How to bake a goose in the oven: three basic rules and a New Year's recipe

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

Goose is a dietary bird. Its dark meat contains copper and iron, magnesium and phosphorus, it is rich in vitamins A, PP, C and a whole set of B. It is recommended to eat goose more often with hair loss, eye and skin diseases, and also after operations, as it strengthens the immune system. But if you don’t know the secrets of how to bake a goose in the oven, you can get a burnt skeleton, a bucket of fat and quite a bit of meat at the exit. Below we will look at the intricacies of preparing this tasty and he althy bird.

Secret number 1. The right choice of carcass

The young specimen has pale yellow paws that turn red with age. It is best to buy not an ice-cream goose, but chilled or fresh - directly from the hands of the villagers. In the latter case, it needs to be gutted - cut the peritoneum and remove the bag with offal. Always, even if you buy a bird in a supermarket, take the time to pluck the remains of feathers from the skin -they are sure to be found. And if you bought a frozen carcass, then don’t think about putting it in the microwave to thaw it faster. No, a day on the bottom shelf of the refrigerator, and that's the only way! Therefore, in order to bake a goose in the oven, it is necessary to buy a bird in advance, and not only for defrosting reasons.

Secret number 2. Proper carcass preparation

The neck must be trimmed and used for soup or sauce. If you are going to bake a goose in the oven, you also need to separate the first phalanges of the wings with scissors. They will burn anyway, because they have no meat and fat at all. It cannot be said that this bird was completely lean. No, there is fat in the goose, and there is a lot of it. But it is distributed extremely unevenly. Basically, it all accumulates around the neck and on the abdomen. To make a delicious goose dish, you need to remove these yellow spots with a small knife. Now take a sharp knitting needle (skewer, skewer) and pierce the skin on the bird's breast, on the legs and where the legs go into the body. Be careful not to damage the meat.

Secret 3 Scalding

Boil water in a large pot. We advise you to wear gloves - there is a risk of getting burned. Take the goose by the paws and dip it into the boiling water. Hold on a minute. Then do the same procedure from the side of the tail. Why do we need such manipulations? To bake a goose in the oven, as well as get a golden, crispy skin and tender meat. Dry the carcass with a towel and rub it well with coarse s alt and your favorite spices - inside and out. Put on a dish and refrigerate for twothree days.

Secret No. 4. Proper roasting of a goose in the oven

If you are cooking a whole bird, take a deep baking sheet, place a wire rack on it, and put the carcass back up on it. Pour a little water into the pan - the fat will not burn, and the meat will become even more tender. The bird must be placed in the oven preheated to the maximum, but after 15 minutes, reduce the heat. During baking, the carcass must be turned over once.

Goose in the oven pieces

Cut the bird into small pieces. Grate them with a mixture of spices and s alt. Lay the meat in a dry frying pan with the skin side up and send it to the oven, preheated to 220 oC. After half an hour, drain the excess melted fat (it can be used later for frying various dishes). Periodically water the bird with melted lard until the skin becomes dark and an appetizing crust forms. Ten minutes before the end of the cooking process, sprinkle the dish with crushed garlic.