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Professionals say: baked goose is a dish that simply cannot be ruined. Based on personal experience, I disagree. My first, to be honest, and my second attempt ended in failure. I was absolutely sure that I would not mess with this capricious bird again. There’s not much to enjoy there: a mountain of skin, a lot of fat and a little bit of tough meat. And the goose was by no means small, almost 6 kg.

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 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.

Then the acquired treasure is carefully examined, like cooking a goose with the remains of down and feathers. If they are discovered, they arm themselves with tweezers and patiently pull out everything, down to the last hair. Then they cut off the tips of the wings (outer phalanges) with scissors; they will burn anyway, because the goose is baked in the oven with potatoes or other filling for about 3 hours. The approximate cooking time is calculated as follows: 20 minutes – for half a kilo of weight. A sharp knife is also used to remove accumulations of fat in the neck and abdomen, from below. To get rid of excess subcutaneous fat, the skin on the breast, legs, especially at the junction with the body, is pierced with a knitting needle. Direct it almost parallel to the carcass so as not to touch the meat.

Next, bring water to a boil in a large saucepan. They lower the goose upside down into it and wait for a minute. Take it out, wait for the water to boil again, turn it over and again immerse it in boiling water for 60 seconds. After a hot bath, dry thoroughly with a paper towel. Rub the outside and inside with a mixture of coarse salt (a teaspoon per kilogram), ground black pepper and dry herbs, such as sage and oregano. Place on a large flat dish and put in the refrigerator, no need to cover, ideally the bird is hung in the cellar for 2-3 days. There is no other sure way to cook a goose in the oven so that the meat is soft and juicy, and the skin is crispy and crispy.

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 takes so much into himself!

And, of course, the edges of the inlet holes must be fastened, otherwise the goose, or rather the filling, will be baked dry and the liquid will leak out. It is convenient to pin together the neck incision with wooden toothpicks (skewers), and sew up the abdomen with large stitches. Choose a thick thread; when the goose is finished baking, it will be easier to pull out. By the way, another method for cooking juicy goose in the oven is to use a cooking sleeve. The goose in the oven in the sleeve will cook faster and will definitely not dry out.

Secret No. 3: temperature control

How to cook a soft goose in the oven, but with well-done, golden skin? Be patient so that you don’t spoil the luxurious bird at the last, decisive stage. Let’s build a suitable “bed” for her while the oven is heating up, turned on at full blast. A little water, up to 1 cm high, is poured into a deep baking tray to prevent the fat from burning. A metal grate is placed on it, on which the stuffed carcass is placed, back up. The goose's legs are crossed and tied with a strong thread. The goose remains in this position in a very hot oven for a quarter of an hour.

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!

However, everyone's taste preferences are different. Some people like classic goose with apples, others cook it, for example, with walnuts and prunes. You can experiment with fragrant quinces, chestnuts, pineapples, even canned ones will do, oranges and tangerines. Not only is the traditional goose baked with apples, but also with sauerkraut or buckwheat porridge flavored

The goose is a large bird, so it is served at the table at weddings and during major celebrations. Cooking a goose for Christmas or for the arrival of relatives is considered a mandatory rule among Americans and Europeans. Dishes made from it are popular among country residents, but require a lot of time and skill. In the city, people are constantly in a hurry and prefer chicken and duck, which are quick to bake or boil.

All the more reason there is to surprise guests with an extraordinary dish. Baked goose looks beautiful on the table and is a hearty, hot meal for at least eight people. How to cook a goose so that you like the dish and remember it? There are many options, but you should start by going to a store or market and buying a bird.

The best weight for a goose is 3.5-4 kg, otherwise it will have too much fat on it or it will be old and tough. In the store, goose is often sold in opaque packaging, so it is impossible to see the carcass. If it is without a bag or in transparent cellophane, you should pay attention to the pink frost on the skin. Its presence means that the goose has been defrosted more than once, and because of this, the meat loses its juiciness and becomes dry and tasteless.

It's easier to select a bird at a farmers' market because you can inspect it carefully to check for freshness and find a younger goose. He has soft yellow paws without calluses.

You should also check the skin of an unfrozen carcass. Sticky and slippery occurs in meat that is not fresh or has been treated with a special compound to hide the unpleasant odor. Fresh meat does not smell of chemicals, and the skin has a slightly pinkish tint.

Secrets of preparing a dish

The goose is baked in the oven for several hours, usually the cooking time is calculated based on weight: it will take 1 hour for each kilogram. Despite the presence of a sufficient amount of fat, it is better to stuff this bird with sour apples or citrus fruits. This way the meat will acquire a refined taste and become more juicy.

How to cut a carcass?

First, you need to cut off the goose's head and neck, tail, tips of the wings and webbed feet. After this, the carcass is washed inside and out, and the remaining feathers are removed with tweezers. If there is fluff left on the skin here and there, it must be scorched with a gas burner.

There may be pieces of fat at the bottom of the carcass. They are removed with a sharp knife so as not to damage the skin.

It is more impressive to serve the goose baked whole, but the bird cut into pieces will also retain its juiciness.

How to marinate a goose?

How to cook a goose if the housewife suspects that it is old? The solution will be a special marinade that softens the meat. Regardless of whether the bird is young or not, it should be kept in the marinade for 5-6 hours.

The cooking method is as follows.

Mix 200 g of mayonnaise, 50 ml of vegetable oil, juice of one lemon, salt, white and black peppercorns, marjoram in a deep large bowl.
Place the goose in the marinade and coat it with the mixture inside and out.

The following marinade will make the meat of a young goose aromatic and incredibly tasty.

The cooking method is as follows.

Mix 100 g of honey, 100 g of dry white wine and 50 g of Varietal Sauvignon in a bowl.
Finely chop a bunch of cilantro and add to the mixture.
Place the goose in a bowl and coat the carcass with marinade.

How to stuff a bird?

The marinade will saturate the meat, and it will become juicy and soft, but the goose is a little bland. Filling with sour apples, oranges or tangerines will help give it richer shades of taste.

Citrus fruits are peeled, and apples are peeled. Then they are cut into large pieces and placed inside the goose to fill it 2/3 for better baking. The skin should be sewn up with thick thread or secured with toothpicks to prevent fruit juice from leaking out during cooking.

When the bird is browned and it is time to serve it, the stuffing is removed and served in another plate or placed around the goose.

Baked fruits soaked in fat are an excellent delicacy in themselves, and their juice gives the meat the necessary sourness and turns it into a delicacy.

Housewives come up with their own ways of baking goose, but there are also recipes that have been tested over the years that will not let you down: goose in the oven, shish kebab and soup made from its meat.

In any case, remember that the process of marinating and cooking large birds will take about 10 hours. If time is running out and relatives or friends are about to arrive, it is better to choose chicken or veal. So, what to cook with goose?

The classic, well-known recipe for goose with apples also has tricks and a strict order of execution. If desired, in addition to potatoes, you can add tangerine slices to the apples. Step-by-step instructions with photos will allow you to prepare a delicious and satisfying hot dish.

Filling ingredients:

1 kg apples;
1 kg of potatoes;
salt;
pepper and spices to taste.

The dish is prepared in this way.

Thaw the goose completely, rinse and coat with marinade. After 5 hours, start preparing the filling.
Peel the potatoes and cut into small pieces (each potato into about 8 pieces).
Core the apples and cut them into slightly larger pieces than potatoes.
Mix the potatoes with apples, put the filling inside the goose, after coating it inside and out with salt and spices.
Secure the skin of the goose with string or toothpicks and place it in a roasting pan with a lid or wrap it in several layers of foil.
Bake the bird for 3-3.5 hours depending on weight at 180 °C. Turn over once during cooking so that the goose breast is on top most of the time.

Goose with oranges

Oranges, like apples, can also be combined with potatoes. It becomes very tasty when soaked in fat, and the side dish with it is more nutritious.

Filling ingredients:

2 oranges;
a bunch of green onions;
piece of ginger (2 cm);
5 cloves of garlic;
1 tbsp. sherry;
2 tsp granulated sugar;
1 tbsp. soy sauce;
salt, peppercorns and spices to taste.

Coat the cut goose carcass with a mixture of salt and chopped garlic.
Remove a thin layer of peel from the oranges, without damaging the white layer, cut each into 4 slices.
Keep the goose in a marinade of mayonnaise or honey. Another option is to make a marinade from cut orange peel by chopping it and mixing it with salt, sugar, pepper, spices, wine and soy sauce.
Mix the filling from onions cut into long pieces, orange slices and pieces of ginger.
Place it inside the goose and seal the skin.
Bake in the oven in a roasting pan or foil at 220°C.

Baked berries melt in your mouth. The filling with prunes is one of the most delicate and delicious. Dried fruit is combined with apples to complement the taste of goose meat with sourness.

Guests must be warned that prunes contain pits. If they are removed, the berries will turn into mush.

Filling ingredients:

200 g prunes;
3 apples;
2 tbsp. orange juice;
1.5 tbsp. dark rum;
salt, ground black pepper, coriander to taste.

The cooking procedure is as follows.

Peel the apples from the core and cut into pieces, wash the prunes and pat dry with a napkin.
Mix apples and prunes and add rum and orange juice.
Mix salt, pepper and coriander, spread the marinated goose with spices on the outside and inside.
Place the stuffing inside the carcass and seal the skin.
Bake at 170°C.

Bird with potatoes

In addition to adding potatoes to the poultry stuffing, the vegetable is used to make a simple but very tasty side dish.

The cooking procedure is as follows.

Peel 3 kg of potatoes, cut small potatoes in half, and large ones into 4 parts.
After the goose is baked, remove it from the roasting pan and place it on a dish, and dip the potatoes in the fat remaining at the bottom and put them in the oven for half an hour.
Place the finished side dish on a platter around the goose and decorate it with green leaves.

Roast goose Berlin style

German cuisine before the French Huguenots moved to the country in the 16th century was quite primitive. The main dishes were prepared from pork, poultry, potatoes and cabbage. These components still form the basis of German cooking. The side dish for goose roasted Berlin style also includes red cabbage.

Ingredients for the dish:

6 apples;
250 ml apple juice;
1 kg cabbage;
200 ml chicken broth;
1 tbsp. corn flour;
1 tsp vegetable oil;
1 tsp starch;
2 tsp apple cider vinegar;
½ tsp. granulated sugar;
salt, pepper, marjoram to taste.

The cooking procedure is as follows.

Coat the cut up goose carcass outside and inside with a mixture of salt and spices.
Core the apples, cut into pieces and place inside the goose, sealing the skin.
Bake the goose in the oven on a baking sheet greased with vegetable oil at a temperature of 220 °C.
Mix shredded cabbage with apple juice, salt and sugar, place in a saucepan and simmer for 20 minutes. Pour in the starch diluted in water and remove from heat after 10 minutes.
Place the cooked goose on a dish and pour the fat into a ladle. Add broth to it and simmer over low heat, at the end add corn flour to the sauce.
Pour the sauce over the goose and serve.

Goose in foil

Poultry baked in foil or a sleeve should be fried without it for the last half hour before it is ready to form a golden brown crust. The foil needs to be unrolled and the sleeve cut, doing this extremely carefully so that fat does not leak onto the baking sheet and start to burn.

Usually, the filling for a goose in foil is prepared from 5 apples, the juice of one lemon and 1 tbsp. white wine. In terms of time, a bird baked in foil is approximately the same as on a wire rack or in a roasting pan.

Poultry shish kebab

Taking the marinade from mayonnaise as a basis, you should supplement it with rings of 2-3 onions. The meat, cut into portions, is placed in the marinade and covered with onion rings. After 5 hours, you can string it onto skewers and start frying the kebab.

Game soup

Wild bird meat is very healthy and has a unique bitter taste. Even though the goose is not game, but raised on a farm, the soup from it will also turn out to be delicious.

Ingredients:

6 potatoes;
2 carrots;
2 onions;
2 bay leaves;
half a head of cabbage;
3 stalks of celery;
1 tbsp. vegetable oil;
salt, peppercorns to taste.

The cooking procedure is as follows.

Rinse the goose and put it in a large saucepan, add water so that it covers the carcass by 2 fingers.
Add the onion, bay leaf and peppercorns to the broth. Cook for 1.5-2 hours, covered.
Grate the carrots, mix with chopped onions and fry in a pan greased with vegetable oil.
Chop the cabbage, celery stalks and potatoes.
Remove the finished goose from the broth along with the onion and bay leaf. Discard seasonings.
Add fried carrots and onions, potato pieces to the broth and cook until the potatoes are half cooked, then add celery and cabbage and add salt.
In 5 min. Before removing the broth from the stove, put the goose or boned meat into the pan.

You need to bake the goose for several hours, and even if blood does not ooze after piercing the breast or leg, keep it in the oven for some more time. Each time you take out the baking sheet, pour the fat that has melted out of it over the bird. This will make the meat soft and juicy.

Otherwise, its structure will be hard fibers, which is very disappointing, since if you waited an extra half hour, you would be able to treat yourself to a perfect goose.

The skin will be crispier and more golden if you immerse the carcass in boiling water for 1 minute before marinating. Then it should be dried by blotting with several paper towels.

Before putting the goose in the oven, you should pierce the skin with a toothpick in many places without damaging the meat. This will allow the melted fat to flow freely into the roasting pan. It should be covered with a lid so that you do not have to clean the entire oven and so that the goose does not burn.

Conclusion

Goose recipes are not those that are prepared quickly and tasty. You will have to tinker with this bird and carefully follow the step-by-step instructions. If you start cutting and marinating the carcass in the morning, the dish can be served to guests for dinner.

Goose is good for a family reunion or a celebration with friends. The bird with browned skin looks festive and elegant. Its massiveness will make a proper impression and whet your appetite.

For the sake of the surprise and joy of family and friends in anticipation of an unusual dish, it is worth studying the procedure for preparing it and decorating a dish with goose with circles of oranges or figuratively cut slices of apples. Significant events do not happen very often, and it is nice to celebrate them widely and cheerfully.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Goose cooked in the oven is a must-have Christmas dish in many countries. The bird is baked whole or cut into pieces, and the best side dish is baked apples, potatoes or rice. To make the meat soft and juicy, you need to know how to cook a goose correctly. Otherwise, the pulp will remain hard and rough, and it will be very inconvenient to eat.

A whole goose cooked in the oven looks beautiful and festive on the table. To make the meat soft, it is better to bake it in foil.

Required for work:

poultry carcass;
3 – 4 green apples;
homemade sour cream;
salt;
ground pepper;
dried herbs;
poultry seasonings;
culinary foil.

How to cook goose with apples in the oven:

Wash the carcass and dry with paper towels.
Mix sour cream with salt, ground pepper, dried herbs and seasonings. Cut the apples into slices.
Lubricate the inside of the goose with a small part of the resulting sauce, place the apple filling there and secure the cut with thread or toothpicks.
Spread the remaining sauce evenly over the surface of the carcass, and then wrap it in several layers of foil so that there are no holes left.
Place the package with valuable cargo on a baking sheet and bake for 3 hours. Half an hour before removing the dish, you should unfold the foil so that the goose is covered with a crust.

Attention! Baking time depends on the weight of the goose. If the bird is small, 2.5 - 3 hours is enough, and a large bird can cook for up to 4 hours.

Cooking in pieces in a slow cooker

The goose, cut into pieces and cooked according to the recipe below in a slow cooker, turns out to be tasty, juicy and very soft.

To make such a dish, you will need the following products:

550 – 600 g goose meat;
2 onions;
2 – 3 carrots;
several fruits of sweet bell pepper;
tomato paste;
dried basil;
salt and black pepper.

Goose pieces are prepared in a slow cooker like this:

First you should wash the meat, wipe it with a napkin and cut it into small pieces. The bones will need to be removed.
Fry the meat pieces in the multicooker bowl and then remove. It is advisable to use goose fat for cooking rather than vegetable fat.
In the fat where the goose was fried, simmer carrots cut into strips, onions chopped into half rings and peppers.
Dilute the tomato paste with boiled water, put the meat in a bowl, pour in the resulting sauce and simmer for 1 hour.

On a note. If the bird is being prepared only for adults, a quarter of an hour before turning off the appliance, you can pour a glass of dry wine into the container. Then the meat will turn out especially tender and aromatic.

Bake in the sleeve

In a culinary sleeve, products retain their taste because they are cooked in their own juice.

To make a goose this way, you need the following components:

poultry carcass;
120 g rice;
50 g raisins;
70 g dried apricots;
mayonnaise;
turmeric;
dried herbs;
poultry seasonings;
salt;
culinary sleeve.

Operating procedure:

Sort through the rice, place in a large bowl and pour boiling water over it for a quarter of an hour to swell.
Soak dried apricots and raisins in cool water.
Wash the goose carcass and dry with napkins.
Drain the rice grains and dry fruits, combine the ingredients and sprinkle with turmeric to give a nice golden color. Add salt and seasonings.
Lubricate the inside of the bird with mayonnaise, stuff it with filling and secure the cut.
Coat the carcass with a mixture of mayonnaise, dried herbs and seasonings, place in a culinary sleeve and tie tightly.
Make several cuts with a knife in the upper part of the sleeve so that air can escape, and place the bird to bake.

Attention! When stuffing a carcass, you need to leave about a third of the space free, since the rice will increase in volume during baking.

How to cook delicious wild goose

Wild goose is a more capricious bird in cooking. It can be quite tough, because to cook such a bird deliciously, it is better to first cut the carcass into pieces and keep it in the marinade.

For cooking you will need:

wild bird carcass;
red wine;
Cherry juice;
apples;
pears;
powdered ginger;
dried coriander;
seasonings;
salt.

Procedure:

Cut up the bird, rub the pieces with a mixture of salt and seasonings, place in a pan, pour in red wine and marinate in the cold for 7 - 9 hours.
Place the bird in a large container, pour over the remaining marinade, cover the container with foil and bake.
When the marinade has evaporated, place sliced pears and apples between the pieces, pour in cherry juice and bake until tender.

You can cook such a dish not only in the oven, but also on the stove, using large dishes with thick walls.

Christmas bird

This is a traditional English recipe for making a real Christmas goose. The most important thing is to choose the right bird. She should be young and not particularly large.

For cooking you will need:

goose carcass;
5 – 6 bulbs;
a slice of white bread;
milk;
lemon;
ground pepper;
a pinch of dried sage;
ground nutmeg;
a little fine salt.

Procedure:

Wash the bird, dry it with napkins and rub with a mixture of salt, pepper and sage. Marinate for 2 – 3 hours.
Place the onions on a baking sheet without peeling them and place in the oven for 40 - 45 minutes. Then remove, cool, remove the husks and chop finely.
Soak a slice of bread in milk, squeeze, chop, mix with onion, pepper, salt, sage and nutmeg.
Stuff the goose with the resulting mixture and secure the cut with thread.
Pour citrus juice over the bird, place in a deep heat-resistant dish, add a little water and bake.

Attention! To ensure that the goose has a golden brown crust and the meat is not over-dried, you will need to baste the carcass with the released fat every 10 to 15 minutes.

Recipe with oranges

Goose is a rather fatty bird, and oranges will add a pleasant sourness to the meat. But it will take at least 8 hours to marinate before baking.

For cooking you will need:

goose;
oranges;
green onions;
ginger root;
30 ml soy sauce;
a little sugar;
salt and suitable seasonings.

Procedure:

Wash the bird, dry it with a towel and trim the ends of the wings.
Peel the oranges, chop the zest and mix with sugar, salt and seasonings. Then pour the mixture with soy sauce, let it brew and rub the resulting mixture onto the bird.
Free the citrus pulp from films and seeds, chop and combine with grated ginger, chopped onion and salt. After this, stuff the resulting mass into the goose and refrigerate for 8 to 10 hours.
When the carcass is marinated, place it on a baking sheet lined with foil and bake until done, frequently basting with fat.

In order not to waste time preparing the side dish, 30 - 40 minutes before the bird is ready, you need to put the potatoes cut into slices in the mold next to it.

Goose baked with rice and liver

To stuff a goose with offal, it is better to take chicken liver. The type of rice does not matter; you can use both round and long grain.

For cooking you will need:

poultry carcass;
250 g liver;
120 g rice;
bulb;
White wine;
olive oil;
salt and seasonings.

Sequencing:

Mix salt and seasonings with oil, rub the resulting mixture onto the washed and dried poultry, and place it in the refrigerator for 8 to 10 hours.
Pass the liver through a meat grinder and fry in a frying pan with chopped onion.
Add washed and dried rice, white wine, salt and seasonings to the offal. Simmer until the cereal is soft and the liquid has evaporated.
Stuff the bird with stuffing, seal the cut and send the carcass to bake.

Goose prepared according to this recipe will turn out ruddy, beautiful and tasty.

How to stew with sauerkraut

To prepare this dish you need large dishes with thick walls. It's better to take a duckling.

The following products will be required:

650 g goose;
700 g sauerkraut;
2 onions;
carrot;
bay leaves;
greenery;
salt and seasonings.

Sequence of work:

Separate the goose meat from the bones and cut it into small slices.
Pour oil into the bottom of the dish, heat it up and fry the bird, seasoning with salt and spices.
Chop the onions and carrots, add to the meat and simmer until soft.
Add sauerkraut and bay leaf to the dish, add water and cook, tightly closing the lid, for 45 - 50 minutes.

Serve the finished dish hot, sprinkled with chopped fresh herbs.

Goose legs in honey sauce

Goose legs baked with spices in honey sauce will take pride of place on the holiday table.

For cooking you will need:

goose legs;
liquid honey;
lemon juice;
ground paprika;
oregano;
black or red pepper;
salt.

Preparation procedure:

Wash the goose legs and dry with a towel.
Rub the preparations with a mixture of salt and spices, and then place them in a deep bowl.
Mix honey with lemon juice, pour the resulting sauce over the goose legs, stir and leave to marinate for 5 - 6 hours.
Line a baking dish with foil, add the meat and cook until tender, basting with the juices that stand out.

Advice. To give the goose a unique flavor, 40 minutes before taking out the dish, you will need to place apple slices sprinkled with cinnamon on a baking sheet.

Roast with potatoes

You can make an incredibly tasty roast from goose if you soak the meat in beer for several hours before baking.

For cooking you will need:

700 g goose meat;
5 – 6 potatoes;
2 onions;
3 carrots;
light beer;
seasonings for potatoes and poultry;
ground pepper and salt.

Procedure:

Cut the goose meat into pieces, rub with salt and seasonings, pour in beer and refrigerate for 2 - 3 hours.
Peel the vegetables and cut them: potatoes into large pieces, carrots into round thin slices, and chop the onion into half rings.
Sprinkle the potatoes with salt and spices, mix with onions and carrots, and drain the marinade from the meat.
Place the prepared ingredients in a cooking sleeve, tie tightly and make several punctures in the upper part. Place the sleeve on a baking sheet and place in the oven.

After baking, you can immediately place the hot dish on plates, garnishing with sprigs of fresh herbs.

Step-by-step preparation with quince

Quince and kiwi will help make fatty goose meat especially soft and tender.

To prepare this dish you will need the following products:

goose carcass;
2 – 3 quinces;
several kiwi fruits;
sour cream;
a little mustard;
salt and suitable seasonings.

Preparation procedure:

Wash the goose carcass and dry with a towel.
Mix sour cream, mustard, salt and spices until smooth.

For cooking you will need:

poultry carcass;
prunes;
walnuts;
flour;
purified water;
salt and seasonings.

Operating procedure:

Wash the goose, rub with salt and seasonings, and then put it in the refrigerator for a couple of hours.
Soak the prunes in water, then drain the liquid, dry the dried fruits and mix with chopped walnut kernels.
Prepare a dough from flour and water, adding a few tablespoons of salt.
Stuff the goose with stuffing, sew up the cut with thread, and then wrap the carcass with dough so that not a single hole remains. Send the workpiece to bake in the oven.

Goose meat is dark, rich in microelements such as iron, copper, phosphorus, magnesium and selenium, as well as essential amino acids and vitamins. All these qualities of goose meat force housewives to take on the difficult task of preparing it, which is called “at random”, the result is appropriate. To avoid disappointment, it is better to study the theory on this topic, and only then, with the confidence of a professional in the best restaurant, take on cooking goose with one hundred percent success.

Prepare the filling, peel the apples from seeds and cut them into large slices, mix with lemon zest, grated from two lemons, juice from the remaining lemon and white wine. Such a filling, with the goose previously soaked in a marinade with garlic, will completely destroy the specific smell of the goose, and in addition, acids and alcohol will help better boiling of the meat, and, when finished, better absorption by the body.

Place the goose on a work surface and put the stuffing inside, sew up all the holes tightly, and tie the legs together with thick thread in several rows.
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.

In this form, place the bird on a baking sheet, on which a wire rack has previously been placed, so that the fat flowing through the dough does not spoil the dough crust, and so that the fat does not burn, add a little water to it, put the baking sheet in the oven, bake for 1.5 - 2 hours . There is simply no better way to cook a goose in the oven; we serve this beauty and deliciousness on a beautiful platter to the table.

Recipe for roasting goose with potatoes

If in the previous recipe you put the goose in the oven and forgot about it for one and a half to two hours, then how to cook a goose in the oven so that the meat is soft and juicy with potatoes according to the proposed recipe, you will have to remember about it every twenty to thirty minutes, and not just remember, but act. But in order to get such a festive delicacy, you can “pull yourself up” a little; after all, we cook goose, maximum, once a year for New Year or Christmas. However, it is quite possible to please your loved ones and guests by cooking baked goose more often, since we have a lot of reasons for holidays, and you have already mastered the process itself.

Fits perfectly!

Ingredients:
- goose, small,
- potatoes – 1.5 kg,
- onion – 2 heads,
- garlic – 3 cloves,
- soy sauce – 2 tbsp.,
- mustard – 1 tbsp.,
- honey – 2 tbsp.,
- mayonnaise – 100 g,
- pepper, salt.

Preparation:
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.

Mix mayonnaise with chopped garlic, pepper, salt, honey, mustard and soy sauce, divide the resulting sauce in half. One half will go to our marinade, but since we will also cover the goose with salt and add it to the marinade itself, it will have to be washed off after a day, coating it with the sauce again.

So, we also divide one of the halves of the sauce in half, coat the inside surface of the goose with the first half, and add salt to the other half as much as you like, grease the outside of the goose, wrap it in cling film, not tightly, and put it away for a day or more, deciding how to cook the goose in the oven so that the meat is soft and juicy.

By the time of cooking, remove the goose from the film and rinse it from the marinade, but only from the outside, holding it so that water does not get inside.

Turn on the oven and heat it to 200*C, rinse and peel the potatoes and onions.
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.

Now we coat the entire goose with the remaining sauce, which was also stored in the refrigerator, place the bird on the wire rack, with its back, and then place the wire rack on a baking sheet, with water poured into it, in a small amount, depending on the depth of your baking sheet, but no more than 1 liter. We bake the goose for about forty minutes, then carefully remove the baking sheet and turn the goose over, back up, pour the rendered fat and water over it for the first time, i.e. a kind of fatty broth, put it back in the oven and reduce the heat to 160*C.

Bake the goose for 2.5 hours, opening the oven every twenty to thirty minutes and pouring fat over the bird, the concentration of which in the broth will increase as the water evaporates.

Forty minutes before the end of baking, cut the remaining potatoes into thin rings, take out the baking sheet again, place the potatoes near the goose, add salt and pepper, and put in the oven for forty minutes. The readiness of the meat is checked with a match or a toothpick, which we pierce the meat with and monitor the juice that has been released, if it is clear, then the meat is ready, if it is cloudy or, even more so, reddish, then we continue to bake.

We serve the finished baked goose to the table with two types of baked potatoes, soaked in internal fat, tasty and aromatic, as well as potatoes with a golden brown crust, which were baked on the outside and turned out no less tasty than the first. The question of how to cook a goose in the oven so that the meat is soft and juicy (recipe) is actually practically solved very simply.

You can cook it from goose and we have provided it at the link.

Recipe for roasting stuffed goose

As we said above, the problem of a goose that is too large, which is quite a risky task to bake in the oven entirely, is much more rational to cut it into large pieces, and only then cook it. You may like the goose in this form no less than the whole baked one, and besides, we can stuff the meat with ingredients that improve the taste. However, when cutting a goose into pieces, it is advisable to use male support by handing an assistant a special hatchet, as well as a hammer, since the bones of this bird are quite strong.

Ingredients:
- goose – ½ pcs.,
- garlic – 1 head,
- prunes – 70 g,
- salt,
- white wine – 2 tbsp.,
- lemon juice – 1 tbsp.,
- spices,
- mayonnaise – 200 g,
- mustard – 1 tbsp.,
- cheese – 200 g,
- onion – 2 heads,
- ground black pepper.

Preparation:
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.

Before cooking, remove the meat from the marinade and use a sharp knife to make several holes in each piece, into which we insert cloves of garlic and halves of prunes, previously washed and chopped.

We put the pieces of goose in the goose pan and pour two glasses of water, close the lid and simmer for 1.5 hours in an oven preheated to 200 * C, so how to cook a goose in the oven so that the meat is soft and juicy is no longer for us problem.

Prepare the sauce, mix mayonnaise, grated cheese, mustard, pepper and finely chopped onion, pour in the poultry pieces and bake uncovered for another 40 minutes, until golden brown. We serve the finished dish to the table, having thought through a beautiful and effective presentation.

If you have a holiday, then it is important to prepare and