Baked goose in pieces in the oven - a truly royal dish, symbolizing homeliness, family traditions and prosperity. Crispy crust hides the most tender poultry meat with a special unique taste, which can be served not only to the festive table.
Important points:
- A young goose is suitable for preparing a portioned dish. It can be determined by the cartilaginous breast bone, which bends without much effort. The young bird has paws of yellow color, with age they acquire a dark orange hue, and the membranes become hard and dry.
- It’s better to buy a chilled carcass, it’s easier to make sure its fresh. There should be no spots on the skin, and after pressing, the quality meat takes its previous shape.
- Cooking time: 3 hours.
- Servings Per Container: 6.
- Level: Intermediate.
Ingredients:
- goose carcass - 3 kg;
- garlic - 5 cloves;
- apples - 4 pcs.;
- salt and seasoning to taste.
Note. Hard apples of sour or sweet and sour varieties are suitable for cooking - goose will turn out with pleasant notes. Slices of dense fruit can be served as a side dish, and soft ones will turn into mashed potatoes.
Step-by-step preparation:
- Wash the goose inside and out, remove the remnants of feathers and fluff.
- Cut the carcass in portions in large pieces, leaving the legs intact. Goose skin and fat do not need to be cut off - the meat will languish in their juice.
- Grease the pieces with salt and seasonings, mix in a deep bowl.
- Wash the apples, divide each fruit in half and remove the core, cut into slices 1-1.5 cm. Add to the meat.
- Mix everything carefully and shift into a baking sleeve.
- Peel the garlic cloves and place them on top of the meat.
- Tie the sleeve tightly on both sides. Send at least 1 hour in the refrigerator for pickling.
- Transfer to a baking sheet and bake in the oven at 180 ° C for 1.5-2 hours, depending on the size of the servings.
- 15 minutes before readiness, carefully cut the sleeve from above to allow the pieces to brown.
Serve the goose on the table in hot or warm form as a separate dish. The meat is soft, juicy and flavorful. The melted liquid can be poured into a separate container and added to the side dishes as a sauce.
Goose slices in the oven - baking recipe
Baked goose in pieces in the oven - a truly royal dish, symbolizing homeliness, family traditions and prosperity. Crispy crust hides the most tender poultry meat with a special unique taste, which can be served not only to the festive table.
Training5 mins
Cooking2 hrs 55 mins
Total time3 hrs
Person: 6
Calories: 9844kcal
Ingredients
- 3 kg Goose carcass
- 5 teeth Garlic
- 4 PC. The apples
- taste Salt and seasoning
Step-by-step instruction
- Wash the goose inside and out, remove the remnants of feathers and fluff.
- Cut the carcass in portions in large pieces, leaving the legs intact. Goose skin and fat do not need to be cut off - the meat will languish in their juice.
- Grease the pieces with salt and seasonings, mix in a deep bowl.
- Wash the apples, divide each fruit in half and remove the core, cut into slices 1-1.5 cm. Add to the meat.
- Mix everything carefully and shift into a baking sleeve.
- Peel the garlic cloves and place them on top of the meat.
- Tie the sleeve tightly on both sides. Send at least 1 hour in the refrigerator for pickling.
- Transfer to a baking sheet and bake in the oven at 180 ° C for 1.5-2 hours, depending on the size of the servings.
- 15 minutes before readiness, carefully cut the sleeve from above to allow the pieces to brown.
Final word
Serve the goose on the table in hot or warm form as a separate dish. The meat is soft, juicy and flavorful. The melted liquid can be poured into a separate container and added to the side dishes as a sauce.
