Goose in the sleeve - general principles and methods of preparation
Baked goose - classic cooking poultry. He always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to spoil. All sorts of new culinary technologies help in cooking. For example, thanks to the baking sleeve, a golden crust is obtained, and the meat remains very soft and juicy.
It is recommended to bake the goose this way: the first 20 minutes the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at about 200 degrees. To prevent rupture of the sleeve during baking, you need to make several punctures with a needle on top of the bag.
Cabbage, boiled potatoes, pickled cucumbers, vegetable salad are great with this dish. Also perfect fresh vegetables and lettuce leaves. Of the drinks should give preference to red wine (cabernet, bordeaux, merlot, burgundy).
Goose up your sleeve - preparing products
In order not to overdry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for roasting, as well as the stuffing. To soften the meat, rub it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass white wine, wrap in a film and hold in a cold place for about 6-7 hours. This will allow the meat to become soft and incorporate the aroma of spices.
The filling should be chosen such that it can absorb all the fat released during baking, as well as marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After selecting the filling, fill it with a goose, sew up the belly, connect the paws so that they do not touch the walls of the oven, make cuts in the skin to remove the fat. The skin is smeared with mayonnaise or butter. The goose, ready for roasting, is put into a deep pan (or a special roaster), some water is poured at the bottom and sent to the oven for three hours, periodically pouring fat on it during the roasting process. Goose up your sleeve - the best recipes
Recipe 1: Goose in a Sleeve with Apples
It is made very easily. Lemon juice makes the meat pleasantly acidified and very soft. The sleeve helps reduce cooking time and makes juicy meat. Practical advice: the smaller the goose, the tastier it will be.
Ingredients: carcass goose (2.6-3 kg), onion repch. (1 pc), apples (5 pcs), garlic (1 full head), lemon (slightly more than whole), black pepper, small carrot (1 pc), salt, bay leaf.
Method of preparation
Grate the whole goose with a mixture of salt, pepper and garlic. Cut the onion into cubes, carrot and the remaining garlic. Scoop meat from all sides, making cuts under the skin with a narrow knife. Pour lemon juice over the goose, try to get into the cuts. Let stand in a cold place for at least 3 hours, but it is better to leave for the night.
Inside the goose stuffed with peeled and chopped apples and bay leaf (4 pieces), put in the sleeve. Fasten the edges of the sleeves, lay on a baking sheet or gooseneck. From above, make three small holes so that the sleeve does not burst. Bake in the oven 200-220 degrees for about 1 hour and 40 minutes. 20 minutes before full readiness, cut the sleeve to form a crust. If the goose is large, more than 3 kg, you need to increase the baking time. Enjoy your meal!
Recipe 2: Goose in marinade, baked in the sleeve
Description: tasty juicy goose meat with apple filling in a bitter-sweet marinade. The goose turns out soft, with a fried crust.
Ingredients: Goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, mustard (1 teaspoon), salt. Stuffing: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.
Method of preparation
Prepare the goose: wash it, remove the remaining plumage and excess fat. Then cook the marinade: mix mustard, mayonnaise, salt, honey, pepper. Rub the goose with the marinade, wrap it in a film and leave it in a cold place (at night). After that, sprinkle the carcass with lemon juice. Prepare the filling. Peel and chop the apples into large slices. Mix chopped or whole prunes. Start the goose ready stuffing. Sew the belly or pinch toothpicks, tie the bird's legs and place it in the sleeve. Send the goose on a baking sheet in a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is ready, drain the fat from the pan. Cool the bird for about 15 minutes, then put the stuffing on the dish, and on top of the goose itself. Serve hot.
Recipe 3: Goose Chunks Up
An unusual and tasty treat. The same baked goose, only already cut into pieces, in the marinade, turns out very juicy and soft.
Ingredients: eggs (2 pcs.), Olive oil (30 gr.), Prunes (50 gr.), Mayonnaise (3-5 tablespoons), spices (better to take for poultry, 1 / 4 tsp.), Whole goose carcass (2.5 kg.), Salt, vegetable oil (30 g.), Mustard (1 tbsp.), Pepper (1/2 tsp.).
Method of preparation
Cut out the goose pieces. Soak them in salt water overnight. Take the meat out and rinse it for further marinating. Marinade: mix mustard, eggs, butter, mayonnaise, spices, prunes, chopped straw, salt, pepper. Immerse the pieces of goose in this marinade and send to the refrigerator for at least 2 hours. After that, lay the meat in the sleeve and pour the remains of the marinade, leaving 4 spoons. Place the sleeve in a roaster or high dish and send from the oven at 180 degrees. Bake for about 2.5 hours. Fifteen minutes before readiness, cut the sleeve to obtain a golden crust.
Goose up your sleeve - useful tips from experienced chefs
When baking the goose, it is preferable to lay it backwards so that the juice does not flow out of it. Goose roasting time depends on the size and weight of the bird. It is calculated in this way: for each kilogram of bird weight it takes about 45 minutes. You also need to add 35-40 minutes to the total weight of the goose. Baking in the sleeve takes a little less time. The sleeve must be cut about 15 minutes before the end of cooking so that the bird is covered with a golden crust.