Baked goose in the oven is not just a dish, but a real symbol that unites the whole family and close friends at the table. Such meat is prepared for a long time and hard, but the result is worth it. The aroma of the prepared dish will fill the house with warmth and comfort, well, and the refined taste will delight even the most sophisticated gourmets.

Whole baked goose

There is an opinion that a goose is a kilogram of fat, skin, bones and only a little meat. Such a description can only be attributed to a skinny bird. As a rule, experienced poultry farmers try to fatten it so as to get a lot of juicy meat. It will be a pity to cut such a goose into pieces, and therefore it is better to bake it with a carcass. But how to cook the whole goose in the oven, we will now tell you more.

Cooking method:

  1. Rub the prepared goose carcass with a mixture of salt and pepper. Seasonings such as sage and oregano can also be used. Leave the bird in a cool place for 3 hours.
  2. Slices of garlic need to be cut into slices, and half a lemon - into thin slices. On the entire surface of the carcass, cuts should be made of such a depth so that cloves of garlic and lemon fit in them.
  3. Inside the abdomen, put a few cloves of garlic and a bay leaf. We put a bottle there, which will help the carcass to keep its shape when baking. Sew a hole.
  4. In a baking dish with a small amount of oil, spread the bird with its back up. We put it in a cold oven, set the temperature to 220 degrees and bake for 2 to 3 hours, periodically pouring the released fat.

How to deliciously cook a bird in pieces

To prepare a delicious, and most importantly, juicy goose is not an easy task. This whole baked bird can be stiff and very oily.

But you can enjoy a fragrant, mouth-watering and juicy dish if you cook the goose in the oven in pieces.

Cooking method:

  1. Cut the cleaned carcass of the bird into quarters. Here it is worth considering that the bones of a goose are very solid, therefore, cutting will require strength and a large sharp knife.
  2. In order to make the meat softer, it is better to soak the pieces in salt water and leave them overnight.
  3. Now pickle the bird in the marinade. To do this, mix vegetable oil (3 tbsp. Tablespoons) with grain mustard (2 tsp.) And chopped garlic. Add salt, pepper and herbs (oregano, thyme).
  4. We lubricate each piece with marinade and put it in a glass (enamelled) container. We put it in the refrigerator for several hours.
  5. Fry the pickled pieces on both sides until golden brown. For frying, you can use the fat available in the bird, which must first be cut from the meat. We add the fried bird to the goose bowl.
  6. Now we pass the chopped onions and carrots, season the vegetables with salt and pepper, transfer the finished frying to the meat. Pour everything with beer (250 ml) and simmer the dish over low heat for 1.5 hours.

You can choose another cooking method - wrap the pickled pieces in foil and bake in the oven for 1.5 - 2 hours.

Potato recipe

The baked goose with potatoes in the oven is not only very tasty, but also beautiful. Such a spectacular dish will decorate any holiday table, especially if you use beautiful and even potato tubers.

Cooking method:

  1. Dry the goose carcass with a towel and cut off the excess fat. We coat the surface and the inside of the bird with a fragrant mixture of mayonnaise (3 tbsp. Tablespoons), mustard (1 tbsp.spoon) and any spices. We shift the pickled carcass into a bag and put in the refrigerator for 10 hours.
  2. In the baking dish, put the fat that remained after processing the goose. We shift the bird with its back down and cover it with potato tubers. Potatoes or large pieces of apple can be placed inside the carcass.
  3. Cover the workpiece with foil and leave to bake in the oven for 1.5 hours at 180 degrees.
  4. After this time, we get the form. There will be a lot of fat in it, part of it can be drained, and another pour potatoes and goose. We bake the dish for another 40 minutes, then again we pour all the fat, remove the foil and bake the goose for the last 30 minutes.

Bake in foil

Festive goose is cooked in many European countries. It is supplemented with aromatic spices, garlic, pickled and baked for a long time in the oven.

Goose is especially tasty, fragrant and beautiful if it is marinated with herbs and baked in foil.

Cooking method:

  1. Carefully rub the prepared goose carcass with salt, cover with a bag and put in the refrigerator for a day.
  2. For the filling, you can use fruits or vegetables. We will take carrots, onions and potatoes. We cut them into large pieces, mix with salt, pepper and rosemary, pour the mixture of soy sauce, lemon juice and white wine.
  3. We take the bird out of the refrigerator, rinse it with salt and stuff the cooked stuffing. We sew the cuts. Water the carcass with the rest of the sauce, put it on the foil and wrap it so that there are no holes. Goose is baked in the oven in foil for 1.5 - 2 hours at a temperature of 200 degrees.

Cooking with buckwheat

You can cook a goose in different ways. But stuffed, it turns out to be especially tasty and mouth-watering. For the filling, various ingredients are used, as well as vegetables and fruits. But the most popular is buckwheat porridge.

You can fill the bird with one buckwheat, and with vegetables or apples.

Cooking method:

  1. Take a goose carcass weighing from 2.5 to 3 kg, rinse and dry, so that the bird does not burn during baking. Cut fat, but do not throw it away.
  2. Now we take the fat that we left, melt it in a pan and pass chopped onion on it. Add 300 g of buckwheat and fry all together for 4 - 5 minutes. Pour 300 ml of water and cook buckwheat until fully cooked.
  3. We rub the carcass of the goose with spices, you can use salt, pepper, spicy herbs and seasonings for chicken.Well, if the house has juniper berries, then they can be crushed in a mortar with salt and turmeric. Such a mixture will give the dish a special piquant taste.
  4. We fill the carcass with the filling, which we then sew with thick threads.
  5. Preheat the oven to 200 degrees. Goose with buckwheat in a sleeve or foil is baked for 2 hours.

Goose in the oven with apples

Goose with apples is one of the main dishes of any festive table. It is especially popular on New Year and Christmas holidays. But in order for the dish not to spoil the celebration, but rather to please its incredible taste and aroma, you need to know some of the subtleties of its preparation.

Cooking method:

  1. The goose carcass needs to be prepared properly, namely, dip it in boiling water for a couple of minutes, then dry, grate with salt and pepper. After all procedures, the bird should be put in a bag and left in a cool place for at least a day.
  2. For the filling, we will use Antonovka apples and dried apricots, which must first be soaked.
  3. We cut apples into slices, dried apricots in stripes mode.
  4. We take out the bird from the bag, stuff it with apples and dried apricots. If desired, you can supplement the filling with boiled rice. Sew the abdomen.
  5. We saturate the bird with sauce of mayonnaise and sour cream, lay on a wire rack, and put a baking sheet with water underneath.
  6. We bake the bird for 15 minutes at maximum temperature, and then until cooked at 170 degrees. Sometimes we pour the carcass with baking pan fat.

New Year traditional recipe

Cooking the New Year's goose opens up scope for culinary creativity. There are many cooking options for this bird. We offer a traditional recipe, but not with apples, but with quince. This fruit is ideally combined with poultry meat, giving it a refined aroma and unique taste.

Cooking method:

  1. Rub the prepared carcass of the bird with spices and leave for several hours.
  2. For the filling, we take quince, we clear the regimen into segments. We chop carrots, leeks and onions, as well as parsley and celery roots in large pieces.
  3. We put quince in the abdomen (you can add a little sour apples). Tighten and sew.
  4. Take a deep pan and pour 700 ml of water. Add 150 ml of strong red wine, bay leaf, 5 peppercorns and 5 cloves. We spread the goose and with it prepared vegetables. We put the whole structure in the oven and start baking at 180 degrees.
  5. After 30 minutes we take out the bird, pour it with juice, turn it over and put it back in the oven for 2 hours.

Rice Stuffed Bird

A goose stuffed with rice is an excellent solution to nourish guests with a satisfying and tasty experience. The dish is juicy, the meat is delicious, and the rice will be a great side dish that will perfectly complement the gamut. Apples, raisins and prunes can be added to rice.

Cooking method:

  1. We thoroughly rinse the bird carcass, dry it, rub it with salt, pepper and other spices to choose from.
  2. Pour a glass of rice into the stewpan, pour water and cook until fully cooked.
  3. Mix boiled rice with salt and pepper, you can add dried or fresh herbs.
  4. We stuff the carcass with filling and sew. Soak with mayonnaise, put on a baking sheet and cover with foil.
  5. Preheat the oven to 180 degrees and bake the goose under the foil for 1.5 hours. Then we remove the foil and cook another 15 minutes before the formation of a golden crust.

How to bake up your sleeve

Goose meat is very fatty, so many refuse to cook such a bird. But if you know how to cook a goose, then sometimes you can treat yourself to an incredibly tasty and mouth-watering dish. For baking, it is better to use a culinary sleeve, then the meat will turn out to be juicy and tender.

Cooking method:

  1. Prepared poultry carcass must be pre-marinated. For the marinade we will take sour cream (4 tbsp.spoons), mustard (tsp), natural honey (tbsp.spoon) and spices. We mix everything well and thoroughly coat the carcass with the resulting mixture inside and out. We wrap the goose in cling film and set it in a cool place for several hours.
  2. For the filling, you can use different ingredients, for example, apples with prunes. For this, apples are cut into slices, and prunes in strips. The abdomen is stuffed with filling and sewn with a thick thread.
  3. We place the goose in the baking sleeve with its back down, shift it to the baking sheet and put it in the oven preheated to 200 ° С. After 30 minutes, lower the temperature to 180 ° C. Goose is preparing in the sleeve 2 - 2.5 hours.

Marinade for delicious goose baking

The structure of goose meat is quite tough, so before cooking it must be pickled for a long time, and then baked for as long. You can use different ingredients for the marinade: spices, wine, apple and wine vinegar, mustard, juniper berries, lingonberries or cranberries.

  1. Classic goose marinade can be made from wine vinegar. For 1 liter of vinegar, you need ½ liter of water, 100 g of salt, carrots, onion and spices (bay leaf, oregano and white pepper). The goose carcass must be completely immersed in the marinade for 24 - 48 hours.
  2. Quick marinade can be made from the simplest ingredients. You need to mix 200 ml of mayonnaise, 50 ml of vegetable oil and lemon juice. Add spices (salt, white and black pepper, marjoram). Using the prepared mixture, rub the carcass of the bird and leave for 5 - 6 hours.
  3. Marinade of orange, honey and white wine will give an unusual taste to the dish. To prepare it, pour 200 ml of wine, the juice of one orange, 50 ml of liquid honey and 2 teaspoons of olive oil into a container. Add a teaspoon of ginger, a few cloves of chopped garlic, 3 tbsp. tablespoons of mustard and salt.

As it turned out, it’s not at all difficult to cook such a bird if you know how to do it right. The finished goose is best served whole, garnished with greens or cranberries. The exquisite taste of the bird will underline a glass of red dry wine.

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