Whole Baked Goose - Chic! It 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?
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 to feed more than 8-9 people will not work. If a broiler or turkey breast grows, then with a goose this does not happen, the bones also increase, like the layer of meat, fat.
Which goose is suitable for baking whole:
- Fresh. After freezing and thawing, the quality of meat decreases, its taste changes, and moisture leaves. Therefore, it is better to buy a steamy or chilled bird. Be sure to smell, check for signs of damage.
- Clean. Of course, they don't sell geese in feathers. But it happens that on the carcass a lot of stumps (pads), pull them for a long time, tedious. Also there are bruises, bruises and dark spots. We pass by such a carcass.
- Integer. What attracts a whole goose? Beautiful crust! It will not be, if the skin is initially damaged, legs or wings are broken. Choose a beautiful carcass.
- Medium size. The big goose will prepare for a long time, and often it is tougher, older, which is not very good.
Important! Waterfowl can be a carrier of various diseases. Even when buying a goose on the market, you need to ask the seller for a veterinary certificate.
Frozen goose is not a problem.
If it was not possible to buy fresh goose, in conditions of the city it is not always possible, then it is allowed to use frozen meat for roasting. With proper thawing, it will also please with juiciness and tenderness. How to defrost a whole goose:
- Dip in cold water, leave at room temperature, periodically change the liquid.
- We send in the refrigerator, we maintain till 24 o'clock.
- We leave for several hours at room temperature, and then we send it overnight in the refrigerator.
In no case do not immerse in hot and even warm water. Microwaves and some ovens have a defrosting mode, but it is also undesirable to use it, the humidity of the bird will decrease markedly, which will affect the juiciness and taste of the dish.
How to prepare a carcass
Even the cleanest and most beautiful goose requires training. The highlight is the wash. It is necessary to thoroughly rinse the inside of the bird, remove all the excess. Fat can be removed from there, as it has nothing to impregnate from the inside, it will still drain back.
Stages of carcass preparation:
- Examine the carcass, remove the remnants of feathers and hairs, singe a lighter.
- Cut off the extreme phalanges of the wings. There is nothing in them, the bones will burn. This is the extra part in the goose.
- Remove the gland. These are glands above the tail. If you do not remove them, get rid of the unpleasant smell will not work.
- Cut off the neck. It is long, the goose is perfect for broth, but it is not worth baking, such a massive process will dry out in the oven, it is difficult to lay, and there is little meat in it.
Very often the goose is soaked before use. Cold water is used for this. This technique helps to get rid of extraneous odors. Also, water pulls out the remnants of blood, which should not be in the bird. If there is no time for soaking, then you can pour the carcass with a special decoction of cherry branches; the process is described below.
Features of cooking the whole goose
The goose is a very fat bird even at the age of several months. It is even good, the carcass will not dry in the oven, no need to use extra oil. But it is important to marinate the bird. This will make the meat softer, fill it with aroma and taste. For the marinade, you can use a variety of sauces and spices, we choose to your taste. Features of cooking a whole goose:
- The bird bakes for a long time, so it is rarely cooked in the clear. Most often used special utyatnitsa. You can replace it with a large cauldron, a sleeve for baking.
- For the appearance of golden brown, the carcass is coated with special glaze. It is made from honey, molasses, sugar syrup or jam with different 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 be cooked in advance. The bird is served on the table immediately from the oven. Time needs to be calculated correctly. We put a medium-sized carcass in the oven 2-2.5 hours before the feast.
Besides the goose itself, it is important to take care of adding to it. These can be any side dishes if the carcass is not stuffed. You can serve with baked apples, but in no competition berry sweet-sour sauces. They are usually prepared on the basis of cranberries, cherries, cranberries, persimmons, citruses. Why not try a few options?
Stuffed Goose with Rice in Glaze
This recipe included everything: the scalding of the carcass broth, especially cooking and pickling, cooking stuffing, baking, glazing. Optionally, you can not fill the inside, just cook the bird. Or do not glaze, limited to the received species.
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 g basmati rice;
- 1 lemon;
- 1 apple, quince or persimmon;
- sprigs of cherries.
Method of preparation
- Boil 1.5 liters of water with cherry twigs. We take a good bunch, chop sticks by 10-15 cm. Boil a few minutes. Let stand for half an hour, then boil again and pour over the goose. Drying napkins.
- Mix 40 ml of soy sauce with wine, add chopped zest and juice from half a lemon, add pepper, one spoonful of mustard, stir, add a little salt. Moisten with a mixture of goose inside, then pour it outside and do a “massage”. Thoroughly mint the skin so that the marinade is absorbed. Put rosemary under the bird.
- Cover the goose with a film, leave it. After an hour, turn over and do the “massage” again. Repeat several times. It is advisable to pickle 8-10 hours.
- Boil rice. But not until the end, we bring to the half. Mix with sliced apple or other fruit, salt. Fill the goose, sew up the belly.
- Shift the goose into the duck-pot, pour the whole marinade, Cover with a lid and send to the oven for 2-2.5 hours. Cooking at 180 degrees. Then check the puncture. If white juice is released, the bird is ready.
- Mix the remaining mustard with honey and lemon juice, add the pepper. We rub to homogeneity, it is not necessary to melt.
- Carefully place the goose on the baking tray. Glaze and bake at 220 degrees until golden brown appears, literally ten or fifteen minutes.
In addition to cooking, it is important to feed the goose nicely. Let the dish look royally! We supplement it with greens, berries and fruits, wrapped with fresh or baked vegetables. Let the table please with beauty, and the holiday will give a good mood.
