Cook the goose in pieces in the oven. Goose baked in the oven - the best recipes. Several options for preparing the marinade

Roast goose, as a holiday dish, is most often associated with Christmas. However, long before Christmas, it was served in Europe at festive feasts on St. Martin's Day, which is still celebrated on November 11, dedicating it to the completion of all agricultural work. This holiday marks the end of autumn and the beginning of winter. On this day, in most European countries and, first of all, in Germany, where geese are especially loved, a dish with this bird is always on the festive table. Most German housewives know how to cook a goose in the oven, and not just in one, but in many different ways.

How to prepare a whole goose for roasting

The goose is a bird with an individual character, both in life, in fairy tales, and in cooking. You can’t run to the store or market at the last moment to grab a prettier bird and quickly fry it. It may not turn out golden on the outside and soft on the inside with a juicy, flavorful filling. The goose needs to be given time and attention. The goose planned for the holiday, and this is a festive, elegant dish, must be prepared in advance, 2-3 days before the celebration. The optimal weight of poultry for roasting is 4 kg.

1. Gut a fresh goose from the market. At a store-bought one, check the quality of the gutting and remove the bag of giblets (if there is one). Defrost frozen poultry on the bottom shelf of the refrigerator (previously it was defrosted in a spacious, ventilated cellar, but now few people have access to this). The defrosting process usually lasts 25-30 hours.
2. Cover the table with film. Place the carcass on it, inspect it and carefully remove the remaining feathers with tweezers. Another way is to quickly scald or very briefly heat the carcass in the oven or microwave, let it cool a little and remove the remaining feathers. In addition, folk wisdom suggests singeing a goose not only over a gas stove, but even with a blowtorch. But this must be done carefully, because... Fat will leak out of the carcass.
3. Using scissors, cut off the first phalanx from each wing. They usually burn when baked, and they are of little use. Typically these wing parts are used along with the neck and giblets in soup. Some cooks even remove the wings completely, although the goose will not be as beautiful.
4. Using a sharp small knife, remove some of the visible fat around the abdominal incision and around the neck opening.
5. Use a knitting needle or a thin skewer to pierce the skin on the goose's breast and at the junction of the legs with the body. The puncture should run parallel to the skin so that the meat is not damaged.
6. Take a large saucepan, the diameter and height of which will allow you to easily place the goose there. Boil water and lower the carcass halfway there for 1 minute, first with the neck hole down, remove. Wait for it to boil again and lower the carcass a second time with the opposite side, also for 1 minute. Completely drain the water that has gotten inside and dry the goose inside and out with a cloth (not paper!) towel.
7. Lay a new, clean, dry film, place the carcass on it and rub it with salt, 1 tsp. per 1 kg of weight, salt can be seasoned not only with black pepper, but also with dried oregano, sage, thyme, cumin or your favorite spice in reasonable quantities.
8. Place the goose on a plate and refrigerate for 2-3 days, turning occasionally. The ideal option is to hang the bird in a cold cellar. During this time, the meat will soften, and the skin will dry out and when baked, it will become not only beautiful, but crispy and tasty.

How to bake a goose in the oven

Humanity has accumulated some experience in cooking goose in the oven. By following all the rules and advice, the likelihood of getting a positive result is very high. However, it is worth keeping in mind that the goose is a capricious bird. You may not obey the first time; it is useful to carry out a rehearsal before preparing a festive dish, taking into account the rules of preparation and baking.

• The filling is determined by the specific cooking recipe. It could even be simple fresh white bread, cut into cubes and mixed with fried onions. It is important not to stuff the goose very tightly; the minced meat should lie loosely and fill the belly by ⅔, so that there is room for it to increase in volume when it warms up and absorbs the goose fat.
• The goose must be stuffed before placing it in the hot pot. You cannot store raw stuffed poultry as a semi-finished product.
• Sew with thick threads and large, clearly visible stitches. It is important that the threads are easy to remove from the finished goose carcass. It is better to chop off the neck hole with wooden skewers or skewers. The legs can be tied crosswise so that they do not stick out in different directions.
• Preheat oven to high temperature, usually around 300°C.
• Pour 1 cm of water into a baking tray with high sides, place a wire rack on it, and place the goose on it, breast side down. Place this structure in the oven on a medium level, taking into account the height of the carcass, for 15 minutes. Close the door.
• Reduce the temperature to 160-150 °C and carefully turn the goose onto its back. To avoid getting burned, you need to use a cooking mitt. Bake for 1.5-2 hours, depending on the size of the carcass. From time to time, pour a spoon on a long handle with the juice that will be obtained in the pan.
• If the goose starts to burn, cover it with a sheet of foil on top and add a little hot water to the pan.
• Readiness is usually checked with a knitting needle, which must be pierced through the leg. The juice released from the puncture site of the carcass should be transparent. However, haute cuisine masters do not like this procedure; they believe that it violates the integrity of the dish.

Video recipe

How to cook goose in the oven

It is customary to cook a real goose whole for the holiday. In different regions of Germany, which actually dominates this branch of cooking, there are different traditions and different fillings for stuffed poultry.

1. In Bavaria, goose giblets are mixed with bread soaked in milk, flavored with onions and spices, and hard-boiled eggs are added.
2. In the Rhine Valley, raisins and prunes are soaked in alcohol for the filling and apples with a lot of marjoram are added to them.
3. In northeastern Germany, goose is stuffed with prunes soaked in schnapps, which is mixed with breadcrumbs.

In addition, there are apple-onion, nut, bacon-mushroom fillings and many, many others. In addition, the goose is fried in large pieces and served with stewed cabbage, a multi-layer casserole with goose liver or giblet stew is made. The culinary experts of our country do not lag behind the Europeans and offer recipes for cooking goose in the oven with national flavor.

Goose stew with mushrooms

INGREDIENTS for 6 servings:

• 1 large goose or 2 small ones
• 2 bottles of dry red wine
• 1 onion and 1 carrot each
• 1 pinch dried celery or 1 branch fresh
• 1 bunch of fresh herbs (dill, parsley)
• 250 g porcini mushrooms, canned in their own juice or boiled fresh
• vegetable oil, preferably olive oil
• 50 g butter
• 50 g flour
• salt pepper

Preparation:

1. Rinse the goose, inspect it, if necessary, remove any remaining feathers and trim off excess fat. Cut the carcass into 12 parts, and small carcasses into 6. Chop the vegetables and herbs. Place the goose in a deep container, cover with herbs and pour in wine. Place in a cool place for 10-12 hours.
2. Remove the poultry pieces from the marinade, wipe and, if necessary, squeeze lightly. Filter the marinade through cheesecloth. In a deep frying pan, fry the pieces of meat on all sides without oil. Drain off the rendered fat; it will not be needed.
3. In the same frying pan, stir-fry the flour in dissolved butter, slowly pour in the entire marinade, add the goose, bring to a boil, cover with a tight lid, and place in the oven at 200 °C for an hour and a half.
4. At this time, place the porcini mushrooms in a colander, allow them to drain properly, chop and fry in a sufficient amount of vegetable oil. Just before the goose is ready, pour the mushrooms evenly into the frying pan. White bread croutons can be a compliment to this dish.

Merchant style goose recipe

INGREDIENTS for 6-8 servings:

• 1 goose 3.5-4 kg
• 2 apples
• 2 carrots
• 6 onions
• 400 ml poultry broth
• 200 ml dry red wine
• several green onions
• 5 pieces. spicy cloves
• 2 pcs. allspice
• 1 bay leaf
• 1 cinnamon stick
• salt, ground black pepper
• 800 g potatoes boiled the day before in skins
• 2 yolks
• 350 g plums
• butter

Preparation:

1. Prepare the goose for roasting as described above. Rub the carcass with salt and pepper on all sides. Tie on the legs and wings. 3 hours before the celebration, turn on the oven and preheat it.
2. Cut the washed apples and 2 peeled onions into equal large cubes and fill the goose’s belly with them. Seal the cut with wooden toothpicks or thread.
3. Wash and peel the carrots, chop the remaining onions and green onions, place in a large roasting pan along with the spices, pour in the broth. Place the goose on top, breast side down. Place the roasting pan, covered with a lid, in a hot oven for half an hour. After 30 minutes, turn the goose breast side up and bake for another 1.5 hours in the oven without a lid.
4. At this time, peel the potatoes, grate them coarsely, mix with slightly beaten yolks, season with salt and pepper, make flat cakes with a diameter of 5-6 cm, fry the flat cakes in oil on both sides. Remove the pits from the plums and simmer them a little in the remaining butter in the pan.
5. When the goose is ready, remove it from the roasting pan, place it on a platter and cover it to keep warm. Filter the broth, add hot plums to it, wait until it boils and simmer the sauce for 5 minutes. Cut the goose into portions. Serve with plum sauce and hot potato cakes.

Video recipe

Goose legs in the oven

This is a very juicy, simple and economical dish. It can be served as a side dish with any stewed or boiled vegetables, including Brussels sprouts or cauliflower.

INGREDIENTS for 4 servings:

• 4 goose legs 300-350 g each
• 100-150 g of carrots, onions, celery root
• 1 apple, preferably sour
• 3 sprigs thyme
• 2 bay leaves
• 2 tbsp. l. tomato paste
• 200 ml dry red wine
• 700 ml broth, vegetable or chicken
• 175 g roasted chestnuts, vacuum packed
• vegetable oil
• salt, pepper, flour

Preparation:

1. Wash the goose legs, dry them, rub with salt and pepper. Fry in a deep frying pan or in a 1 tbsp Dutch oven. l. oil for a few minutes until the fat is rendered out. Remove the legs from the roasting pan and discard the fat; you won't need it.
2. Peel the onion, apple, celery and carrots and cut into equal small cubes, fry together with bay leaf and thyme in 1 tbsp. l. oil for 5 minutes in the same frying pan, add tomato paste and wine, stir, boil a little.
3. Place the legs in a roasting pan, pour in the broth and simmer in the oven, without covering the roasting pan with a lid, for an hour and a half, first at 200-210 °C, then lower the temperature to 180 °C. Remove the roasting pan from the oven.
1. Rub the washed and dried goose breast with salt, pepper, and rosemary (you can use marjoram instead of rosemary). Pour a little water into the bottom of the saucepan, place the breasts skin side down, and simmer in the oven for 15 minutes at 200 °C. Then lower the temperature to 160-150 °C and simmer for another 50-55 minutes, pouring the resulting sauce with a long spoon.
2. During this time, peel and chop finely all the vegetables. turn skin side up, pour vegetables into a saucepan, pour broth over everything and continue simmering for another 30 minutes.
3. Carefully remove the goose breasts from the sauce, let them drain, coat the skin with sour cream, whipped with a pinch of salt, and grill for 3-4 minutes until the skin browns and becomes crispy.
4. Grind the sauce formed in the saucepan with a mixer or blender, you can rub it through a sieve (the mass will be more homogeneous, but the procedure will take a long time), add juice and liqueur, pour into the saucepan, heat and thicken with flour if necessary. If you don’t have orange liqueur, you need to take ordinary vodka, add a few drops of juice squeezed out of scalded orange peel with a garlic press, and a pinch of powdered sugar. Season the sauce with salt and pepper to taste.
5. Place the breast on a plate, cut into slices, put thick sauce on the side, and garnish with fresh blue rosemary flowers. Serve with potatoes, best young or simply small, boiled whole. Potatoes of the same size will add a special chic to the dish.

Video recipe

How do you cook goose?

– the carcass is bony, if wild;

– the carcass is too large.

– goose, small size – 1 pc.,

– apple cider vinegar – 2 tbsp.,

– white wine – 2 tbsp.,

– garlic – 3 cloves,

How to cook a goose in the oven so that the meat is soft and juicy (recipe) - this question will not confront you too much if you carefully read the step-by-step cooking process.

Turn on the oven and heat it to 180 * C, roll out the dough so that you can completely wrap the goose in it. Place the bird back down on the rolled out sheet of dough, fold the edges and pinch them securely.

– potatoes – 1.5 kg,

– garlic – 3 cloves,

– soy sauce – 2 tbsp.,

We prepare the goose as described in the first recipe until the moment when it is necessary to cover the goose with marinade; in this recipe it will be slightly different.

Cut half the cooked potatoes into large pieces, mix with onion half rings, salt and pepper and put the filling inside the goose carcass, sew it up as in the first recipe, and tie the legs.

– garlic – 1 head,

– prunes – 70 g,

– white wine – 2 tbsp.,

– lemon juice – 1 tbsp.,

– ground black pepper.

We wash the goose cut into pieces and place it in a container in which it will be convenient to soak the pieces in the marinade. For the marinade, mix white wine with lemon juice, salt and spices, pour it onto the meat and rub them with the marinade for some time. Then we press it tightly to the bottom of the container and put it in the cold, but for 12 hours; for a goose cut into pieces, this time is quite enough.

every-holiday.ru

4 delicious goose dishes

Some people call goose meat fatty, but most connoisseurs agree that it is rather juicy, tender and very appetizing. In addition, the fat in poultry meat is not at all equivalent to that in pork or beef - it contains almost no dangerous cholesterol, and contains a lot of useful components that are necessary to maintain a balanced metabolism. Cooking goose allows you to decorate a family dinner or even a holiday table with a real culinary masterpiece that will appeal to people with a wide variety of food preferences. It’s not for nothing that goose is cooked for Christmas in many countries - this wonderful tradition has clear origins. Knowing how to cook a goose in the oven, you can please all your loved ones with a very tasty, appetizing and healthy dish.

Preparation

To make the meat juicy, it is recommended to bake it in a sleeve, but even this is not always enough. Experienced chefs recommend rubbing the carcass with sour cream and spices in advance, but this method also gives a rather weak result. The best way to achieve softness is to soak the goose in a special solution.

You can cook a goose deliciously, obtaining exceptionally tender and juicy meat, if you heat 8–10 liters of water in a large saucepan and add 4–5 tablespoons of salt to it. After slightly cooling the resulting solution, dip the goose carcass into it. You need to store the bird in this form throughout the night or even a day - to do this, put the pan in a cold place. Some chefs prefer to soak the goose in milk without salt, but this gives the poultry meat a spicy aroma and taste that not everyone will like. One of the tips given here should be used in all subsequent recipes.

The simplest option

To cook a whole goose and present it beautifully on the table, you need a lot of patience, and it will be difficult to butcher it later. Such deprivations can be endured only for the sake of a special occasion, while for an ordinary family dinner you can choose a simpler recipe. Goose can be cooked in pieces - this does not lose its taste, but the cost of time and effort for cooking is significantly reduced. In addition to the main ingredient, you should choose the following products:

After soaking the goose carcass according to the method described above, cut it into several parts - the sternum is cut into four segments, and the wings and legs are separated from it. If the goose is large enough, the breastbone can be cut into 6 or even 8 pieces.

In a separate bowl, mix mayonnaise with ready-made homemade adjika and rub the poultry meat with the resulting sauce.

Rub a baking sheet with vegetable oil and place the goose pieces on it, making sure they lie in two layers. Cover the baking sheet with foil and leave overnight in the refrigerator or on an unheated closed balcony. About 2.5 hours before serving, place the baking sheet in the oven. If you are not afraid that the goose meat will turn out to be excessively fatty, bake it in a sleeve.

Set the oven temperature to 190-200 degrees and leave your dish for about an hour. After this, you will need to take out the goose, swap the layers and pour white wine over the meat - 100 ml will be enough for the entire amount of food. To make the goose juicy, leave it in the oven for another hour, but do not forget to open the door every 15 minutes and pour the rendered fat mixed with wine over the top layer. You can serve goose with pickled apples, vegetable salads, mashed potatoes, and a variety of cereals.

Country recipe

In the modern abundance of aromas and impressions, sometimes you just want to have a tasty and unpretentious meal, enjoying pure sensations, not spoiled by “fusion” cuisine and other newfangled inventions of culinary experts. Goose can also be cooked without unnecessary frills, highlighting its taste with a small set of spices.

In addition to the pre-prepared and soaked carcass, you will need the following ingredients:

Cut the prepared goose carcass along the breastbone so that it separates and you can access its interior. Take a small bowl, pour ground allspice, salt and other spices to taste into it, and also add 1-2 heads of garlic, squeezing them out with a special tool.

After thoroughly mixing everything, rub ¾ of the resulting marinade onto the goose carcass, ensuring that small lumps of spices remain on its surface - this will give the dish a piquant taste and a wonderful aroma. Don't forget about the inside of the carcass, because otherwise the taste of the meat will be incomplete.

While the goose is marinating, take a bowl with the remaining spice mixture and add 2 tablespoons of mayonnaise and ketchup to it (you can choose hot, mild or garlic sauce - it all depends on your taste). Mix the resulting mixture thoroughly and turn on the oven, setting the temperature regulator to 200 degrees. After about an hour, remove the carcass and spread the second marinade on it. All you have to do is wait another half hour, after which the goose can be served with boiled potatoes or fresh vegetable salads. Using this recipe, the bird can be baked in a sleeve, however, each stage of baking in the oven will increase in duration by 10 minutes, and the temperature should be reduced to 180 degrees.

The most New Year's recipe

What would New Year be without tangerines and other citrus fruits? The holiday atmosphere can be maintained if you use similar fruits when preparing an original New Year's goose dish. The result can be served to even the most fastidious gourmets - no one can resist the incredibly aromatic and juicy meat. You will be required to purchase the following products:

First, prepare the marinade - using a juicer or a regular citrus squeezer, get the juice from one tangerine and filter it through a strainer, pouring it into a small bowl. You also need to add two tablespoons of honey, three tablespoons of soy sauce, half a tablespoon of salt, spices to taste, as well as a quarter teaspoon each of paprika and cinnamon. Whisk the resulting mixture thoroughly, and if it starts to clump, add a little purified water. Spread the goose carcass inside and outside with the resulting multi-component marinade and leave it in the refrigerator for a day.

Before cooking, preheat the oven to 180 degrees and stuff the goose with four tangerines - they need to be thoroughly washed and the remaining cuttings removed, but not peeled. To bake a goose in foil, you need to take a shallow tray and place the carcass on it. First, the legs and wings are wrapped in foil, and then the whole goose. If you are going to cook the bird not in foil, but in a plastic sleeve, take a deep tray and be very careful not to tear it.

Bake the goose for about 2 hours, after which the temperature will need to be reduced by 20 degrees. After the specified period of time, the carcass will need to be turned over, and after half an hour, returned to its original position and cooked for another 30 minutes. If you cook the bird in a sleeve, be extremely careful not to tear it. Serve the finished goose with boiled potatoes and stewed cabbage.

Holiday roll

If you are going to amaze all your guests at the holiday with your incredible culinary talent, a regular goose baked entirely in foil will clearly not be enough. You can prepare an original roll from poultry meat, which will surprise everyone with its unusual spicy taste, as well as the very unconventional approach to preparing the dish.

Of course, you will have to tinker a little - expect to spend at least half a day on such a culinary masterpiece. In addition to a medium-sized goose, you will need:

First you need to cut up the goose to get a good casing for the future roll. For this purpose, you need to make a large incision along the sternum and carefully move the halves apart, gradually cutting off the bones and tendons that prevent the carcass from becoming flat, like a tobacco chicken.

Now it’s worth cutting off the pieces of meat - they should be in the shape of small cubes or oblong strips. Be very careful, since the layer of meat on the back is very thin, when processing it you can damage the skin - so it is better not to touch this place with a knife.

Pour about 150 ml of wine into a separate bowl, three ginger into it, add paprika, salt and the spices of your choice. Place the flattened goose carcass on a deep baking sheet and pour the resulting marinade over it - it should remain in it for 1.5 hours, after which the meat will need to be turned over and left for the same period of time.

While the goose is marinating, finely chop the apple, cut meat and chicken (turkey) breast, add chopped prunes and chopped walnuts, then sprinkle the mixture with cinnamon and stir until smooth.

Remove the goose from the marinade and place it on parchment paper to drain any remaining liquid. Then place the stuffing mixture on the flattened carcass and distribute it evenly. We combine the halves of the carcass and sew it up with ordinary thread to get a kind of roll from the goose carcass, stuffed with meat, apples, prunes and nuts.

Spread the sewn up carcass with honey mixed with paprika and salt, and then place in the oven for an hour and a half at 160 degrees. If you don't have a pan with a built-in grate for rendering fat, it is better to cook the goose in a sleeve. After the specified period of time, turn the goose over and cook it for another 40 minutes. Just before serving, cut the roll and remove any remaining bones. It is very good to combine it with herbs, fresh oranges, and also with hot sauces.

lediveka.ru

Juicy, soft goose with a crispy crust

In general, I would have remained with my opinion, with which my family agreed, if one day a goose baked in the oven had not appeared before me in all its splendor. Ruddy crispy skin, tender liver filling and pieces of unusually soft fillet that melts in your mouth. Well, very tasty! So I pestered my friend with a question about how to cook a goose in the oven so that the meat was soft and juicy. It turned out, indeed, nothing complicated, if you take into account a few very important points. Since then, on New Year's, Christmas, anniversaries and celebrations in our family, the main course is always baked goose.

Secret No. 1: preparing the carcass

Before the goose ends up in the oven, with potatoes, apples, sauerkraut or buckwheat porridge, you will have to tinker with it quite a bit. The preparatory process is simple, but takes a lot of time, so you should buy a heavy carcass in advance, at least 3 days in advance. To thaw, frozen poultry is placed in the refrigerator for a day on the bottom shelf. I don’t recommend defrosting at room temperature; the goose “loves” the cold.

Secret No. 2: how to cook goose with stuffing

If you stuff the prepared bird correctly, you don’t have to worry about how to cook a juicy goose in the oven. Meat juice and fat rendered during cooking will be absorbed into the filling, making it appetizing and aromatic. What to do for this? Don’t try to stuff more apples or sauerkraut inside; fill the carcass only 2/3 full. Do not compact the contents; the voids between the slices will allow the filling to steam and swell to the maximum. I prefer, for example, to fill a goose with beef liver, interspersed with chopped onions, thyme, preferably fresh, and pieces of loaf. He absorbs so much broth!

Secret No. 3: temperature control

Then the temperature is reduced to 150-160 degrees, and the bird is turned over on its back. Goose baked in the oven will be especially tasty if you pour rich broth over it every half hour. It forms at the bottom of the pan. After 1.5-2 hours, check the dish for readiness. Pierce the upper part of the leg with a knife (knitting needle). The juice will appear clear, the baked goose is ready, it’s time to take it out. If a goose is cooked in the oven, in a sleeve, it, that is, the protective shell, is cut and the bird is browned for 20-30 minutes. Well, that’s the whole simple science of how to cook a soft goose in the oven. Agree, it's really simple. And the deliciousness cannot be expressed in words!

namenu.ru

How to cook a goose in the oven so that the meat is soft and juicy?

Oven-baked goose is a delicious dish that is often included in the holiday menu. However, many housewives believe that cooking a goose in the oven so that the meat is soft and juicy is quite difficult, and they do not often undertake it.

Having studied the fine details of how to cook a goose in the oven so that the meat is soft and juicy, you will be able to get an amazing dish, and the cooking process will not be difficult.

Basic moments

1. The choice of goose is an important point. In order for the finished dish to differ in taste, it is important to choose the right carcass.

In stores, products are presented in a huge assortment:

• A frozen carcass is an excellent choice if the dish will not be cooked right away. The carcass can be safely placed in the refrigerator and taken out when convenient. If you plan to cook the dish in the coming days, then it is better not to use a frozen product. This is due to the fact that when meat is defrosted, weight will be lost, and along with it, useful elements and substances will disappear;
• Chilled meat. It has a short shelf life, but is a fresher product. When making a choice, you should pay attention to the shade of the skin and limbs; the fresh product has a pink tint, there is no yellowness;
• Not a gutted carcass. This is an excellent option for an experienced housewife. However, it is very important to pay attention to the quality of the purchased product.

When choosing a carcass, you need to know that young birds up to 9 months old have more tender meat. Also, you should immediately decide on the cooking method. If you plan to bake a whole bird, you should choose a carcass up to 3 kg. If pieces are used for cooking, then it is possible to opt for large specimens.

Before you cook a goose using the oven, you will have to prepare well to ensure that the meat is soft and juicy.

If the choice is made in favor of a frozen product, it must be allowed to defrost. It is not recommended to use a microwave oven or soak meat in hot water. This way the bird can lose a huge amount of nutrients. The juice will also disappear, resulting in the finished dish becoming dry.

Once the goose has thawed, you can start marinating. For this, salt, pepper, and seasonings are used. Their number is determined by personal preference.

White wine is often used as a marinade. The meat will be better soaked if it is taken out in a cool place for a while. Goose is considered a high-calorie dish. To reduce the fat content of the dish, vegetables and cereals are used for stuffing.

There are a huge variety of options for how to cook a goose in the oven so that the meat is soft and juicy. From the variety, you can choose your favorites and pamper the whole family with them.

• goose carcass – 4 kg;
• prunes – 300 gr.;
• cognac – 50 grams;
• pepper - to taste;
• salt - based on personal taste.

1. The first thing you need to do is carcass the goose. It should be thoroughly washed, dried, and excess fat removed. Using a fork, you need to prick the carcass in several places: breast, thighs, abdomen.
2. The bird must be treated with pepper and salt.
3. Prunes should be prepared in advance. It needs to be rinsed well with water and filled with ridge. The prunes should swell, after which they should be placed in the abdomen.
4. Then the goose needs to be sewn up using threads or stabbed with toothpicks.
5. The bird must be placed in a baking bag, one corner is closed and the other is cut off.
6. The oven must be preheated to 250 degrees. Place the bird on a baking sheet and you can send it to bake.
7. It will take half an hour to prepare. Then the temperature will have to be reduced to 180 degrees and bake for another 2 hours.
8. After the allotted time has passed, the bird should be taken out and checked for readiness. If, after piercing the leg, colorless juice is released, the dish can be considered ready.

How to cook a goose using the oven so that the meat is soft and juicy in the sleeve?

The dish is quite easy to prepare. Thanks to lemon juice, the meat becomes slightly sour and at the same time stands out for its tenderness. Using a sleeve, cooking time is reduced and the dish becomes juicy. For the recipe, it is recommended to select a medium-sized carcass.

• goose carcass – 3 kg;
• onion – 1 onion;
• apples – 5 pcs.;
• garlic – 5 cloves;
• lemon – 1 pc.;
• carrots – 1 pc.;
• black pepper - based on personal preference;
• salt - to taste;
• bay leaf - 4 leaves.

1. You need to start preparing the bird immediately. It needs to be washed and dried.
2. Then you should make a mixture that includes: salt, pepper, garlic. Rub the goose well with the resulting mixture.
3. After this, you need to take the onion, peel it, rinse it, and cut it into cubes.
4. The carrots are also washed, peeled, and cut into cubes.
5. Then you need to take the prepared vegetables and garlic, and stuff the goose on all sides. First, cuts are made on the carcass under the skin.
6. After this, you need to prepare lemon juice, which should be poured over the goose. It is advisable that the juice gets into the cuts made.
7. The bird must stand in a cool place for at least 3 hours. It is even recommended to leave it alone overnight.
8. The apples need to be cut into small pieces and placed inside the goose. Bay leaves should also be added here.
9. The goose must be placed in a sleeve, which is fastened on the sides, and placed on a baking sheet.
10. You need to make three holes on top. This will prevent the sleeve from bursting.
11. For baking, the temperature is set to 200 degrees. Cooking time is 1.5 hours.
12. In order for the dish to acquire a golden hue, you need to cut the sleeve 20 minutes before turning it off.
13. At the end of the allotted time, the bird can be removed.

How to cook a goose in the oven so that the meat is soft and juicy with potatoes?

Thanks to your knowledge, you can easily make your daily menu varied and pamper the whole family with delicious dishes. This option can become the basis for a family holiday.

• goose – 3 kg;
• mayonnaise – 100 grams;
• potatoes – 1.5 kg;
• soy sauce – 2 tbsp. l.;
• onions – 2 pcs.;
• salt - to taste;
• pepper - to taste;
• garlic – 3 cloves;
• honey - 2 tbsp. l.;
• mustard – 1 tbsp. l.

1. It is necessary to prepare the carcass. To do this, you need to wash, dry, and remove fat.
2. Then you should start preparing the marinade. Its composition is as follows: mayonnaise, chopped garlic, honey, soy sauce, salt, mustard. All products should be thoroughly mixed until smooth. The marinade must be divided into several parts.
3. Use one part to coat the inside surface of the bird. You need to add salt to the other part and coat the outside of the goose.
4. After this, the meat should be wrapped in film and stored in a cool place for a day.
5. At the end of the allotted time, the goose should be removed from the film and washed from the outside of the marinade.
6. You can start preparing the potatoes. It needs to be washed, peeled, and some of it cut into large pieces.
7. Then you should prepare the onions. It is cleaned, washed, and cut into half rings. Potatoes must be mixed with onions, add spices. Then you need to put the mass inside.
8. The goose should be coated with the second part of the sauce and placed on the grill. Water is poured into the baking dish and a wire rack is placed on top. How to cook a goose in the oven so that the meat is soft and juicy can be seen in the photo.
9. The oven should be preheated, the temperature should be 200 degrees. It is recommended to bake the goose for approximately 40 minutes. After this, you need to remove the baking sheet from the oven, turn the meat over to the other side, and pour the rendered fat and water over it.
10. The temperature should be reduced to 160 degrees. It will take approximately 2.5 hours for the goose to be ready. Meat must be constantly looked after. Every half hour it should be watered with fat.
11. Half an hour before cooking, cut the potatoes into thin rings and place them on a baking sheet near the meat.
12. Potatoes need to be salted and peppered. After half an hour, you should check the readiness of the dish.
13. The baked goose turns out aromatic and tasty, and the potatoes acquire a golden crust. As a result, the dish looks very appetizing, and at the same time you want to taste its taste.

How to cook a goose in the oven so that the meat is soft and juicy with buckwheat?

• goose carcass – 3 kg;
• black pepper - to taste;
• buckwheat – 300 grams;
• mayonnaise – 100 gr.;
• greens - at your discretion;
• vegetable oil – 50 gr.;
• onion – 1 onion;
• salt - to taste;
• apples – 2 pcs.;
• garlic – 2 cloves.

1. The goose carcass should be prepared and dried. After this, you need to treat it with salt and pepper.
2. Then you need to coat the bird with marinade. The easiest way is to use mayonnaise. The carcass should be put in the refrigerator overnight.
3. You need to take an onion, peel it, rinse it, cut it into cubes.
4. Apples should also be prepared: washed, cored, and cut into slices.
5. Then you need to fry the onion until golden brown. Place boiled buckwheat in a frying pan and fry it along with the onion for 5 minutes.
6. You need to add apples to the buckwheat porridge, mix everything, and stuff the goose with this mixture. Then the bird should be sewn up and pinned with a knitting needle.
7. The stuffed carcass is placed on a baking sheet on its back. Cooking time is 2 hours. The bird must be constantly coated with fat. This will give you a golden crust.
8. The dish is ready if light juice comes out when pierced. You need to remove the threads from the carcass and place it on a plate decorated with herbs.

A delicious dish that will appeal to lovers of unusual food

To implement the culinary idea of ​​how to cook a goose in the oven so that the meat is soft and juicy with honey, you will need to prepare a list of products:

• goose carcass – 3 kg;
• white wine – 50 grams;
• ground pepper - a pinch;
• potatoes – 10 pcs.;
• carrots – 3 pcs.;
• honey – 20 g;
• garlic – 3 cloves;
• onion - 1 onion;
• salt - to taste;
• rosemary – 1 pc.;
• thyme - a pinch;
• orange – 1 pc.;
• starch – 60 gr.

1. The carcass prepared in advance should be treated with salt, pepper, and garlic. She needs to let it brew for 30 minutes.
2. Next, you need to peel the orange and cut it into several parts. The same should be done with onions.
3. The garlic needs to be peeled, washed, and cut into thin slices.
4. All prepared carcass stuffing ingredients are ready. In addition, you need to add rosemary.
5. The top of the goose should be brushed with honey and sprinkled with thyme.
6. Next, the bird needs to be placed in the goose pan and covered with foil on top, the edges of which are secured to the side of the dish.
7. It's time to prepare the oven. It should be heated to a temperature of 200 degrees.
8. The dish needs to be baked for half an hour. Then you should remove the foil and reduce the temperature to 160 degrees.
9. Pour fat over the top of the goose and cook for another half hour. Cover with foil as well.
10. It will take 2 hours to prepare the dish. Every half hour the meat should be basted with juice.
11. Then you need to place the potatoes and carrots next to the meat, and lightly salt them. When a golden crust appears, the meat can be taken out, and the vegetables should be baked until fully cooked.
12. The final step is preparing the sauce. To do this, take dry wine and liquid fat, mix everything, bring it to a boil and slowly pour it into the starch. You can add salt to the mixture. The sauce should sit for a few minutes.
13. The finished dish can be topped with the resulting sauce. This way it will acquire a delicious and unique aroma.

How to cook a goose using the oven in foil so that the meat is soft and juicy?

• pepper - to taste;
• apple juice – 700 ml;
• cranberries – 20 gr.;
• salt – 30 gr.;
• fennel seeds - to taste;
• goose – 2 kg;
• apples – 3 pcs.;
• quince – 1 pc.;
• cumin – 5 grams.

1. The goose carcass needs to be washed, dried, and fat removed.
2. The meat should be treated with salt and left alone for an hour. In this case, you need to cover it with film.
3. To give the finished dish a sweet taste, you need to prepare apple juice in advance.
4. Then you need to chop the pepper, fennel, cumin. Other seasonings can be used, it all depends on personal preference.
5. Place the bird in a container, then rub it with spices and pour apple juice. The meat must be left in the refrigerator overnight, covered with film.
6. The filling will be fruits and berries. They should be prepared in advance and cut into large pieces.
7. The oven needs to be preheated to 220 degrees.
8. Place foil on a baking sheet and place the goose on top.
9. The meat marinade must be poured into a plate. Then, using a syringe, you need to inject the goose with marinade. This will allow the meat to become juicy and sweet.
10. The bird should be wrapped in foil and can be placed in the oven. After an hour, remove the meat and unwrap the foil. The wings and tail again need to be placed in a sheet of foil and can be put into the oven.
11. The temperature must be reduced to 190 degrees and bake for another 60 minutes.
12. In order for the dish to acquire a golden crust, it must be removed from the oven every 15 minutes and sprinkled with fat.
13. 15 minutes before cooking, the goose should be coated with a sauce consisting of honey and fat.
14. Before turning off the oven, it is important to check the readiness of the dish. It won't be difficult. Using a fork, a small puncture is made on the leg. If the juice is clear, the dish can be considered ready.
15. There is no need to remove the meat from the oven immediately. It should sit for a little longer, 20 minutes is enough.
16. To serve meat to guests, it is recommended to use an oval plate.

You can understand how to cook a goose in the oven so that the meat is soft and juicy by watching the video. This applies to young housewives who are just learning culinary skills. This way you can clearly study the main features of cooking and turn an ordinary dinner into a real holiday. Step-by-step recipes are a great help and help surprise the whole family with unique dishes.

How to cook a goose so that the meat is soft and juicy? This question certainly arises among those who want to follow the tradition of cooking the meat of this bird for Christmas or another major holiday, but have never done this before. There is an opinion that it is not easy to cook a goose - many people do not get the bird to be soft and juicy - the carcass either burns on top or is not cooked inside. Today you will learn the secrets of cooking delicious goose and soon you will be able to bake it in the oven yourself for the holiday.

Choosing the right product

In order for your baked goose dish to turn out soft and juicy, you need to pay special attention to choosing the right bird. If it is too large in size, there is a chance that the meat will not cook through. Therefore, buy a relatively small bird - from 2 to 4 kg. It is important to pay attention to her age. It is best to take a young specimen for baking. Look at the carcass's legs. If they have a yellowish tint, the bird is good, it is young. If the legs are red, it is old.

How to cook a goose so that the meat is soft and juicy?

You can increase the chances that the goose will become soft and juicy when baked by proper preliminary preparation. After gutting and washing the carcass, it is usually left in the cold for a day. This exposure will subsequently allow you to get a golden brown crust, for which the goose is so loved. The carcass must be soaked or marinated for quite a long time. This is done not only for flavor, but also for softness. During the marinating process, the meat fibers soften a little, so it becomes more tender and juicy.

What marinade is usually used to keep the goose soft? You need to create an acidic environment. A marinade that includes apple cider vinegar, wine or chokeberry juice is suitable. The carcass is soaked in an acidic solution for at least a day, leaving in a cool place.

Several options for preparing the marinade

Take 2 tbsp. l. honey, ginger root (ground), chopped 5 cloves of garlic, white wine - 100 ml, salt (2 tbsp), rosemary and other spices that you like to use. Mix all this and generously grease the carcass. Then wrap it in cling film and put it in the refrigerator for a day.

Another option for marinade is red wine - a glass, salt - one and a half tbsp. l., red pepper - half a teaspoon, ground black pepper - 1 tsp, ginger, rosemary. You can use any herbs you like. The carcass is treated with this mixture both inside and outside and, after wrapping it in film, it is sent to marinate for a day.

How to bake a goose so that it is not only beautiful, but also soft?

Marinating the carcass is only half the battle. To make the meat juicy and soft, it must be properly baked. Since the goose is usually cooked whole in the oven, it is worth considering that a large carcass takes a long time to bake, and the longer it is in the oven, the more the crust browns and the meat loses its juice. This is why many housewives end up with a bird that is too fried and dry and tough inside.

How to properly bake a whole goose? Rule one - the carcass is always stuffed with juicy stuffing. It not only gives the meat a certain taste and aroma, but also serves to steam the meat from the inside. The juicy filling releases steam, and the carcass is cooked from the inside, the meat does not dry out. Rule two - use a baking sleeve. While in it, the whole carcass will bake evenly, retaining maximum juice. What about the golden brown crust? The bird will acquire the desired blush in literally 20-30 minutes, when you open the sleeve at the very end of cooking.

Stuffing for goose in the oven

What do you stuff the bird with before baking? First, it is rubbed inside with spices and salt, and then sweet and sour fruits are put inside - quinces, apples, prunes, you can combine the ingredients by adding chopped onions and even cereals - buckwheat or rice. Having filled the goose's abdominal cavity by two-thirds, it is sewn up with thick threads. You can secure the skin with toothpicks. The legs are usually tied by crossing them. In this form, the bird is placed in a sleeve and baked. The sleeve is used to retain the juices flowing out of the goose so that the meat is juicy.

How long to bake goose meat in a sleeve?

Large birds are baked in a sleeve for at least 3 hours. At first, experienced housewives recommend setting the oven temperature to high - about 250 degrees, and after 20 minutes lowering it to 180. To prevent the cooking sleeve from bursting during cooking, immediately make several holes in it with a gypsy needle. The holes should be located in the upper part of the sleeve so that steam escapes from them, but the juice released from the meat does not leak out. After at least 2-2.5 hours, the sleeve is cut to reveal the meat. Then it is baked uncovered for 30 minutes to form that desired golden brown crust. During this time, the bird is periodically watered with the juice that was released during the cooking process. By following these rules, you will get a tasty, aromatic, soft and juicy goose for the holiday table.

As you can see, cooking juicy soft goose in the oven is not difficult. Anyone can do this, the main thing is to take into account the characteristics of goose meat. Let's summarize. First, the carcass is kept in the cold. Second, marinate for at least a day in an acidic environment. Third, they are filled with juicy fruits. Fourth - cooked in the oven in a sleeve, which after 2.5 hours is cut and baked until a beautiful blush appears, pouring fat over the carcass.

Details

Many housewives prepare goose dishes for the holiday table. Moreover, it is not at all necessary to bake the whole goose; this bird baked in pieces turns out very tasty. Goose pieces turn out softer and juicier. Therefore, everyone will like it. Cooking goose in pieces is not difficult. In addition, you will need much less time for cooking, since chopped goose will cook much faster.

Goose pieces baked with vegetables in the oven

Required ingredients:

• goose – 1.5-2 kg;
• cheese – 200-300 gr.;
• sour cream or mayonnaise – 2-3 tbsp;
• zucchini – 1 pc.;
• onions – 2-3 pcs.;
• bell pepper – 4 pcs.;
• garlic – 2-3 cloves;
• tomatoes – 4 pcs.;
• salt - to taste;
• pepper mixture;
• vegetable oil – 2-3 tbsp.

Cooking process:

Wash the goose well, first removing any remaining feathers. Trim excess fat from the goose to avoid making the dish too fatty. Cut the goose into pieces. Salt and sprinkle a mixture of peppers on each piece of goose. Then coat the goose with chopped garlic.

Wash the vegetables. Peel the onion and cut into rings. Also cut the zucchini into rings, but larger ones. Peel bell peppers and cut into slices. Also cut the tomatoes into large slices.

Grease a baking tray with oil and then place the goose pieces on it. Place prepared vegetables, except tomatoes, on top of the goose. Cover the baking sheet with foil. Place the goose in the oven for 1.5 hours, turning the oven on at 200 degrees.

Grate the cheese and mix with sour cream. Remove the goose from the oven. Open the foil and spoon the cheese and sour cream mixture over the poultry and vegetables. Then place the tomato slices on a baking sheet.

Return the goose with vegetables to the oven for half an hour without covering with foil.

Baked goose in garlic sauce in the oven

Required ingredients:

• goose - 1 pc.;
• salt - to taste;
• mayonnaise – 100 gr.;
• pepper - to taste;
• garlic – 3-4 cloves.

Cooking process:

Wash the goose carcass, then dry and cut it up. Divide the whole goose into portions. Rub each goose piece with salt and pepper. You can also use seasoning, for example, for poultry or any other.

Peel the garlic and pass through a garlic press. Mix chopped garlic with mayonnaise. Coat the goose pieces with garlic sauce. Grease a baking tray with oil, and then place the goose in pieces.

Place the goose in the oven for 1.5-2 hours, turning it on at 200-220 degrees. From time to time, baste the goose pieces with the fat that comes out of it. If there is a lot of fat, then it can be drained and used in the future for preparing other dishes.

Goose pieces baked in the oven with beer

Required ingredients:

• goose - 1 pc.;
• spices - to taste;
• mayonnaise – 100 gr.;
• garlic – 3-4 cloves;
• salt - to taste;
• beer – 1 l.

Cooking process:

Wash the goose, dry it and cut it. Salt the goose pieces and then rub with the seasoning. Mix mayonnaise with garlic passed through a press. Coat the goose with mayonnaise and garlic. Place the goose in a deep bowl and... Cover with a lid and place in the refrigerator overnight or at least for a couple of hours.

Then remove the goose from the refrigerator and let it come to room temperature. Place the goose pieces on a baking sheet and pour beer over it. Place the baking sheet in the oven. Bake the goose for more than 1.5 hours. Check the beer level from time to time and add beer if necessary.

An excellent side dish for this goose is boiled or baked potatoes.

Goose pieces baked in a sleeve in the oven

Required ingredients:

• goose – 1-1.5 kg;
• soy sauce – 3 tbsp;
• mayonnaise – 100 gr.;
• mustard – 2 tbsp;
• salt - to taste;
• seasoning for chicken - to taste;
• vegetable oil – 3 tbsp.

Cooking process:

Wash and dry the goose. Divide the bird into pieces, first trimming off the fat. Salt and season the goose.

Mix mayonnaise, soy sauce and mustard, as well as vegetable oil in a bowl. Coat the goose pieces with this mixture. Send the goose to marinate in the refrigerator for several hours, or overnight.

Then place the goose pieces in the sleeve. Remaining marinade for poultry pieces.

Bake the goose in pieces in an oven preheated to 200 degrees for about an hour.

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour per kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. This can be done in various ways. For example.

1. Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
2. Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
3. Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

A great option for a festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and before frost, poultry is slaughtered.

Ingredients

• goose weighing 2–3 kg;
• 3 teaspoons salt;
• dried basil and thyme - to taste;
• 1 head of garlic;
• 50 ml olive oil;
• 3 large sour apples;
• ½ lemon;
• 2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass thoroughly with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core and cut into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings in foil, and then the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

Using a roasting bag can speed up the cooking process. In a plastic sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

• goose weighing 3 kg;
• 3 tablespoons apple cider vinegar;
• 3 teaspoons salt;
• 3 teaspoons ground black pepper;
• 300 g pitted prunes;
• 1 tablespoon of vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew the carcass with thread and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

Whole baked goose is a decoration for any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

• goose weighing 3 kg;
• 5 large oranges;
• 3 tablespoons soy sauce;
• 2 tablespoons honey;
• ½ teaspoons salt;
• ½ teaspoons paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.