How to cook a goose in the oven: 12 recipes

Dishes in the oven are always successful. They are fragrant, roasted, with a delicate taste, rosy. They are usually prepared in their own juice, so the dishes themselves are juicy, but less greasy and high-calorie.

What is useful goose meat

It is a mistake to assume that goose meat is a heavy food and is not used for diet food. The use of goose meat in cooking proves that it brings only benefits to human health. For example, in France, geese are bred in large numbers, and there is a decrease in the number of cancer patients and people suffering from cardiovascular pathologies. This fact was confirmed by scientists conducting research in the French provinces. It is there that the liver, meat and other goose dishes are constantly present in the diet of residents.

It cannot be said that poultry by-products and pulp are easily digested, however, regular consumption helps to improve human health and increase immunity:

• increases hemoglobin;
• activates the protective properties of the body;
• normalizes digestion;
• increases stress resistance;
• calms the nervous system;
• strengthens bone tissue;
• regulates blood sugar;
• lowers cholesterol.

You should know that white meat or lean is used in cooking for children. It is recommended for pregnant women and nursing mothers, as well as the elderly.

How to choose a goose for baking

The correct choice of carcass will determine how tasty the baked goose will turn out, so you should approach this process with all seriousness.

1. For baking, it is better to look after a young bird. If you take a three-month old, it will cook much faster, but it will be less flavorful than a six-month-old goose, especially since the latter can still be stuffed. Age is determined by the paws or sternum. If the legs are not cut, then the young bird should be yellow with soft membranes, while the old goose has paws with a reddish tinge. The sternum of a young bird is flexible, while that of an old one is hard. If the product is frozen, then it is hardly possible to determine the age, so it is better to give preference to a chilled product. Freshness is determined in the usual way - by pressing on the meat. If after pressing it takes its original form, then everything is in order. The skin should not be stained. Another option for determining freshness is odor. If extraneous "aromas" are present, then the bird is not the first freshness and it is not worth taking it.
2. If you bought a frozen carcass, then it should be sent to the refrigerator for gradual defrosting. Keep in mind that the defrosting process is not fast and can take almost 24 hours in time. Before cooking, be sure to check that the carcass is completely ready. This is important because the meat must be evenly fried.
3. It is advisable to buy a gander, not a goose. The male is not fed for a long time, because it is unprofitable, so the likelihood that a young bird will be caught is high. Its meat will be tender, lean and tasty. Usually they are larger than the geese in weight, and exceed in volume.
4. By weight, the goose is selected based on the number of eaters and the volume of the oven. If you take a carcass weighing 6 kg, then it will be prepared for more than 5 hours, and it is unlikely to fit on a baking sheet. The best option is from 2 to 4 kg. You should know that the cooking time will depend on this. Therefore, you must know in advance how long it will take to cook the bird. 1 kg takes about 1 hour.

How to prepare a goose for baking

Usually in supermarkets and convenience stores they sell ready-made poultry. She is gutted and plucked, so you don’t have to bother.It remains only to rinse the carcass under running water.

A goose bought from farmers will require additional preparation. You will have to get rid of the bristles, so that when baking, you get a decent result with a crispy and fragrant crust. To do this, boil the water in a deep pan and dip the carcass for a minute, holding it by the paws. Then repeat the procedure, holding already by the neck.

If you plan to bake whole, then you don’t have to cut anything else. It remains only to remove unnecessary fat. If desired, you can cut off the edge of the wings and legs, as they can burn during baking. You can not cut it, but when preparing the birds they will have to be covered with foil.

How to Pickle Goose

Many people are scared that goose meat is tough. But, if cooked correctly, it will be soft and tender. Do not be afraid to try. Gusyatina is not only healthy meat, but also tasty. But culinary experts advise to marinate it first. And there are a lot of ways to pickle.

Here is some of them:

1. A very easy way. Rinse and dry the carcass, and then rub it with salt. Take salt at the rate of 1 teaspoon per 1 kg of meat. Rub not only from the outside, but also from the inside. You can add spices to your salt that you yourself prefer. Peppers are also added as desired. It is better to use those herbs that like, for example, Provence. Wrap the goose in cling film or put the bird in a bag and leave in the refrigerator for a while. It will take at least 10-12 hours. If the goose is large, then it will take a little longer.
2. The second method is also simple. Dilute warm water in a saucepan, add a little salt and apple cider vinegar. Instead of vinegar, you can use lemon juice at the rate of 1 teaspoon per 1 liter. water. Submerge the carcass there and soak it for 6 hours. In this case, a refrigerator is not required. Enough cool place in the house.
3. The third option. Grate the goose with salt, place in a container and pour wine, preferably white. Add cranberry juice or chokeberry to this. Put the dishes in the refrigerator and marinate in this way for 10–11 hours.

There are other ways that you will learn more about from recipes.

Goose without filling can be cooked on a wire rack. If it is stuffed, then you can use the goose or roasting pan.

Goose is stuffed before baking, it should not be filled with filling in advance. There shouldn’t be a lot of fillings, otherwise the meat is poorly baked. Enough to start at 2/3 or a little more. Be sure to sew the hole with thread or use toothpicks as a “closure”. It is important that the filling does not fall apart during cooking.

How to cook a goose in the oven: recipes

In almost all recipes, it is recommended to marinate the goose. This can be a liquid marinade or rubbing the carcass with a mixture of herbs and seasonings. The bird is marinated by time during the day so that the meat is tender and evenly soaked.

In the marinade

This recipe is with pre-rubbing carcasses. Cooking is very simple. It is enough to mix all the ingredients and grate the bird with the resulting mixture.

We will need:

• goose - 3 kg;
• dry garlic - 1 tsp;
• Italian herbs - 1 tsp;
• salt - 3 tsp;
• sweet red paprika - 1 tsp;
• ground black pepper - 0.5 tsp;
• dry basil - 1 tsp;
• vegetable oil - 2 tbsp .;
• honey - for lubrication;
• apple - 2 pcs. medium size;
• onion - 1 onion;
• carrots - 1 pc. (average);
• orange - 1 pc.

Cooking:

1. First, prepare the mixture for rubbing the carcass. To do this, take dry ingredients from the list, mix them with vegetable oil and mix well. You should get a homogeneous mixture.
2. Important! Be careful with spices. Do not add anything else so as not to overdo it. When preparing a goose for the first time, you can use only ground pepper, dry garlic and salt.
3. We lay out the carcass on a previously prepared place on the table or on the board and begin to carefully rub our bird with the prepared mixture, be sure not only outside but also inside.Pouring should turn out to be aromatic, so the meat will be absorbed faster from the inside and will be very tasty. Next, put the grated goose in a regular bag and tightly close or tie. We send the carcass to marinate in the refrigerator for 24 hours.
4. After a day, we take out the goose and begin to stuff the apple and orange that were previously cut into pieces. Fruit pre-peeled. We make sure that there are no white veins left on the orange, otherwise they can give bitterness. In the "business" is only the orange flesh.
5. The surface of the carcass is rubbed with orange zest and greased with honey. Be sure to make several small incisions on the skin so that the honey-orange aroma can penetrate inside. Leave it for half an hour to soak.
6. We take toothpicks and twine and with their help close the hole where the fruits are. Paws and wings are connected. Threading is required for binding.
7. Cut the onion in half rings. Cut the carrots into strips. We take out the foil, put the carcass on it, and lay the chopped onions and carrots on the sides. Wrap our carcass in several layers. 3-4 will be enough, no more. The places where the toothpicks will stick out will still have to be laid with foil folded several times.
8. Grease a baking sheet with oil or line it with parchment. We spread the goose in foil on it. Preheat the oven to 230 ° C and send the bird to bake for 1 hour. After an hour, reduce the temperature in the oven to 180-190 ° C and continue baking for another 1.5 hours. It may take more time. You can leave up to 2 hours.
9. We get the baked goose, carefully open the foil, making a boat out of it. Remove the carrots and onions in a separate dish. Drain the fat into a glass, but not all. We take out a brush and again grease the surface of the baked bird with the fat and juice released during the cooking process. We preheat the oven to 200 ° C and send the bird for 20 minutes to “reach”, so that the crust is browned and fried well.

Everything, the process is completed! The fragrant and tender goose meat with a crispy crust is ready. You can invite guests to the table.

Whole

This, of course, is a spectacular dish that will certainly be in the spotlight at the table.

We will need:

• goose - 3 kg;
• salt - 6 tsp;
• spices to taste;
• ground black pepper - at the discretion of the hostess.

Cooking:

1. Wash the thawed carcass and dry well with a paper towel. Do not forget that a lot of unnecessary fat accumulates in the goose’s area near the goose. This is excess fat, and it is better to cut it.
2. In places where subcutaneous fat accumulates, we make thorough punctures. This will ensure the flow of unnecessary fat. Such places are located in the area of ​​connection of the wings and breast, then they are on the sides, above the legs and in the area of ​​connection of the back and breast. A few punctures are made with a knitting needle.
3. Rub the carcass with salt. We take salt at the rate of 2 tsp. per 1 kg. We rub not only outside, but also inside. We put the carcass in a bag and send for 2 hours in the refrigerator for salting.
4. After time, we take out the bird, make small cuts on the surface and rub it with spices and pepper.
5. The ends of the wings and legs are wrapped with foil.
6. We take out the baking dish, grease it and put our gosling there. If the volume is large, then you can lay the foil on a baking sheet and lay the carcass on it.
7. Preheat the oven to 180 ° C and send to bake. Cooking time at this temperature is 1.5 hours. During the whole process, it is necessary to get the goose at least 3 times and pour it on top with the fat released on the foil or in the mold.
8. Then we get the goose, with a brush, well grease the entire surface with grease and the secreted juice. Increase the temperature to 200 ° C. The goose is taken out of the form and laid out on a baking sheet.
9. We send for another 60 minutes to the oven so that the crust is fried on all sides.

The goose got ready. Garnish can be served with potatoes or vegetables. Goose meat is combined with any vegetables, cereals or can act as a separate dish.

With apples

This recipe will surely please gourmets. They will like delicate meat with hints of honey-citrus aroma and apples baked inside the carcass.The juice that will stand out from the fruit will soak the goose and give it a refined aftertaste.

We will need:

• goose (carcass) - 3 kg;
• honey - 2 tbsp .;
• apples - 2 pcs. medium size;
• orange - 1 pc.;
• mustard - 3 tbsp;
• salt - 2 tbsp.

Cooking:

1. First of all, prepare the carcass. Wash it and dry it with paper towels or a towel.
2. Cook the marinade in a separate bowl. Mix the ingredients: honey, mustard, salt. You can add a little ground black pepper.
3. Rub the carcass with the mixture. If the mixture is thick, you can still add honey. Lubricate the marinade over the entire surface of the goose and from the inside. We remove the carcass in a bag or in a bowl and send for 60 minutes to marinate in the refrigerator.
4. While the goose is pickled, we proceed to the preparation of fruits. Remove the peel from the apples, remove the core with seeds and cut into slices. They should not be thick, it is better to cut thin. We clean the oranges and remove the white veins. Divide it into separate slices.
5. We get the goose and start stuffing it with cooked fruit slices.
6. When everything is ready, with the help of toothpicks we fix the edges and close the hole. Can be sewn with threads. It is important that in the process of preparation the fruit filling does not crumble, but remains inside the goose.
7. You can cook a goose in a sleeve. But, if someone is not happy with such an option, then it is quite possible to do without it.
8. Preheat the oven to 180 ° C and send the bird to bake. Cooking time - 2.5 hours.
9. If we cook in the sleeve, then 40 minutes before the readiness we take out the goose, cut the sleeve from above to “free” the bird, and again send it to the oven to form a crispy and beautiful crust. If we cook on a baking sheet, then we cover the bird with foil on top, and 40 minutes before cooking, remove it so that the crust is fried.

Everything is ready! It turned out a goose with a rosy and fragrant crust. The meat is obtained not only tender, but also with a special refined taste thanks to the marinade and fruit. Treat your household and they will be able to appreciate your culinary masterpiece.

With prunes

This recipe is best prepared in the sleeve. It speeds up the cooking process and preserves flavor. Thanks to him, the meat is cooked in its own juice, and prunes will give it a sweet and sour taste.

We will need:

• goose - 3 kg;
• salt - 3 tsp;
• apple cider vinegar - 3 tbsp;
• prunes - 300 g;
• ground black pepper - 1 tsp;
• vegetable oil - 1 tablespoon

Cooking:

1. Pour the carcass completely with water. Pour vinegar here and marinate for 5 hours in the refrigerator.
2. We get the goose, wipe it with paper towels or a towel and rub it with salt and pepper. Leave for 20 minutes to soak the meat.
3. We wash the prunes, remove the seeds. If it is hard, then fill it with hot water for 2-3 minutes.
4. We stuff the goose with soaked berries and sew the hole with thread. We connect the legs.
5. Lubricate the baking sleeve inside with sunflower oil and place a goose in it. We tie it and make a pair of punctures with a toothpick so that the film does not burst when baking.
6. Preheat the oven to 200 ° C and send to bake for 60 minutes. Then we reduce the gas, lower the temperature to 180 ° C and continue the process for another 1.5 hours.

Everything is ready! You can get a goose and serve, previously removing the thread. Enjoy your meal!

With buckwheat

Such a recipe can rightfully be considered native Russian. A festive table immediately arises in the imagination, at which the family gathered for Christmas.

We will need:

• goose - 3 kg;
• brine - 5 l.

For marinade:

• mustard - 25 g;
• dried garlic - 1 tsp;
• ground black pepper - at the discretion of the hostess.

For filling:

• buckwheat - 300 g;
• hot water - 600 ml;
• champignons - 300 g;
• onions - 200 g;
• butter - 30 g;
• sunflower oil - 20 g;
• soy sauce - to taste;
• salt is a pinch.

Cooking:

1. This dish is thoroughly prepared. A day before cooking, soak the goose in brine. You can prepare the brine yourself. We collect 5 liters of water, mix with 370 g of salt, mix everything thoroughly until completely dissolved. Water can be slightly heated, then the salt will dissolve faster. Soak in it our bird for a day.
2. We prepare the mixture for rubbing the carcass.We mix mustard with pepper and garlic and rub it inside and out with goose. In this recipe, we do not send marinated in the refrigerator, but leave the goose for 3 hours in the kitchen. The temperature should be room temperature.
3. Fried buckwheat in a pan, and then cook until cooked. We drain the water, taste it. Add either salt or soy sauce. Here everyone chooses according to their taste preferences. Mix.
4. Shred the onion and fry it until half ready.
5. During the cooking of buckwheat, we cut mushrooms. Cut them into medium-sized pieces, send to the onion and continue frying. We bring everything to full readiness and add the boiled buckwheat. All mix well.
6. Goose is filled with the prepared filling and we sew the hole with threads so that the filling does not crumble. Can be fixed on top with toothpicks.
7. We fasten the legs with threads.
8. We take out the foil and wrap our goose in it.
9. Preheat the oven to 180 ° C and send to bake. Cooking time - 3.5 hours.
10. Half an hour before the readiness we take out the goose, free the bird from the foil and again send it to the oven so that the crust is browned in the open form. The temperature in the oven can be increased to 200 ° C.

Your guests will be satisfied and well fed. It turns out the most tender meat with an unusual side dish inside the bird. This is a truly Russian dish that can be safely served at the table for any holidays.

With rice

This is a quick and easy recipe that does not require marinating. A goose stuffed with rice will be a decoration on any table. There is always the opportunity to add variety and add apples cut into small pieces to the rice. Do not be afraid to experiment, create in your kitchen and delight your loved ones with new dishes.

We will need:

• goose - 2 kg;
• rice - 1 cup;
• salt for rice and goose - to taste;
• mayonnaise - 4 tbsp;
• spices and ground black pepper - at the discretion of the hostess.

Cooking:

1. Boil the rice, rinse it with water and let the water drain completely. We taste, salt, if necessary pepper and add spices (if you wish). You can do without spices. Goose without them will be excellent.
2. We wash the carcass well, dry it thoroughly with paper towels. If necessary, you can burn the fluff, if any. Rub the bird with salt on all sides and inside.
3. We start stuffing the goose with rice. Tamp everything evenly and sew a hole in the thread. You can use toothpicks to fix.
4. We spread the bird on a baking sheet and coat the entire surface with mayonnaise.
5. Wrap the goose in foil.
6. Preheat the oven to 180 ° C and send to bake for one hour.
7. After time, we take out the goose, remove the foil from it and bake it in the open form for 20 minutes. During this time, the crust should become crispy and rosy. She should form a golden hue.
8. Spread the cooked goose on a dish, remove the threads. You can decorate the goose with herbs and vegetables.

Invite guests to the table and treat. The meat will be very tender and aromatic, and the crust will be crispy. Believe me, guests will appreciate your goose with rice.

With potato

A potato is preferred by many people. It goes well with meat, fish, vegetables. Let's try stuffing our goose with this versatile vegetable.

We will need:

• goose - 2 kg;
• water - 2 l;
• salt for marinade - 2 tbsp .;
• oregano - 2 tsp;
• mayonnaise - 3 tbsp;
• potatoes - 8 pcs.;
• salt and paprika - at the discretion of the hostess.

Cooking:

1. Since the goose has a thick fat layer, soaking the carcass in brine is a great way to salt the meat. We take salt at the rate of 1 tbsp. per 1 kg. We keep the carcass depending on its volume - from 1 to 3 days.
2. We take out large dishes, pour water into it, add salt, stir until completely dissolved. We prepare the brine in this way. We immerse in our goose, previously washed, and leave it in a cool place for 24 hours. It is important that the entire bird is completely immersed in water. If the weight of the goose is large, then in the brine you can hold it for longer than a day.
3. After the time has passed, we take out the carcass, dip it with paper napkins or a towel so that the moisture from the surface and inside is removed.
4. Cooking the sauce.To do this, mix oregano with mayonnaise and coat our bird from all sides. Leave for 20 minutes to soak.
5. Peel the potatoes and cut into small pieces. You can circles. Salt, pepper if necessary, sprinkle with paprika. All mix well.
6. We get the goose and stuff it with cooked potatoes.
7. We take the duckweed, put the goose with potatoes in it. If the potato is left, then it can be laid out around the carcass in the coop. Close the lid.
8. Preheat the oven to 170 ° C and send the ducklings to the oven. Cooking time will be 2 hours.
9. After the time, we get out the coop and try to be ready. To check the meat, you can pierce it with a knife and see what juice flows out. If not pink, then the goose has prepared. If there is reddish or pink juice, then you can continue baking.
10. Be sure to try the meat for stiffness. If it is still harsh, increase the baking time under the lid.
11. If everything is ready, then open the lid and send the bird back to the oven to form a golden brown.

If the bird is large, then it can be cooked on a baking sheet, previously covered with foil. True, cooking time may increase. Try to cook a goose in a ducklings with potatoes. Maybe a goose with potatoes will be your signature recipe and main dish for the festive table.

With mushrooms

This is a Belarusian stewed bird recipe. If the goose is young, then it is easy to fry in a pan, and then put out. It will take less time than baking. Perhaps this recipe will please someone. Mushrooms will add zest to the dish and will fill it with a forest aroma.

We will need:

• goose - 2 kg;
• fresh mushrooms - 450 g;
• olive oil - 3 tablespoons (can be replaced with bacon fat);
• water - 1 cup;
• onion - 1 pc.;
• chicken stock - 2 cubes;
• thyme - 1 tablespoon;
• garlic - 2 cloves;
• pepper - at the discretion of the hostess;
• potatoes - 6 pcs.

Cooking:

1. Goose is cut into pieces.
2. Finely chop the mushrooms, chop the onion.
3. Finely chop the herbs and garlic.
4. Heat the oil in a frying pan and fry the goose pieces on both sides until a beautiful brown crust is formed.
5. Add water and begin to simmer.
6. We send broth cubes, garlic, onion and thyme to the goose.
7. We close the lid and simmer over low heat for 1.5 hours. You can taste the meat in an hour. If it is not hard, then the dish is ready.
8. Add salt and pepper as needed.
9. We add greens 40 minutes before readiness.
10. Cut the potatoes into cubes and add half an hour until cooked.
11. Sprinkle the finished dish with fresh herbs and serve.

When cooking this dish you have to try all the time so as not to oversalt. Bouillon cubes contain a sufficient amount of salt, so in this recipe it may not be needed at all. If you suddenly get a salting, you can add peeled raw carrots so that it picks up the excess.

In this recipe, potatoes are added at the request of the hostess. You can cook without it, and serve vegetables, pasta, rice, etc.

With champignons

This recipe is for preparing a whole goose in a goose body. It is prepared according to the principle of the previous recipe, but still there is some difference. It is not always possible to find fresh mushrooms in winter, but champignons in the store can be bought in any season.

We will need:

• goose - 2 kg;
• sour cream or mayonnaise - 1 cup;
• champignons - 500 g;
• butter - 3 tbsp;
• apples - 1 kg;
• wine vinegar - half a glass;
• flour - 1 tsp;
• garlic - if desired;
• salt - at the discretion of the hostess.

Cooking:

1. We divide the carcass into parts and remove large bones.
2. Rub the meat with salt and garlic and leave it to be salted for 2.5 hours in a cool place.
3. Wash the champignons, cut into strips, fry in butter and simmer. We put them in the goose box.
4. Roll the goose pieces in flour and fry in butter. The crust on all sides should be crispy and rosy. We put them on mushrooms. Pour vinegar on top. Close the lid and simmer until cooked. If necessary, add water.
5. Pour sour cream into the prepared dish, after mixing it with flour, and continue the process over low heat. Let it boil and turn off the fire.
6. We spread it on a dish, pour sauce on top, and on the sides we spread apples cut into slices or into large pieces.

The meat will just melt in your mouth. Sour cream will give a unique taste. Delight your loved ones with healthy and delicious food.

Christmas goose

It is believed that preparing a goose for Christmas is a Catholic tradition. According to an ancient legend, in 1588, at Christmas, Queen Elizabeth I of England declared the goose a Christmas dish. It was at that moment when she ate it, they brought the good news about the victory over the king of Spain. The queen decided that it was good luck, and introduced the tradition of cooking roast goose on a Christmas table.

Christmas goose whole
There are many recipes for making a “festive” bird. We will get to know some of them. But you can come up with your own recipes, based on the preferences of your household, remove some ingredients and add your own. This will be your signature dish with which you can surprise guests and delight loved ones.

This recipe is not quick, but it justifies itself. You need to start cooking it in the evening. It is necessary to prepare the brine and soak the carcass, and already at lunchtime begin to prepare the main dish on the Christmas table.

We will need:

• goose - 3 kg;
• honey - 2 tbsp .;
• soy sauce - 100 ml;
• lemon juice - 2 tbsp .;
• garlic - 3 cloves;
• brine - 3 l.

For brine:

• water - 3 l.;
• sugar - 2 tbsp;
• salt - 3 tbsp .;
• pepper (peas) - a pinch.

Cooking:

1. Cooking a goose: remove fat, cut off the neck. We remove the wings, but not completely. Front phalanges leave. Using a knitting needle or a fork, we make punctures in places of accumulation of subcutaneous fat and in the sternum.
2. Cooking brine. Pour salt and sugar into the water, mix well, so that everything dissolves. In addition, add garlic and peas of pepper chopped into slices. You can add seasoning. We place our bird here so that it is completely immersed and send it to be salted out for 24 hours either in the refrigerator or in a cool place in the house. It is advisable to turn the bird during the day.
3. We take the goose out of the brine and wipe it dry with paper towels or a towel.
4. Mix soy sauce with honey. Chop the garlic finely or pass through a press and add to the sauce. Mix everything and pour with lemon juice. The marinade is ready.
5. Carefully spread the goose on the marinade on all sides and from the inside. Wrap in foil and spread on a baking sheet.
6. Preheat the oven to 180 ° C and place a baking sheet with a goose for 2.5–3 hours. If the goose weighs less than 3 kg, then less time will be required.
7. Half an hour before the goose is ready, we take it out, open the foil and taste the meat. If everything is in order and the meat is not tough, then we raise the temperature in the oven to 200 ° C and again place the goose “reach”. You can put small potatoes nearby so that they are baked together. The surface of the goose is greased with fat and juice, which remains in the foil.
8. After half an hour, the crust should acquire a pleasant color and become crispy.

We get the goose and serve. Although the recipe is not quick, cooking it is easy. The dish is excellent.

Christmas goose in a sleeve with apples
The method is quite original. To prepare it, you will need many products, and our goose will be baked in the sleeve. The meat is amazing and spicy thanks to apples, prunes and tkemalevy sauce.

It is baked in a special way. Goose is cooked without bones. Any housewife can cut it, so there is nothing to be afraid of.

We will need:

• goose - 3 kg;
• apples - 500 g;
• chicken fillet - 1 pc.;
• prunes - 200 g;
• sour cream - 4 tbsp;
• tkemali sauce;
• mustard - 2 tsp;
• salt - at the discretion of the hostess.

Cooking:

1. Cut the bird along the breast without touching the bone. The knife will be required very sharp, as you have to carefully cut the entire meat part from the bones.If the goose is well thawed, then the meat can be separated by hand, and only help with a knife in certain places.
2. The wings and legs remain on the bones, so that the finished goose looked whole. To do this, grope the joints and carefully cut with a knife.
3. We remove the bone frame and proceed to marinating.
4. To start, we rub meat on all sides with salt.
5. Who does not have tkemali, you can use adjika or your favorite dry seasonings. Pour meat abundantly with tkemale sauce.
6. Cut apples coarsely. We remove the core. The peel can be left. Soak the prunes in boiling water for a couple of minutes if it is dry.
7. We spread the carcass on the board and in the middle we spread the prepared fruits.
8. Chicken fillet cut into layers and spread between the fruits. From above, grease everything with tkemale sauce. If desired, you can pepper.
9. Now we sew up the goose so that the filling does not fall apart. There shouldn’t be too many toppings, as when baking, the seams can separate.
10. Mix sour cream with mustard and salt. With this mixture, plentifully coat our bird outside and place it in the sleeve.
11. Preheat the oven to 180 ° C and send the goose to bake for 2.5 hours.

Before serving, water the bird remaining in the sleeve with fat. She will shine. You can put potatoes in a sleeve with fat and bake also in the oven. So you cook an additional delicious and unusual side dish. Enjoy your meal!

In a slow cooker

Since the goose has hard meat, it takes a long time to cook. The slow cooker copes with this problem easily. With this preparation, the meat becomes soft and tender, and most importantly - retains the aroma of spices and vegetables.

We will need:

• goose - 1.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 3 tbsp;
• paprika - 2 tsp;
• peppercorns - a pinch;
• bay leaf - 1 leaf;
• coriander - 1 tsp;
• salt - a pinch;
• pepper to taste.

Cooking:

1. We cut the carcass in parts and put it in a separate bowl. Salt, pepper if desired and leave for half an hour. No need to clean the refrigerator!
2. Finely chop the onion, grate the carrots with large cloves.
3. Finely cut the fat cut off from the goose and spread it on the bottom of the multicooker bowl. We turn on the baking mode and melt it.
4. We spread the carrots and onions in melted fat and pass until transparent.
5. We spread goose parts and sour cream on top.
6. Pour everything with hot water so that it completely covers the meat. We put out the stew mode and stew the bird for 60 minutes.
7. After an hour we try the meat for stiffness. If there is not enough time, then continue to simmer.
8. Spread the spices 15 minutes before cooking. You can put greens or dry herbs.
9. We lay out the goose pieces on a plate, decorate with greens, and pour the remaining gravy on top.

Everything is ready. The meat is excellent and can be easily separated from the bones.

Conclusion
Despite the fact that goose meat is cooked for a long time, it turns out to be tender and tasty. But the most important thing is that it is very beneficial for human health. Regular use of it will relieve many diseases, give vitality and simply bring pleasure. Cook with pleasure and be healthy!

Photo of Baked Goose