General principles for roasting goose in the oven
What dish appears before your eyes when it comes to large feasts held in Rus'? Of course, goose baked with apples decorates the center of the table. Once upon a time it was exclusively a food of the privileged classes, but today it can be prepared not only for a celebration, but also for the most ordinary lunch or dinner to pamper your family.
The main thing is to know how to bake a goose in the oven correctly, without drying out the meat, and what you can serve it with.
General principles for roasting goose in the oven
In general, working with this bird is not too different from the algorithm for working with chicken or turkey, but it is worth considering some nuances.
- Remember that the tail and fat from the neck area must be removed from the goose: there is no point in them, and their presence can have an extremely negative effect on the overall taste.
- To keep the meat tender, it is recommended to bake the bird in foil or a sleeve. If you want to put it in the oven open on a wire rack, do it 50-60 minutes in advance. Boil in salted boiling water.
- How long to bake a goose in the oven? It can be cooked in pieces quite quickly - in 40-60 minutes, however, if you decide to serve an uncut carcass, and even stuff it, you will have to wait at least 1.5 hours for a small bird, and 2-2.5 hours for big.
- It is important to remember about the correct temperature: it is recommended to bake the goose in several stages - first hold it at very high power (200-220 degrees) for about 15-20 minutes, and then reduce the heat to 150-170 degrees and cook according to the time frame indicated above .
- Due to the fact that the goose takes a very long time to bake, it is recommended to either cut off the wings or cover them with foil, otherwise they will burn. The same applies to the lower thighs.
If you have the opportunity, start preparing the bird 2-3 days before it is served: rub with spices and refrigerate. This technique will allow you to get a flavorful crust, even if you remove the oily skin from the carcass.
Whole goose baked in the oven: recipe with photos and recommendations
The number of apples depends on their weight - if you use large fruits, 2-3 pieces are enough, for smaller ones the figure increases to 5 pieces. Also take into account the size of the goose: if the bird weighs more than 2 kg, you should take a larger volume of ingredients by 20-30%.
Compound:
- Goose carcass - 1 pc.
- Unsweetened apples - 4-5 pcs.
- Prunes – 100 g
- Tomato paste – 350 g
- Ground black pepper - 1 tsp.
- Dried basil - 1 tsp.
- Ground paprika - 1 tbsp.
- Mayonnaise or sour cream - 3 tbsp.
- Coarse salt - 2-3 tbsp.
Preparation:
