How to make a goose meat soft. How to cook goose so that the meat is soft and juicy? How to put out with sauerkraut

In Russian cuisine, a goose dishes are known and loved from time immemorial. Once goose was the exceptional prey of hunters, but it was very and for a long time. We tamed a goose in ancient times as far from us that some historians of cooking are not founded without reason believe the goose one of the first domesticated birds. From the point of view of cooking, the goose bird is not easy: a lot of thick heavy bones, a lot of fat. And if the preparation of stewed and even fried portion dishes from the goose task is not too complicated, then the preparation of the goose of the festive baked in the overall whole, often becomes for many beginners of the task of the task of unbearable. Remember how many times did you not come out to bake a goose so that it turns out to be golden and crispy outside, but in this gentle and soft inside? That's what it is! For many owners, hard and not too tasty goose becomes a real stumbling block, even that they can even refuse him at all in their holiday menu. And completely in vain! Properly cooked goose is very tasty and soft, unusually appetizing and ruddy. We just need to know several important secrets of cooking and strictly follow them. Today we offer you to find out with us and remember how to cook goose in the oven.

At first glance, the preparation of a whole carcass of the goose in the oven may seem the task too complicated, because everything is important here: and right choice Birds, and knowledge of the season, when it was harvested, and requiring time preparatory process, and accurate following the selected preparation recipe, and neat compliance with the temperature regime. But all this seems difficult only at first glance. In fact, by having prepared a truly tasty, soft, fragrant goose, you can no longer be able to refuse yourself and your loved ones can be enjoyed to enjoy this excellent dish. Yes, and find themselves, if the baked goose did not succeed so tasty, couldn't it appear great amount Self a variety of recipes Goose cooked in the oven? After all, as you just do not prepare! Here and a simple roasted goose, and goose in the glaze, and a popular goose with apples, and goose with cabbage and berries, and a wide variety of options stuffed goose. Add to this excellent combination of goose with many spicy herbs, spices and seasonings, and you yourself easily make sure not only in popularity of dishes from this delicious bird, but also in the great diversity of flavors and flavors, which can please you goose, cooked in the oven.

Today we have collected the most important for you. culinary councils and secrets, with popular recipes that will necessarily help even the most else inexperienced hostesses And they will prompt you how to cook goose in the oven.

1. Before you go for Guses to the store or to the market, you should figure out the seasons of the bottom of this bird to know for sure whether the goose offered to you is suitable for cooking your chosen dishes. Good poultry farms are clogged by geese twice a year. The first time I clog goose in the summer in July. Usually in this slaughter falls a bird to age up to three months. The meat of such young geese is very gentle and soft, and the fillet part is well developed. Such geese are suitable for baking in the oven. The second slaughter is carried out in November - December. By this time, semi-annual birds manage to completely develop, change the plumage and miss the fat. Most often, it is birds of the autumn-winter slaughter that our festive New Year and Christmas tables fall into our holidays. Their meat is a little tougher than young gosyts, but they are much greasy and most, and much better fit for stuffing.

2. So choosing a goose, first of all, require a certificate in which the exact month of the poultry slaughter is specified in order to know how young birds offer you. If you buy a goose frozen, then this information must be specified on the package. Buying a chilled bird, except for verifying a certificate, be sure to make sure that you are offered a goose of a young and fresh. The age of bird is easy to determine the legs and sternum bones. The head of the young foot and the meadow is soft, and the breast is flexible, not cranked. The bird of the old paws will be rude with dry membranes, and the chest bone is tough, solid. Freshness of the birds check as usual. Smoke - Fresh goose smells nice, slightly sweet. Pickup - meat should be elastic, strong. Look at the fresh birds should not be covered skin pieces. If you buy a frozen goose, make sure that the bird has not been subjected to repeated freezing. Make it very easy: just make sure the ice on the carcass is completely transparent, but the pink shade of ice will tell you that the goose has already been deflated and frozen again. Such a carcass is better not to buy at all.

3. By bringing a goose home, think about storage. Chilled bird can be stored in the refrigerator no more couple of days. If you are not going to cook goose immediately, turn it tightly into a plastic bag and send it to the freezer. Goose perfectly tolerate freezing, without losing its taste. Frozen goose can be stored in freezer how old is long. Turn the goose in advance. A couple of days before the preparation, place the goose in the lower section of the refrigerator and let him slowly utter at low temperatures. So you save and taste qualities Birds and her juiciness.

4. In order for your goose to be truly soft and gentle inside, and the crust after baking has become a ruddy and crispy, the goose should be prepared correctly. First of all, rinse the bird thoroughly under the stream of cool water. Cut the upper phalanges of the wings, foot and excess fat on the neck and the cut on the trouser. In the deep saucepan, boil a large amount of water, take a goose behind the legs and lower the neck into boiling water. Hold the goose in this position for a minute, remove, turn over and again lower the goose for a minute in boiling water, but already the legs down. Drain the goose towel and put on a cutting board. With the help of a thin sharp knife, make some shallow puncuses on the breast and legs of the goose. Try to calculate only the skin and fat, not assigate meat. Reape carefully drain the goose outside and inside. The first stage of preparation is completed.

5. For the second stage of preparation, the goose you will need a large salt, a bit of sugar, large-grilled black peppers and seasonings according to your taste: Orego, basil, sage. Mix salt and sugar at the rate of 3 tbsp. Salt spoons for 1 tsp. Sugar. Pepper and other seasonings add your taste and wish. Ready mixture Carefully soda goose outside and from the inside. Take a goose thus prepared in a deep tank and put in the fridge for a couple of days. During this time, the meat of the goose will finally divert and soften, and the skin will dry carefully, so that in the oven in the oven it has become golden and crunchy. On this, the preparation of the goose to the baking is over, and then you can follow the recommendations of the recipe you chose.

6. However, if you decide to prepare a goose stuffed, then you should consider that in stuffing the goose there is your own rules and small secrets. What would you have decided to stuff your bird, do it immediately before cooking. Minor put so much so that he takes no more than two thirds of the volume of the abdomen, and otherwise the goose is buzzing well from the inside, and it fits and dry out the outside. Strip the abdomen with the minced thread, which will be comfortable to pull out after cooking. Stitches make large and not too frequent. If there is no thick strong thread at hand - use wooden spat or toothpicks.

7. If you followed all recommendations for the preparation of a goose, then it will be very simple to bake, and it will definitely get soft and tasty with a crispy appetizing crust. And yet, the baking of the goose also requires knowledge of some secrets. It is best to lay a goose offense not at the tray itself, but on the grid set on it. Pour some water on the bastard. Thus, flowing down from the goose fat will drip into the water, it will not burn and will not spoil with its burner odor the finished dish. First put a goose in the breast down. Put the goose in this way in the oven preheated to the maximum and leave it for 15 to 20 minutes. By exposure to time, reduce the temperature in the oven to 160 - 170 °, turn the goose to the breast up and so bang until ready. Depending on the size of the bird, cooking time is one and a half - two hours. You can check the readiness with a thin sharp knife or thin knitting needles. Just pushing the goose in the most meaty part of it, for example, in the leg and see what juice will flow from it: transparent juice - goose is absolutely ready, muddy or pinkish juice - continue cooking for another 20 minutes. If some parts of the goose carcass begin to burn - cover them with a small piece of foil lubricated oil. Another important point of cooking goose: If you want to achieve not just a ruddy, but the appetizing crispy crust - do not water the goose during the baking! Only so the crust will be truly tasty and crunchy.

8. The most beloved and popular way in Russian cuisine is a way to cook a goose, it is, of course, goose with apples and sauerkraut. Going weighing up to two and a half kilograms, prepare as described above. Sliced \u200b\u200bexcess fat Save. For making minced meat, cleanse from the peel and the heartings and cut large pieces Two small acids apple. One cup of sauerkraut is pounding, but not too finely. Goose fat Cut into small pieces and melt in a frying pan. Add a small cinnamon stick, one bay leaf and three - four juniper berries at will and possibilities. Warrate a couple of seconds. Then add apples, mix and prepare on low heat under the lid for five minutes. When the apples are slightly softened, add cabbage, mix and extinguish everything together for another ten minutes. Remove from the fire and cool down. The finished mixture is fascinated by the goose and bake, as we told above. Instead of water on a baking sheet, you can pour a mixture of one glass of water and one glass of dry white wine, which will give your gesyu additional notes of spicy fragrance.

9. It turns out very tasty goose, stuffed with buckwheat porridge and white mushrooms. Stuffing for such a goose is not difficult to cook. Put one glass of buckwheat cereal on a dry hot frying pan. Dangle, often stirring for four minutes. In the saucepan, boil the liter of water, salt to taste, pumped the calcined buckwheat and boil on medium heat for ten minutes. Flip buckwheat on the colander and give a track of excess water. Soak B. hot water 70 gr. dried white mushrooms for 20 minutes. Catch off the colander, and then chop finely. Two small bulbs finely babble, one carrot cut into small cubes. If you got a goose with guts, then heart, liver and stomach, cut into small pieces. In the pan melink excess goose fat. Add giblets (if any) and fry for five minutes on the strongest fire, often stirring. Purchase to a separate plate. In the Fat remaining in the pan, put onions, carrots and mushrooms. Fry until golden color, then add buckwheat and wrapping, salt and stick to taste and cook everything together on the middle fire for another 10 minutes. Remove from the fire and cool slightly. Ready minced meat Start a goose prepared in advance and bake, as described above.

10. Original, spicy and delicious, it turns out a goose baked in ginger glaze. Prepare a goose as we told above. Clean the peel and the heartings one large green apple And cut into small pieces. Largely disturbing one red bulb. Start with apples and onions, add a sprig of a sage and a pair of bodies of prunes without bones, squeeze the goose and bake as usual. While goose is baked, melt 2 tbsp. Sugar spoons in 2 art. Water spoons, add a chopped four-santime meter of ginger root and prepare on medium heat for 10 minutes, stirring constantly to thickening. 30 minutes before the readiness of the goose, remove the bird from the oven, lubricate ginger icing And return to the oven, backing until readiness.

And on the pages of "Culinary Eden" you can always find even more interesting ideas and proven recipes that will definitely prompt you how to cook goose in the oven.

Professionals claim: baked goose - a dish that is simply impossible to ruin. Relying on personal experience, I do not agree. My first, but what to hide, and the second attempt ended in collapse. I stayed in a complete confidence that I will not contact this capricious bird more with this capricious bird. There is also nothing to enjoy: mountain skins, a lot of fat and a little bit of hard meat. And the goose was alleged, almost 6 kg.

In general, I would have remained with my opinion, with whom the homework agreed if one day a goose baked in the oven did not appear in front of me in all the magnificence. Ruddy crispy skin, gentle stuff From the liver and pieces of unusually soft fillets in the mouth. Well, very tasty! So I stuck to a friend with a question how to cook a goose in the oven, so that the meat was soft and juicy. It turned out, indeed, nothing complicated if several very important points take into account. Since then, for the new year, Christmas, anniversaries and celebrations in our family for hot, always - baked goose.

Secret number 1: Pushush preparation

Before goose in the oven, with, apples, sauer cabbage or buckwheat porridge, it will have to be pretty tinted with him. The preparatory process is simple, but takes a lot of time, so it should be used in advance in a minimum of 3 days. For thawing, a frozen bird put on a refrigerator, on the lower shelf. I do not advise defrost at room temperature, the goose "loves" the cold.

Then the acquired treasure carefully examines how to prepare a goose with the residues of the fluff and feathers. If they showed up, they are armed with tweezers and patiently pull everything to the last hairs. Then scissors cut off the tips of the wings (extreme phalanges), they will still burn, because the goose in the oven with potatoes or the other stuffing is baked about 3 hours. The approximate cooking time is calculated as follows: 20 minutes - by half a kilo weight. A sharp knife is also removed by clusters of bass, in the neck area and on the bastard, below. In order to get rid of the sulfillible subcutaneous fat, the skin on the breast, legs, especially in the connecting places with the torso, pierce the needle. They send it almost parallel to the stew so as not to touch the meat.

Further in a big saucepan is brought to boil water. Lower in her goose upside down, withstand a minute. Remove, waiting when the water rolls again, turn over and plunge on 60 seconds in boiling water. After a hot bath, thoroughly dry with a paper towel. Rub on the outside and inside a mixture of a large salt (a teaspoon - per kilogram), black ground pepper and dry herbs, for example, sage and oregano. They laid on a large flat dish and remove into the refrigerator, you do not need to wear, ideally hang in the cellar for 2-3 days. There is no other correct way, how to cook a goose in the oven so that the meat is soft and juicy, and the skin is a roasted and crunchy.

Secret number 2: how to cook a goose with filling

If you put the prepared bird correctly, you can not break your head, how to prepare a juicy goose in the oven. The meat juice and the fatted fatty people are absorbed into the filling, making it appetizing and fragrant. What to do for this? Do not try to push inside more apples or sauerkraut, fill the carcass only on 2/3. Do not tamper the contents, empties between slices will allow filling to sprinkle, swell at the maximum. I prefer, for example, fill the goose beef liver, ahead with a chopped onion, thyme, better than fresh, and slices of the baton. He absorbs so much!

And, of course, the edges of the entrance holes must be copped, otherwise the baking of the goose, or rather the filling, will happen, the fluid will exist outside. The neck of the neck is convenient to lean with wooden toothpicks (skewers), and the abdomen sew large stitches. Choose a thread, when the baking of the goose is completed, it is easier to pull it out. By the way, another method, how to prepare a juicy goose in the oven, take advantage of the culinary sleeve. Goose in the oven in the sleeve will reach faster and definitely not overcame.

Secret number 3: Temperature regime

How to cook a soft goose in the oven, but with well roasted, golden skin? Take patience to make a luxurious bird not spoil on the last, decisive stage. Customize for her suitable "bed", while the ovens included in the entire coil is rarely. In the deep bastard, so that the fat is not burning, pouring some water, up to 1 cm high. The metal grid is installed on it, on which they are placed stuffed carcass, backup. The legs of the goose are crossed and associated with a solid thread. In this position in a very hot oven goose is a quarter of an hour.

Then the temperature is reduced to 150-160 degrees, and the bird turn over the back. Goose baked in the oven will come out particularly tasty if every half an hour to water it with an upper boulevard. It is formed at the bottom of the opposition. After 1.5-2 hours check the dish for readiness. Pierce the top of the leg with a knife (needle). It seems clear juice, baked goose ready, it's time to get it. If it is preparing a goose in the oven, in the sleeve, it is, that is, a protective shell, cut and cut the bird for about 20-30 minutes. Well, that's all the simple science, how to cook a soft goose in the oven. Agree, really just. And apart, words do not pass!

However, all the taste addictions are different. Someone likes a classic goose, with apples, others prepare it, for example, with walnut nuts and prunes. You can experiment with fragrant quiet, chestnuts, pineapples, even canned, oranges and tangerines will rise. Not only the traditional goose with apples is baked, but also with acid cabbage or buckwheat coupling

Winter is rich in big holidays, here and Catholic Christmas, and New Year, and Christmas on the calendar of the Orthodox confession. And if the New Year's table in Russia and the countries of the post-Soviet space is famous for champagne, Salat "Olivier" and Mandarins, the table of Christmas (and Catholics, and the Orthodox) is of particular importance.

An important role is also played by the number of dishes, and the preparation of ritual dishes, but the main place is given to, naturally, a Christmas bird, and not a banal chicken, but a more serious bird. The tables appear more rare "guests" - goose, duck or turkey.

In this material collected best options The dishes from the goose baked in the oven. By the way, you can cook it not only for Christmas, but also for other important occasions.

Delicious and juicy goose baked in the oven - step-by-step photo Recipe

For a holiday I want to surprise the guests with delicious and original dish. And what can be tastier than a baked goose baked?

Prepare a goose is not so simple. You need to know some secrets. First secret is the preparation of marinade. It is from the marinade that the taste and quality of meat will depend.

For the preparation of the dish you will need components:

Goose weighing 3 kg.
Seasoning to meat - 25
Mayonnaise.
Garlic in the amount of 4 teeth.
Bay leaf - 5 pcs.
Salt.
Honey - 20 g
Green onions.

The process of cooking goose:

1. First you need to cook marinade. To do this, crushed the bay leaf in the crumb.

2. Add honey to the laurel sheet. He will give me a piquant sweet taste and make a crispy and beautiful crust.

3. Clear garlic and grate into a small cell. After that add grated garlic to the cooking container.

4. At this stage, it is necessary to mix the ingredients well.

5. After that add seasoning and mix the components again.

6. Finally enter mayonnaise. The amount of product depends on taste preferences. The main thing is that marinade gets thick.

7. Green onions cut into small pieces.

8. Grusya's carcass prepare for Marinovka. First of all, wings in foil the edges of the wings and the paws in foil so that the bare bones are not burned in the process of baking.

10. In the process of baking with the goose, a large amount of fat will be distinguished. Therefore, under the grille with Guses, it is necessary to substitute a baking sheet. The baking sheet is to be seen with a dense foil layer. Excess fat will be assembled from above on foil and does not blur the baking sheet. In addition, in this case, the fat will not nourish.

11. Arrange a goose on the lattice in the center of the oven. Turn on the oven temperature of 200 ° and bake for 30 minutes. After decreasing the temperature to 150 ° and bake the meat min.

12. Upon the expiry of the specified time, get a goose from the oven. The finished goose has a beautiful golden crust.

13. The goose meat prepared by the described method is obtained gentle, juicy and soft. The combination of components in the marinade make the product extraordinary taste.

How to cook goose in the oven with apples

Most popular recipe Cooking goose is stuffing with apples. The festive dish is prepared on both sides of the Atlantic Ocean for many centuries.

The recipe is quite complicated, there are many secrets, but still "the way I will master the go," and the goose is. And then everything will work out, as needed, appetizing, very rosy crust from above, gentle meat and filling, the sour taste of which is perfect for housing.

Ingredients:

Goose (carcass) - about 2.5 kg.
Apples - 5-6 pcs.
Honey - 2 tbsp. l.
Soy sauce - 2 tbsp. l.

Marinade:

Water or broth welded on vegetables - 1.5 liters.
Sugar - 5 tbsp. l.
Salt - 2 tbsp. l.
Soy sauce - 70 ml.
Apple vinegar - 80 ml.
Ginger - 1 tbsp. l. (ground).
A mixture of peppers.
Cinnamon.

Cooking goose to baking begins 2 days before festive dinner (This is necessary to take into account the hostess).

Algorithm of actions:

First of all, you need to choose a good, beautiful goose, better if it is not frozen.
Check for the presence of feather residues and fluff, sharpen, you can be cut on the open fire, gently turning from all sides.
Then rinse thoroughly, and inside, and outside. Some hostesses are recommended additionally scolded with boiling water.
Before you begin to pickle, the bird must be laughed with paper towels, remove the excess moisture. Crop the ruin, cut off excess fat (usually in the area of \u200b\u200bthe ruin, neck, in the trouser).
In order for the marinization process more intensively, on breasts goose to make transverse cuts, cut through the skin, but not meat. This, on the one hand, will allow the marinade to penetrate the meat, on the other hand, already in the process of baking through the cuts, excess fat will be released. Skin will become more dry and roasted.
Take the ingredients for the marinade, to interfere, so that the salt and sugar dissolved. Boil.
Goose to put in a very large container so that it is completely plunged into it. Pour a carcass hot marinade. Take out on the cold, cover.
In such a state, leave for 2 days, not forgetting to turn over, for uniform marinion. After a point, it is possible to proceed directly to the baking.
For the filling in this recipe, apples will need, they must have sour or sweet taste, thin skin and tender structure. Rinse apples, remove the "tail" and seeds, cut on 4-6 parts.
Put inside a carcass. Because rather large pieces of apples are used, the filling will not fall out when baking, so the hole can not be sewn. But you need to tie the legs. Then in the finished dish, they will remain beautifully crosed, and not spread (if not previously associated).
Bake the goose is not recommended on the contrary, but on the grid oven. So that there are no problems with the leakage fat, under the grill, be sure to put a baking sheet with a small amount of water. It is here that there will be a fat, goose at the same time to hide the foil.
Immediately make a very strong fire (200 ° C), after a quarter of an hour to reduce to 180 ° C, bake for an hour.
Honey Mix S. soy sauceWith the help of culinary tassels to deceive the baked carcass.
Continue baking by reducing fire up to 170 ° C. Readiness is determined when piercing meat: the released transparent juice is a clear hint of what a goose is ready.

Secret Information - for baking 1 kilogram of goose meat takes about an hour, respectively, the harder bird, the longer the process. Therefore, weighing must, and on tasting you need to call relatives and friends so that they can share joy with the hostess.

The recipe for a soft and juicy goose in the oven in the sleeve

Grandmothers were preparing a goose, backing in the oven in a huge pan, he did not always get tasty, very often the carcass quickly gave fat, became dry.

Modern technologies came to the aid to the rescue, a special culinary sleeve, with which it is easy to preserve a juiciness and get a ruddy and crunchy, very appetizing crust.

The next recipe is dedicated to exactly such a method of baking Christmas (or ordinary) goose. Cooking the goose is best to start a day before filing on the table, but if there is no time so much time, then at least for 5-6 hours, of which 2-3 will go to pickling, as much on baking.

Ingredients:

Goose (carcass) - 2.5-3 kg.
Apples - 6 pcs.
Garlic - 1 head.
Lemon - 1 pc.
Salt.
Bay leaf.
Carrot - 1 pc. Small size.
Onion - 1 pc.
A mixture of peppers.

Algorithm of actions:

Rinse goose, dry towels, make transverse and parallel cuts on the breast.
Grasp the mixture of peppers and salt, to pour out squeezed lemon juice.
Carrot, garlic and onions clean, rinse, chop, mean carcass them.
Cover the food film, marinate in a cold place for several hours.
Apples rinse, cut into large slices, remove the tail, seeds.
Put apples and bay leaf inside the carcass. If apples are more, you can additionally put a goose.
Hide the carcass in the baking sleeve, fasten the ends. You can make small punctures so that the sleeve does not burst, through their excess moisture.
Bake at least 2 hours, at the end of the baking of the sleeve to be cut from above and leave the goose for a while in the oven for the formation of a crust.

Free from the sleeve, shifting on oval beautiful dish. Around distribute apples, decorate fresh dill and parsley.

Delicious goose in the oven in foil

To baked in the oven goose "not disappointed" excessive dryness, experienced cooking Offer prepare it in food foil. Such a method of baking allows you to keep moisture inside, leave a soft, juicy, tender.

As a filling, rice with raisins, buckwheat porridge with mushrooms, potatoes or braised cabbage. But the most festive goose "requires" sour-sweet apples.

Ingredients:

Goose (carcass) - 2-3 kg.
Fresh sour sweet apples - 4-5 pcs.
Vegetable oil - 50 ml.
Garlic - 1 head.
Lemon - ½ PC.
A mixture of peppers.
A mixture of spices and fragrant herbs.
Salt.

Algorithm of actions:

The cooking process in the foil begins traditionally - with washing and final processing (if required).
In the mortar to lose 1 h. L. Salts with seasonings, herbs and peppers. To grasp the aromatic mixture in and outside.
Prepare a second fragrant "sauce": half of the head of garlic clean, skip through the press, mix from 1 t. L. Salt I. vegetable oil.
The resulting mixture to deceive the carcass inside and outside.
Hide goose into a clean plastic bag. Release on the cold for 15-30 minutes for marinization.
Prepare filling. Rinse apples. Crop your tail, remove seeds, cut into slices.
Mix with salt, lemon juice, herbs and remaining garlic (clean it, rinse, chop).
Starting putting inside the carcass, the hole can be copped with a toothpick or in the old manner to sew threads (just not forget to remove before the feed).
On the contrary to decompose the large sheet of foil, folded 2 times, put a goose on it.
Falangie wings and tibia birds wrap further than foil (these "parts" have a property to quickly burn).
Wrap the goose in foil tightly (in this form, further baking will occur), leave for marinization (the process should last at least 5 hours).
After that, it remains to withstand the last stage, actually baking. It is necessary to start with a high temperature - 200 ° C, then reduce - 180 ° C.
After 2 hours, check availability: neatly open foil, pierce a carcass. If transparent juice is distinguished, then the bird is ready for filing if the juice has a reddish hue, baking must continue.
At the very end, the carcass is free from foil, the temperature in the oven increase, and leave another 5-10 minutes to form a pleasant task and color of the crust.

Serve with boiled potatoes and pickles. For such a dish, even a reason is not required, goose baked in foil is already a holiday in itself.

How to bake a goose in the oven with potatoes

Christmas goose, according to tradition, prepares with a filling of sour-sweet apples. But it does not mean at all that there is no other alternative. On the contrary, these birds can be prepared with any kind of stuffing, including rice, buckwheat.

No less popular goes baked with potatoes - here you and meat, and a side dish. What else is happy, this is the lack of exotic products, everything that is needed is sold in the nearest grocery store or is in the storage room. With the exception, perhaps a goose, which is better to take on the market or farmers.

Ingredients:

Goose (carcass) - 2.5-3 kg.
Potatoes - 10-12 pcs. (depending on the size).
Salt.
Pepper sharp ground.
Pepper fragrant ground.
Garlic - 5-7 teeth.
Mayran - ½ tsp.

Algorithm of actions:

Carushka goose hold over open fire to remove the remaining feathers and fluff. Wash thoroughly.
Put in a large container. Pour ordinary water for 2-3 hours.
Remove from water, dry with paper towels (and inside, and outside).
Now a carcass outside graze a mixture of salt and spices.
Potatoes clean, rinse under a jet of water. Cut into large slices, salt.
Here to squeeze the purified and washed garlic, add fragrant and hot peppers, Majora. Mix.
Put the filling inside the carcass, the hole is to fasten with toothpicks.
For baking, choose one of the ways - in a large glass container, in foil or sleeve. It is important that the carcass be completely closed, and the extinguishing and baking process was at the same time.
Baking time is about 3 hours, according to tradition, the first hour is on high heat, the next time is on medium heat.

Goose shifting on the dish, do not get potatoes, let it be a surprise for guests. A large amount of greenery - parsley, dill - will be a real decoration of such a solemn dish.

Recipe baking goose in the oven with buckwheat

Ingredients:

Goose (carcass) - 2.5-3 kg.
Groats buckwheat - 1 tbsp. (or 1.5 tbsp. with weight hedge more than 3 kg).
Chicken eggs - 3 pcs.
Onion - 1-3 pcs.
Honey - 1 tsp.
Mustard - 1 tsp.
Salt.
A mixture of peppers.

Algorithm of actions:

Wash goose, dry, cut out fat. In grate with a mixture of salt and peppers, making it not only outside, but also inside.
Push to leave in a cold place for marination, covering the food film.
Chicken eggs to boil to the state by screwing, omitted into cold water, after cleaning from the shell, cut into cubes.
Buckwheat cereal in water (2.5 tbsp.) With salt, and the cereals should remain slightly unsolved.
Clear onion, cut into thin half rings.
Fat cut from a carcass goose, cut into cubes, send to a frying pan, melt.
This is also put onions and pass to a pleasant ruddy color.
For filling to connect together buckwheat, onions and sliced \u200b\u200beggs. Add a little salt and spices.
In the pallet, put the grille, on it a goose, which is already baptized by stuffing. Hole to sew thread or grind up toothpicks (this method is more comfortable and aesthetically beautiful).
Now the turn of honey and mustard, mixing them together, to deceive the carcass of all sides.
Bake in an oven at least 2.5 hours, watered with fat sticking from the bird.

Additionally, it is recommended to wen the wings and bones on the tibia of the foil, as they quickly burn. You can also in the first half of the baking all the carcass cover with sheet food FoilTo keep moisture inside, make meat more gentle, and filling juicy.

Recipe goose in the oven with rice

Among all the croup of buckwheat, there is a decent and popular one now a competitor is rice. The Asian Zlak today is often used as a headset for a goose. In some recipes, prunes are added to it, raisins, kuraga, which gives finished dish Very spicy notch.

Ingredients:

Goose (carcass) - 2-3 kg.
Fig - 1 tbsp.
Mayonnaise - 2-3 tbsp. l. (can be replaced by mustard with honey).
Salt.
Peppers are sharp and fragrant.

Algorithm of actions:

Wash a bought goose and add, grasp the peppers and salt.
Rice boil to complete readiness. Water to merge, rinse under cold waterTo remove the stickiness.
Ready porridge can also be salted, mix with spices and, if desired, with greens.
Putting a carcass with a prepared stuffing. The edges of the hole "grab" thread either fix the toothpicks - it is important that the filling during cooking did not get out.
Cross the goose in a lubricated oil baking sheet.
To lubricate with mayonnaise on top (either a mixture of mustard and honey, which will give a pleasant taste and beautiful color).
Cover the bird with an additional foil sheet, driving edges.
Bake for 2.5 hours, check by piercing. If the juice is highlighted transparent, then goose is ready to "move" to festive table.

When applying, you need to choose a beautiful dish of oval shape, gently put stuffed goose in the center, grow around with fresh or pickled vegetables. The garnish is not needed, since the rice filling will successfully fulfill his role.

Madly tasty goose in the oven with prunes

The traditional startground for a goose is apples, but you can go even further, make a stuffing more unusual and original. For this you need anything, to banal apples to add exotic prunes. The cooking process is long, but why not please the households here such a masterpiece.

Ingredients:

Goose (carcass) - 3-4 kg.
Apples - 6-7 pcs.
Prunes - 300 gr.
Onion onion - 1-2 pieces.
Spices and salt.

Algorithm of actions:

The first carcass preparation stage is to fall on fire, lay the knife. Wash and dry.
Grasp salt mixed with spices. Leave for several hours for marination.
Stage Second - Preparation of the filling. Apples wash, cut into slices, pre-removed the fruit and seeds.
Leek clean, rinse, cut into rings.
Structurally soak for a while in warm water, rinse thoroughly.
Mix together apples, onions, prunes. Add Salt and Spices here. Stir again.
Starting to the carcass, the hole is made on a wooden skewer (toothpick). Sprinkle with spices from above again.
Wrap the foil sheet. Put on a trap.
Start the process of baking: first set a strong fire, then make it less.
To withstand the carcass in the oven at least 2-2.5 hours. Reveal foil so that a rummy crust is formed on the surface.

Council - if the prepared goose day to withstand in fault or mustard honey marinade, It will be much tastier.

How to cook goose in the oven with oranges

The next recipe offers to use exotic oranges instead of traditional apples for middle strip. Goose with oranges will be the main dish of any soul dinner.

Ingredients:

Goose (carcass) - 3-3.5 kg.
Oranges 2 pcs. big size.
Mustard - 2 tbsp. l.
Spices, a mixture of peppers.
Salt.

Algorithm of actions:

During the day before baking, prepare a carcass - wash, cut the fat, drown.
Grasp the fragrant salt (mixed with peppers and herbs).
Cover the film, withstand in the cold.
The next day rub the spices and salt goose inside.
Oranges wash, not clean. Cut on slices.
Farming a carcass. Hole to push the toothpick so that the filling "did not go walk."
Mustache gently smear the skin from above.
Put in the gooseman, add a little broth or water. To cover with a lid.
Bake in the oven. Periodically water the resulting broth.

Such a goose looks amazing if the dish decorate the lettuce leaves, fresh greens and circles of oranges.

Original recipe for cooking in the oven with cabbage

Another primingly Russian recipe for cooking, where cabbage is used as a filling. Dish is simple for recipe and technology.

Ingredients:

Goose (carcass) - 2.5-3 kg.
Sauerkraut.
Rosemary.
Salt and peppers.

Algorithm of actions:

Prepare a carcass to the stuffing - wash, dry, graze salt and a mixture of peppers. Suppose some time.
Cabbage is saumaous to lean on the colander to the super brine stack.
Farming a carcass goose. In this case, the hole must be copped with stitches of the thread or several toothpicks, since the stuffing is small and can fall out in the process.
You can bake on the grid, putting a pallet under the bottom, or on the contrary. Experienced hostesses recommend using baking sleeves - and a pure baking sheet, and juicy meat.

In order for a crust to appear, it is necessary at the end of the baking (after 2 hours) gently cut the sleeve. To withstand another 30-40 minutes. Marinated cucumbers and tomatoes will go to such a dish.

Goose in the oven with quince

Christmas goose on tradition is preparing with apples, but sometimes they are getting too soft, quickly lose the form, turning into a banal applesauce. Therefore, many mistresses instead of these fruits use more exotic, for example, quince.

Ingredients:

Goose (carcass) - 4-4.5 kg.
Salt.
Blend of spices and peppers.
Quince - 8-10 pcs. (You can prepare filling from quince, apples, oranges).
Apple, orange, lemon.
Honey, lemon, herbs, ginger.

Algorithm of actions:

Prepare a goose - rinse, blot with a towel.
Obtain a mixture fragrant spices, grilled black and fragrant pepper, salt. Leave for marinations for several hours, even better for a day.
Prepare a filling - Iziva rinse, delete tails. Cut in half, sprinkle with lemon juice so that the pieces do not darke.
Make a puree from an apple, add to it orange juice And lemon juice, put a little hammer ginger, honey, spices. Thoroughly stir up to dissolve honey.
Half of the fruit mixture mix with quilts of quince and send inside the carcasses. Hole to sew thick thread. Wings and legs hide in foil.
The second half fragrant fruit mixture lubricate a goose carcass from all sides.
Bake on the lattice installed above the opposition with a small amount of water so as not to burn fat.
The process of extinguishing to continue 2 hours, watering the carcass to water with fat.
Turn over, bake on the other side. A signal of readiness - transparent juice released when piercing.

I don't need a festive gosphere with quince garnish, but the greens - salad, dill, parsley in large quantities are welcome!

Recipe goose in the oven in the test

Presented below the goose recipe has its own secret - it yeast doughwhich makes the same job that the foil or sleeve for baking. The difference is that the dough becomes good garnish To the fat geese.

Ingredients:

Goose - 3-3.5 kg.
Dough yeast - 500 gr.
Garlic (head), salt, spices and pepper.

Algorithm of actions:

A carcass goose is preparing traditionally - fluster, flush, smeared with a mixture of peppers, spices, salt and missed through the press of garlic.
Dough split into two parts, both roll in a thin layer.
Lubricate with vegetable oil.
Lay the layer. On him - prepared pickled carcass. Cover the second layer and protect the edges of the test to get a bag.
Put in a hot oven, fire fire and withstand 3 hours.

It looks spectacularly dish, it does not require bread or side dishes, only greens.

Gentle and juicy goose in the oven with honey

Some hostesses believe that the taste of the goose depends on the marinade, and not from the filling, it is difficult to disagree with them if you try to cook the bird according to the next recipe. The filling can be any - rice, buckwheat, apples, but the marinade is only from honey with mustard.

Ingredients:

Goose (carcass) - 3-4 kg.
Mustard - 4 tbsp. l.
Honey - 4 tbsp. l.
Vegetable oil - 4 tbsp. l.
Soy sauce - 4 tbsp. l.
Pepper, garlic.
Salt.

Algorithm of actions:

Goose is preparing for baking traditionally.
Melt honey for marinade, but do not boil, mix with oil and soy sauce. Add mustard, spices and salt.
Marinade from all sides to deceive a carcass. Leave for several hours.
During this time, prepare a stuffing if apples, then wash and cut, buckwheat or rice - boil, rinse, fill with salt, spices.
Starting a goose, hide into a package for baking (this is the perfect way, but you can simply on the old manner).
Bake first in a very hot oven. After 20-30 minutes, the temperature to reduce, continue the process of at least 3 hours.

Cut the package and grab a carcass, guests will remember the sour-sweet taste and a pleasant flavor of the dish.

How delicious bake goose in the oven by pieces

Goose baked entirely - the dish is very spectacular, but the preparation of it has many pitfalls. Therefore, the meat can turn out too fat, then too dry. It is easier to avoid problems if divided by a bird into small portions, and bake pieces of goose, not entirely.

Ingredients:

Goose - 2-3 kg.
Garlic - 1 head.
Salt.
Mustard.
Pepper.
Spices.
Vegetable oil.

Algorithm of actions:

Goose prepare - wash thoroughly, dry, cut into portion pieces.
Make a marinade - mix the oil with honey and mustard. There are spices, pepper, squeeze garlic. Money again.
Lubricate pieces of goose marinade. Cover the food film, withstand two hours.
Ship in sleeve for baking. Send into the oven.
The baking of pieces will need less time than for a whole carcass.

Goose Nasksiv not only in the habits, but also in preparation: thick skin, heavy bones and a lot of fat. Meat does not bope, it turns out dry - you will not work. And sometimes incorrectly cooked housing has a nauseous bold taste. This is the caloriest of all agricultural birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

For baking in the oven, you should buy a young goose. Three months will burst up much faster than six months old, but the latter will turn out the fragrant and better suitable for stuffing.

The age of the goose can be determined by foot (if they are not cut when slaughtered) and sternum. The paws of a young goose yellow, the membranes on them are soft, and the sternum bone is flexible, like. The old paw has reddish and coarse, and the breast is very solid.

Prefer chilled bird. If goose is frozen, it is difficult to understand whether he is fresh. Freshness of the goose is defined in the same way as chicken. No spots on the skin and extraneous smells, and meat after pressing should take the previous form.

The weight of the goose should be selected on the basis of the number of people who are planned to feed, as well as the volume of the oven. The 6-7 kilogram carcass will be difficult to place on the contrary, and the preparation will take more than 5 hours.

For baking is optimal, goose weighing 2-4 kilograms. Preparation time depends on this: 1 hour per kilogram.

How to prepare a goose to baking

On the counters of the stores, any bird is already honored and planned. Goose, purchased in the supermarket, can be simply rinsed under cold running water. But it is better to carefully examine the carcass on the subject of feather and internships.

Rustic goose or goose, bought in the farm, usually requires more thorough preparation. To get rid of rough bristles and get a crispy crust, take a carcass on the neck and plunge into boiling water for one minute. Do the same again, but already holding a goose behind the paws.

When baking, the whole goose does not need a cutting. It is only necessary to cut off excess fat on the neck, babes and a ruin. You can also trim the extreme phalanges of the wings, because if they are not wrapped with foil, they burn.

How to marinate and stuffing a goose

So that the housing turned out to be really soft and tender, cooks recommend pre-meat to pickle. It can be done different ways. For example.

Sattail a carcass salt (1 teaspoon for every kilogram of weight) outside and inside. If you wish, you can also use olive herbs and other spices. Wrap the food film and clean the refrigerator for 8-10 hours.
Soak the carcass in warm water with apple vinegar or lemon juice (1 teaspoon per liter). Keep a goose in this solution in a cool place for 5-6 hours.
Sattail the carcass salt and fill with white wine, cranberry juice or mint Rowan.. Contain 10-12 hours in the refrigerator.

If goose without stuffing, it is usually baked on the grid, which is put a baking sheet with water so that the fat dripping from the bird. If the goose stuffed, use deep roasting.

Stuffing the goose should be directly before shipping in the oven. Start a carcass of about two thirds (if you fill it too tight, the bird will burst well) and squeeze the abdomen with threads or tolten with toothpicks.

Variations of filling set. Guses are stuffed with vegetables, berries, buckwheat with mushrooms, and so on. Consider three classic recipe: with apples, prunes and oranges.

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Excellent option for the festive table in autumn. In September-October, acidic and sour-sweet varieties of apples ripen, and before frosts there is a dashing poultry.

Ingredients

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

Cooking

Prepare a goose as described above, and make a damper in a dry way. To do this, mix the salt, pepper and herbs and wear a carcass thicken. After 8-10 hours, soda the goose is still a mixture of passed through the press of garlic and olive oil. Do not forget to handle the bird inside. Give Gusey to stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core from them and cut the quarter. If desired, you can remove the peel. Snaw apples with lemon juice and start the goose. Slide a carcass with large stitches, wrap the foil wings, and then the entire carcass.

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

Bake goose at high temperatures for an hour. Then reduce heat to 180 ° C. Prepare one and a half hours. For half an hour before readiness, remove the baking sheet and depart the foil gently. Lubricate the carcass with a precipitated fat and honey.

Return the baking sheet, reduce the temperature of 20 units and prepare for another 25-30 minutes.

How to bake a goose with prunes

Zhenskoe-mnenie.ru.

Using a package for baking can speed up the cooking process. In the plastic sleeve a goose is better soaked own juiceAnd the prunes will add the sour-sweet aftertaste.

Ingredients

goose weighing 3 kg;
3 tablespoons apple vinegar;
3 teaspoons of salt;
3 teaspoons of black hammer pepper;
300 g of prunes without bones;
1 tablespoon of vegetable oil.

Cooking

Put the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple vinegar and send marinated in the fridge for several hours.

Taking a goose from the marinade, dry it with paper towels and soda salt and pepper with a mixture. Let stand for 10-15 minutes.

At this time, rinse prunes. If the berries are rigid, hold them for a few minutes in hot water. Then start the goose. Lock the carcass threads and so that it is easy to fit in the package, tie the legs together.

Lubricate the sleeve from the inside with vegetable oil. Put goose. Tie a package and make a toothpick 2-3 puncture in it so that it does not burst when driving.

For the first hour, bake at a temperature of 200 ° C. Subsequent hour and a half - at 180 ° C.

How to cook a christmas goose with oranges

Sergebertasiusphotography / Depositphotos.com

Baked whole goose - decoration of any feast. Especially effectively this dish will look like new Year's table. At Christmas or New Year, a goose can be baked with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

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

Cooking

Prepare marinade: single orange juice Mix with soy sauce, honey, salt and paprika. If you wish, you can still add ½ teaspoon of garlic powder. Thorish this mixture thoroughly trained carcass and keep it in the refrigerator 5-6 hours, and better all night. The remnants of the marinade do not pour.

The remaining oranges can be cleaned from the peel and cut into large pieces. Start by a missing goose. Legs and wings wrap foil. Put the bird on a baking sheet with a grille down. Pour the bottom with water.

Send a goose in the oven, warmed up to 200 ° C. After an hour, reduce heat to 180 ° C, turn the bird to the breast and smear the remnants of the marinade. In this position, bake two more hours. From time to time, you can open the oven and sprinkle with a meadow in the water.

In many countries, a goose is baked for a festive table. Goose baked in the oven or pieces, looks very appetizing, while it is useful, it is distinguished by the excellent taste. However, it is not worth getting ready for the preparation of this bird without examining the peculiarities of its baked technology.

Capture secrets

Goose is not the cheapest of the products, so it would be hurt because of violation of cooking technology. Inspone from unpleasant surprises will allow the study of councils for its preparation for baking and according to the baked.

The meat of a young goose will be more gentle and will prepare faster. Her paws will help to distinguish the young bird from the old way. In young geese, they are light yellow, and old - red.
It is more gentle and juicier with dishes made from fresh or chilled products. However, and frozen goose can also be baked. True, it is necessary to defrost it to begin at least one day before cooking, even better - for 36 hours. After all, the carcass must complete in the refrigerator. Otherwise, the meat will be dry and tasteless.
When preparing a carcass to the baking, it should not only be washed and dried, but also to check for excess features. If they are detected, they must be removed by tweezers.
Many cooks believe that the goose will become more gentle and soft if it is in front of it. To do this, the carcass is lowered into boiling water, keeping behind a couple of minutes. Then repeat the procedure, changing the parties.
Goose is considered a fat bird, so the accumulation of fat on the neck and in the region of the abdomen is usually cut off. Also pierced the skin with toothpicks, not assigated meat. This allows you to quickly wrap up excess fat. Thanks to this, the dish is obtained more delicate and less calorie.
Another proven way to make a goose meat gentle, tasty and fragrant is to pickle it. Marine carcass is preferably long enough, not less than 8 hours.
Baking time depends largely on the selected recipe. It usually is 1 hour per 1 kg. The readiness of the bird can be checked, the punctures of it with a knife: if the juice is poured transparent, it means that it has already passed enough.
Before placing a carcass in the oven, it needs to tie their legs, cut or ship the final phalanges of the wings in foil, since otherwise they will burn.
So that the goose meat is not very shrouded too, bake it better under the foil. However, 40 minutes before the preparedness of the dish foil should be removed to goose not look too pale.
If the goose is preparing with filling, then inside it is necessary to leave a little free space in case the filling will increase in volume.
Water will help to avoid the unpleasant smell of the burnt goose fat - it must be pouring it to the bottom of the form in which goose is baked. It is enough for its level to be 1 cm, but you need to follow so that it does not have time to evaporate completely.

Purchase a goose is advisable a few days before the expected celebration, since the process of its preparation and preparation is continuing.

Knowing all the subtleties of baking a goose, you will probably prepare it gentle and juicy - it remains only to find a suitable recipe.

Video recipe on occasion:

Goose baked in the oven

goose - 3 kg;
garlic - 5 teeth;
lemon - 0.5 pcs;
bay sheet - 2 pcs.;
sage - 10 g;
the black ground pepper, salt - to taste.

Cooking method:

Prepare a carcass to the baking, removing extra feathers, cutting off excess fat, wash and drying the towel.
Sut the carcass from the inside and outside the salt and black pepper. Put in a cool place for the night.
Half lemon cut into thin semicircles.
Garlic cut into small plates.
Do on the skin of the goose cuts and impose pieces of lemon and garlic under it, leaving a little for the room inside.
In the abdomen, put a pending garlic and lemon. There, put the leaves of sage and laurel.
Put inside the goose glass jar. It is needed to keep the shape when baking. Tighten the edges and squeeze with light threads.
Preheat oven to 220 degrees.
In the form, pour some water, put a goose in it, cover the foil, put a form in the middle of the oven.
Bake for two hours, watering the carcass in the fluffing fat. An hour before readiness, remove the foil.

Before feeding to the table, do not forget to remove the jar. Baked vegetables, stewed cabbage, rice are suitable as a side dish.

Goose baked in the oven by pieces

goose - 3 kg;
garlic - 5 teeth;
salt, pepper - to taste.

Cooking method:

Wash the goose carcass, blot with paper napkins, divide into portion pieces.
Each piece of soda salt and pepper. Leave marinated for 6 hours.
In the form for baking bed foil, lay out goose pieces. Pour some water or beer.
Cover the shape of the foil and put the oven into the oven preheated to 220 degrees.
Bake for an hour under the foil, then remove it, and paint the pouring fat. Little fat take a bowl.
Clean garlic and skip through the press. Mix the chopped garlic with goose rich.
Lubricate the slices of the resulting mixture. Bake the goose another hour.

As can be seen from the given recipe, bake the goose pieces easier, and it reaches ready. However, baked entirely it looks white impressive.

Goose with apples and potatoes

goose - 3 kg;
apples (better green) - 0.5 kg;
potatoes - 1 kg;
creamy oil - 50 g;
lemon juice - 40 ml;
honey - 70 g;
onions - 150 g;
goose wrap - 150 g;
salt, cumin, black pepper - to taste.

Cooking method:

Carry rinse in running water, dry. In the neck area and abdomen cut the fat, put it on with small pieces and spread on the bottom of the form in which you plan to bake the goose.
Grusya Grusya Stodita, Pepper, Tmin. Put marinated in a cool place at least for 3 hours.
Goose lobs wash and cut into small pieces. Fry them on butter, using approximately 20 g.
Clean the bow, cut it with half rings.
In another pan, melt the rest of the oil. Fry in it onion half rings.
Apples cut into 8 pieces, cut the core.
Mix apples, loss and onions.
Start this mixture of the abdomen of the goose, diligently her tampering. Connect the edges and secure to the toothpicks or squeeze.
Put the goose in the prepared form. Cover it with foil and put in the oven, heated to 220 degrees. At the bottom of the form you can splash out a little water.
Clean potatoes and cut it with large slices.
Melt honey and mix it with lemon juice.
After a half hours after put a goose in the oven, remove foil from it. Lubricate a carcass with a medical and lemon sauce, paint the fatty fat. Around spread the potatoes.
Turn the shape into the oven and bake another one and a half hours. Do not forget to pour water if it evaporates, and lubricate the goose with fat, mixed with honey-lemon sauce.
After the specified time, turn off the oven, but leave the goose in it for another half an hour.

Goose baked with apples and potatoes - a full dish with unique tasteLooking very appetizing. Such a goose will decorate the festive table and will cause admiration.

Goose with prunes

goose - 3 kg;
prunes without seeds - 0.3 kg;
cognac - 100 ml;
salt, spices - to taste.

Cooking method:

Having prepared a carcass goose to the baking, soda her salt and seasonings, put a cool place for several hours.
Slightly warm the cognac and pour it prunes. Leave for 20 minutes so that he is Nabuch.
Straighten the pussy with prunes, close the edges of the abdomen toothpicks.
Place the goose carcass in the sleeve or large-size package designed for baking. Tie, leaving a small hole to exit steam.
Put the goose on the baking sheet and put the oven in heated to 250 degrees.
After half an hour, reduce the temperature to 180 degrees and continue to bake the goose for another 2 hours.

According to this recipe, goose is very gentle and juicy, because it is baked, it can be said in its own juice.

Baked in the oven goose is truly festive dishwhich is unlikely to leave the guests indifferent.