Cooking goose in the oven with potatoes. Goose in a sleeve in the oven: cooking recipe How to bake a goose in a sleeve with potatoes

27.03.2018

Many housewives are convinced that goose is a fatty bird, and even after baking, the meat turns out tough and lacks juiciness. You just didn’t come across a goose in the oven in foil with potatoes. If you try this treat, you will surely understand how tasty and juicy goose meat can be.

Cooking for a noisy company

Is there some special event on the horizon or have you just decided to invite friends over? The recipe for baking goose in the oven with potatoes will definitely come in handy. Let's reveal the secrets of cooking goose meat and listen to the advice of professional chefs.

On a note! Before cooking, the goose carcass must be soaked for 24 hours in purified water. To make the meat juicy, we use marinade. If you bake a goose in foil or a sleeve, the poultry meat will retain its natural taste and all its beneficial properties. va.

Ingredients:

• goose carcass – 1 piece;
• medium-sized apples - 3-4 pieces;
• potato roots – 6-8 pieces;
• dried Provencal herbs - 1 table. spoon;
• laurel leaf – 2 pieces;
• rosemary, basil, black pepper, marjoram, nutmeg – 2 tables. spoons;
• salt.

Preparation:

1. First, we will bake the goose in a sleeve so that the meat is juicy and well-cooked, and then we will add a potato side dish and continue cooking in foil.
2. Of course, first we need to prepare all the ingredients according to the list. First of all, we will process the goose carcass.
   
3. Using tweezers, remove the remaining pads or feathers. We rinse the bird with running water both inside and outside.
4. Dry thoroughly with napkins and cut off the tail and neck.
   
5. We also cut off the outer parts of the wings, since during the baking process they always burn, become charred and do not look very aesthetically pleasing.
   
6. First, thoroughly rub the goose carcass with coarse salt.
7. Then combine marjoram, ground black pepper, basil, nutmeg and rosemary in a mortar.
8. Grind all the spices and rub the goose carcass with the prepared aromatic mixture.
   
9. Wash and dry medium-sized apples thoroughly. We remove only the stalk.
10. Place whole apples into the goose belly. There is no need to sew the skin with twine or peel it off with toothpicks.
    
11. Transfer the goose carcass to a baking sleeve. We tie the sleeve tightly on both sides with kitchen twine.
    
12. We transfer the goose carcass in the sleeve into a ceramic form or onto a baking sheet.
    
13. Place in the oven, heated to a temperature threshold of 180°. We will bake the bird for one hour.
    
14. Cut the peeled and washed potato roots into quarters.
    
15. Add laurel leaves and spicy mixture to the potatoes.
    
16. Add salt and mix the potatoes thoroughly with your hands.
17. After one hour, remove the goose from the oven and carefully cut the sleeve. We remove it by pouring the fat into the mold.
    
18. A lot of fat was rendered from the goose. We pour this fat over the top of the goose carcass.
    
19. Excess fat must be removed, otherwise the potatoes will float in it.
20. Place chopped potatoes in a ceramic dish around the goose.
    
21. Cover everything with a sheet of aluminum foil and put it back in the oven.
22. We will bake at the same temperature mark for another 60 minutes.
    
23. The potatoes turned out soft, melting in your mouth, and the goose meat was juicy and incredibly tasty.

Advice! To ensure that the goose is cooked until crispy, 45 minutes after you start cooking the bird and potatoes, carefully remove the foil.

It is not necessary to bake the whole goose carcass. Of course, a bird in this form will become a worthy decoration for your table. But you can cook goose meat and potatoes in the oven in batches. Brisket, legs or other parts will do. In general, it’s easier to buy a goose carcass and cut it up at your discretion.

Ingredients:

• defrosted goose meat – 1 kg;
• potato roots – 1 kg;
• fresh champignons – 500 g;
• Russian cheese – 150 g;
• salt, mixture of ground peppers;
• mayonnaise – 150 ml.

Preparation:

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

In addition to 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 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, casserole dish, etc. Due to its fat content, it can be safely stuffed. Housewives stuff it with everything: fruits, vegetables, various cereals, nuts, herbs, truffles and even pork. In Russia, goose is most often stuffed with apples, prunes or onions.

Due to the gastronomic characteristics of poultry, not every housewife can cook it correctly, even if she has a hidden recipe taken from a “friend from the table.” We offer you several secrets for baking a goose in the oven.

For consumption, we recommend using the meat of young geese, since it is very easy to make soft. When choosing a bird at 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 a wonderful 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.

It must be properly processed before baking. If the meat is frozen, try to defrost it naturally. This way you can preserve all the taste properties. The carcass must be thoroughly washed, cleaned of remaining feathers (tarred if necessary), the outer phalanges of the wings trimmed, and excess goose fat removed.

In order for the cooked meat to be juicy and tender, it must be kept in the marinade. Rub the previously processed carcass with herbs, salt, and a mixture of peppers and leave for marinating. 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 we bake goose in the oven, we stuff it with various fillings, but not everyone manages to choose the right filling. To highlight 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, you need to fill it only 2/3 full, since the filling will increase in volume when heated.

Before putting the bird in the oven, do not forget to make punctures in the skin in the fattest places, without touching the meat, so that the fat can flow out, which will be rendered in the process. The neck skin should be pinned with a toothpick, the wings should be folded behind the back. Place the filling of your choice inside and secure the edges with toothpicks and thread. To create a golden crust, you can brush the whole goose with vegetable oil before frying in the oven.

Place in an oven preheated to 200 degrees. After about 30 minutes, when a golden brown crust forms, reduce the temperature to 180 degrees. After this, you should water the drained fat every 20 minutes.

How long to cook a goose in the oven depends on the fat content and age of the bird. The older the bird, the longer it will have to be marinated and baked. In order not to dry out 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 indicators were taken based on an analysis of the most popular recipes for preparing this bird.

Below we present you the most popular recipes for preparing poultry such as goose.

Goose with apples and prunes in the sleeve

Ingredients:

• goose – 3-4 kg;
• mayonnaise – 5 tbsp. l.;
• 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 the mass is homogeneous.
2. Rub the previously processed carcass with marinade both outside and inside. Wrap the bird in cling film 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 boiling water over prunes, cut into halves and mix with apples. Stuff the goose belly with fruit filling.
4. Pin the belly together with wooden toothpicks or sew with edible thread. To give the bird a more compact appearance, the legs and wings must be tied with thread. Place the goose in the sleeve, placing the sleeve itself on a baking sheet with the seam facing 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 the heat and continue baking the bird for 2 hours without turning.
6. When the dish is ready, you need to remove the pan from the oven and drain off the fat. Before serving, remove all 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 preparing culinary delights, but we still have the desire to please our loved ones. It is in such cases that the following recipe comes to the rescue. This dish will be a worthy table decoration 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 meat pieces, dry them and lightly beat them with a hammer.
2. Next, according to the recipe, marinate the finished pieces in mayonnaise (2 tbsp), adjika (1 tbsp), spices, salt and pepper. This procedure will take 5-6 hours.
3. Mix peeled and quartered potatoes in a separate container with the same marinade.
4. On a baking sheet greased with vegetable oil, place potatoes in layers, then pieces of poultry.
5. Cover the baking sheet with foil so that it does not come into contact with the meat. Bake in the oven for 2 hours at 180 degrees. In 20 min. Before the end of cooking, the foil is removed to form a golden brown crust.

The goose is served, pre-garnished with herbs, with baked apples. Bon appetit!

Baked goose is considered a Christmas dish, but this dish can be prepared all year round, adding vegetables and spices to the meat. Goose with potatoes is one of the best recipes in Russian cuisine. Thanks to the original baking method, you get soft, juicy meat and aromatic potatoes. The only drawback is that it takes a lot of time.

Both fresh and frozen meat, which must first be thawed, are suitable.

Ingredients:

• goose carcass – 1 piece (4-5 kg);
• potatoes – 10-12 pieces (medium);
• garlic – 4-5 cloves;
• salt, pepper, seasonings and spices - to taste.

Goose with potatoes recipe

1. Wash the gutted carcass well and soak in water for 3 hours, then dry with paper towels and rub with salt.

2. Peel, wash the potatoes, cut each tuber into 4 even parts. Add salt. Peel the garlic, but do not crush it.

3. Stuff the goose with potatoes and garlic. Sprinkle the cut with spices. Rub the top of the carcass with the desired seasonings.

4. Preheat the oven to 220°C. Bake the goose with potatoes in a special glass dish or simply cover with foil for 1 hour. Then reduce the temperature to 200°C and leave in the oven for another 2 hours.

During cooking, periodically turn the carcass over and baste with the resulting fat.

5. Cool the finished dish slightly, remove the potatoes into a separate bowl, and cut the carcass into portions. Serve the meat hot along with potatoes.

Once upon a time, it was clearly explained to me: in order to cook poultry meat truly tasty and correct, you need to do a minimum of manipulations with it, and the main trick is to marinate the bird and keep it in the marinade for as long as possible: 6 hours - 12 hours - 24 hours... Which marinade to choose is a matter of taste, but I suggest the most budget-friendly and time-tested one that will never let you down - this is an onion marinade.

So, to cook a goose with potatoes in a sleeve in the oven, we need the main character of the dish - the goose.

You can bake it whole, this will be a more festive option, but if you divide the goose into pieces, then we have a much more practical option - you can cook several dishes from the butchered goose.

Cut the goose into pieces.

Chop one large onion and grate the other. Yes, you can use more onions - as they say, oil won’t spoil the porridge. Rub pieces of dressed goose weighing 1 kg 200 g with salt, pepper with freshly ground black pepper, sprinkle with red paprika if desired, mix thoroughly with onion, cover the cup with cling film and remove the goose to marinate for at least 6 hours. Better - for a day.

Wash and peel the potatoes. Depending on the size of the tubers, cut large ones lengthwise into 4 parts, and smaller ones into 2 parts. Add salt, season with spices to taste, mix.

Place the goose meat along with the onion marinade, prepared potatoes, and a sprig of rosemary into a baking bag. Tie the bag and pierce it with a toothpick in several places.

Bake the goose with potatoes in the sleeve in the oven at 190 degrees for 1 hour 20 minutes. The approximate time is determined as follows: for 1 kg of meat - 1 hour of baking.

Soft goose meat in onion marinade and baked potato wedges soaked in meat juice with aromatic herbs - it’s incredibly tasty!

Bon appetit!