Baked whole goose – chic! He is not prepared every
day, more often the dish is intended for some holiday. therefore
you need to carefully approach the process, prepare and find a good
recipe. How to choose a goose and bake in the oven
entirely?
Contents
How to choose a good goose
Unlike chicken or turkey, the goose is a proportional bird.
What does it mean? The ratio of bones and meat is proportional. Even
a large carcass feed more than 8-9 people will not work. If
broiler or turkey breast is growing, then with a goose this is not
happens, the bones also increase, as does the meat layer,
fat
Which goose is suitable for baking whole:
- Fresh. After freezing and thawing decreases
meat quality, its taste changes, moisture leaves. therefore лучше
buy a steamy or chilled bird. Must smell
check for signs of damage. - Clean. Of course, in feathers geese do not sell. But
It happens that there are a lot of stumps on the carcass (pads), take them out for a long time,
tedious. Also there are bruises, bruises and dark spots. We pass
past such a carcass. - Whole. What attracts a goose? Beautiful
crusts! It will not be if the skin is initially damaged, legs or
wings broken. Choose a beautiful carcass. - Medium size. The big goose will be long
prepare, and often he is tougher, older, which is not very
OK.
Important! Waterfowl can be a carrier
various diseases. Even при покупке гуся на рынке нужно
ask the seller for a veterinary certificate.
Frozen Goose – No Problem
If you failed to buy fresh goose, in the conditions of the city
always possible then allowed to use for baking
frozen bird. With proper thawing, it will also please
juiciness and tenderness.
How to defrost a whole goose:
- Dip in cold water, leave at room temperature,
periodically changing fluid. - We send in the refrigerator, we maintain till 24 o’clock.
- Leave for a few hours at room temperature, and then
send overnight in the fridge.
In no case do not immerse in hot and even warm water.
Microwaves and some ovens have a defrost mode.
products, but it is also undesirable to use it, the humidity of the bird
significantly reduced, which will affect the juiciness and taste of the dish.
How to prepare a carcass
Even самый чистый и красивый гусь требует подготовки. Main
moment – wash. It is necessary to thoroughly rinse the inside of the bird, remove
everything is superfluous. Fat can be removed from there, as it is from the inside
nothing to infiltrate, it will still flow backwards.
Stages of carcass preparation:
- Inspect the carcass, remove the remnants of feathers and hairs, singe
lighter. - Cut off the extreme phalanx of the wings. There is nothing in them, bones
will burn. This is the extra part in the goose. - Remove the gland. These are glands above the tail. If you don’t remove them,
get rid of the unpleasant smell will not work. - Cut off the neck. She’s a long goose, perfect for broth,
but it is not worth baking, such a massive process will dry out in
oven, it is difficult to lay, and the meat itself is not enough.
Very often the goose is soaked before use. For this
cold water is used. This technique helps to get rid of
foreign odors. Also, water pulls out the remnants of blood, which in
bird should not be. If there is no time for soaking, then you can
pour over the carcass with a special decoction of cherry branches, described below
process.
Features of cooking the whole goose
The goose is a very fat bird even at the age of several
months. It’s even good, the carcass will not dry in the oven, no need
use extra oil. But важно птицу замариновать. it
make the meat softer, fill it with aroma and taste. For marinade
You can use a variety of sauces and spices, choose on your
taste.
Features of cooking a whole goose:
- The bird bakes for a long time, so it is rarely cooked in the open
the form. Most often used special utyatnitsa. Can replace it
large cauldron, sleeve for roasting. - For the appearance of golden brown carcass cover special
glaze. It is made from honey, molasses, sugar syrup or jam.
with various spices, mustard, soy sauce. - Goose can be stuffed. For the filling use rice, buckwheat or
other cereals, dried fruit, fresh fruit. - Goose does not need to cook in advance. The bird is served on the table immediately
from the oven. Time needs to be calculated correctly. Medium carcass
size set in the oven for 2-2.5 hours before the feast.
In addition to the goose itself, it is important to take care of the addition to it. it
There may be any side dishes if the carcass is not stuffed. You can file with
baked apples, but not in competition berry sour-sweet sauces.
They are usually prepared on the basis of cranberries, cherries, lingonberries, persimmons,
citrus fruit Why not try a few options?
Stuffed Goose with Rice in Glaze
itт рецепт включил в себя все: ошпарку тушки отваром,
cooking and pickling features, filling preparation,
запекание, покрытие glaze. Optionally, you can not fill inside,
just cook a little bird. Or do not glaze,
we are limited to the received look.
Ingredients
- 1 goose;
- 70 ml of soy sauce;
- 150 ml of wine;
- 2 tablespoons mustard;
- 2 spoons of honey;
- salt and pepper;
- 4 sprigs of rosemary;
- 150 grams of basmati rice;
- 1 lemon;
- 1 apple, quince or persimmon;
- sprigs of cherry
Cooking method
- Boil 1.5 liters of water with cherry twigs. Take a good
bunch, chop sticks 10-15 cm each. Boil for several minutes.
Let stand for half an hour, then boil again and pour over the goose. Dry
napkins. - Mix 40 ml of soy sauce with wine, add chopped
rind and juice from half a lemon, add pepper, one spoonful of mustard,
stir, add some salt. We moisten with a mixture of goose inside, then
water outside and do a “massage”. Thoroughly mint the skin to
marinade soaked. Put rosemary under the bird. - Cover the goose with a film, leave. In an hour we turn over and
doing massage again. Repeat several times. Desirable
pickle 8-10 hours. - Boil rice. But не до конца, доводим до полуготовности.
Mix with sliced apple or other fruit, salt. Fill
goose, sew up the belly. - We shift the goose to the utyatnitsa, pour out the whole marinade, Cover
cover and for 2-2.5 hours send in the oven. Cooking at 180
degrees Then check the puncture. If white juice stands out,
the bird is ready. - Mix the remaining mustard with honey and lemon juice, add
pepper. We rub to homogeneity, it is not necessary to melt. - Carefully transfer the goose to the baking sheet. I glaze and
bake at 220 degrees until golden brown appears, literally
ten or fifteen minutes.
In addition to cooking, it is important to beautifully file a goose.
Let the dish look royally! We supplement it with greens,
berries and fruits, lined with fresh or baked vegetables.
Let the table please with beauty, and the holiday will give good
mood.
