Dried goose - cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jacked geese are an alternative to classic homemade chicken, beef and pork. You will find photos with several recipes for this dish in this article. Dried goose will take several days to cook. But the process itself is not at all laborious. In the business of cooking jerky goose, time is on your side. The recipe for the dish was invented by the Tatars and Bashkirs at a time when these peoples were nomadic. Dried poultry can be stored for several years. If the goose dries too much, its taste will be fully restored from soaking in water. The use of jerky goose is not limited to eating its thin slices as a cold snack. Yes, it looks great on a meat plate. But nomadic peoples used dried goose for both roasts and stews. Chopped poultry meat was used for minced meat for dumplings and manti. And fatty soups were cooked from the bones.

Recipe for homemade jerky goose

Before, poultry was prepared in the villages. The rural courtyard has both a well-ventilated attic and a dark, cool cellar. But what about the kitchen in a city apartment? We have slightly adapted the recipe to modern conditions. For "kaklangan kaz" (this is how dried goose is called in Tatar) onlyand you need that the carcass of a bird and s alt. But for cooking, you must be the owner of a dark and well-ventilated room, preferably without flies and other insects. How this condition was observed by the nomadic Tatars is their national secret. In this article we will tell you how to cook a dried goose in a city apartment. But do not forget to indicate the authentic recipe. We will also pay attention to dishes that can be prepared from dried goose.

Kaklangan kaz

Let's start with an authentic recipe, which is as popular in Tatarstan as the world-famous chak-chak. As we mentioned above, we only need goose and s alt (preferably sea and always coarse). The choice of carcass should be taken responsibly. The fatter the goose, the tastier the kaklangan kaz will be. The bird must be carefully gutted and the remnants of feathers removed. Rinse the carcass with running water and proceed to cooking. Rub the goose with coarse s alt, both outside and inside. After that, wrap the carcass in a thin clean cloth or gauze. We put it on a tray and put it for a day in a warm place in the kitchen. It is advisable to cover with a special cap for desserts - so that flies do not sit on the meat. After a day, the s alt should dissolve and soak the goose meat. Now you can start the actual drying. Without unfolding the gauze, we take the goose by the legs and tie them with a rope. We attach the second end of the cord to the crossbar under the roof rafters. The attic should be well ventilated and dark enough. When warm, goose fat will melt and soak the meat. so carcassshould hang for at least two months. And the more time she spends in the attic, the more delicious the jerky goose will become.

How to Serve

Bashkirs and Tatars prepared a cold appetizer in camp tents to regale the guest. The bird was unfolded, that is, freed from the fabric. Carefully brush off the remaining s alt crystals. Next, the dried goose was cut. Those pieces that had a bone were used to make stews or roasts. If the goose was dry, it was soaked in water. The loin was cut into thin strips. They look just as appetizing on a plate as Spanish jamon or Parma ham. Only the appetizer is made not from pork, but from a goose, which is much he althier. After all, the fat of this bird does not contain harmful cholesterol at all. Finely chopped strips of dried meat can be garnished with chopped fresh herbs. You can also roast them in the oven for a great beer snack.

Jerky goose at home

How to cook a popular Tatar and Bashkir dish in the city kitchen? We start, as in the traditional recipe, with gutting and washing the carcass. Then we rub the goose with s alt - inside and out. We take a large dish with high edges or a basin. Sprinkle the bottom of this bowl with s alt. We put the goose back down there. Sprinkle s alt on top. And we leave it like that for a week on that shelf of the refrigerator where the temperature is highest. Every day we take out a container with a bird and rub s alt if it crumbles. You can add fresh crystals. After two or three days, a saline solution will stand out. need wateringim goose inside and out. After a week, we take the bird out of the refrigerator. We insert a stick of the desired length into the sternum to provide air access to the inside of the carcass. We wrap the goose with gauze. This should prevent the flies from laying eggs in the meat. We tie the goose's paws and hang them on the balcony or at the open window. There, the carcass should dry out for two to three weeks. And after that, you can put the bird in the refrigerator or a cool place. It will be possible to serve meat to the table in a couple of months. And in the refrigerator, such a delicacy can be stored for years without any problems.

The easiest "urban" recipe

With the help of only one strong cellophane bag, we will get a wonderful jerky goose. This recipe is very simple. We take a plucked and gutted bird carcass. Rub it well on all sides with coarse s alt. I put it in a cellophane bag. We tie it tightly to block the access of air. We hang the package in a place protected from drafts. It could be a loggia. After all, the bag needs to hang for three to four months, and in the kitchen, during this time, households will repeatedly hit their heads on it. How to determine if the goose has withered? Be sure to enter the fat. And the meat on the cut of the finished bird will be reddish, elastic, somewhat reminiscent of jamon. But do not rush to eat the goose immediately after it is cooked. The longer the delicacy is stored, the tastier it becomes.

Spiced jerk goose recipe

If a meal with only s alt seems simple andunpretentious, let's try to diversify the traditional way of cooking. For a three-kilogram carcass, you need a head of garlic. Pass the peeled cloves through the crusher. Mix garlic with coarse rock s alt. Rub the goose with this mass inside and out. Prepare the spicy pickle. To do this, take a small amount of warm water. Dissolve s alt in it and add a pinch of black pepper and coriander. We will impregnate the fabric with this composition, with which, like a mummy, we will wrap the goose. We put the carcass in the shroud in a nylon stocking. We will hang it in a cool and dark room. The dried goose should be in the position with its paws up. So it can be stored for up to one year. If you cook soup from such a bird, then you can not s alt it. Similarly, you do not need to add spices and seasonings if you use meat for manti or stew.

Dried Goose Dishes

On a meat plate, poultry slices look so appetizing that they are eaten first, before salami and ham. A well-cooked homemade jerky has dark red, firm meat with a thick rim of yellow fat around the edge. The slices will be tastier the thinner we cut them. And, of course, the gastronomic characteristics of the goose will increase from the drying time. But even after three weeks, you can already taste the meat. Who does not like fatty foods can dry the slices in the oven. You will get wonderful meat chips, similar to basturma - an ideal snack for beer. But if you decide to make other jerky goose dishes, especially soups, you need to remove the excess s alt. ForThis portioned piece of meat is soaked in water for several hours. At the same time, the dish is either not s alted at all, or crystals of “white poison” are placed very carefully - at the end of cooking, to taste.

Bouillon with homemade noodles

Consider the use of dried goose meat in cooking using the example of a simple soup. We will cut the carcass into pieces. Loin, breast and thighs are best left for a snack. For broth, you can take a piece on the bone - wings, for example. Dried goose should be soaked in water for two to three hours. You may need to drain the fluid and refill. Put the soaked piece of meat, the onion in the husk and carrots into the pan. Fill with cold water and put on a large fire. As soon as it boils, turn up the gas. Be sure to remove the "noise". We continue cooking at a low boil for an hour. Then we strain the broth. Put the pot back on the fire. When it boils, put the homemade noodles and cook until they are ready. Serve with herbs.