We cook the goose in the oven. Tips, tricks and recipes

The goose is a tasty and useful bird, true, fat, but it's an amateur, especially since its main mass is not in meat, but in the skin, so you can get rid of surpluses. We will not list useful vitamins and trace elements, it's not for that that we like dishes from a goose in the oven.

General recommendations for baking a goose in the oven

1. As noted above, the goose is fat feathered, but there is a way to get rid of excess fat. Make a lot of puncture skin of the carcass just before cooking and so as not to touch the meat. Heat will melt the fat, and it will come out through the pores you have made.
2. Do not buy a goose on the day of the proposed feast, try to choose a bird at least a couple of days before, because its preparation for eating takes enough time;
3. Cut off the last phalanx of the wings, as they burn constantly in the oven;
4. Pickling the carcass takes from 4 hours to 20, prepare for this in advance.

The recipe for how to cook a goose entirely with a photo

Despite the caustic jokes of some people that, ostensibly in this feather is one fat, and in the rest - bones and skin - this is not true. Indeed, in lean poultry there is not enough meat, but good masters try to fatten their pups to the maximum, in order later to please consumers with juicy meat.

If you correctly follow all the settings given in the recipe, then your finished dish will look and savor gracefully.

Ingredients:

• Goose - weight not more than 3 kg;
• Garlic - 5-6 denticles;
• Lemon - 0.5 whole;
• Laurel leaf - 4 pieces;
• Sage and oregano - to taste;
• Salt, pepper - to taste;
• Empty bank in size.

Preparation:

1. We wash the bird and rub the carcass with a mixture of pepper, salt and seasonings at our discretion. Do not forget that you need to rub both outside and inside;
2. Well-oiled with salt and spices, the bird is sent to the refrigerator for 3-4 hours (preferably at night). This is done to give the skin crisp properties after cooking the goose in the oven;
3. Finely chop the garlic. Lemon cut in rings and each of them in half;
4. Make cuts on the skin from all sides, inserting there half-rings of lemon, and put a bay leaf, garlic and an empty bottle inside the bird, to keep the shape when baking;
5. Fix the edges with threads;
6. Spread the carcass on a baking tray with your back to the top, pre-lubricated with vegetable oil;
7. The oven does not need to be preheated beforehand. Set the temperature at 220 and the timer for 3 hours after the goose is inside.

We recommend that you periodically open the oven and water the meat with leaked fat, then it will become softer and more tender.

The recipe for a goose in the oven, cut into pieces

Despite the generally accepted principles in the preparation of the goose, which say that this bird is baked entirely, many disagree with this.

Ingredients:

• Salt, pepper and spices to taste;
• Garlic - 4 teeth;
• Poultry bird

The cooking process does not differ much from the recipe of the whole goose baked in the oven, with the only difference being that the carcass should be divided into 4-6 roughly equal pieces. Usually remove the shin, wings, hips.

1. We rinse and weighed the bird;
2. Pieces of well-mint spices, salt, pepper and rub garlic;
3. Spread on a baking tray and set the temperature at 220 degrees.

Approximately 1.5-2 hours the dish will be ready, but keep in mind that in 20-30 minutes the oven will need to open and drain the excess fat that will flow during this time. Drain all unnecessary, leaving only the part that will be useful to you later for watering the meat.

Goose, baked in the oven - a delicious and desired dish for any table. Cook it with pleasure, please yourself and the guests. Bon Appetit!