Goose meat in the oven with potatoes. Goose with potatoes in the oven

Good day everyone! We did it recently, and today we continue this topic, and we will fry the goose with apples and a golden brown crust so that it turns out juicy and very soft. We will experiment and learn how to serve it brightly and beautifully.

After all, you must admit that such a delicacy is definitely liked by everyone, especially on New Year's and Christmas holidays. Because it is tasty, healthy and nutritious, especially since we do not fry in a pan, but use the oven. So we reveal all the secrets, let's go ...

By the way, my next post will be about how to bake a Christmas goose at home, because the next holiday of 2018 is not far off. So be ready and do not miss the next episodes, subscribe to my group in contact, write your comments and reviews.

What do you think is the most important thing in preparing this dish? Of course, the goose himself, so pretty and slender))). Well, yes, that's for sure, but to be more serious, it is better to choose home-made poultry, it will be fatter and healthier than if you buy it in the store. You can use various kinds of village fairs and make your choice there.

You need to choose a young goose, and the skin must not be sticky and have a bad shade. The legs of the goose should be light, not red.

And one more important condition, always defrost the bird in the refrigerator until completely defrosting, and then wipe it dry with a towel, otherwise the meat will turn out tough. Well, you will see all the other secrets later in this article. You can't reveal everything at once).

We need:

• goose - 1 pc.
• salt, pepper - to taste
• seasonings for chicken - to taste
• water - 0.5 tbsp.
• apples - 3-4 pcs.

Cooking method:

1. Wash and dry the bird. Then start with this procedure, cut a little of the wings with a knife so that they do not burn. For this purpose, you can use foil, just wrap it around the wings and neck, if available.

2. Without touching the meat, you will need to pierce its skin with a knife in the area of ​​the brisket and at the base of the legs.

3. To make the goose juicy, it is recommended to marinate it. But, before that, put it in boiling water for one minute, this is secret number one, you can not omit it, there are two opinions on this issue. Someone recommends doing this, some not. Try to do it, and then share your opinion.

4. Rub the poultry with salt and your favorite spices, such as chicken seasoning. From the inside, you also need to grease well with salt and spices.

Important! Take salt from the proportions of 1 tsp per 1 kg of goose.

5. Stuff the belly with apples, wash them and cut into quarters, remove the bones. Sew up the hole. Tie the legs with strings.

6. Send to the oven and fry it at 220 degrees for 15 minutes, then reduce it by 180 and bake until cooked for about 2-3 hours. It will be possible to check the readiness in this way, for this, pierce it with a knife and if the color of the liquid is not red, then it is ready.

20 minutes before cooking, you can put more apples on a baking sheet, they will then look very nice on the table. By the way, do not forget to remove the threads before serving. Bon Appetit!

Video on how to cook a goose with apples for the New Year 2018

Now I propose to watch a video from the YouTube channel, in which you will learn about some more nuances of baking this bird, and besides, the recipe is completely different, maybe you will like it more than the previous one:

Goose slices in the sleeve with potatoes

To speed up the process, you can bake the goose not whole, but in pieces. Indeed, in fact, butchering a hot whole goose is not very convenient. Although, if you look purely from the outside, then of course it looks much more beautiful and more spectacular than a bird in pieces.

This option is completely different, because the marinade in it will be quite aromatic due to the bay leaf, Provencal herbs and garlic. The potato will languish in fat, which will give it a kind of beautiful aesthetic golden color.

Moreover, if you are counting on a large company, then you will really like this option and you will definitely take note of it.

We need:

• Goose - 1 pc.
• Potatoes - 6-8 pcs.
• Carrots - 1 pc.
• Apples - 3-4 pcs.
• Salt to taste
• Provencal herbs - 1 tbsp
• Bay leaf - 2 pcs.
• Spices - 2 tablespoons

Cooking method:

1. We continue to cook further, and here is secret number 2, before you marinate the bird, you need to check it. Inspect carefully if there are any feathers left, if necessary, remove them with tweezers, then rinse and dry the goose with a paper towel. There should be no blood clots inside, liver and heart, lungs.

Cut the goose into two parts, or you can cut it into 5-6 parts. Spread thoroughly with spices and rub with salt. Pass the cloves of garlic through a press, and also coat the parts of the carcass with them. You need to do it all with massage movements.

2. Then cut fresh apples, carrots into small pieces.

3. Then put all the prepared food in a baking bag. Tie the bag well on both sides and bake in the oven for 1 hour at 180 degrees.

The sleeve gives a great advantage, it will be cooked in its own juice.

4. After an hour, take out the dish, cut the sleeve or remove it altogether and lay out the potatoes. Having previously cleaned it, cut it into large cubes, salt and pepper, add lavrushka.

5. Thus, simmer the potatoes with the goose and apples for 1 hour. And then serve this dish at your discretion. We wish you culinary success!

Recipe with apples and prunes

For sweeter lovers, add prunes to the apples. This recipe was shared with me by a friend, one of my acquaintances, until recently I did not know that prunes can be added to the goose carcass, although you can also use other berries, such as lingonberries and cranberries.

The secret of this dish lies in the interesting combination of ingredients for the marinade, with honey and mustard. The taste is simply amazing, a little sweet and very spicy.

We need:

• goose - 1 pc.
• mustard - 3 tsp
• honey - 3 tsp
• apples - 3 pcs.
• prunes - a handful

Cooking method:

1. Rub the washed and wiped dry goose with salt, and let it lie down for two hours. Cut off the neck and wings to avoid burning anything.

2. To make the goose's crust crispy, brush it with mustard and honey. Do not be afraid to rub in with massage movements.

3. Take green apples, cut them into pieces, remove achenes. Wash prunes well and soak in hot water for 5 minutes, then drain.

4. Stuff the belly of the goose with fruit and then place the carcass in a baking bag, tie the ends with special strings and send to bake in the oven for 2-3 hours.

By the way, when the poultry carcass is baked, the bag will inflate, you will need to pierce it in several places with a toothpick or knife.

5. Here is such a beautiful, tasty and crispy crust! Serve with any side dish, such as

New Year's goose with honey and oranges

A holiday like New Year is always associated with tangerines and oranges. Therefore, this time we will fill the carcass of a bird with oranges. It will be interesting, amazingly beautiful and very tasty. This dish is also perfect for Christmas.

We need:

• goose - 2 kg
• mustard - 3 tsp
• honey - 3 tsp
• seasonings for chicken - 2 tsp
• salt - 2 tablespoons
• garlic - 5-6 cloves
• apples - 2 pcs.
• oranges - 2 pcs.

Cooking method:

1. Prepare the carcass and rub it with salt and seasoning. Then make a honey and mustard marinade. Pour this mixture over, wrap the goose in a bag and let it marinate for a couple of hours in a warm place.

Make holes on the carcass with a knife and stick a clove of garlic over the entire surface.

2. Take small apples and remove the core from them, cut the oranges into pieces of any size, put the fruit in the belly. Sew up with threads or stick in toothpicks so that there is no hole in the belly.

Do not forget to fix the legs and wings with twine so that the goose does not fly away))).

3. Place the finished carcass in a roasting bag or sleeve, tie the ends on both sides and place on a leaf or baking sheet. Bake in a preheated oven for 2-3 hours at 175 degrees. Cut open the bag 10 minutes before cooking to brown the crust. And then serve hot to the table. Bon Appetit!

Baked goose with apples in the sleeve

Well, there are a lot of recipes for cooking goose, so I also advise you to watch this video, it is more detailed and shows every step of the work in detail. I hope that for novice housewives, it will help a lot to understand all the subtleties and nuances of this culinary masterpiece:

Stuffed goose with buckwheat and mushrooms

To immediately have a side dish, I suggest stuffing the bird with buckwheat porridge and mushrooms. The idea is great, especially since you can kill two birds with one stone.

After all, the filling is such a thing, due to it the goose takes on a special taste, so it's worth experimenting.

We need:

• goose - 3-4 kg
• mushrooms - 300 g
• boiled buckwheat - 250 g
• onions - 2 pcs.
• garlic - 3-4 cloves
• apple - 2 pcs.
• mustard - 2 tablespoons
• honey - 1 tablespoon
• salt and pepper to taste
• vegetable oil

Cooking method:

1. Prepare all the ingredients on the list and get started.

2. Prepare a savory marinade first. To do this, combine the mustard and honey in a bowl, along with salt, pepper, and minced garlic. Stir well and let sit for 10 minutes.

Wash the poultry carcass well and wipe it with paper towels.

3. Spread the resulting sauce on the goose from all sides and even inside. Leave it to marinate for 3-4 hours, you can, if desired, leave it overnight.

4. Cut the champignons into slices. Then chop the onions. Fry the mushrooms and onions in a pan with vegetable oil until cooked over low heat.

5. Add the resulting mushroom mixture to the buckwheat porridge, stir. Peel and cut the apples into small pieces. Add to buckwheat too. If you don't know how to cook this porridge, stop by. Stir the dish.

6. Stuff the goose with the filling, sew it up or stab it with a toothpick to prevent the filling from falling out. Take a baking bag and place the finished marinated goose, tie the ends and bake in the oven for 2-3 hours, frying temperature 180 degrees.

Important! Pierce the bag with a knife in several places before baking.

Then remove from the oven, cut and remove the pouch and garnish to your liking, such as olives and pomegranate seeds. Bon Appetit!

Cooking a goose dish for a festive table in the oven

And finally, one more recipe for this masterpiece, it will be simple and no particular marinade is used here. You only need salt and pepper, for those who do not like to tinker in the kitchen for a long time, take this option to your attention.

If you want to achieve great tenderness in meat, then choose a recipe where the goose is marinated, this type of marinade is not used, but it turns out to be tasty and aromatic too.

We need:

• goose - 1 pc.
• apple - 3-4 pcs.
• orange - 2 pcs.
• salt and pepper to taste

Cooking method:

1. Defrost the goose and rub it with salt, do not be afraid to rub it well. Then leave to lie down for 1 hour, then remove the salt with a paper towel.

Take care of fruits, cut apples and oranges into wedges.

3. Place the bird in a baking bag, tie both ends with a string and bake in the oven at 180 degrees for 3 hours. Moreover, after 1.5 hours, you need to get it out and turn it over to the other side. Be careful, because it is very hot, use silicone gloves.

4. Now the next step, make a goose bed. To do this, remove the goose from the oven and remove the bag, put the chopped remaining fruit on a baking sheet. On a goose, wrap the wings and neck with foil so that they do not burn and place this dish to bake for another 30 minutes, this way the bird will have a cool crispy crust.

5. And here is such a charm at the exit turned out, if you want an unusual taste, then you can pour it already ready to pour with orange juice, it will be very fragrant. Culinary discoveries!

That's all for me, please your family and friends. Culinary feats and success! Have a nice day everyone and see you on my blog tomorrow! Bye Bye!

A goose in the sleeve is a win-win option for a festive hot dish if a stormy feast is foreseen. How often do we worry that the guests who come to our house for a holiday will either not appreciate the culinary innovations, or will remain completely hungry. The presented dish seems to save the festive table from an imaginary emptiness, and the hostess's nerves from all unnecessary worries. Perhaps there is no more universal, proven and satisfying hot dish, which is also a true decoration of the whole party.

Goose baked in the sleeve: for everyone who has not yet decided

Let's take a look at all the pros of today's dish. Firstly, it is distinguished by its incredible ease of execution, which will be appreciated even by inexperienced chefs who want to show off their skills and impress friends and girlfriends. Secondly, the expectations of getting something amazing in the taste of the dish will certainly be justified. Thirdly, serving such a dish is very profitable, because stuffed poultry already includes both meat and a side dish in its composition. In addition, constant stirring of pots and watch at the stove are canceled. While the goose is languishing in its sleeve in the oven, the hostess may well set the table or take care of herself.

A little secret of perfect taste

Poultry meat, even if it is salted, rubbed with spices and garlic, sprinkled with lemon at least an hour before being sent to the oven, cannot match the delicate ideal taste of pre-pickled goose. If the feast is scheduled late in the evening, you can pickle the bird in the morning, but if guests are expected in the afternoon, then it is better to do it the day before.

What to take as the basis of the marinade?

In fact, there is no single correct recipe in this matter, so anything that is usually used for pickling, say, chicken will do. Who likes what. To begin with, the whole bird carcass is washed well, if necessary, cleaned of feathers. Then the outside and inside of the bird is rubbed with salt, spices, chopped garlic, placed in a saucepan and pickled with mayonnaise, kefir, wine, apple cider vinegar, mustard, honey and other products that are usually used for these purposes. The goose in the sleeve, baked in the oven, will have juicy tender meat and a pleasant aroma if it is marinated in the refrigerator for at least 10 hours before placing it in the oven.

What size bird should I choose?

Of course, for a large and noisy company of a young bird of small size, it will not be enough. However, it should be remembered that the younger the carcass, the tastier the dish turns out at the exit.

Goose up the sleeve with potatoes and quince

This dish is capable of making a real sensation at the festive table, because among its ingredients there are both seemingly traditional potatoes and overseas quince. And all this splendor is completed by lemon and spices. So, to prepare a dish we need:

• goose carcass weighing 3 kg;
• small sour apples - 5 pcs.;
• turnip onion;
• quince - 1 pc.;
• lemon - 1 pc.;
• potato;
• a herbal mixture used for baking poultry;
• ground black pepper;
• vinegar (preferably apple or wine);
• salt.

To marinate the poultry, mix a mixture of herbs, vinegar, salt and pepper and rub the whole carcass with the resulting mass, both outside and inside. The goose is sent to the refrigerator directly in its sleeve (a long dense plastic bag without a bottom) and marinated, for example, all night. When the time is ripe, you can start preparing the other ingredients indicated in the recipe. In the list of ingredients, we did not indicate the exact amount of potatoes used to cook the goose in the sleeve. It is customary to calculate the number of potatoes based on the number of invited guests. But in any case, both the goose and the potatoes should fit on the baking sheet.

We sprinkle the carcass

Cut the peeled and washed potatoes and onions into large pieces, and cut the quince and lemon into neat slices. We place the sour apples entirely inside the carcass, send lemon and quince there and sew up the abdominal opening. Cover the carcass with potato slices and pack on both sides. We send all this splendor to the preheated oven for 2.5 hours.

Important! The temperature in the oven must not be pumped over 150 degrees, otherwise the goose baked in the sleeve risks turning into a firebrand. If towards the end of baking we do not take out the baking sheet with the festive dish and make an incision on the packaging, then the goose and potatoes will not brown. The finished dish is brought to the guests on a large tray and cut into portions for greater effect right at the table.

Buckwheat stuffed goose recipe

Before cooking the goose in the sleeve, the hostess estimates that the guests would prefer her as a side dish. We bring to your attention a recipe without potatoes. As ingredients for cooking, we need:

• one medium carcass of a goose;
• buckwheat groats - 2 cups;
• turnip onion;
• apples - 2 pieces;
• 4 cloves of garlic;
• sunflower oil - 2 tbsp. spoons;
• lettuce leaves;
• salt and ground black pepper.

For the marinade, chop the garlic, mix it with salt and pepper, as well as mustard or mayonnaise and send the carcass to soak in the refrigerator. The goose in the sleeve goes well with fried onions and buckwheat, which we will cook separately. Buckwheat can be steamed, poured over with cold water overnight, or boiled until half cooked.

Cooking the filling. Cut the onion, as you like, into cubes, or into half rings and fry in sunflower oil. Here, in a frying pan, we send half-finished or steamed buckwheat and fry together with onions for another 5 minutes. All this time, the filling in the pan must be stirred continuously.

Cut the apples into small slices, discard the core and combine with the freshly cooked minced meat, stirring well. That's all, the goose got its filling in its sleeve, now it can be safely removed from the refrigerator and stuffed. We must sew up the abdominal opening of the bird so that during the baking process all the filling remains inside. It is necessary to put the stuffed carcass in the sleeve with the back facing down. Cook in a moderately preheated oven for at least 2 hours. A few minutes before the dish is ready, we make an incision in the sleeve to give the finished carcass a blush.

The goose in the sleeve leaks as fat during baking. The excess fat is not appropriate at the last stage of baking, therefore, at the time when we begin to make a control cut, we will merge all the juiciness from the sleeve. After that, put it back in the oven and wait until it is golden. In this case, the oven can already be turned off. This dish is served on a tray lined with lettuce leaves.

Marinating with notches

Some recipes recommend marinating the carcass by making cuts under the skin on its surface with a sharp knife. In this case, the minimum time spent by the carcass in the marinade is reduced to 3 hours. However, the author of the article insists on a longer aging of the meat before baking. The standard option is the night before the meal. In addition to rubbing the goose with a mixture of pepper and garlic salt, slices of carrots, onions, and garlic can be pushed into the slots produced. It will be very good if you squeeze lemon juice directly onto the carcass. It remains only to make sure that the lemon droplets have time to penetrate into the incision.

If the stuffing of the goose is potato, then you can put bay leaves inside the carcass before stuffing.

If the sleeve begins to swell excessively during baking, remove the baking sheet from the oven and make 2-3 punctures on the top of the cellophane with a sharp knife.

If the carcass is small (less than 3 kg), the baking time is reduced, and for large poultry, accordingly, it increases.

We hope this article has become useful to the reader, and cooking a goose in the sleeve is no longer a secret behind seven seals.

Bon Appetit!

Potatoes cooked with pieces of goose in the oven is a simple and delicious dish. The meat turns out to be juicy, tender, and the potatoes crumble from a light touch of a fork. For this dish, I used only the pulp, but you can use goose meat on the bone. The main thing is not to remove the skin, because sebum is melted during baking, impregnating the food with its aroma and making the dish more juicy. Cooking this dish is really very simple - you need to chop the goose and potatoes, put them in a mold and put them in the oven. Try it, hearty and delicious!

Ingredients

To cook potatoes with pieces of goose in the oven, you will need:

goose - 600 g;

potatoes - 3-5 pcs.;

salt to taste;

ground black pepper - to taste;

rosemary - 3-4 branches (can be replaced with dry aromatic herbs).

Cooking steps

Prepare the required ingredients.

Remove the meat from the bone and, together with the skin, cut into small pieces about 5x5 cm in size.

Season the meat with salt and black pepper, mix with your hands, gently massaging each piece.

Peel, wash and dice the potatoes. Combine the chopped potatoes with the meat pieces and stir.

Put the meat together with the potatoes in a baking dish. In order for the potatoes to cook evenly and the meat to remain juicy, it is necessary that the goose bumps are on top of the potatoes with meat. Top with rosemary sprigs or season with dry aromatic herbs.

This time will be enough for the meat to cook and remain juicy, and the potatoes to melt in your mouth.

Incredibly tasty, aromatic potatoes with tender, juicy pieces of goose, cooked in the oven, serve warm with fresh or pickled vegetables.

Bon Appetit! Cook with love!

"Baked goose" is associated with a holiday, a feast and a big company. Why not? Goose is a big and satisfying handsome man, enough for everyone. Baked goose is tasty, tender and aromatic meat with a crispy, appetizing crust. But if you add potatoes to it during baking, the side dish will be ready right away. The potatoes turn out to be quite satisfying, as they are cooked in goose fat, but at the same time they are very tasty, soft, and melt in the mouth. Well, baking a goose with potatoes in the oven is very simple.

Prepare the required ingredients.

If necessary, pluck the remaining feathers or pads on the carcass with tweezers. Then wash the goose thoroughly both outside and inside. Inside, it is imperative to remove the heart, liver, and lungs. There should be no residues, blood clots. Wash thoroughly under running water - it should become clean and transparent. Only then proceed to the next cooking step.

I believe that the throat and the edges of the wings should be cut off, so the goose will look more aesthetically pleasing on the table. But you do not need to throw away the cut parts - you can cook broth on their basis or use when cooking jellied meat. Here is such a handsome man: clean and tidy.

Rub thoroughly with salt and spices both outside and inside. It is necessary to rub with massage movements, slightly pressing into the skin.

For aroma, taste and juiciness, put washed apples in the goose belly. Better to use sour varieties. You do not need to sew up the abdomen.

Place the goose in a roasting sleeve and tie tightly on both sides. Place on a baking sheet or in a ceramic dish and place in the oven.

Bake for 1 hour at 180 degrees.

Thanks to baking in the sleeve, the goose will cook in its own juice under the powerful influence of the hot steam circulating inside. And therefore, in no case need to lubricate the bird with sour cream or mayonnaise. As a result, the meat will come out very juicy.

While the goose is baking, the potatoes must be peeled and coarsely chopped. Season with Provencal herbs, salt, add bay leaves and stir.

After the time has elapsed, get the goose and carefully cut the sleeve, and then remove it altogether - he fulfilled his mission. Since a lot of fat has been melted from the goose, it must be removed, otherwise the potatoes will simply drown in it.

Put prepared potatoes in a mold.

Return the goose and potatoes to the oven and continue cooking for another 1 hour.

During this time, the goose will become softer and more tender, acquire a beautiful, appetizing color and crispy crust, and the potatoes will become crumbly and soft like fluff.

Put the goose on a large platter, place potatoes next to it and serve on the festive table. The meat is very juicy, tender and incredibly tasty. The potato side only enriches this great taste. In addition to this, only fresh vegetables are missing.

Bon Appetit. Cook with love.

After working days it is pleasant to arrange a small holiday for yourself and your loved ones. And here we are faced with a difficult choice - how to please the household? There is a solution to this dilemma. Even the ancient Greeks highly appreciated the unforgettable taste of the goose. In our country, the meat of this bird is also very popular.

In addition to its excellent taste, its meat has a rich set of nutrients, namely: proteins, fats, calcium, phosphorus, vitamins A, C and almost all B vitamins, which help to strengthen the immune system and normalize metabolism in the body.

Each country has its own recipes for cooking goose in the oven. It can be boiled, stewed, fried, baked in a sleeve, foil, gosyatnitsa, etc. Thanks to its fat content, it can be safely stuffed. What the hostesses don't stuff it with: fruits, vegetables, various cereals, nuts, spicy herbs, truffles and even pork. In Russia, goose is most often stuffed with apples, prunes or onions.

Due to the gastronomic peculiarities of the bird, not every housewife can cook it correctly, even if she has a hidden recipe taken from a “friend on the table”. We offer you some secrets for roasting goose in the oven.

We recommend using the meat of young geese for consumption, as it is very easy to soften. When choosing a bird in the market or in a store, pay attention to the color of the legs: if the legs are yellow, it means that you have come across a young goose, and there is every chance of preparing an excellent dish according to any recipe. If the legs are red or burgundy, it is old, and no matter how much effort you put in, the meat will remain tough.

Before baking, it must be properly processed. If the meat is frozen, try to defrost it naturally. This way you can preserve all the flavoring properties. The carcass must be thoroughly washed, cleaned of the remnants of feathers (if necessary, tarred), cut off the extreme phalanges of the wings, remove excess goose fat.

In order for the cooked meat to be juicy and tender, it must be marinated. Rub the previously processed carcass with herbs, salt, a mixture of peppers and leave for pickling. At least 10-12 hours should pass before baking in the oven (for best results, leave the goose in the marinade for a day).

Most often, when baking a goose in the oven, we stuff it with various fillings, but not everyone manages to choose the right filling. To emphasize the full range of flavors of a dish, you need to take into account that the bird and its contents must be combined. Also, when stuffing a goose, it is necessary to fill it only 2/3, since the filling will increase in volume when heated.

Before sending the bird to the oven, do not forget to puncture the skin in the fattest places, without touching the meat, so that the fat flows out, which will be melted in the process. The skin of the neck should be pinned with a toothpick, the wings should be wrapped behind the back. Put the selected filling inside and secure the edges with toothpicks and thread. To form a golden crust, you can grease the whole goose with vegetable oil before frying in the oven.

We put in an oven preheated to 200 degrees. After about 30 minutes, when a golden brown crust forms, reduce the temperature to 180 degrees. After that, every 20 minutes it should be watered with drained fat.

How long to cook a goose in the oven depends on the fat content and age of the bird. The older the bird is, the longer it will take to marinate and bake it. In order not to overdry the meat, it is necessary to constantly monitor the process. The approximate cooking time for goose in the oven is 2.5-3 hours. These figures were taken from the analysis of the most popular recipes for this poultry.

Below we present to you the most popular recipes for cooking a bird such as a goose.

Goose with apples and prunes in the sleeve

Ingredients:

• goose - 3-4 kg;
• mayonnaise - 5 tbsp. l .;
• a mixture of peppers to taste;
• salt to taste;
• honey - 1 tbsp. l .;
• mustard - 1 tbsp l .;
• dried prunes - 150 grams;
• lemon - 1 pc.;
• apples (sweet and sour) - 5 pcs.

Cooking method:

1. To prepare the marinade, combine honey, mustard, mayonnaise, a mixture of peppers and salt to taste in a deep bowl. Mix thoroughly until smooth.
2. Grate the previously processed carcass with marinade both outside and inside. Wrap the bird in plastic wrap and refrigerate for 12 hours. During this time, the goose will marinate well. Then free the carcass from the film and sprinkle with the juice of half a lemon.
3. To prepare the filling, rinse the apples well, remove the core and cut into large pieces. Pour prunes over with boiling water, cut into halves and mix with apples. Stuff the goose belly with fruit filling.
4. Chop off the abdomen with wooden toothpicks or sew with food thread. To give the bird a more compact look, the legs and wings must be tied with threads. Place the goose in the sleeve, placing the sleeve itself on the baking sheet with the seam up.
5. Next, according to the recipe, you need to preheat the oven to 200 degrees and bake the goose for 30 minutes. Then reduce heat and continue baking the poultry for 2 hours without turning.
6. When the dish is ready, you need to remove the baking sheet from the oven, drain the fat. Before serving, you must get rid of all the threads and toothpicks. The goose is served whole on a wide platter with any side dish: mashed potatoes, various vegetables, apples, which can be baked separately or together.

This recipe will undoubtedly be appreciated. Bon Appetit!

Goose, baked in pieces, with potatoes in the oven

Unfortunately, we do not always have sufficient resources such as time and experience in cooking culinary delights, but still there is a desire to please loved ones. It is in such cases that the following recipe comes to the rescue. This dish will be a worthy decoration of the table and does not require any special expenses (both time and money).

Ingredients:

• goose - 1.5-2 kg;
• potatoes - 1.5 kg;
• mayonnaise - 100 g;
• adjika - 50 g;
• salt to taste;
• pepper to taste;
• spices (basil, rosemary or saffron) - to taste;
• vegetable oil - 1.5 tbsp. l.

Cooking method:

1. We wash the poultry pieces, dry them and lightly beat them with a hammer.
2. Next, according to the recipe, marinate the finished pieces in mayonnaise (2 tbsp. L.), Adjika (1 tbsp. L.), Spices, salt and pepper. This procedure will take 5-6 hours.
3. Mix the peeled and quartered potatoes in a separate container with the same marinade.
4. On a baking sheet greased with vegetable oil, lay out the potatoes in layers, then the pieces of poultry.
5. Cover the baking sheet with foil so that it does not come into contact with the meat. We bake in the oven for 2 hours at a temperature of 180 degrees. In 20 min. before the end of cooking, the foil is removed to form a golden brown crust.

Goose is served, pre-decorated with herbs, with baked apples. Bon Appetit!