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Goose up my sleeve time. Goose in the sleeve - the main dish of the festive feast

Hello dear blog site readers!

Agree more universal dish on festive table than a goose in your sleeve, you can’t find. It will delight guests with its beautiful view and will not leave even a large company hungry. And the hostess will not worry about whether everyone will like it so hot. I'm sure everyone loves this bird!

All the more they are approaching New Year Holidays, where such a dish will be just right. For me New Year associated with a Christmas tree, citrus fruits, salad and a baked goose, honestly you can't do without it. And also, I'm ready to kiss the person who came up with the baking bag. This is just a miracle of cooking, you just need to put food there and tie it on both sides, and then send it to the oven. And the carcass in own juice will be baked, from which the meat is juicy and tender, impregnated with the aroma of spices or fruits. If this is the first time you are going to cook such a festive treat, then the recipes below will help you.

After all, everything is very simple, and the end result will delight not only you, but also your guests, who will leave well-fed and satisfied!

Choose a recipe according to taste and availability of ingredients and conquer your loved ones with a culinary masterpiece.

Whole baked goose in a sleeve with a crispy crust

Amazing recipe for baking with honey and apples. What could be better than a combination of sweet and sour tastes? Therefore, you should definitely cook such a goose with golden crust to the festive event.

Would need:

  • goose carcass - 4-4.5 kg;
  • sour apples - 800 g;
  • honey -50 g;
  • salt -20 g.

Step by step cooking:

1. We wash the meat, get rid of the remnants of feathers and excess fat. Blot well with a paper or kitchen towel to remove excess water.

2. We pierce the muscles with a fork or a sharp knife. We rub the carcass outside and inside with salt. We leave for 1.5-2 hours.

3. After that, grease with honey on all sides. And we are waiting for another 3 hours (you can leave it overnight). Periodically rub the carcass with honey again.

4. Rinse the apples and cut them into quarters. We cleanse from the cores.

The most optimal apple variety for this dish is "Kubanskie".

5. After the lapse of time, put apple pieces into the goose.

6. Sew up the abdomen with threads. We put it in a baking sleeve, tie it on both sides with a special tape. Place on a baking sheet.

7. Preheat the oven to 200 degrees. We bake the goose for 20 minutes. Then we reduce the temperature to 160 degrees and continue to bake for about 3-3.5 hours.

The cooking time depends on the size of the carcass, so the larger it is, the more time it will take to cook it.

Readiness is checked with a toothpick. They pierce her carcass, if clear juice comes out, then the dish is ready.

8. When ready, take out the baking sheet from the oven. We cut the sleeve and remove the threads. We put it on a dish, pour over the allocated juice and serve it to the table.

mmm ... just delicious!

We bake the whole goose in a sleeve with buckwheat and mushrooms

An excellent recipe for poultry stuffed with cereals and mushrooms. This option can be used as a universal one. Since absolutely any fillings, even fruit ones, are suitable for it, in a word there is a field for activity.


Would need:

  • goose - 3-4 kg;
  • buckwheat (boiled) - 250-300 g;
  • mushrooms - 300 g;
  • garlic teeth - 3-4 pcs.;
  • onions - 2 pcs.;
  • apples - 2 pcs.;
  • honey - 2 tbsp. l .;
  • mustard - 1 tbsp. l .;
  • salt, pepper - to taste;
  • rast. butter.

Step by step cooking:

1. Wash and dry the carcass with a paper towel. Cut off excess fat from the abdomen.

2. Mix honey with mustard, finely chopped garlic, a pinch of pepper and salt. Stir everything until smooth and let it brew for 10-15 minutes.


3. With the resulting sauce, coat the carcass outside and inside. Leave for marinating for at least 3 hours.


4. Cut the mushrooms into slices.

I use champignons most often as they are more readily available.


5. Peel and rinse the onion under running water. Then grind in your usual way.


6. Fry mushrooms and onions together in a small amount of rast. oils. Remember to stir constantly.


7. Wash the apples, peel and core. Cut into small pieces.


8. Boiled buckwheat mix with stewed mushrooms and apples. We mix. We taste it. If necessary, add some salt.


9. Put the filling into the goose. Sew up or stab with toothpicks and put in the baking sleeve. We tie it on both sides. We pierce in several places with a needle. And put it in an oven preheated to 180 degrees for 2.5-3 hours.


After the time has elapsed, carefully cut the bag so as not to burn yourself with the hot steam and take out our fried bird.
We spread the goose on a dish and serve it to the table!

Whole goose with apples in the oven in a baking bag for the New Year's table 2019

An excellent dish for the New Year's table. We take young potatoes as a side dish and it turns out to be simply delicious! Guests will be simply shocked by your culinary abilities and there will be no piece left of such a bird, it has been verified by personal experience! So get ready for the praise!

Would need:

  • Mango Curry Sauce;
  • olive oil;
  • lemon juice - 1 tbsp l .;
  • garlic teeth - 2 pcs.;
  • goose - 2.5 kg;
  • apples (sour varieties) - 0.5 kg;
  • potatoes - 0.5 kg;
  • salt and paprika to taste.

Step by step cooking:

1.3 tbsp. l. mix curry sauce with 1 tbsp. l. olive oil, the same amount of lemon juice and finely chopped garlic.

2. We coat the outside of the carcass with the resulting mousse. We wrap it in cling film and put it in the refrigerator for 10-12 hours.

3. Cut the apples into slices and peel them. After the elapsed time, we get the goose and stuff it with prepared fruits. We put it in the sleeve and bake for 1 hour at 200 degrees.

4. After that we take it out of the oven and remove the bag. This will keep the carcass on the baking sheet. Now it needs to be overlaid with potatoes, boiled until half cooked and cut into wedges.

5. Sprinkle the root vegetable with salt, paprika and drizzle olive oil... And smear the meat with curry sauce using a silicone brush.

6. Continue to bake for 40-50 minutes at 180 degrees. The dish is ready. Here we have such beauty!

We put it in the center of the festive table and enjoy the extraordinary taste festive dish!

The best recipe for stuffed goose with rice and oranges in the sleeve

Wonderful goose with oranges, apples and rice. This set of fruits tastes so amazing that it is simply impossible to tear yourself away from the dish. Try to cook it too!


Would need:

  • goose - 2.5 kg;
  • rice - 1 tbsp.;
  • drain. oil - 1 tbsp. l .;
  • sour apples - 3-4 pcs.;
  • orange - 1 pc.;
  • salt, black pepper - to taste;
  • dry herbs set Italian cuisine- half a teaspoon;
  • ground sweet paprika - 1-2 tbsp. l.

Step by step cooking:

1. Rinse and fill the rice cold water... We put it on the stove. Let's wait until it boils and continues to cook for another 2-5 minutes until it is half cooked. It should not crunch when biting.

2. Throw it back on an iron strainer and rinse with cold water. Pour it into a deep bowl and mix with melted butter, salt and a little zest.


3. We wash the fruits. Remove the core from the apples, cut into slices. Peel the citruses, seeds and film. Cut the remaining pulp, like the apples. Mix fruits and rice. The filling is ready.


5. Coat the carcass with salt, pepper, paprika and herbs. Put the filling inside. Sew up or fasten the belly with toothpicks at your discretion.


6. Place in the sleeve. We bake in an oven preheated to 180-200 degrees. The cooking time is 3-4 hours.

How to cook a goose in the oven to keep the meat tender and juicy

Delicious goose with potatoes and apples. The carcass turns out to be very juicy and soft, due to the fact that fried in its own juice, the meat turns out to be very tender. And potatoes ... Yes, it is impossible to describe this yummy in words, be sure to cook it and you yourself will understand all the superiority of this dish.

Would need:

  • goose carcass;
  • potatoes - 6-8 pcs.;
  • apples - 3-4;
  • salt to taste;
  • Provencal herbs- 1 tbsp. l .;
  • bay leaf - 2 pcs.;
  • spices (ground black pepper, marjoram, nutmeg, basil, rosemary) - 2 tbsp. l.

Step by step cooking:

1. Thoroughly rinse the carcass from all sides. Cut off the throat and the edges of the wings. Wipe thoroughly with salt and pepper inside and out.

2. Wash the apples and stuff the carcass with them.

Fruits will add a unique taste and aroma.

3. Invest stuffed poultry into a baking bag and tie tightly on both sides. We send to the oven for 1 hour at a temperature of 180 degrees.

4. At this time, peel the potatoes, cut into large slices. Sprinkle with Provencal herbs, salt and add lavrushka. We mix.

5. Take the goose out of the oven and carefully remove the sleeve by cutting it. Remove excess fat from the pan.

6. Place potato slices on the sides of the meat and put back into the oven. Continue baking for another 1 hour.

Here is such a yummy turned out!

Oven goose whole in beer marinade

Good for lean and tough meat. The goose carcass will become especially soft due to the fact that it will be steamed in the beer. And the ingredients in this recipe are minimal.

Would need:

  • goose - 3.5 kg;
  • beer - 300 ml;
  • ground black pepper - 2 tsp;
  • ground red pepper - 1 tsp;
  • cumin - 1 tsp;
  • salt to taste.

Step by step cooking:

1. Wash the goose well and wipe it with coarse salt on all sides.

2. Mix the peppers and caraway seeds, also rub the carcass with them and leave for several hours (you can overnight).

3. We get out of the refrigerator. We put it in the sleeve. Pour beer inside the carcass. We tie the bag from the side of the neck. We make several punctures in the sleeve.

4. We send to the oven and bake at a temperature of 200-220 degrees for 2-3 hours.

To check the readiness, you just need to pull the chicken by the ham. If it comes off easily, the dish is ready.

Serve the dish on the table, treat your family and friends!

Christmas goose with apples and prunes at home

Christmas is approaching very soon, as a rule, the whole family and relatives gather at one table. And in the center of the table there is traditionally a Christmas goose - the main dish of the festive table. Let's cook it so that it is flavorful with a crispy crust, and the meat is tender and juicy!


Ingredients:

  • Goose - 2.5 - 3 kg. (gutted)
  • Apples - 1 kg
  • Pitted prunes - 300 gr.
  • Onions - 1 pc.
  • Rock salt
  • Allspice

Cooking method:

1. We carefully examine the bird, if there is extra fluff, we set it on fire. We wash it under running water, cut off the tail and get rid of the fat in the abdomen.


2. Then we start preparing the filling. Finely chop the onion. We cut the apples into slices, you can cut off the peel, this is according to your desire. Cut the prunes in half, then mix everything with salt and pepper to taste.


3. We fill the carcass with our fragrant filling, tamping it tightly and not forgetting to salt the abdominal cavity well beforehand. Then we need to fix the toothpicks on the belly so that all the filling stays inside and gives its aroma and taste to the meat.

In a separate bowl, mix salt and pepper and rub the bird with this mixture with rubbing movements.

4. Then put the stuffed carcass in a baking bag and send it to a preheated oven up to 180C for 1.5 - 2 hours. After the expiration of time, we release the bird from the sleeve and send it back to the oven so that the crust turns brown.


When our bird has already acquired a pleasant ruddy color, we take it out of the oven, free it from toothpicks and serve it to the table!

Roasted goose with quince in the sleeve

An incredible recipe for roasted goose in a sleeve with quince, which gives the meat a special and unique taste. Therefore, if you have not yet baked a bird with this tart fruit, be sure to try it, this dish is worthy of your attention.

Pickling Ingredients:

  • Mustard;
  • Salt;
  • Seasoning for poultry;
  • 2-3 green apples;
  • 1 quince;
  • Garlic;

I propose to watch the step-by-step cooking in the video, where the author succinctly and simply demonstrates the whole process from pickling to baking:

Bon Appetit!

Oven goose stuffed with sauerkraut

This recipe is one of my favorites. Stuff the bird with sauerkraut and mushrooms, preferably dried white ones, if there are none, then champignons are also suitable - as easy as shelling pears! And what a solemn dish turns out, everyone is already salivating only from the aroma, I am silent already about the taste ...


Ingredients:

  • White cabbage - 250 gr.
  • Sauerkraut - 250 gr.
  • Sugar - 1 tbsp. lies.
  • Dried mushrooms
  • Onions - 1 pc.
  • Garlic - 2-3 cloves.
  • Vegetable oil
  • Spices

Cooking technology:

1. First of all, I start cooking with a goose. I rub a clean, featherless carcass with salt and pepper on all sides and always from the inside.


2. Now that our bird is soaked in spices, let's start preparing the filling. Chop fresh cabbage and chop the onion. Fry the onion in a pan, then add cabbage to it and continue frying for another 10 minutes or so. Then add sauerkraut to the pan and dried mushrooms... Simmer on maximum heat for 15 minutes, adding 1 glass of water.

It is better to take dried white mushrooms, but if you do not have such, then you can replace with mushrooms, it will also be delicious.

3. Now we need to fill the carcass with our cabbage, I carefully lay it and put it in the sleeve. I will not sew up and stab the abdomen this time.

4. Preheat the oven and send our stuffed carcass, bake at 170C for 2 - 2.5 hours.

Then we put the fried goose on a large flat dish and serve it to the table so that the guests can admire this handsome man! Then cut gently into portions!

mmm ... it turned out very tasty!

These are so different and delicious recipes we cooked today. Maybe you have your own proven cooking method? Be sure to share it in the comments, it will be very interesting for us.

Cook with pleasure and good mood!

Goose meat is very fatty, especially when the goose is slaughtered in winter - over the summer he fed himself up, worked up fat, gained a good weight and is ready to decorate New Year's table... Cooking such a bird is not very difficult - you just need to know a few simple secrets and from time to time monitor the cooking process in the oven.

The process of cooking a goose in the oven has the same beginning - inspect the whole bird from all sides, remove the blocks and small feathers, wash and dry thoroughly. Remove all fat from the neck and abdominal incision, remove the tail and wing tips. Wrap the neck and pin it with toothpicks, and connect the legs together with a strong thread. Then, from the inside and outside, rub the carcass with a mixture of salt and pepper (salt is taken in this calculation: for 1 kg of weight - 10 g of salt.) You can add herbs and exotic seasonings to the mixture, this will only improve the taste of the finished dish. The first stage of cooking the dish is over, it remains only to wrap the bird in a transparent film and leave it in the refrigerator for 10-12 hours.

In addition to rubbing with salt and pepper, you can hold the goose in the marinade, which will make it even tastier.

  • white - pour over the bird and keep in the cold overnight;
  • mayonnaise (100 gr.), honey (20 gr.), mustard (20 gr.), garlic (3 cloves) - mix all the ingredients and rub the carcass with them, pickle all night.

Useful tips for roasting goose

If baking in a sleeve, then cut the sleeve ¼ before the end of cooking to get a thin fried skin.

The day before cooking, the goose must be kept in the marinade so that the finished dish is soft and juicy.

It is also important to observe the temperature regime for baking the goose: for the first 30 minutes, set the temperature to 250 ° C, then lower it to 180 ° C and in the last hour the baking temperature should be 200 ° C.

In order for the meat in the baking process to turn out soft and juicy, it is necessary to properly process the goose beforehand. To do this, you can rub the carcass with salt and pepper and keep in a cool place for several hours (from 3 to 40).

Goose stuffed with fruit

Goose recipe, stuffed with apples and oranges. Only apples can be used for this dish, but the orange will add a pleasant aroma to our dish.

To prepare it you need:

  • goose carcass - 2-3 kg.;
  • marinade (of your choice);
  • 3 apples (Antonovka);
  • 2 oranges;
  • sleeve for baking.

Prepare the bird as described above and marinate. At the end of the allotted time for marinating, turn on the oven at 250 ° C and deal with the fruit. and wash, dry and cut into quarters along with the rind. We stuff all this inside the bird in the abdominal region and sew it up with a strong thread. Carefully put the baking sleeve on the bird, tie it on both sides and make small holes for steam to escape during cooking. We put all this on a deep baking sheet and put in the oven. The baking scheme is given above, you only need to calculate the time correctly.

Goose stuffed with boiled rice and mushrooms

Rice and buckwheat are also ideal for filling any fatty poultry, to which you can add mushrooms, dried apricots, prunes or raisins. Consider a rice and mushroom filling. Rice must first be boiled until half cooked, and the mushrooms must be finely chopped and fried with onions. To cook a goose stuffed with rice and mushrooms, you need:


The big baked goose instantly becomes the king of the festive table. It exudes a dizzying aroma that instantly awakens the appetite. Although the bird is baked for a long time, the wait pays off with interest.

General cooking principles

Before cooking, the meat must be washed. It needs to be inspected for feathers, if they remain, pull them out. Rinse inside, then remove the water with napkins.

Many ingredients are suitable for the goose, both as a filling and in the form of a marinade. It goes well with spicy herbs, hot pepper and tender mustard. Therefore, marinades can always be supplemented with products at your discretion.

Goose with apples in the oven

Cooking time

calorie content per 100 grams


The classic goose with apples recipe, which is often served in America for the holidays.

How to cook:


Tip: apples should be taken sweet and sour or sour. Otherwise, the meat will be too sweet.

How to cook a goose in the oven in foil

How much time - 10 hours.

What is the calorie content - 359 calories.

How to cook:

  1. Rinse the goose under running water and then wipe dry, including inside.
  2. Mix salt with spices (a mixture of peppers is required) and herbs. You can grind everything in a mortar. Grate the bird with this mixture.
  3. Take half of the whole garlic and pass through a press. Mix with another portion of spices and oil, rub the goose inside with this mass.
  4. Leave to marinate for fifteen minutes.
  5. Peel and core the apples. Cut each into four pieces. Water them lemon juice and season.
  6. Put the apple filling in the goose quite tightly, then sew up. Place it on a baking sheet on a double layer of foil. Cover the outermost parts of the bird's wings and legs with small pieces of foil. Cover the top with another sheet of metal and fasten the edges tightly. Leave to marinate for five hours at room temperature.
  7. Then send it to the oven for two hours at 200 degrees, then lower the temperature to 180 and cook for another hour or two.
  8. When the bird is ready, remove the foil, add extra fat to the carcass, add garlic, return to the oven for another half hour for browning.

Tip: if the goose is very large, it will take longer to bake. It takes approximately one hour for every kilogram of bird weight.

Goose with potatoes in the oven

Highly nutritious dish... Potatoes and meat are well saturated with marjoram and become fragrant.

How much time - 6 hours.

What is the calorie content - 314 calories.

How to cook:

  1. Wash the carcass and soak in water for three hours. Remove, dry with napkins and rub with salt.
  2. Peel the peel from the potatoes, wash the fruits, cut them into four parts. Salt.
  3. Transfer the potato wedges with the spices to the inside of the goose. Add peeled cloves of garlic to this. Sprinkle with seasoning on top of the carcass.
  4. Cover with foil, transfer to a baking dish and send to oven.
  5. Bake for an hour at high temperature, then lower it to 200 degrees and cook for another two hours. Serve immediately.

Tip: to reheat the dish, the potatoes must be completely removed from the carcass and placed next to them in the dish where the bird is baked. This will warm it up faster and form a crust.

How to bake in slices

An easy way to cook a goose with vegetables in a saucepan.

How much time - 1 day 3 hours.

What is the calorie content - 337 calories.

How to cook:

  1. Wash the carcass, wipe it dry, pull out all the hemp from the feathers with tweezers. Divide the bird into portioned pieces.
  2. Mix the oil with salt, add the cloves of garlic squeezed out through a press, and add all the specified spices and herbs, including mustard grains.
  3. Grate all the pieces of poultry with this mixture and put them in the refrigerator to marinate for a day under a lid.
  4. Remove half an hour before baking. If there is any fat, then it needs to be cut off, but not thrown away.
  5. The fat should be put in a skillet and melted, and then fry all parts of the goose until golden brown on both sides. Transfer the finished pieces to a saucepan.
  6. Cut the onion into strips without husks, and coarsely grate the peeled carrots. These vegetables need to be fried in a separate pan and seasoned. Transfer vegetable mix for meat.
  7. Pour with beer and simmer over low heat for an hour and a half. Turn the pieces over from time to time. Can be served with a side dish.

Tip: if there was too little fat on the goose, you can add vegetable oil... And here pork fat can ruin the dish.

How to stuff a carcass with buckwheat

Purely Russian way of cooking poultry. It turns out a very interesting taste!

How much time - 3 hours.

What is the calorie content - 387 calories.

How to cook:

  1. Wash the carcass, remove moisture, cut off the wings. Pull out all the fat from the inside.
  2. This fat must be melted in a frying pan.
  3. Cut the peeled onion into half rings and transfer it to the pan, sauté.
  4. At the same time, you need to boil eggs and buckwheat. You can undercook the cereal a little.
  5. Chop the eggs and mix with the fried onions and buckwheat.
  6. Stuff the bird with this mixture and sew it tightly. Grease the goose on top with a mixture of mustard and honey.
  7. Preheat the oven. Put the goose on the wire rack, put a baking sheet or tray underneath.
  8. Bake for two and a half hours at 200 degrees.
  9. Every twenty minutes, the carcass should be poured with fat, which accumulates on the bottom of the baking sheet.

Tip: if you pierce the goose with a skewer in the thickest place, then juice will stand out. If it is transparent, then the bird is completely ready. If there is a pink color, then you still need to cook.

Christmas Sauerkraut Goose Recipe

As simple as possible, but such an amazing recipe. It smells like a holiday!

How much time - 3 hours.

What is the calorie content - 304 calories.

How to cook:

  1. Grind the spices in a mortar (including salt and rosemary) and grate the goose carcass with this mixture. Grate inside too.
  2. Tamp inside sauerkraut, sew the bird on both sides.
  3. Put the goose in the sleeve and put it in the oven at first at a temperature of 220 degrees. After twenty minutes, reduce to 200 degrees, and after another twenty minutes - to 180. Bring to readiness.

Tip: you can bake without a sleeve, but then you will often need to water the bird with melted fat.

To inject new and fresh taste marinade for goose, just stir in a little grated ginger or orange juice... Alternatively, you can simply add a few sprigs of fresh rosemary or lemongrass.

You can marinate a goose in a mixture of fresh herbs, salt and vegetable oil. But then pickling can take two days. The meat will only benefit from this to taste. Also, long exposure to cold provides better crispiness after baking. This is facilitated by pickling in wine or in chokeberry juice.

Baked goose is an exceptionally festive dish. But if you cook it on a regular day, the bird will make your lunch or dinner unusual. appetizing view and wonderful taste.

Good day! Do you like to bake 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 analyzed all of the above dishes, but the delicious goose remained in question. It is about him that our today's article will be.

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

So, the first way to prepare this delicious bird, there will be a way to bake on a skewer. The result will be amazing: the meat will be tender and juicy and will easily come off 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 in advance with the carcass, for example, by pickling it at night.

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 outside and inside of the bird well under cold water, then dry it with paper towels.


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

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


Lemon juice can be used instead of vinegar.

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


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


6. Now wash the apples, cut them into 4 pieces and remove the core and seeds.


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


8. Gently string the carcass on a spit, fixing both ends and tie 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 place 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 pallet under the bottom, as there will be a lot of fat. After baking, place our signature dish on a beautiful large plate, decorate with vegetables or fruits.


If the meat burns on top, then cover the bird with foil, and if from below, 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 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.;
  • Lingonberry 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 carcass gutted, rinse and wipe dry with a paper towel.


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


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


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


5. Thoroughly wipe off the entire carcass with the resulting seasoning mixture.


6. Now let's prepare another marinade, for this take a small bowl and squeeze out half of the cloves from the peeled head of garlic, add 1 teaspoon of salt, 1 teaspoon of black pepper, and cover with 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 finished marinade inside and just a little outside and put in a plastic bag.


9. Wrap the bag and put it aside, let the piece marinate. In the meantime, we will start preparing 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 start the carcass with the prepared filling.


15. Sew up the cut with threads.


16. 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 weight of the carcass, the larger it is, the correspondingly longer it will take for baking.


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


19. Here is such a wonderful view you should get in the end !!


On a note!! If during the baking process a lot of released juice remains on the foil, then pour it into a jar and put it in the refrigerator. This way you will stock up on goose fat.

We bake a goose with potatoes in a sleeve

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


And also add prunes and oranges to the dish for 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 and squeeze the garlic into a bowl, add pepper and salt, stir and brush the whole bird with this mixture. Leave to marinate for 30 minutes.


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


3. Peel the potatoes, rinse and chop in large pieces.


4. Take a baking sleeve, put the carcass on the bottom, and on top and on the sides of fruits and potatoes, add bay leaves. 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. Bon Appetit!!


Whole goose in the oven is delicious

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

Step-by-step recipe for making poultry slices

Next, I want to acquaint you with the option of cooking treats 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 it whole. The fashion is truly bright, juicy and tasty !!

But if you still want to make a whole carcass, then this recipe will also work, 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 pcs.;
  • Salt, spices to taste.

Cooking method:

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


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


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


Attention!! No need to pierce the roasting 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 serve beautifully on a plate. Serve this juicy meat better with mashed potatoes.


Video on how to cook a New Year's goose

On the eve of the holidays, I want not only to indulge in delicious dishes, but also to surprise guests, and diversify the menu. So I scoured the internet and found a cool poultry roast recipe. This idea will work for both New Years and Christmas.

Cooking with oranges to keep the meat tender

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 add a special sourness to the whole dish, plus decorate it.


And baked fruits with tail juice 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 onions - 1 bunch;
  • Potatoes - 3 kg;
  • Provencal herbs to taste.

Cooking method:

1. Take a sharp knife and carefully remove the neck, leaving the skin. 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 peel off the zest. 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 it brew. Meanwhile, rub the bird with chopped garlic and salt, stuffed with slices of ginger, chopped green onion feathers and chopped oranges into 4 parts.


3. Add Provencal herbs to the orange peel mixture and coat the whole carcass. We leave everything to 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.

Pour the fat over the meat every 30 minutes to make the goose juicy and tender.

5. When we pass 30-40 minutes, we begin to prepare the potatoes, rinse and dry them. You do not need to peel the skin. 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. We bake with the meat until the dish is ready.

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

Oven baked goose recipe

With this option for serving poultry meat, I met about 6 years ago, visiting relatives. And I'll tell you a secret that I liked the dough the most, not the meat itself. This is the paradox. But in fact, there would be no released goose fat, there would be no delicious dough... In general, the whole dish is gorgeous!


Ingredients:

  • Goose - 1 pc.;
  • Yeast dough - 500 gr .;
  • Garlic - 8-10 cloves;
  • Ground black pepper - 1 tbsp. 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 cloves of garlic in the cuts.


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

2. Make yeast dough or buy ready-made. By the way, you can use regular dough like for example. Roll out the dough into a thin layer. You will need two layers. Put the first layer on a greased baking sheet with vegetable oil and spread our pickled goose, and cover it 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 brushed with a piece of butter.

4. When the poultry is ready, let the dish cool slightly and cut off the top of the dough. Put pieces of meat and dough on the plates. Everything turns out to be insanely tasty and juicy. Recomend for everybody!!


I hope after reading my post you will no longer have any questions about cooking an insane 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 social networks, write comments. Have a great mood!

If you are planning a celebration of a family event or you are preparing for the next celebration, then, of course, think about what to cook delicious. For this occasion our recipe a goose baked in pieces in a sleeve will come in handy.

In particular, you can use wings, legs, legs and breast for baking - it is more convenient to cook this way, and it will take less time than processing a whole bird carcass. Cooking such a dish is a simple process, but quite long, since it consists of three stages. First, the goose (it does not matter, whole or divided into pieces) must be soaked in salt water so that it is not fresh, then marinated, and only then baked. For steeping and marinating meat, use glass, ceramic or enamel dishes, aluminum in this case is not suitable for use.

Products

  • chilled (or naturally thawed) parts of a goose carcass weighing 1600 g;
  • table salt - 70 g (for soaking) + a little more (to taste);
  • whole lemon;
  • vegetable oil and mustard - 30 g each;
  • paprika, garlic - to taste;
  • chicken egg - 1 large or 2 small;
  • mayonnaise - 90 g;
  • onions - 1-2 heads.

The cooking time of the goose, taking into account the pickling, is at least 15 hours.

Preparation

1 the stage of cooking the goose baked in the sleeve - preparation and soaking. Rinse the parts of the goose carcass very thoroughly and put them in boiling water for 20-30 seconds. Then put in a saucepan or deep bowl and fill with a solution of 1 liter of filtered or cold boiled water, 70 g. salt and squeezed juice from a whole lemon, mix. Close the container with a lid and put it in a cold place (balcony, refrigerator) for at least 8 hours (up to a day).

Stage 2 – pickling. Rinse the goose under lukewarm running water (in order to wash off excess fat) and wipe it off. Make a beaten egg marinade with prepared spices and seasonings. Peel the onion and cut into thin half rings, pass the garlic through a press.

Put the parts of the goose carcass back into a clean container, fill with marinade, throw in the garlic and onions, mix everything well and leave to marinate for at least 4 hours (up to a day is possible), placing it again in a cold place.

Stage 3 – baking. Cut 2 pieces from the baking sleeve roll according to the length of the baking sheet that you will use to cook the goose. Cut both pieces of the sleeve on one side. Spread one open on a baking sheet. Lay the pieces on it pickled goose with onions.

Close the top with a second piece of the sleeve and, twisting one centimeter twice (as when sewing from fabric), fasten the “seams” in several places with a stapler. Make a few punctures in the sleeve with a toothpick. Place the filled baking sheet in a hot oven and bake the goose at t = 190 ° C for 80 minutes.

This time is enough for the goose meat to become soft and acquire a beautiful crispy crust.

Garnish Roasted duck with oranges