Cooking the goose in the oven is considered the highest culinary pilot - the meat must be moderately fatty, soft and juicy. It is possible to achieve these indicators using a properly selected marinade and observing the baking technology. We present to your attention a recipe for a pussy pickled in white wine.
Selection of ingredients. Frozen meat is suitable, but it is better to take just chilled, preferably a young bird. The skin of fresh carcasses dry, not slippery, everywhere the same color, and fat - white and transparent. The paws of young birds are yellow and covered with thick down, in turn, the paws of old geese red and almost without fluff.
It is required that dry white wine, which due to the high acidity well softens the goose meat. Other species (semishers, semi-sweet, etc.) are not suitable, as they give a characteristic sweet taste. The quality of the drink should be no lower than the average. Red wines are badly combined with white meat, because this recipe is also not used.
Ingredients:
- goose carcass - 1 piece (2.5-3 kg);
- white dry wine - 0.7 liters;
- water - 1-2 glasses;
- apples - 3-4 pieces;
- lemon - 1 piece;
- salt, pepper, other seasonings and spices - to taste.
Recipe goose in white wine
1. Round carcass, rinse with water, extract excess inner fat. Crop thin pieces of wings (extreme phalanges) so that they do not burned when baking. Cut the neck, and the skirt is to fill inside the carcass. Wings wrap behind the back.
2. Thin knife to make longitudinal punctures under the skin, trying not to touch the meat. Severate the breast several times, then the legs in the places of their connection with the body. Through the punctures will be pulled up fat, as a result, meat will be soft and juicy, but not fat.
3. Mix in deep containers wine, water, salt, pepper, other spices and juice, squeezed from one lemon. Pour the mixture with the mixture (should be completely covered with liquid). If the marinade lacks, add more water or wine (preferable).
Attention! To avoid oxidation, use stainless steel or food plastic containers, conventional metal sweeps for marinations are not suitable.
4. Leave goose marinated in wine for 8-12 hours in the refrigerator.
5. Before baking, apples cut on 4-6 parts, remove the core and bone. You do not need to remove the peel.
6. Strip apples with a goose (fill in the interior of about 2/3), grind the skin on the belly toothpicks. For reliability, you can skip through the toothpicks to the culinary thread or just sew a hole.
The easiest option to close the hole 7. Preheat oven to 180 ° C. Truck put on the baking sheet back from above, pour marinade. Bake the goose in the oven 2-2.5 hours until readiness (the meat is easily punctured by a fork, and the juice allocated in the thick part - transparent). Every 30-40 minutes to water a carcass accumulated at the bottom with fat and turn over: first one side, then on the second, then on the back, and at the end - on the breast. If the breast is rumbling too fast, it needs to be covered with foil or several dozen degrees to reduce the temperature.
There was always a symbol of wealth, home comfort and established family traditions, and cooking goose meat - This is a whole ritual with its subtleties and secrets. Gousya is submitted for Christmas and large holidays, and so that the dish it turns out delicious, you should learn in advance how to make a goose properly, and stretch a little
Cooking goose: how to make meat soft?
Prepare a goose tasty is simple and difficult at the same time, since the goose is very often hard. However, experienced hostesses argue that it is difficult to spoil this bird, the main thing is to correctly treat the carcass, and then goose will prepare himself.
If you want to get a soft and gentle meat, the bought a goose should be stipulated, complaining and hold a couple of days in the refrigerator. Another way to make a goose softer - after giving off to graze it with a mixture of salt, cranberry berries or cranberries, ground holly herbs or fresh greenery, and then leave to be soaked from 6 to 48 hours. Goose Tomets in the cold is still with one goal - to get a crunchy and ruddy crust, which is formed as a result of "drying" in the air of meat.
There are several alternative ways, how to soften the goose: you can pick up a carcass on the night in water mixed with a small amount apple vinegar; Pour the goose white wine and leave until the morning in the refrigerator; Pierce the meat in several places with a sharp fork and grate with black rowan juice.
How to cook goose in the oven and sleeve: Secrets from professionals
Before sending to the oven, the goose should be in the refrigerator, soaring in salt, spices and herbs. It is recommended before baking to deceive the carcass sauce made from honey, mustard, wine, grated ginger, garlic and ground fresh rosemary. It requires a mandatory filling, since the taste of goose meat is most brightly revealed in stuffed form.
Apples, quince, cherry, prunes, vegetarian rice, buckwheat with mushrooms, sauer cabbage with cranberries, celery with lemon and onions, liver, white bread And Luka. Important moment: you should fill out a carcass with a stuffing for no more than two thirds of its volume. Next, it is necessary to sew the abdomen with a strong thread, fixing the seam with wooden skeins, and crossed legs better tie to the goose fit into the oven.
Bake the bird is recommended in a large and deep ceramic dishes, there is a layer of 2 waters in it. How to find out how much to cook goose? Pass it with the needle - if the clear liquid flows out of the hole, the meat is ready, and usually this process takes from 1.5 to 3 hours. You can start baking with a maximum temperature, gradually lowering it to 180 ° C. If we are preparing a goose in the sleeve, tips and recommendations remain the same, except for cooking time, because the bird is preparing faster in the sleeve, and the meat is more delicate and juicy.
How to cook goose pieces
Cutting a carcass on pieces, you should soak meat overnight in cold Solenoy Water for softening, and then fill out for two hours marinade and put in the refrigerator. For marinade usually take olive oil, eggs, mustard, prunes, garlic, salt, spices and fragrant herbs.
Next, the pieces of meat are roasted in vegetable oil to ruddy crust, mixed with passioned vegetables and roots, poured with broth or beer and stew until readiness for 1.5 hours. You can bake a goose slices in a sleeve or Goosemans along with marinade, pre-inhibition by each piece with garlic and pieces of fruit.
Before serving on the table, the goose is watering sour cream, mushroom or vegetable sauce, decorate fresh greens, berries and apples. Served Goose with Red Burgundy Wine, Bordeaux, Cabernet Sauvignon or Merlot. When you feel a gentle aroma, spending around the house, see the delicious crust, feel the taste of meat in the mouth and start saving the first sip of the thick and tart of wine, then you will immediately understand - goose away! Bon Appetit!
Cooking the goose in the oven is considered the highest culinary pilot - the meat must be moderately fatty, soft and juicy. It is possible to achieve these indicators using a properly selected marinade and observing the baking technology. We present to your attention a recipe for a pussy pickled in white wine.
Selection of ingredients. Frozen meat is suitable, but it is better to take just chilled, preferably a young bird. The skin of fresh carcasses dry, not slippery, everywhere the same color, and fat - white and transparent. The paws of young birds are yellow and covered with thick down, in turn, the paws of old geese red and almost without fluff.
It is required that dry white wine, which due to the high acidity well softens the goose meat. Other species (semishers, semi-sweet, etc.) are not suitable, as they give a characteristic sweet taste. The quality of the drink should be no lower than the average. Red wines are badly combined with white meat, because this recipe is also not used.
Ingredients:
- goose carcass - 1 piece (2.5-3 kg);
- white dry wine - 0.7 liters;
- water - 1-2 glasses;
- apples - 3-4 pieces;
- lemon - 1 piece;
- salt, pepper, other seasonings and spices - to taste.
Recipe goose in white wine
1. Round carcass, rinse with water, extract excess inner fat. Crop thin pieces of wings (extreme phalanges) so that they do not burned when baking. Cut the neck, and the skirt is to fill inside the carcass. Wings wrap behind the back.
2. Thin knife to make longitudinal punctures under the skin, trying not to touch the meat. Severate the breast several times, then the legs in the places of their connection with the body. Through the punctures will be pulled up fat, as a result, meat will be soft and juicy, but not fat.
3. Mix in deep containers wine, water, salt, pepper, other spices and juice, squeezed from one lemon. Pour the mixture with the mixture (should be completely covered with liquid). If the marinade lacks, add more water or wine (preferable).
Attention! To avoid oxidation, use stainless steel or food plastic containers, conventional metal sweeps for marinations are not suitable.
4. Leave goose marinated in wine for 8-12 hours in the refrigerator.
5. Before baking, apples cut on 4-6 parts, remove the core and bone. You do not need to remove the peel.
6. Strip apples with a goose (fill in the interior of about 2/3), grind the skin on the belly toothpicks. For reliability, you can skip through the toothpicks to the culinary thread or just sew a hole.
The easiest option to close the hole 7. Preheat oven to 180 ° C. Truck put on the baking sheet back from above, pour marinade. Bake the goose in the oven 2-2.5 hours until readiness (the meat is easily punctured by a fork, and the juice allocated in the thick part - transparent). Every 30-40 minutes to water a carcass accumulated at the bottom with fat and turn over: first one side, then on the second, then on the back, and at the end - on the breast. If the breast is rumbling too fast, it needs to be covered with foil or several dozen degrees to reduce the temperature.
One of your favorite festive dishes - This is a baked goose. It is a dish and delicious, and quite original, and noble. Goose on the table symbolizes wealth in the family and comfort in the house. Gooster is rather tough, but it is baked for a long time. Therefore, to give gentle consistency meat, first marinate the bird entirely. A lot of recipe marinade for goose from a wide variety of components is common: Wines, mustard, kefir, apple or wine vinegar. Our grandmothers prepared marinade from lingonberries or cranberries. One more vintage recipe Ensures use sauerkraut with apples.
Classic marinade
This recipe was widely used in ancient in Russia for picking a goose. It can be applied if we have a lot of time to prepare the birds to baked. The result will be very gentle and fragrant meat. We will need such ingredients:
wine vinegar - 1 l;
middle carrot;
bulb;
ginger root;
bay leaf;
dried greens;
dill seeds;
pepper pepper;
boiled water - 3-4 glasses;
salt - 100 g
Cooking marinada
Thorough my and clean vegetables. Finely carry carrots, ruby \u200b\u200bonions. Lay out in a bowl. Grind greens, fall asleep from above. We send a steady ginger, bay leaf, pepper, salt. Mix well, pour vinegar with water. Put on fire. I bring to a boil, about 10-15 minutes of cars on the most small fire. Turn off, let it be. Marinate goose after the cooler of the liquid to room temperature.
There are ways to marine goose with a lack of time for long cooking.
Fast marinade
This marinade is well suited if we have about 5-6 hours on the pickling goose. The following ingredients will be needed:
mayonnaise - 270 g;
1 large lemon;
black pepper;
pepper white;
spices to taste;
salt
Pour mayonnaise with oil into a suitable container. Let's squeeze the lemon juice there. Whipped the wedge. Add spices with salt. Mix thoroughly. Fract the goose and leave for 5-6 hours.
In recent years, the method of product design through confectionery sleeves has been distributed. Meat is prepared very quickly, and it turns out very juicy and gentle. The method is very convenient and does not require cleaning dishes and ovens from fat. To prepare a goose in the sleeve, you can use almost any kind of marinade. If you need to prepare everything during the day, and in the family they love sharp, very appropriate will be a recipe with ketchup.
Marinade with ketchup
Such a recipe has a distinctive feature - goose will be cooked in tomato sauceAnd the meat will be very fragrant with spicy taste. Ingredients:
Ketchup I. vegetable oil You need to mix, gradually add lemon juice, then spices and seasonings. It is still mixed again, and you can rub the goose marinade. So that the meat is better impregnated, it needs to be wrapped with polyethylene and remove into a cool place for 5 or 6 hours. Then proceed to the baking.
acute ketchup (type skewer) - 200 g;
vegetable oil - 4 tbsp. l.;
lemon large;
dried greens;
pepper black and white;
salt
Mix ketchup with butter, squeeze the lemon juice. Stirring, add spices with seasonings. Thoroughly interfere with everything. We rub the goose composition. Wrap in the film and remove on5-6 hours on the cold. Then we bake.
Everywhere there are their own national recipes Marinades of products for local conditions. For Russia, such a product has always been honey. Therefore, honey was made on the basis of honey and marinated to cook birds.
Acute marinade on honey
For cooking acute honey Marinada We take such ingredients:
liquid honey - 2 glasses;
mustard (type Dijon) - 3 tbsp. l.;
ginger root - a piece of 3 cm;
pepper;
dried greens;
salt
Mix honey with mustard. Add a glass of water. Mix. Add grated ginger, then spices. Stir again. The resulting composition is failed to goose from all sides. Watch into the film, we remove to the cold for 3 hours. Then we bake.
The recipes described above are good for marinating a goose, which will be baked entirely. But you can cook a bird and separate pieces. It will turn out faster and easier. Adherents healthy nutrition Suitable marinade at kefir.
Kefir marinade
To prepare chopped slices, you can take a different marinade. We describe a kefir-based recipe. We will need:
kefir - 1 l;
grated ginger;
mustard - Art. l.;
bulbs - 2 pcs;
dried greens;
white pepper;
salt
Pour kefir into the container, spice spices. Onions cut half rings, add. Mix kefir with other components. Then you feel the mixture of a piece of goose. It is possible to pickle directly in the tank with kefir, if all the meat is placed in it. If it does not fit - each piece is failed separately. Then wrap the film and remove it for 5-6 hours. Before the roasting pieces of housing, we clean from the marinade.
Another reserved recipe - marinade on the sauer with cranberry cabbage from the old times.
Marinade on sauer with cranberry cabbage
For marinade, anyone is well suited acid products. Previously, they often took just what was at hand. And the sauer cabbage with berries in the old days was in any hut. Therefore, such a marinade went out inexpensive and efficient. Supports such ingredients:
summer cake brine - 1 l;
cranberries - 1/2 cup;
major bulb;
vegetable oil - 2 tbsp. l.;
dill seeds;
bay leaf;
peas pepper;
salt
We take a roomy container. Pour brine. We swore cranberries, mine, davim. Add to brine. We pour oil. Suck spices. Mix. Cut onions, add. I wash everything well. We put a goose whole right in a bowl with brine at night. Then remove and bake.
Cooking the goose in the oven is considered the highest culinary pilot - the meat must be moderately fatty, soft and juicy. It is possible to achieve these indicators using a properly selected marinade and observing the baking technology. We present to your attention a recipe for a pussy pickled in white wine.
Selection of ingredients. Frozen meat is suitable, but it is better to take just chilled, preferably a young bird. The skin of fresh carcasses dry, not slippery, everywhere the same color, and fat - white and transparent. The paws of young birds are yellow and covered with thick down, in turn, the paws of old geese red and almost without fluff.
It is required that dry white wine, which due to the high acidity well softens the goose meat. Other species (semishers, semi-sweet, etc.) are not suitable, as they give a characteristic sweet taste. The quality of the drink should be no lower than the average. Red wines are badly combined with white meat, because this recipe is also not used.
Ingredients:
- goose carcass - 1 piece (2.5-3 kg);
- white dry wine - 0.7 liters;
- water - 1-2 glasses;
- apples - 3-4 pieces;
- lemon - 1 piece;
- salt, pepper, other seasonings and spices - to taste.
Goose in white wine
1. Round carcass, rinse with water, extract excess inner fat. Crop thin pieces of wings (extreme phalanges) so that they do not burned when baking. Cut the neck, and the skirt is to fill inside the carcass. Wings wrap behind the back.
2. Thin knife to make longitudinal punctures under the skin, trying not to touch the meat. Severate the breast several times, then the legs in the places of their connection with the body. Through the punctures will be pulled up fat, as a result, meat will be soft and juicy, but not fat.
3. Mix in deep containers wine, water, salt, pepper, other spices and juice, squeezed from one lemon. Pour the mixture with the mixture (should be completely covered with liquid). If the marinade lacks, add more water or wine (preferable).
Attention! To avoid oxidation, use stainless steel or food plastic containers, conventional metal sweeps for marinations are not suitable.
4. Leave goose marinated in wine for 8-12 hours in the refrigerator.
5. Before baking, apples cut on 4-6 parts, remove the core and bone. You do not need to remove the peel.
6. Strip apples with a goose (fill in the interior of about 2/3), grind the skin on the belly toothpicks. For reliability, you can skip through the toothpicks to the culinary thread or just sew a hole.
The easiest option to close the hole
7. Preheat oven to 180 ° C. Truck put on the baking sheet back from above, pour marinade. Bake the goose in the oven 2-2.5 hours until readiness (the meat is easily punctured by a fork, and the juice allocated in the thick part - transparent). Every 30-40 minutes to water a carcass accumulated at the bottom with fat and turn over: first one side, then on the second, then on the back, and at the end - on the breast. If the breast is rumbling too fast, it needs to be covered with foil or several dozen degrees to reduce the temperature.
