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What can be made from goose meat. How to cook goose in pieces? Goose pieces: step-by-step culinary recipe

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

You won’t surprise anyone with baked or fried chicken, so what can we say about boring Soviet-style chops? If you have New Year, Christmas, Thanksgiving, someone's birthday coming up, or you really like to spoil your family with culinary surprises, you need to know how to cook a goose in the oven. Little secrets and tips about the marinade, tasty filling, and baking process will make your task easier. Are you taking the risk to improve your culinary skills?

Step-by-step recipes for cooking goose in the oven with photos

Many housewives believe that goose baked in the oven is not such a simple dish for beginners. Is this opinion correct? Yes, but only for those who do not know the features and secrets. Knowing how to cook a whole goose in the oven, you will enjoy tenderly soft meat with a crispy crust. Experienced chefs call the procedure for preparing this dish easy, because the main thing is to marinate the carcass, and then it will reach the desired condition without any problems.

Start by buying a whole goose or half if you are going to cook it in small portions, in pieces. Poultry meat is sold in markets, supermarkets and farms. If you have friends who raise geese, you will not have to doubt the naturalness of the product. The only disadvantage of this option is that you will most likely need to gut and clean it yourself. After buying a goose, get rid of the remaining feathers, visible fat (neck and abdominal area), rinse the carcass inside and out.

Any culinary master will advise you to take the bird 2-3 days before the event, because cooking takes a long time. If you want fresh goose, click on the meat before purchasing. If after this the pressed area returns to shape quickly, the goose is suitable for you. If the bird is frozen, you will have to spend additional hours defrosting (about 25-30 hours on the bottom shelf of the refrigerator). The upper wings are often trimmed to prevent them from burning during cooking. If you want to keep them, wrap the pieces in foil before putting them in the oven.

To make the meat softer, you will need marinade for the goose in the oven. If you have store-bought poultry, you need to dry it, rub it with salt, pepper, additional spices, and put it in the refrigerator for 6-48 hours. The domestic goose is more capricious; it will not be possible to deal with it quickly. Try one of two options: first lower the neck into boiling water, then the side of the hind legs for a minute, or fill a large container with warm water, vinegar (1 tablespoon per 1 liter of liquid), or lemon and salt. Then marinate the goose as you would a store-bought one. Calculation of salt – 1 tsp. for 1 kg of poultry, spices to taste.

Next we will stuff the bird. Suitable fillings include apples, cherries, oranges, dried fruits (prunes), long grain rice, buckwheat with mushrooms, sauerkraut, liver pate with bread and onions. It is better to serve juicy goose with potatoes. The main rule of stuffing is that the filling should be no more than 2/3 of the total volume. When the belly is filled, sew up the hole with thread, securing with toothpicks so that the juice does not leak out, but is absorbed by the meat. It is better to tie the legs so that the goose fits inside the oven.

Roasting is an important part of cooking that will require your attention. If you have a gooseneck (a special ceramic mold), use it. If you don’t have such utensils, try using a standard baking sheet and wire rack. Pour water into the bottom of a deep sheet or mold, which must be added throughout cooking so that the fat does not drip from the bird. Before the oven, it is better to spread the goose with the sauce of your choice for better soaking.

Do not forget to add liquid so that the bird does not dry out and burn.
Use foil for better baking of the goose, remove 30-60 minutes before cooking.
For larger sizes, it is recommended to keep the bird on its chest during the maximum temperature, and then turn it over on its back and leave it like that until the end.
Some cooks use a roasting bag to keep all the juices inside and not evaporate.
Some people like to boil the goose for half an hour to an hour before putting it in the oven. Experiment and you will find your way!

With apples and prunes

How to cook a goose so that the meat is soft and the filling is tasty? You will need these ingredients:

goose of the required size;
sweet and sour apples (based on the weight of the bird, take 1.5-2 kg);
prunes 100-200 g;
salt;
pepper;
mustard;
curry.

Cooking steps:

Get rid of lint. Wash the goose and dry well.
Marinate with salt and pepper. Leave in the refrigerator overnight or longer so that the meat is tender when serving.
If the goose has gone through almost the entire marinade process, prepare the apples. Remove the core and cut into cubes or slices.
Pour boiling water over the prunes and leave for a few minutes.
Mix the filling and stuff the goose with it.
Rub mustard and curry over the top of the bird. So the taste will be spicy-spicy-sweet.
Preheat the oven to 190 degrees.
Place the dish in a baking sleeve or foil, closing tightly.
Place in the oven for approximately 3 hours.
An hour before cooking, open the sleeve or foil. You will see the fat that has been released; periodically baste the goose with it until the end of baking.
When the bird is ready, serve in a nice large ceramic plate.

How to properly cook goose in pieces in the sleeve

You will need:

goose (if you plan to cook for a small family, easily buy half of a store-bought goose; they are unlikely to sell you a home-made goose in parts);
potato;
olive oil;
eggs;
mustard;
prunes;
dried apricots;
garlic;
salt;
pepper;
aromatic herbs and spices;
for serving - sour cream, mushroom or vegetable sauce, herbs.

Cooking steps:

After washing and removing hairs from the goose, cut the carcass into quarters with a very sharp knife. The bird has hard bones, so a regular small knife will not work.
Leave the goose in salted cold water overnight to keep the meat tender.
Make a marinade from olive oil, eggs, mustard, dried fruits, garlic, salt, pepper, spices and herbs.
Coat the bird with the resulting mixture, placing it in the refrigerator for a couple of hours.
Use whatever is left of the marinade. Stuff the carcass with dried fruits and garlic.
Place the dish in a preheated oven covered with foil or a sleeve.
After 1.5-2 hours, open the bird slightly and place the potatoes in slices around it.
Prepare vegetables and poultry.
Serve the baked goose with sauce and herbs.

With sauerkraut

You will need:

goose 3-4 kg;
sauerkraut (white cabbage weighing 2 kg, 3 carrots, salt, sugar);
2-3 apples;
salt;
pepper;
spices;

Cooking steps:

If you don’t have ready-made sauerkraut, you need to prepare it 3-4 days before serving the goose. Make a brine from 1 liter of water, 2 tbsp. l. salt, 1 tbsp. l. sugar, bring to a boil. Chop cabbage and carrots. When the brine has cooled after boiling, pour it over the vegetables for 3-4 days. The mixture must be stirred every day to distribute the brine evenly.
After 2-3 days, clean the goose, rinse, and dry well.
Rub with spices and let sit in the refrigerator overnight or more.
Pierce the finished goose in several places with a toothpick.
Cut the apples into cubes or quarters.
Stuff the bird with all the stuffing, sewing the hole closed with thread.
Rub with liquid honey and top with aromatic spices.
Try cooking the goose in a cauldron, opening the lid only at the end for 25 minutes to allow a crust to form. During baking, you need to pour the resulting fat over the bird every 20-30 minutes for juiciness.
After 3-3.5 hours the dish is ready! Bon appetit.

How to deliciously bake a wild goose in foil

You will need:

goose;
pitted cherries – 300-400 g;
pears – 2 pcs.;
apples – 2 pcs.;
cherry wine or juice;
garlic;
salt, spices (nutmeg, ginger, curry, coriander).

Cooking steps:

Clean and wash the goose, cut into pieces to serve.
Rub them with salt and spices and leave them in the refrigerator overnight.
While the oven is preheating, remove the pan and foil.
Stuff the bird with garlic (half a clove per hole) and pitted cherries (several pieces per piece).
Rub with the spice marinade again. Place the dish in the oven in a frying pan covered with foil.
After 15 minutes, reduce the heat to high.
When almost all the liquid has evaporated, add a glass of cherry wine or juice to the pan and place the remaining cherries nearby.
When the bird is ready, add pears and apples to it in cubes. Leave them together for 15 minutes until the fruit becomes slightly soft, but not mushy.
The dish is ready! This recipe is perfect for Christmas.

With oranges

You will need:

goose breasts;
oranges;
dry red wine;
bouillon;
salt, spices.

Cooking steps:

Wash the goose breasts and make slits in the skin.
Rub with salt and spices; no need to put in the refrigerator.
Fry the breasts on all sides until golden brown.
In another frying pan, boil dry wine, add large peppercorns and broth.
If you have a deep pan, great. No - then you will need a duckling.
Place the breasts on a baking sheet or in a mold, adding boiled liquid from the broth and wine.
Simmer at 200 degrees for about 15 minutes.
At this time, peel the oranges, cut into slices, and fry in oil.
Remove the breasts and pour the remaining sauce into a separate saucepan or ladle.
Dissolve starch (corn or potato) in water. Add it to the sauce until it's the consistency of sour cream, then add the orange slices.
Serve goose breasts with sauce!

Approximately how long does it take to cook a goose in the oven?

Preheat the oven to maximum temperature, bake the dish for 20-25 minutes, and then reduce the heat to 160-180 degrees, depending on the size of the bird. If the carcass weighs a lot, its time in the oven will be about 2-3 hours, if it is medium or small - 1.5-2. To determine if the meat is done, pierce it with a toothpick. If the liquid is white, remove it; if the juice is red or pink, it will take a little more time.

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. This can be done in various ways. For example.

Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

dar19.30/Depositphotos.com

A great option for a festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

goose weighing 2–3 kg;
3 teaspoons salt;
dried basil and thyme - to taste;
1 head of garlic;
50 ml olive oil;
3 large sour apples;
½ lemon;
2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass thoroughly with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core and cut into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings in foil, and then the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a roasting bag can speed up the cooking process. In a plastic sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

goose weighing 3 kg;
3 tablespoons apple cider vinegar;
3 teaspoons salt;
3 teaspoons ground black pepper;
300 g pitted prunes;
1 tablespoon of vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew the carcass with thread and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is a decoration for any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

goose weighing 3 kg;
5 large oranges;
3 tablespoons soy sauce;
2 tablespoons honey;
½ teaspoons salt;
½ teaspoons paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

Why carpaccio? But because it’s thinly sliced and essentially raw. Carpaccio was originally cut from raw beef and served with a sauce made from olive oil and vinegar or lemon juice. It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Hemingway, Maugham, the Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana frequented it. In the 50s of the last century, Countess Amalia was one of the bar's honorary guests Nani Mocenigo. The doctor advised the countess, who had anemia, to eat a lot of raw meat. And Giuseppe Cipriani came up with the idea for her to eat meat this way. At that time, an exhibition was held in Venice of the Venetian Renaissance artist Vittore Carpaccio. The paintings of this artist were distinguished by the abundance of red color, and This food was named after him. Moreover, this term, or name - whatever you want, is now applied to thinly sliced fish and even vegetables with mushrooms. But still, strictly speaking, this is not exactly it ... or “he” Anyone who knows Italian, please correct me. After all, our birds are not completely raw, but a little bit... marinated, as it were.

Cooking a tasty and juicy goose is not an easy task, because a whole baked bird can turn out to be excessively fatty or too tough. If there is no need to cook the whole carcass, it is best to cook the goose in pieces. The dish will turn out juicy, aromatic and very appetizing.

Goose stewed in pieces in beer

This dish is suitable for both a dinner party and a soulful family dinner.

Ingredients:

goose weighing about 2 kg

2 carrots

2 large onions

250 ml beer (it is better to use unfiltered)

3 tbsp. spoons of vegetable oil

1 teaspoon ground black pepper

3–4 cloves of garlic

1 teaspoon dried thyme

1 teaspoon

Oregano

2 teaspoons mustard seeds

3 teaspoons salt

How to cook goose stewed in pieces in beer:

Wash the goose carcass and pat dry with a paper towel. If there are feather stumps left on the bird, remove them with tweezers. Cut the carcass into pieces.
Now you can start preparing the marinade. To do this, combine vegetable oil with salt, mustard seeds and garlic, passed through a press, add pepper and herbs. Rub each piece thoroughly with the resulting mixture, place in a glass or enamel bowl and put in the refrigerator for a day.
30 minutes before the start of cooking, remove the goose from the refrigerator and trim off any existing fat from the meat. Melt the pieces of fat in a frying pan and fry the goose pieces on both sides until they are golden brown. Place the fried goose in a saucepan.
Chop the onion and grate the carrots on a coarse grater. Fry the vegetables in a separate pan, add salt and pepper. Place the prepared vegetable dressing in a saucepan with meat. Pour beer over the goose and simmer over low heat for 1.5 hours, systematically turning the pieces over.
Serve the goose. stewed in pieces in beer, with boiled rice or mashed potatoes.

Goose pieces in a slow cooker

Cooking using this method does not require long marinating, and the result is excellent.

Ingredients:

goose carcass weighing 2–2 ½ kg

8 large potatoes
2 large onions
4 cloves garlic
sunflower oil
seasoning for pilaf and salt to taste

How to cook goose in pieces in a slow cooker:

Wash the bird carcass and cut it into small pieces. Peel the potatoes and cut each tuber into four pieces. Peel the onion and chop it into half rings, pass the garlic through a press.
Grease the multicooker bowl with vegetable oil and place the goose pieces in it. Set the timer for an hour and turn on the “Extinguishing” mode. After the set time has passed, you need to add vegetables and spices to the goose and turn on the multicooker in the “Baking” mode, setting the timer for 40 minutes.
This goose is best served with light vegetable salads.

Goose pieces with cabbage

Ingredients:

½ lean goose carcass
1 kg sauerkraut
½ cup broth or water
100 g pork fat
dry paprika, ground black pepper and salt to taste

Cut the goose into small pieces, pepper and salt.
Place the lard cut into pieces on the bottom of the saucepan and place the goose meat on them, sprinkle the bird with paprika.
Place cabbage on top of the goose and pour broth or water into the saucepan.
Simmer the goose with the lid closed for 1 hour.
Goose pieces with cabbage are ready!

There is such a category of products - symbols, the preparation of which brings the whole family, friends and acquaintances together at the table. As a rule, these are meat dishes, and they are prepared quite long and intensely. Goose is just one such case. Cooked whole, it is very tasty, looks very impressive, and the smell of this dish immediately makes home comfort concentrated and potent.

How to cook goose? Cooking goose is both difficult and easy. It’s difficult because the goose is quite large, it can turn out to be hard even if you cook it for 3 hours, but it’s easy because the goose essentially cooks itself, you just need to help it a little and not spoil anything. As always, the main assistant in cooking a goose will be a sense of proportion, as well as the availability of free time, the necessary tools, ingredients, a good oven with a flat baking sheet (or a goose pan, which is better), and the goose itself, of course.

The goose is a large bird; it can reach critical sizes for your oven. When choosing a goose, figure out what it will be like in the oven, keep in mind that the goose should not only go in whole, without touching the walls, but also have a good supply of free space. The reserve is important for operations that may be necessary during the cooking process, because it can be very difficult to move a very hot bird that has barely entered the oven.

Fresh goose may be tough when cooked. If this is not critical, you can boast that “he was just walking, and now you are eating him,” but if you want softness, then you will have to condition the goose in advance. To make this, fresh goose is plucked (remove remaining feathers), gutted and refrigerated for a couple of days. Perhaps it will take less time. Oddly enough, a goose that has lain down will be softer.

An alternative method for preparing a goose is to salt it and rub it with herbs after gutting and washing, followed by keeping it in the refrigerator for the prescribed couple of days (or at least 6-8 hours).

Other ways to cook goose by tenderizing fresh goose meat:

Make a weak solution of apple cider vinegar in water and soak the goose overnight.
Rub the cut goose with pepper and salt and pour white wine (moderately), wrap in cling film and put in the refrigerator for 6-8 hours.
Rub the gutted and washed goose with a mixture of crushed cranberries, salt and herbs.
Pierce the prepared goose with a sharp fork and rub with chokeberry juice.

To prepare the goose you will need:

Sharp knives.
Cutting boards.
Thick white thread.
Gypsy needle.
Apples (Antonovka or similar sweet and sour varieties). Take with reserve - there are always not enough of them.
Greens (parsley, dill, marjoram).
Spices and herbs (pepper, paprika, cumin, cloves, nutmeg, cinnamon, star anise, juniper berries, salt).
A casserole dish or a large baking tray with high sides.
Turning tools.
Place a bowl of water on the bottom shelf of the oven.

Rinse the rested goose thoroughly, let it dry and rub thoroughly with salt. This must be done in advance so that not only the skin is salted, but also some of the meat. Rub the salted goose with spices. The ideal spices in this case can be considered a mixture of marjoram and ground black pepper. Cover the outer and inner surfaces thickly with this mixture. Let it sit for half an hour. It's the apples' turn. However, the filling can be whatever you want, and you can do without it altogether, but with apples, according to many, you get the most delicious goose. This is a classic.

Antonovka is best suited for baking with goose. This variety is hard, tolerates long simmering in the oven, does not lose its appearance and has the most favorable effect on goose meat. In essence, an apple replaces a lemon here, but you can add a lot more apples, and they will add their own unique flavor to the dish. Prepare a little more apples than seems sufficient. Apples lose volume during the peeling process, and there may easily not be enough of them. Wash the apples thoroughly, cut into 4 parts, remove the cores and peel. Some of the apples will go inside, some can be placed around the goose on a baking sheet. After stuffing the goose with apples, sew up the insides with thread. Why white? White does not fade, and the paint will not get into food. The thread should be strong, made from natural fibers and thick enough; you can’t sew it often - it will be easier to pull it out.

So, the goose is stuffed and is waiting for them to start cooking it. Don’t forget to tie his legs if they stick out, tie up and secure all the protruding parts as securely as possible, this way you will save yourself from unnecessary operations and the burning that can inevitably occur if the fatty legs of the goose touch the walls of the oven.

The choice of dishes in which everything will be cooked is very important. Practice shows that even a baking tray with 5 cm sides may be too small for a goose. In any case, the height of the sides should be at least 5 centimeters, otherwise you risk filling the entire oven with fat, which means: cool, wash, transfer to a new container, preheat the oven - a loss of time of at least an hour. It is better to immediately select the dishes by size. In this case, the ideal can be considered a caterpillar container with a volume of 5 liters or more, with high sides and thick walls. This is a rather specific dishware, not everyone has it. The second option is a large ceramic vessel of the same volume. This is even more specific and costs more, but it is prepared better in ceramics. Don't forget to prepare a wooden or plastic spatula and fork for the baking sheet. The fork should be the same size as a spatula and have 3-4 teeth. They will be convenient for turning the goose over on a baking sheet.

The oven is preheated, the goose is ready and waiting, the dishes have been found. Pour 1-2 cm of water into a bowl, place the goose on it, and you can put it in the oven. Do not add apples for garnish yet - they will burn. Start covering the bird with them about 40 minutes before the end of cooking. Please note that depending on the size of the bird and its properties, and the characteristics of the oven and utensils, the cooking time varies from 1.5 to 3 hours! A small detail: sometimes the legs and wings tend to burn. It depends on the oven - in some everything is fine, but in others they burn. You can correct the position by putting “caps” made of food-grade aluminum on each protruding element. For the first 15-20 minutes, keep the oven temperature above average - 250-270°C, then reduce it to 220°C, and for the last 40 minutes or an hour you can keep it at 180-200°C. In any case, check by eye. It is better if the temperature is lower, but the cooking time is longer, otherwise the goose will immediately become crusty and not baked inside.

Spices. When choosing spices for your goose, be guided by your own taste and do not forget about your guests. Freshly ground black pepper is better, dried herbs can be used, the rest is purely to taste. If you are not sure, then one pepper and herbs will be enough (even dill will be enough). Alternatively, you can make a mixture of ¾ pepper and herbs and ¼ additional spices. Be careful with juniper berries and cloves - you can add a couple of them at a time - in 2 hours they will give the desired aroma note. You can add a little more star anise. Crush the cumin or grind it into small fractions.

Start baking the goose with its back down, after 20 minutes turn it over onto its breast and reduce the flame. Baste from time to time with rendered fat and turn the carcass every half hour or more often. Don't forget about the apples intended to cover the goose on all sides. Place them 40 minutes before they are ready. Instead of apples, you can put potatoes. Baste the goose with fat a little more often than you turn it. When everything is ready, remove the threads from the goose and pour the fat into a separate jar, it will come in handy later.

Apples are not the only classic goose filling. You can use sauerkraut (along with apples), oranges, lemons and tangerines, buckwheat with onions, oatmeal and other cereals, cherries and cherries, and white wine will not hurt. Goose with buckwheat porridge can be considered a classic Russian holiday dish. Usually this dish was prepared for Christmas. The filling was prepared from buckwheat and onions dried in a frying pan. The peculiarity of the preparation is that before putting the goose to cook, it was doused with boiling water. This is done so that the pores on the skin close and the fat comes out inward and not outward. Thus, the porridge is soaked in fat, and the entire dish is cooked evenly and whole.

There is another way to bake a bird - on a bottle. In short, the entrails and breast bones are removed from the goose, a bottle is placed inside, around which apples, berries, and herbs are placed. Everything is sewn up and set to bake.

I will not describe the option of roasting a goose with wormwood, because, firstly, the taste is specific, and secondly, wormwood requires much more delicate handling than ordinary aromatic herbs. But the quince filling for the goose will be a win-win. To do this, take 500 g of peeled and seeded quince fruits, finely chop and mix with a tablespoon of sugar, freshly ground black pepper and salt. You can add cinnamon and star anise. Quince filling can be used together with apples. An excellent option would be a mixture of apples and cranberries, cranberries and sauerkraut, or a cherry filling.

You can serve the finished dish with potatoes (boiled or baked), fresh vegetable salad, sauerkraut and fresh cabbage, herbs and pickles. In the side dish, focus on fresh vegetables and lettuce. Let there be very few potatoes.

Red wine is traditionally served with goose. Choose a dry wine that is rich in tannins, thick and strong enough. The wine must have high acidity, mature taste, and be sufficiently aged. Burgundy and Bordeaux or wines based on Merlot and Cabernet Sauvignon varieties are perfect.

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