How to bake a goose with potatoes in the oven. Goose in the oven: recipes

A goose in the sleeve is a win-win option for a festive hot dish if a stormy feast is foreseen. How often do we worry that the guests who come to our house for a holiday will either not appreciate the culinary innovations, or will remain completely hungry. The presented dish seems to save festive table from the imaginary emptiness, and the hostess's nerves - from all unnecessary worries. Perhaps there is no more universal, proven and satisfying hot dish, which is also a true decoration of the whole party.

Goose baked in the sleeve: for everyone who has not yet decided

Let's take a look at all the pros of today's dish. Firstly, it is distinguished by its incredible ease of execution, which will be appreciated even by inexperienced chefs who want to show off their skills and impress friends and girlfriends. Secondly, the expectations of getting something amazing in the taste of the dish will certainly be justified. Thirdly, serving such a dish is very profitable, because stuffed poultry already includes both meat and a side dish. In addition, constant stirring of pots and watch at the stove are canceled. While the goose is languishing in its sleeve in the oven, the hostess may well set the table or take care of herself.

A little secret of perfect taste

Poultry meat, even if it is salted, grated with spices and garlic, sprinkled with lemon over at least an hour before being sent to the oven, will not be able to compare with the delicate ideal taste of pre-pickled goose. If the feast is scheduled late in the evening, you can pickle the bird in the morning, but if guests are expected in the afternoon, then it is better to do it the day before.

What to take as the basis of the marinade?

In fact, there is no one thing in this question. the correct recipe, so anything that is usually used for marinating, say, chicken will do. Who likes what. To begin with, the whole bird carcass is washed well, if necessary, cleaned of feathers. Then the outside and inside of the bird is rubbed with salt, spices, chopped garlic, placed in a saucepan and pickled with mayonnaise, kefir, wine, apple cider vinegar, mustard, honey and other products that are usually used for these purposes. The goose in the sleeve, baked in the oven, will have juicy tender meat and a pleasant aroma if it is marinated in the refrigerator for at least 10 hours before placing it in the oven.

What size bird should I choose?

Of course, for a large and noisy company of a young bird of small size, it will not be enough. However, it should be remembered that the younger the carcass, the tastier the dish turns out at the exit.

Goose up the sleeve with potatoes and quince

This dish is capable of making a real sensation at the festive table, because among its ingredients there are both seemingly traditional potatoes and overseas quince. And all this splendor is completed by lemon and spices. So, to prepare a dish we need:

• goose carcass weighing 3 kg;
• small sour apples - 5 pcs.;
• turnip onion;
• quince - 1 pc.;
• lemon - 1 pc.;
• potato;
• a herbal mixture used for baking poultry;
• ground black pepper;
• vinegar (preferably apple or wine);
• salt.

To marinate the poultry, mix a mixture of herbs, vinegar, salt and pepper and rub the whole carcass with the resulting mass, both outside and inside. The goose is sent to the refrigerator directly in its sleeve (a long dense plastic bag without a bottom) and marinated, for example, all night. When the time is ripe, you can start preparing the other ingredients indicated in the recipe. In the list of ingredients, we did not indicate the exact amount of potatoes used to cook the goose in the sleeve. It is customary to calculate the number of potatoes based on the number of invited guests. But in any case, both the goose and the potatoes should fit on the baking sheet.

We sprinkle the carcass

Chop peeled and washed potatoes and onions in large pieces, and quince and lemon in neat slices. We place the sour apples entirely inside the carcass, send lemon and quince there and sew up the abdominal opening. Cover the carcass with potato slices and pack on both sides. We send all this splendor to the preheated oven for 2.5 hours.

Important! The temperature in the oven must not be pumped over 150 degrees, otherwise the goose baked in the sleeve risks turning into a firebrand. If towards the end of baking we do not take out the baking sheet with the festive dish and make an incision on the packaging, then the goose and potatoes will not brown. The finished dish is brought to the guests on a large tray and cut into portions for more effect right at the table.

Buckwheat stuffed goose recipe

Before cooking the goose in the sleeve, the hostess estimates that the guests would prefer her as a side dish. We bring to your attention a recipe without potatoes. As ingredients for cooking, we need:

• one medium carcass of a goose;
• buckwheat groats - 2 cups;
• turnip onion;
• apples - 2 pieces;
• 4 cloves of garlic;
• sunflower oil - 2 tbsp. spoons;
• lettuce leaves;
• salt and ground black pepper.

For the marinade, chop the garlic, mix it with salt and pepper, as well as mustard or mayonnaise and send the carcass to soak in the refrigerator. The goose in the sleeve goes well with fried onions and buckwheat, which we will cook separately. Buckwheat can be steamed, poured overnight cold water or boil until half cooked.

Cooking the filling. We cut the onion, as you like, you can dice it, you can cut it in half rings and fry it on sunflower oil... Here, in a frying pan, we send half-finished or steamed buckwheat and fry together with onions for another 5 minutes. All this time, the filling in the pan must be stirred continuously.

Cut the apples into small slices, discard the core and combine with the freshly cooked minced meat, stirring well. That's all, the goose got its filling in its sleeve, now it can be safely removed from the refrigerator and stuffed. We must sew up the abdominal opening of the bird so that during the baking process all the filling remains inside. It is necessary to put the stuffed carcass in the sleeve with the back facing down. Cook in a moderately preheated oven for at least 2 hours. A few minutes before the dish is ready, we make an incision in the sleeve to give the finished carcass a blush.

The goose in the sleeve leaks as fat during baking. The excess fat is not appropriate at the last stage of baking, therefore, at the time when we begin to make a control cut, we will merge all the juiciness from the sleeve. After that, put it back in the oven and wait until it is golden. In this case, the oven can already be turned off. This dish is served on a tray lined with lettuce leaves.

Marinating with notches

Some recipes recommend marinating the carcass by making cuts under the skin on its surface with a sharp knife. In this case, the minimum time spent by the carcass in the marinade is reduced to 3 hours. However, the author of the article insists on a longer aging of the meat before baking. The standard option is the night before the meal. In addition to rubbing the goose with a mixture of pepper and garlic salt, slices of carrots, onions, and garlic can be pushed into the slots produced. It will be very good if you squeeze lemon juice directly onto the carcass. It remains only to make sure that the lemon droplets have time to penetrate into the incision.

If the stuffing of the goose is potato, then you can put bay leaves inside the carcass before stuffing.

If the sleeve begins to swell excessively during baking, remove the baking sheet from the oven and make 2-3 punctures on the top of the cellophane with a sharp knife.

If the carcass is small (less than 3 kg), the baking time is reduced, and for large poultry, accordingly, it increases.

We hope this article has become useful to the reader, and cooking a goose in the sleeve is no longer a secret behind seven seals.

Bon Appetit!

Goose meat tastes good and is very healthy. It can even be called dietary. Some people mistakenly believe that this meat is too fat, but this is not at all the case. Few people know that most of the fat is found not in meat, but in poultry skin. Before baking the goose, use a toothpick to make as many punctures as possible on its skin, trying not to hurt the flesh. This is necessary in order to quickly melt the fat. Goose meat contains a lot nutrients: these are magnesium, iron, copper, phosphorus, selenium; as well as vitamins: A, PP, C and B2.

Since the meat of this bird is able to strengthen the immune system, doctors advise using it as a restorative agent after various ailments and operations. They also use it for skin and eye diseases. Thanks to selenium and vitamin C - strong antioxidants - the aging process slows down, the body is rejuvenated and cleansed of toxins. It was not for nothing that the goose was domesticated one of the first. Apparently old people already then understood how useful goose meat can be.

There are many ways to cook a goose: you can boil it, fry it, but often it is baked, divided into parts or whole. In this article, we want to tell you a recipe for cooking a goose with potatoes in the oven.
Before preparing this dish, you should first prepare everything that is needed for it. In order to have time to defrost, wash, clean the bird and remove all unnecessary, it is recommended to purchase it the day before cooking. The phalanges of the wings must be cut off because they are not useful: there is no meat in them, and they usually burn during baking. Fat that accumulates on the belly below and around the neck must be removed in advance, since the goose is a rather fatty bird. It is advisable to immediately remove all traces of feathers. They will certainly be found on the carcass because it is very difficult to find a well-cleaned goose. Then you need to rub the whole carcass with salt, pepper, various seasonings and - in the refrigerator. Let it marinate. As a result, the goose carcass will be saturated with the smell of aromatic spices, and the meat will be much softer. The optimum marinating time is approximately nine hours. It will be more convenient to leave the meat overnight in a cold place.
To cook a goose with potatoes in the oven, you will need the following components:
Goose carcass - 1 pc.
Potatoes - 0.5 kg.
Garlic - 3 cloves.
Mayonnaise - 5 tablespoons.
Salt, pepper, oregano to taste.
A variety of vegetables are suitable as a side dish. For example: tomatoes, eggplant, onion and any other vegetables you can find.

Cooking method:
1. Thoroughly clean the goose carcass from feathers and all excess.
2. Next you need to dry the skin of the bird and cut off the neck and "lower wing".
3. Next, prepare the marinade: mix spices, mayonnaise, garlic. The prepared marinade must be applied to the goose carcass and gently spread. Next, wrap the bird with cling film and place it in the refrigerator for eight hours to marinate. You can leave it overnight.
4. After the carcass is soaked in marinade, fill it with potatoes, peeled and salted beforehand. It is preferable to chop the potatoes into small pieces.
5. Following this, you need to sew up the belly of the bird, wrap it with several layers of foil and put the stuffed goose on a baking sheet in the oven.
6. Turn the oven on the highest temperature and bake for about an hour. Then reduce the oven temperature to 160 degrees and leave for another two and a half hours.
7. In order not to waste time while the goose is baking, start stewing the vegetables that you have prepared for the side dish.
8. When the bird is ready, you need to remove the potatoes from it and put it on a dish with the rest of the vegetables. Then divide it into portions.
The dish prepared according to this recipe will turn out to be extremely tasty. It was cooked by many housewives. And everyone was happy!
There are a few useful tips what will be useful to you in the process of preparing this wonderful dish:
a) To prevent the meat from drying out during baking, it is advised to cover the baking sheet with foil on top. This makes the meat juicy. But somewhere forty minutes before the end of baking, the foil is removed and the goose is obtained with a fragrant golden crust.
b) In order for nothing to burn on the baking sheet, it is required to pour a little water there.
c) You can roughly calculate the age of a goose by the color of its paws. Young birds have yellow legs, and old ones - red.
d) In order to find out exactly the stage of readiness of the bird, it must be pierced at the widest point. If the juice that will flow out is light or transparent, this means that the dish is already ready. Well, when there is a red or pink liquid, the bird is still raw.

Whole baked goose surrounded by potatoes and apples is a classic table decoration for the winter holidays. Oven Goose with Potatoes in Sleeve provides everything that comes with this dish.

Goose in the oven with potatoes: recipe

When choosing a goose for the festive table, look for a softer and not very greasy carcass. But even such a bird will not differ in special juiciness and softness during cooking, if you do not prepare it in advance.

To do this, marinate the carcass for at least 2-3 hours, but better at night. There are many recipes for marinades for goose. Check out the most common:

• A simple mixture: salt, ground pepper, garlic passed through a press. Rub the inside and outside of the carcass with it.
• Combine mayonnaise, mustard, salt and spices. Ready-made mustard and mustard powder will soften any meat, including harsh goose.
• Rich in taste and aroma, a marinade is obtained from a few spoons soy sauce, mustard, sugar and dry seasonings.
• You can marinate a goose in several stages: first, water the carcass abundantly lemon juice and leave to soak for 15 minutes. Prepare a mixture of salt, chopped garlic and ground pepper, rub the carcass with it.
• Soften goose meat by keeping it in brine: dissolve salt, sugar, crushed garlic in three liters of water, throw in a couple of bay leaves. Dip the carcass in brine, press down with a load and leave overnight. Grate with dry spices before baking.

As you can see, there are many opportunities to marinate a goose to keep it soft. But you will surely add something of your own to their composition.

Vegetables and apples are usually baked with the goose. They are soaked in poultry juice, marinade and acquire unusual taste... Potatoes, carrots and onions are placed both inside and around the carcass, especially if baked in the sleeve.

When cooking the goose in this way, apples are often put inside, cut into large slices. But apples soaked in poultry fat are not for everybody. But everyone likes potatoes baked in fat.

How to cook a goose in the oven with potatoes

Traditional winter holiday dish cook in the following sequence:

• Inspect the carcass, remove the remaining feathers or fluff. If necessary, burn it on a gas burner, then rinse it. With this treatment, even a defrosted goose will acquire a wonderful appearance and smell.
• Trim excess fat, especially from the peritoneum. Cut it into small pieces, which additionally season the potatoes when baking.
• Marinate the goose with any marinade of your choice, wrap in a bag and leave to marinate in the refrigerator for several hours.
• Prepare vegetables - only potatoes in large chunks or also carrots in cubes, onions in large strips. Add pieces of fat cut earlier to vegetables, salt, sprinkle with spices to taste. If you choose the goose with apples option, remove the centers and cut into large wedges.
• Place the marinated poultry in a roasting sleeve, on a baking sheet or in a baking dish. Now it will be convenient to spread potatoes around the goose inside the sleeve. Secure the sleeve on both sides with clamps. If it is perforated, make sure to place the holes on top. If not, make a few holes yourself for the extra steam.
• Another option for baking potatoes is possible - not around, but inside the carcass. Stuff it with prepared vegetables, sew or hold together with wooden toothpicks. If you want to get a goose with apples, fill the carcass with them, and put the vegetables in the sleeve around. Choose according to your taste.
• Next, you have to bake a goose. Heat the oven to 200 ºС and keep the dish for half an hour. Reduce the temperature to 180 ° C and bake for one and a half to two hours. Then cut the sleeve from the top so that the juice does not flow out of it, wrap the edges. Put the goose in the oven until it forms golden brown... If the top feels dry, pour over the resulting grease.
• Put the baked goose on a dish. If you fastened the carcass with toothpicks or threads, remove them. Spread the vegetables around. The main dish of the festive table is ready.

Now you know how to cook a goose, make a traditional winter treat. According to these recommendations, it will turn out to be soft and juicy, unusually fragrant.

Why is everyone so fond of the holidays? Because a holiday is fun, guests, toasts, and most importantly, a festive table! And every housewife dreams that he was bursting with all sorts of goodies.

Some people prefer to invent and cook something new and unusual, but good housewives know that the old proven dishes that have been cooked from time immemorial will not leave anyone indifferent. Goose in the oven with potatoes is perhaps one of those proven and delicious dishes. It can be prepared for Christmas, or for another holiday when the whole family is together. In addition to taste, it will elegantly decorate your table and will be a kind of symbol of the well-being of your home.

There are many variations on how to cook this bird. You can cook it with vegetables, you can bake it with apples or dried fruits, with buckwheat or millet. Can be baked whole or cut into portioned pieces... Here, as you yourself wish, as they say, at your discretion and taste. But one thing is clear for sure, the goose will not let you down, this has been proven for centuries. And besides, it will be enough for a large company.

I propose to consider 6 delicious recipes baked goose with delicious potatoes.

If you suddenly do not find a goose, you can cook a duck according to our recipe ,.

• goose - 1 pc.
• potatoes - 6-8 pcs.
• salt - 2 tablespoons
• apple juice - 1 liter
• ground red pepper - 0.5 tbsp.
• 20 cc syringe
• gauze - 2 meters

Carcass preparation:

• it is necessary to cut off the legs, remove the insides from the carcass and cut off the excess fat. You do not need to throw away the fat, you can then fry the potatoes on it.
• cut off the goose's neck, leaving some skin on the edge so that you can sew up the hole.
• cut off the wings (extreme phalanges).

Cut off the glands on the tail. they don't smell good.

Let's start pickling.

• Rub the carcass with salt mixed with red pepper (2 tablespoons salt and 0.5 tablespoons red pepper).
• Using a 20 cc syringe, we stuff the goose with apple juice. We make 4 injections into the breast (20 ml. At an angle of 45 degrees. Be careful not to break the game on the bone) and 2 injections into each leg. Only 8 injections.

• Soak 2 meters of cheesecloth in the remaining juice and wrap the carcass with this cheesecloth. Place spices, such as coriander or allspice and peppercorns, between the layers of cheesecloth. We send the goose to marinate in the refrigerator for at least 3 hours.

• Put the bird with its back down in a baking dish on the bottom and pour a glass of water. This will help the meat to be more juicy.
• Preheat the oven to 200 degrees and send the goose to bake for about 3 hours. Baking time: 1 kg of meat requires 45 minutes of baking. A 4 kg carcass is baked for about 3 hours at a temperature of 200 degrees.
• During this time, we prepare the potatoes. Chop it coarsely, salt and mix with spices.

• An hour before readiness, we take out a form with a goose, there will be a lot of fat in it. Part of the fat must be carefully drained, and partly poured over the bird. Spread potatoes around it, also watering it with fat. Put in the oven again, cover with foil and bake for another 40 minutes.
• We take out, turn the potatoes to the other side, pour fat on the goose, set the bird to bake for about 20 minutes more. You no longer need to cover to form a crust.

9 secrets of roasting a goose for soft and juicy meat

• to make the dish tasty - you need to choose young goose 7-9 months old. Its weight will be approximately 4 kg. If the bird is older, it will be too fat.
• so that the tough goose meat becomes softer, it must be marinated. Fruit acids such as apple juice are great for this. For the marinade we need: 1 liter apple juice, 2 tbsp salt, 0.5 tbsp. black peppercorns, 0.5 tbsp. ground red pepper, 1 tbsp. coriander.
• In order to marinate a goose quickly (in 3 hours), it is necessary to stuff the carcass with marinade with a syringe, and then wrap it in gauze soaked in marinade. Place the wrapped carcass in a mold and pour over the rest of the juice. Send to refrigerator for 3 hours.
• To prevent the goose from being too fat, it is necessary to make cuts in the skin of the carcass without touching the flesh. This is necessary so that excess fat is melted during baking.
• Pour a glass of water into a baking dish for a goose, which will create moisture so that the goose does not burn and the meat does not become too dry.
• When the whole bird is cooked, it is laid out with its back facing down.
• The baking time is calculated according to the formula: for 1 kg of meat, 45 minutes of baking are needed. A 4 kg carcass is baked for about 3 hours at a temperature of 200 degrees.
• Every 30 minutes it is necessary to water the carcass with the fat that has melted.
• To get golden crust the goose is smeared with non-fat sour cream 30 minutes before being cooked.

Goose in a slow cooker with slices of potatoes

An excellent helper in the preparation of goose meat is a slow cooker. The meat turns out to be very tender, the potatoes are impregnated with a meaty taste and simply melt in your mouth.

For cooking we need:

• goose meat - 300 g.
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 1 pc.
• tomato - 1 pc.
• garlic - 2 cloves
• water - 200 ml.
• vegetable oil 70 ml.
• salt and spices to taste

Whole goose in the oven with potatoes and mushrooms

For lovers of dishes with mushrooms, we offer a recipe for cooking a goose with potatoes and mushrooms.

For cooking we need:

• Goose (not large) - 1 pc.
• Potatoes - 2 kg.
• Champignons - 4-5 pcs.
• Onions - 1 pc.
• Carrots - 2-3 pcs.
• Tomatoes - 2 pcs.
• Garlic - 3-4 cloves.
• Mustard sauce
• Salt / spice to taste.
• Foil

First, wash and prepare the carcass. Cut off the paws, extreme wing phalanges, neck.

Prepare spices for marinating poultry, mix them with mustard sauce and rub the carcass with them. We put the carcass in the refrigerator to marinate overnight.

Peel the potatoes and cut them into halves, the carrots into thick circles, coarsely chop the onions. Coarsely cut tomatoes and mushrooms.

Place the pickled goose on top of the vegetables.

In the belly of the bird we put a chopped apple of sour varieties.

We wrap the goose in foil and send it to the oven for 1 hour at 180 degrees.

After an hour, turn the goose over and bake for another 1 hour. Half an hour before readiness, remove the foil and let the goose brown.

Bon Appetit!

Delicious baked goose with apples and potatoes

Rice Stuffed Goose Recipe

In the old days, our grandmothers and great-grandmothers loved to bake potatoes right in their skins, so to speak in their uniforms. This tradition has been preserved in our time. And if you add a juicy, tender goose stuffed with rice and dried fruits to it, mmm it will be just delicious!

I suggest a recipe for a goose in the oven with jacket potatoes.

Products :

• small goose (about 2.5-3 kg)
• rice 1-1.5 cups
• dried fruits 150-200 g
• medium potatoes 1-1.5 kg
• mayonnaise
• tomato paste
• garlic to taste
• mustard 1 teaspoon
• salt and pepper to taste

Cooking method:

Boil the rice in salted water. Pre-soak dried fruits in boiling water for 20-25 minutes, then rinse thoroughly. Mix with rice.

We thoroughly cleanse the goose of all that is superfluous. We rinse thoroughly. It is advisable to pre-boil it in slightly salty water for about 20 minutes.

Spread the finished mixture on the goose from the inside. And stuff with rice with dried fruits.

Now grease the goose from above completely.

We wash the potatoes very cleanly, without peeling them. And we cut it all across. Put it together with the goose on a baking sheet and in the oven and bake until cooked at a temperature of 180-190 degrees.

After making sure that the goose is fried and the potatoes, too, put it all on a beautiful dish, decorate with herbs or whatever you want.

Well, the dish turned out to be great! Bon Appetit!

Oven-baked goose chunks

For those who do not want to bake a whole goose, or for whom it simply does not fit in the oven, there is a great option for baking in slices. Someone likes it even more.

We will need :

• goose carcass - 2.5-3 kg
• medium potatoes - 1-1.5 kg
• carrots - 2 pcs.
• onions - 2-3 pcs.
• garlic - 4 cloves
• mayonnaise
• vinegar - 2 tbsp. spoons
• salt and pepper

Cooking method:

We wash the goose carcass, prepare, clean and cut into portions. Peel the potatoes and cut them into rings, not too thinly, but not too roughly.

We do the same with onions and carrots, cut into rings.

Now we prepare the marinade: mix the mayonnaise, vinegar, salt and pepper, squeeze the cloves of garlic into it. Pour the goose and potatoes with the finished mixture and begin to mix it all.

We leave all this for about 20 minutes to soak. Then put vegetables and meat on a greased baking sheet and bake in the oven at a temperature of 180-200 degrees until fully cooked. Check the meat to make sure it is tender without losing its juiciness.

Well, the goose is ready, serve it on the table boldly and receive praise from family and guests. Bon Appetit!

If suddenly a goose is not found, and the chicken does not fit, cook a duck,

Potatoes cooked with pieces of goose in the oven is a simple and very tasty dish... The meat turns out to be juicy, tender, and the potatoes crumble from a light touch of a fork. For this dish, I used only the pulp, but you can use goose meat on the bone. The main thing is not to remove the skin, because sebum is melted during baking, impregnating the food with its aroma and making the dish more juicy. Cooking this dish is really very simple - you need to chop the goose and potatoes, put them in a mold and put them in the oven. Try it, hearty and delicious!

Ingredients

To cook potatoes with pieces of goose in the oven, you will need:

goose - 600 g;

potatoes - 3-5 pcs.;

salt to taste;

ground black pepper - to taste;

rosemary - 3-4 branches (can be replaced with dry aromatic herbs).

Cooking steps

Prepare the required ingredients.

Remove the meat from the bone and, together with the skin, cut into small pieces about 5x5 cm in size.

Season the meat with salt and black pepper, mix with your hands, gently massaging each piece.

Peel, wash and dice the potatoes. Combine the chopped potatoes with the meat pieces and stir.

Put the meat together with the potatoes in a baking dish. In order for the potatoes to cook evenly and the meat to remain juicy, it is necessary that the goose bumps are on top of the potatoes with meat. Top with rosemary sprigs or season with dry aromatic herbs.

This time will be enough for the meat to cook and remain juicy, and the potatoes to melt in your mouth.

Incredibly tasty fragrant potatoes with tender, juicy pieces of goose, cooked in the oven, serve warm with fresh or pickled vegetables.

Bon Appetit! Cook with love!