership.
The first thing he carefully washed under the tap. Remove the remnants of viscera and meat films. If feathers are found on the carcass, it is doused with a torch. Pads pulled out with tweezers. After that, the goose is wiped with napkins to proceed to the next stage.
The whole set of spices is combined with the required amount of salt. Then rub the mixture into the bird carcass with the massage movements of the hands, outside and inside the abdomen.
Apples are thoroughly washed and left to dry. Large specimens cut into slices, small - use entirely. Then they stuffed the abdomen of the bird, and then sewn up with thread. From above put a rosemary branch.
In the baking sleeve gently placed the meat and placed in a roaster. After that, preheat the oven to 180 degrees and send the bird there for 2 hours.
The finished dish is obtained with excellent sweetish flavor, complemented by apple flavor.
After roasting the birds in the sleeve there is a lot of fat mixed with apple juice. It can be used for cooking potatoes.
Golden goose baked in silver paper
Cooking meat using "silver paper", the chefs began a long time ago. Goose, baked in foil, is obtained with excellent aroma and unusual taste. To achieve this goal, simple ingredients are required:
garlic (small head);
To goose in foil, baked in the oven, turned out soft and juicy, you must perform the following operations:
Wash the carcass thoroughly inside and out. Remove all visible fat, lung, liver and veins. Then the bird is dried with napkins.
Washed apples cleaned with a knife from the skin and core. Shred in small slices, then watered with lemon juice.
Spices, oil and garlic mixed through a press are mixed in a separate container. Then this goo will rub the goose from all sides, including the inside of the belly, where the apples are put.
Culinary thread or twine to sew up the hole of the carcass. The surface is rubbed with garlic mixture.
The meat is wrapped tightly with a large sheet of foil in several layers and set for 6 hours in a cold place.
When the goose is well soaked, proceed to roasting. Preheat oven to a maximum temperature of approximately 200 degrees. A bird is laid there and after 2 hours it is eaten at the festive table.
Served baked goose, mashed potatoes or pasta. Decorate with fresh greens, and washed down with homemade red wine.
Before you start cooking, put the carcass in a warm place. Only after one and a half hours it can be sent to the furnace.