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Goose dishes in the oven. Baked goose: recipe

Goose baked in the oven is always a holiday. The goose is the king of the table, the emperor of the feast, it is the king bird, its appearance on the table never goes unnoticed and is always accompanied by enthusiastic exclamations. For the holidays, of course, you can bake other poultry - chicken and turkey, but even if you have such a trump card as a duck in your sleeve, the goose beats him too. The goose is a joker that beats any card.

Historically, we do not classify goose dishes as everyday cuisine, but they have a permanent place on the banquet menu. In fact, it is quite difficult to imagine a goose on the table on weekdays, but a holiday featuring a magnificent baked goose with apples will definitely become unforgettable, even if the only entertainment program at this holiday is goose.

But I must say, it's worth it. Goose is a rather fatty bird, but this fat is completely rendered out during baking and what remains is the most tender meat, soaked in aromatic juice, literally melting in your mouth. And this most tender meat is hidden under a crispy golden crust.

Goose meat has its own bright taste, moreover, it is rich in various beneficial substances and minerals - magnesium, phosphorus, selenium, copper and vitamins A, C, group B and others.

Since ancient times, goose fat has been used in folk medicine in the treatment of skin, colds and lung diseases; it was used to treat wounds, burns and frostbite, and was used in cosmetology. And of course, it was actively used in cooking - they fried it, stewed it, but in European cuisine they used it with sweet jam, spreading it on bread - we can read about this delicacy not only in ancient recipes for goose baked in the oven, but also in artistic literature of different times.

Disputes about at what time baked goose dishes gained popularity, where these dishes came to us from or were here originally, who can be considered the birthplace of baked goose - can be waged endlessly. You can also argue about how to cook a goose deliciously in the oven, so that it is better than others, which recipe can be considered truly the best recipe for a goose baked in the oven, but these debates are unlikely to ever lead to anything.

Let's not go into details about the origin of such a miracle of nature as a baked goose, but rather let's try to create this miracle in our kitchen. We will share with you the most popular recipes for baked goose, talk about the basic principles of cooking this important bird and discuss the recommendations of experienced chefs - and you can cook a goose in the oven at home on any holiday, turning it into a bright event that everyone will enjoy for a very long time remember with delight and pleasure.

Bake a goose in the oven: basic principles and cooking features

The goose is bought ahead of time, in advance, no one buys it day after day, because before you bake the goose, it needs to be well prepared.

We thoroughly wash the carcass and check to see if there are any residual hairs or feathers left on it.

If you need to cut the goose into pieces, do it carefully with a hatchet or thick kitchen scissors - do not try to crush the bones, but cut the joints.

Before roasting a goose, it is usually rubbed with salt and spices and left overnight. Washed, dried and rubbed with salt, the goose should stand in the cold for several hours, then the fat will be easier to remove, and the goose will cook faster and turn out juicier.

Therefore, if you decide to cook a goose in the oven, start doing it in the evening. In the evening you will make all the necessary preparations, put it in the cold, where it will have to “simmer” thoroughly, and you will bake it in the morning or the next afternoon.

This applies to different types of goose dishes - no matter how you bake it, in pieces or whole, it is still better for it to stand in spices beforehand.

When baking a goose in the oven, you need to baste it with rendered fat every 20 minutes. This will ensure the meat is tender and the crust crunchy.

Recipe 1: Goose baked in the oven on a bottle

Goose baked in the oven on a bottle is a very important bird. This is one of the simplest goose recipes in the oven; even a housewife with little experience can handle it and will immediately become known as the queen of cooking.

For this dish we will need a glass bottle - it will help the goose maintain its shape even in such a hot living situation.

Ingredients

goose - 1 pc.;
garlic - 5 cloves;
lemon - ½ piece;
sage;
oregano;
Bay leaf;
salt;
black pepper);
glass jar or bottle (empty).

Cooking method

We take the goose carcass and check for “extra parts” - remnants of feathers, giblets, hair follicles - and remove them, if any. Having made sure that we are satisfied with the “complete set” of the goose, we wash it thoroughly and wipe it with disposable towels.

Mix salt, pepper and spices in a bowl and rub our bird with them inside and out. After this, we put the goose in the cold for several hours, maybe even overnight - before baking the goose in the oven, you need to let it stand in the spices so that it is well saturated with their aromas, but since the goose is a rather fatty bird, keep it warm This is not possible, as the fat can “float”, so it is recommended to keep the goose in a cold place all this time. In addition, its skin, rubbed with salt, will have time to dry well, which means it will crunch provocatively after baking.

Next, cut the garlic and lemon into small slices - such that it is convenient to stuff the goose. Before baking the goose, we make small cuts or punctures in it with a knife and put garlic and lemon in it. We put several chopped cloves of garlic in the belly, and a bay leaf there too. And finally, we place a bottle (glass, fireproof) into the belly to maintain the shape of the goose carcass. If it were a chicken, we would sit it on this bottle, but the goose is too big for this, so it will lie majestically on the baking sheet. We tighten the edges of the abdomen and sew them up.

We take out the goose maker - if you have it, then great, but if not, you can completely do without it and bake the goose in the oven on a baking sheet or in a mold. Grease a mold or baking sheet with oil and place the carcass on it on its belly, that is, with its back up. DO NOT preheat the oven in advance: put the goose in the oven and heat it up with it. Set the temperature to 220 degrees and leave our bird to bake for 2-3 hours (depending on size). We don’t go far - periodically you need to open the oven and pour fat over the goose, which will be rendered from it onto a baking sheet (or into a mold) so that the skin turns out crispy, rosy and beautiful, but does not dry out or crack.

When the goose is ready, you shouldn’t immediately take it out of the oven; after turning it off, you need to let it sit there for another half hour - it will become much juicier and more aromatic, and besides, it will be much more convenient to cut it up and eat it.

Recipe 2: Goose baked in pieces in the oven

Most often we read recipes for whole goose baked in the oven, but there are also a lot of dishes where the goose is baked in pieces. It is no less tasty and convenient - you don’t need to think about whether there is enough goose for everyone if you purchased a miniature-sized carcass, or if you made an inaccuracy in counting the guests for the holiday.

In such cases, this recipe for baked goose in pieces is very helpful.

Ingredients

goose - 1 pc.;
garlic - 3 cloves;
salt;
pepper.

Cooking method

We wash the goose carcass, remove all excess and “disassemble” it into approximately equal parts - drumsticks, thighs, wings, etc.

Cut the garlic into small slices.

Using the tip of a knife, make small punctures in the pieces of meat and stuff them with garlic. Carefully remove the skin without damaging its cover, and put the garlic under it too.

Rub each piece with salt and pepper and leave in the cold for about an hour.

After 30 minutes, open the oven and check the condition of our goose. A lot of fat should be rendered out of it. We pour the goose fat into a separate container - but under no circumstances throw it away, it is a very valuable ingredient. We will need some of the fat to periodically baste the goose so that it bakes well, but does not swim in it, and we will save some for later.

Depending on the size of the bird and the pieces we got, it will take us about two hours to cook the goose in the oven.

Don’t forget to baste our bird with fat from time to time, and then we will have a wonderful baked goose dish with tender, melt-in-your-mouth meat and a crispy and appetizing crust.

Potatoes go well with it as a side dish - fried, boiled, baked, mashed or fried with mushrooms; rice - boiled, steamed or fried with vegetables, noodles - buckwheat, wheat or egg, udon.

Recipe 3: “Beer Goose”, or Goose baked in beer

Beer goose is prepared very simply; baking it does not require special conditions - for example, a large oven, as if you were baking a large Christmas goose with apples, and also no special culinary skills. The goose in this recipe is stewed in beer, and the only thing you need to do is add beer from time to time so that it does not boil over and the goose does not end up on dry land.

Ingredients

goose - 1 pc.;
garlic - 4 cloves;
mayonnaise - 200 ml;
beer (light) - 1 l;
salt;
pepper.

Cooking method

Finely chop the garlic or pass it through a special press and mix with mayonnaise.

We cut up the goose carcass, taking it apart into small pieces of equal size that we will bake. Rub the pieces with salt and pepper and generously coat with mayonnaise-garlic sauce. Next, put the goose in a mold with a lid, cauldron or goose pan and put it in the cold for 10-12 hours (ideally overnight).

In the morning, we take our already sufficiently marinated bird out of the cold and, before cooking the goose in the oven, let it stand for another couple of hours - this time in a warm place, so that its temperature approaches room temperature.

Preheat the oven to 180 degrees.

Carefully pour beer into the goose bowl so that the pieces are “sunk” - literally lightly covered with liquid. Close the casserole dish with a lid and put it in the oven for about 2 hours. When baking a goose in the oven, you should not leave it, you need to periodically check on it, open the lid and add beer so that it does not boil over.
The readiness of meat can be checked using a knitting needle or a regular fork. Our goose should be tender and soft, melting in your mouth.
Potatoes in any form are perfect as a side dish for juicy pieces of baked goose - fried, baked, boiled or mashed. Bon appetit!

Recipe 4: “Christmas Goose” baked with apples

The Christmas goose is the king of the holiday table, it is the king bird. And he demands royal treatment towards himself. You can't cook it in a hurry. If you are planning to bake a goose in the oven, start preparing everything you need for this in the evening. Process the goose and place it in the refrigerator.

And in the morning the “second act of the Merlezon ballet” will begin - you will need to correctly arrange the filling and sew up the goose. But the most important thing is that while you bake the goose in the oven, do not forget to baste it with fat - every 15-20 minutes. But your efforts will be rewarded and believe me, the result will exceed all your wildest expectations.

Ingredients

goose (medium size) - 1 pc.;
apples (hard varieties) - 15 pcs.;
sugar - 1 tbsp. spoon;
raisins - 4 tbsp. spoons;
salt;
parsley.

Cooking method

Before cooking the goose, rinse it thoroughly, wipe it with dry disposable towels, and rub it with salt on all sides, inside and out.

Peel medium-sized hard green apples and cut them lengthwise into 4 pieces. After removing the seeds, place the apples in a large bowl.

We thoroughly wash the raisins and soak them in water - preferably hot, then they will swell faster. Remove tails, remaining seeds and other debris. After we have sorted out the raisins, they need to be dried: place the raisins in a colander, blot them with napkins, place paper or cloth disposable towels on a dish and place the raisins on them.

Pour raisins into a bowl with apples, sprinkle with sugar, mix.

We take our goose, stuff it with apples and raisins, pull the edges of the belly together and sew it up.

Preheat the oven to 220 degrees. Place the goose on a baking sheet on its back, belly up, and bake. When it is browned, turn it over and bake it with the back facing up. When the other side is browned, we lower the temperature in the oven a little and stand guard over our king bird - to cook the goose deliciously in the oven, every 10-20 minutes we take it out, take the rendered fat from the baking sheet and pour it over the goose. The baked goose takes about three hours to prepare, and during this entire time we need to remember to water it. But our efforts in the finale will be generously rewarded - we will get the most magnificent Christmas goose with a beautiful, golden-brown crispy crust and tender, melt-in-your-mouth meat.

You can check the readiness of the meat with a knitting needle or a stick - if the meat is pierced easily, then it is completely ready.

So, we have almost prepared the Christmas goose with apples, all that remains is to apply the final touches. Literally five minutes before taking the main holiday dish out of the oven, take the remaining apples, place them on a baking sheet around the goose and pour fat over them. You want the apples to be slightly baked and soft, but not cracked.

When everything is ready, we free our firebird from its bonds - we take the threads out of the goose. Next, we carefully take out the filling and place it on a dish - on this pillow or featherbed his delicious majesty will recline. We arrange the goose beautifully and frame it with baked apples - every jewel should have a frame.

We wish our guests bon appetit and accept their well-deserved praise, expressions of delight and admiration.

The color of the crow's feet tells you the age of the bird - an old goose wears red, while a young goose's feet are yellow.
The readiness of the meat is determined by piercing the carcass with a knitting needle or a stick - if the juice that appears is clear, then the meat is ready. Also, when pierced, the needle should not encounter active resistance - the meat should be pierced without effort.
Sometimes the goose is covered with foil if they are afraid of drying it out. Remove the foil half an hour before the dish is ready to get an appetizing crust.

The goose is baked in the oven, preferably for the holiday table. The finished dish turns out tender and juicy. You don't need to be a first-class cook to cook it. It is prepared easily and simply.

By choosing a good recipe and knowing some of the subtleties of cooking, you will surprise your guests with a wonderful dish. And our article will help you cope with all the difficulties of cooking goose in the oven.

Step-by-step recipe for goose baked in the oven

Here is a classic recipe for baked goose in the oven. The Christmas holidays will be a great occasion to prepare it.

Progress:

Remove the entrails from the goose. Rinse well under running water. Remove excess moisture with a kitchen towel;
Pass the garlic through a press and mix with salt and spices;
Make frequent and deep cuts over the entire area of the goose carcass. Distribute the garlic mass into them;
Cover the inside of the bird with the remaining garlic pulp. Place a bay leaf here;
Place a glass bottle inside the bird. Secure the goose legs to the bottom of the bottle neck with thread;
Sprinkle wine vinegar over the goose carcass. Place it in the refrigerator for 30 minutes to marinate well in the garlic;
After 30 minutes, remove the carcass from the cold and place it in a deep cast-iron bowl;
Fill the goose pan with water and place it in the oven;
While roasting, baste the bird with gravy;
Bake for 3 hours.

Present the finished dish on a beautiful ceramic tray. It is advisable not to cut into portions before serving. Overall it looks more impressive. Any side dish goes with it.

Merry Christmas to you!

Recipe for goose baked with apples

This dish will be the highlight of any holiday table. Apples will add a piquant sourness and marinate the poultry meat well. During baking,

The gander is saturated with the aromas and tastes of fruit. The goose turns out very tender and tasty.

Ingredients:

1 goose;
2 kg apples;
100 ml water;
Greenery;
Salt;
Spices.

Cooking time – 2 hours 30 minutes.

Calorie content per 100 g. ready-made dish – 180 kcal.

Progress:

Remove the entrails from a small goose. If necessary, tar. Wash and dry well;
Generously coat the bird carcass with salt and spices on all sides;
Peel and core the apples. Cut the fruit into 4 pieces;
Place fruit slices and herbs inside the bird;
Using thread, make a seam along the entire abdomen;
Brush the gander with a little heavy cream;
Place the prepared bird in the goose bowl and fill it with water;
Place the casserole dish in the oven for 2 hours;
Constantly baste the bird with the goose juice released during baking.

Present the finished dish on the table on a beautiful tray. Place grilled vegetables around the goose.

Bon appetit!

Recipe for whole baked goose in a sleeve

Here is a wonderful goose recipe for a romantic dinner between two hearts in love. You will surprise your loved one with your culinary talents.

Ingredients:

1 small goose;
2 apples;
1 orange;
1 tsp. spicy mustard;
1 tbsp. l. honey;
Salt;
Spices;
Sleeve for baking.

Cooking time – 4 hours 20 minutes.

Calorie content per 100 g. ready-made dish – 200 kcal.

Progress:

1. We prepare the bird - gut it, rinse it with running water and dry it with a kitchen towel;

1. Cut the apples into medium slices and remove the core;

1. Cut the orange into half rings;
2. Salt and season the goose on all sides with spices;

1. We put slices of apples and oranges inside the carcass;

1. Mix mustard with honey. Coat the bird carcass with this mixture;
2. Place the goose in a roasting sleeve;

Place the sleeve with the goose in a preheated oven for 4 hours.

Serve the finished dish on a glass tray with slices of oranges and apples. A great addition to this dish would be good red wine and candles.

Have a nice romantic rendezvous!

Recipe for goose meat pieces with potatoes

A great recipe for a hearty and tasty family dinner. Surprise your household with it.

Ingredients:

¼ goose carcass;
1 onion;
0.5 kg of potatoes;
200 grams of mushrooms;
Juice of half a lemon;
2 tbsp. l. mayonnaise;
Salt;
Spices;
2 cloves of garlic;
1 bay leaf;
Greenery;
1 tbsp. l. vegetable oil.

Cooking time – 4 hours.

Calorie content per 100 g. dishes – 240 kcal.

Progress:

Cut the goose into small portions;
Marinate the meat with lemon juice for half an hour;
Combine crushed garlic, mayonnaise, salt, spices, vegetable oil and mix the sauce. Immerse goose meat in it for 60 minutes;
Cut the onion into large rings;
Chop the mushrooms;
Line a baking sheet with foil. Place goose meat, onion rings, mushrooms and bay leaves on it. Seal edges of foil together;
Place the baking sheet in the oven for 90 minutes;
Peel and cut the potatoes into large slices. Boil in slightly salted water until fully cooked;
Send the boiled potatoes to the baked goose meat for 15 minutes.

When serving the finished goose, sprinkle with chopped garlic and herbs.

Bon appetit everyone!

How to deliciously cook stuffed goose

This recipe would be a great option for a holiday dish. Rice baked inside it will be remembered for a long time by all guests. Rice porridge, while baking, will absorb all the juices and flavors of the goose.

Ingredients:

Goose carcass;
0.7 kg rice cereal;
150 grams of butter;
150 ml heavy cream;
1 onion;
1 carrot;
Salt;
Spices.

Cooking time – 180 minutes.

Calories per 100 gr. – 260 kcal.

Progress:

Prepare the goose carcass (remove giblets and wash);
Rub the goose carcass on all sides with salt and spices;
Boil rice cereal until half cooked;
Fry carrots and onions. Add them to the rice;
Salt and season the rice and vegetable mixture with spices;
Place this mush inside the carcass;
Sew up all the holes in the goose with a needle and thread;
Brush the entire surface of the goose with heavy cream;
Place the meat in a roasting bag;
Place the sleeve in the oven for 2.5 hours.

Before serving, cut the finished dish into small portions. Serve on a nice large platter with sour cream sauce.

Enjoy your meal!

Secrets of cooking poultry

Many people think that there is nothing complicated about cooking goose. But, unlike chicken, this bird has tough skin and meat. Accordingly, to prepare it you need to have extraordinary culinary skills. The baked goose tastes divinely tender and tasty.

We will try to tell you some secrets of preparing a real royal dish:

You need to purchase a goose carcass a couple of days in advance. That is, you need to prepare in advance for cooking baked goose;
The carcass must be well plucked and tarred. No goose down or feathers should be present on the goose carcass;
Because the goose takes so long to bake, the tips of the wings may become charred during this process. To avoid this incident, first remove the tips of the wings using a kitchen knife;
Get rid of excess fat from the bird's neck and belly. It negatively affects the taste of the finished dish;
Make cuts in the skin of the goose. Do not under any circumstances injure the meat part of the goose carcass;
In order for the goose to become tender and rosy during baking, first immerse the upper part of the carcass in boiling water for a couple of minutes, and then the lower part.
To prevent the filling from spoiling, stuff the goose carcass with it immediately before baking;
Do not pack the stuffing too tightly into the body of the goose. This will not allow it to swell well and absorb all the juices during baking;
Be sure to sew up all the holes in the gander's carcass;
Tie the gander's limbs together;
Place the raw dish in a well-heated oven;
Never discard the fat released during baking! Pour it over any side dish that you are going to serve along with the baked gander.
Since the goose carcass bakes for quite a long time, it is better to introduce vegetables and fruits 30 minutes before the end of the process;
The residence time of a goose carcass depends on its size;
Instead of cream, it is better to spread the surface of the bird with mayonnaise. Thanks to it, the crust turns out crispy and golden brown.

By following our recommendations, you will surprise your loved ones with your culinary talents. Goose baked in the oven is truly a royal dish. Many people, at the first failure, put this dish in the black cookbook and never take up cooking it again. But in vain! If everything is done correctly, your goose will turn out divinely tasty and tender. Also, a lot depends on the correct choice of the recipe for the future dish.

We hope that our article helped you learn good recipes and some of the subtleties of cooking goose in the oven.

Bon appetit!

In many countries, goose is baked for the holiday table. Goose, baked in the oven whole or in pieces, looks very appetizing, at the same time it is healthy and has an excellent taste. However, you should not start cooking this bird without studying the features of its baking technology.

Cooking secrets

Goose is not the cheapest of products, so it would be a shame to spoil it due to a violation of the cooking technology. You can protect yourself from unpleasant surprises by studying tips on preparing it for baking and on baking itself.

Young goose meat will be more tender and cook faster. Its paws will help you distinguish a young bird from an old one. In young geese they are light yellow, and in old geese they are red.
Dishes prepared from fresh or chilled ingredients are more tender and juicy. However, frozen goose can also be baked. True, you need to start defrosting it at least a day before cooking, or even better – 36 hours. After all, the carcass must thaw completely in the refrigerator. Otherwise, the meat will be dry and tasteless.
When preparing a carcass for baking, it should not only be washed and dried, but also checked for the presence of excess feathers. If they are found, they must be removed with tweezers.
Many cooks believe that the goose will become more tender and soft if it is scalded beforehand. To do this, immerse the carcass in boiling water, holding it by the legs, for a couple of minutes. Then repeat the procedure, changing sides.
The goose is considered a fatty bird, so accumulations of fat on the neck and abdomen are usually cut off. They also pierce the skin with toothpicks without touching the meat. This allows excess fat to be lost faster. Thanks to this, the dish turns out more tender and less calorie.
Another proven way to make goose meat tender, tasty and aromatic is to marinate it. It is advisable to marinate the carcass for a long time, at least 8 hours.
Baking time largely depends on the chosen recipe. Usually it is 1 hour per 1 kg. You can check the bird’s readiness by piercing it with a knife: if the juice comes out clear, it means it’s already baked enough.
Before placing the carcass in the oven, it is necessary to tie its legs, cut off or wrap the terminal phalanges of the wings in foil, otherwise they will burn.
To prevent the goose meat from browning too much, it is better to bake it under foil. However, 40 minutes before the dish is ready, the foil should be removed so that the goose does not look too pale.
If the goose is cooked with filling, then you need to leave a little free space inside in case the filling increases in volume.
Water will help to avoid the unpleasant smell of burnt goose fat - it should be poured into the bottom of the pan in which the goose is baked. It is enough for its level to be 1 cm, but you need to make sure that it does not have time to evaporate completely.

It is advisable to purchase a goose several days before the expected celebration, since the process of its preparation and cooking is lengthy.

Knowing all the intricacies of roasting a goose, you will surely cook it tender and juicy - all you have to do is find the right recipe.

Whole goose baked in the oven

goose – 3 kg;
garlic – 5 cloves;
lemon – 0.5 pcs.;
bay leaf – 2 pcs.;
sage – 10 g;
ground black pepper, salt - to taste.

Cooking method:

Prepare the carcass for baking by removing excess feathers, trimming off excess fat, washing and drying with a towel.
Rub the carcass inside and out with a mixture of salt and black pepper. Place in a cool place overnight.
Cut half a lemon into thin semicircles.
Cut the garlic into small pieces.
Make slits in the skin of the goose and insert pieces of lemon and garlic under it, leaving a little to place inside.
Place the reserved garlic and lemon in the belly. Place sage and laurel leaves there.
Place a glass jar inside the goose. It is needed so that the goose retains its shape during baking. Pull the edges together and sew with light threads.
Preheat the oven to 220 degrees.
Pour some water into the mold, place the goose in it, cover with foil, and place the mold in the middle of the oven.
Bake for two hours, basting the carcass with rendered fat. An hour before cooking, remove the foil.

Don't forget to remove the jar before serving. Baked vegetables, stewed cabbage, and rice are suitable as a side dish.

Goose baked in pieces in the oven

goose – 3 kg;
garlic – 5 cloves;
salt, pepper - to taste.

Cooking method:

Wash the goose carcass, pat it dry with paper napkins, and divide it into portions.
Rub each piece with salt and pepper. Leave to marinate for 6 hours.
Place foil in a baking dish and place goose pieces. Pour in some water or beer.
Cover the pan with foil and place in an oven preheated to 220 degrees.
Bake for an hour under foil, then remove it and pour the rendered fat over the pieces. Pour some fat into a bowl.
Peel the garlic and pass through a press. Mix chopped garlic with goose fat.
Brush the pieces with the resulting mixture. Bake the goose for another hour.

As you can see from the recipe above, it is easier to bake goose in pieces, and it reaches readiness sooner. However, baked whole it looks even more impressive.

Goose with apples and potatoes

goose – 3 kg;
apples (preferably green) – 0.5 kg;
potatoes – 1 kg;
butter – 50 g;
lemon juice – 40 ml;
honey – 70 g;
onions – 150 g;
goose offal – 150 g;
salt, cumin, black pepper - to taste.

Cooking method:

Rinse the carcass in running water and dry. Trim off the fat in the neck and belly area, cut it into small pieces and place it on the bottom of the dish in which you plan to bake the goose.
Rub the goose carcass with salt, pepper, and caraway seeds. Place in a cool place to marinate for at least 3 hours.
Wash the goose giblets and cut into small pieces. Fry them in butter, using approximately 20 g.
Peel the onion and cut it into half rings.
In another frying pan, melt the rest of the butter. Fry onion half rings in it.
Cut the apples into 8 pieces, cut out the core.
Mix apples, giblets and onions.
Stuff the goose's belly with this mixture, compacting it carefully. Bring the edges together and secure with toothpicks or sew.
Place the goose in the prepared pan. Cover it with foil and place in the oven preheated to 220 degrees. You can splash a little water on the bottom of the mold.
Peel the potatoes and cut them into large slices.
Melt honey and mix it with lemon juice.
An hour and a half after putting the goose in the oven, remove the foil from it. Brush the carcass with honey-lemon sauce and pour over the rendered fat. Place the potatoes around.
Return the pan to the oven and bake for another hour and a half. Don't forget to add water if it evaporates, and grease the goose with fat mixed with honey-lemon sauce.
After the specified time has passed, turn off the oven, but leave the goose in it for another half hour.

Goose baked with apples and potatoes is a complete dish with a unique taste that looks very appetizing. Such a goose will decorate the festive table and will delight the guests.

Goose with prunes

goose – 3 kg;
pitted prunes – 0.3 kg;
cognac – 100 ml;
salt, spices - to taste.

Cooking method:

Having prepared the goose carcass for baking, rub it with salt and seasonings, and place in a cool place for several hours.
Lightly heat the cognac and pour it over the prunes. Leave for 20 minutes to swell.
Stuff the goose with prunes and secure the edges of the belly with toothpicks.
Place the goose carcass in a large roasting bag or bag. Tie, leaving a small hole for steam to escape.
Place the goose on a baking sheet and place in an oven preheated to 250 degrees.
After half an hour, reduce the temperature to 180 degrees and continue baking the goose for another 2 hours.

According to this recipe, the goose turns out to be very tender and juicy, because it is baked, one might say, in its own juice.

Oven-baked goose is a truly festive dish that is unlikely to leave any of the guests indifferent.

Winter is rich in major holidays, including Catholic Christmas, New Year, and Christmas according to the Orthodox calendar. And if the New Year's table in Russia and the post-Soviet countries is famous for champagne, Olivier salad and tangerines, then the Christmas table (for both Catholics and Orthodox Christians) has a special meaning.

The number of dishes and the preparation of ritual dishes also play an important role, but the main place is, naturally, given to the Christmas bird, and not a banal chicken, but a more serious bird. More rare “guests” appear on the tables - goose, duck or turkey.

This material contains the best options for goose dishes baked in the oven. By the way, you can cook it not only for Christmas, but also for other important occasions.

Tasty and juicy goose baked whole in the oven - step-by-step photo recipe

For a holiday, you want to surprise your guests with a delicious and original dish. And what could be tastier than a goose baked in the oven?

Cooking a goose is not that easy. You need to know some secrets. The first secret is preparing the marinade. The taste and quality of the meat will depend on the marinade.

To prepare the dish you will need the following ingredients:

Goose weighing 3 kg.
Seasoning for meat – 25 g.
Mayonnaise.
Garlic in the amount of 4 cloves.
Bay leaf – 5 pcs.
Salt.
Honey – 20 g.
Green onions.

Goose cooking process:

1. First you need to prepare the marinade. To do this, grind the bay leaf into crumbs.

2. Add honey to the bay leaf. It will give the meat a piquant sweet taste and make the crust crispy and beautiful to look at.

3. Peel the garlic and grate it onto a fine grater. Then add the grated garlic to the container for preparing the marinade.

4. At this stage, you need to mix the ingredients well.

5. Then add seasoning and mix the ingredients again.

6. Finally, add mayonnaise. The amount of product depends on taste preferences. The main thing is that the marinade is thick.

7. Cut green onions into small pieces.

8. Prepare the goose carcass for marinating. First of all, wrap the edges of the wings and paws in foil so that the exposed bones do not burn during the baking process.

10. During the baking process, the goose will release a large amount of fat. Therefore, you need to place a baking sheet under the grill with the goose. The baking sheet should be covered with a thick layer of foil. Excess fat will collect on top of the foil and will not stain the baking sheet. In addition, in this case the fat will not burn.

11. Place the goose on a rack in the center of the oven. Turn on the oven at 200° and bake for 30 minutes. Then reduce the temperature to 150° and bake the meat for another minute.

12. After the specified time has passed, remove the goose from the oven. The finished goose has a beautiful golden crust.

13. Goose meat prepared in the described way turns out tender, juicy and soft. The combination of components in the marinade makes the product taste extraordinary.

How to cook goose in the oven with apples

The most popular recipe for cooking goose is stuffing it with apples. The festive dish has been prepared on both sides of the Atlantic Ocean for many centuries.

The recipe is quite complicated, there are many secrets, but still “the one who walks can master the road,” and the goose can master the one who wants to. And then everything will turn out as it should: an appetizing, very golden brown crust on top, tender meat and a filling, the sour taste of which goes perfectly with goose.

Ingredients:

Goose (carcass) – about 2.5 kg.
Apples – 5-6 pcs.
Honey – 2 tbsp. l.
Soy sauce – 2 tbsp. l.

Marinade:

Water or broth cooked with vegetables - 1.5 liters.
Sugar – 5 tbsp. l.
Salt – 2 tbsp. l.
Soy sauce – 70 ml.
Apple vinegar – 80 ml.
Ginger – 1 tbsp. l. (ground).
Pepper mixture.
Cinnamon.

Preparing the goose for baking begins 2 days before the festive dinner (the hostess needs to take this into account).

Algorithm of actions:

The first thing you need to do is choose a good, beautiful goose, it is better if it is not frozen.
Check for the presence of remaining feathers and down, pluck, you can singe over an open fire, carefully turning from all sides.
Then rinse the carcass thoroughly, both inside and outside. Some housewives recommend additional scalding with boiling water.
Before you start marinating, be sure to pat the bird dry with paper towels to remove excess moisture. Trim the tail, cut off excess fat (usually in the tail, neck, abdomen).
To make the marinating process more intensive, make transverse cuts on the goose breast, cutting through the skin, but not the meat. This, on the one hand, will allow the marinade to penetrate into the meat, on the other hand, during the baking process, excess fat will come out through the cuts. The skin will become drier and crispier.
Take the ingredients for the marinade and stir until the salt and sugar dissolve. Boil.
Place the goose in a very large container so that it is completely immersed in it. Pour hot marinade over the carcass. Place in the cold, cover.
Leave in this state for 2 days, remembering to turn over, for uniform marinating. After the specified time, you can proceed directly to baking.
The filling in this recipe will require apples; they should have a sour or sweet-sour taste, thin skin and a delicate texture. Wash the apples, remove the stem and seeds, cut into 4-6 pieces.
Place inside the carcass. Since fairly large pieces of apples are used, the filling will not fall out during baking, so you don’t have to sew up the hole. But you definitely need to tie the legs. Then in the finished dish they will remain beautifully crossed, and not spread out (if not tied first).
It is recommended to bake the goose not on a baking sheet, but on the oven rack. To avoid problems with leaking fat, be sure to place a baking tray with a small amount of water under the grill. This is where the fat will drain; the goose needs to be covered with foil.
Immediately turn the heat up to very high (200°C), after a quarter of an hour reduce to 180°C, bake for an hour.
Mix honey with soy sauce and coat the roasting carcass with a pastry brush.
Continue baking, reducing the heat to 170°C. Readiness is determined by piercing the meat: the clear juice that stands out is a clear hint that the goose is ready.

Secret information - it takes about an hour to bake 1 kilogram of goose meat, respectively, the heavier the bird, the longer the process. Therefore, weighing is mandatory, and you need to invite relatives and friends to the tasting so that they can share the joy with the hostess.

Recipe for soft and juicy goose in the oven in the sleeve

Grandmothers cooked goose by baking it in the oven in a huge frying pan; it did not always turn out tasty; very often the carcass quickly gave off fat and became dry.

Modern technologies have come to the aid of modern housewives - a special culinary sleeve, with the help of which it is easy to preserve juiciness and obtain a ruddy and crispy, very appetizing crust at the end of cooking.

The following recipe is dedicated to just this method of baking a Christmas (or regular) goose. It is best to start cooking the goose a day before serving, but if you don’t have that much time, then at least 5-6 hours in advance, 2-3 of which will be used for marinating, and the same amount for baking.

Ingredients:

Goose (carcass) – 2.5-3 kg.
Apples – 6 pcs.
Garlic – 1 head.
Lemon – 1 pc.
Salt.
Bay leaf.
Carrots – 1 pc. small size.
Onions – 1 pc.
Pepper mixture.

Algorithm of actions:

Rinse the goose, dry it with towels, make transverse and parallel cuts on the breast.
Rub with a mixture of peppers and salt, sprinkle well with squeezed lemon juice.
Peel the carrots, garlic and onions, rinse, chop, and stuff the carcass with them.
Cover with cling film and marinate in a cool place for several hours.
Wash the apples, cut into large slices, remove the stem and seeds.
Place apples and bay leaves inside the carcass. If there are more apples, you can additionally cover the goose with them.
Hide the carcass in a baking sleeve and secure the ends. You can make small punctures to prevent the sleeve from bursting; excess moisture will escape through them.
Bake for at least 2 hours, at the end of baking, cut the sleeve on top and leave the goose in the oven for a while to form a crust.

Remove from the sleeve and place on a beautiful oval dish. Scatter the apples around and garnish with fresh dill and parsley.

Delicious goose in the oven in foil

To ensure that the goose baked in the oven does not “disappoint” with excessive dryness, experienced chefs suggest cooking it in food foil. This method of baking allows you to retain moisture inside, leaving the goose soft, juicy, and tender.

The filling can be rice with raisins, buckwheat porridge with mushrooms, potatoes or stewed cabbage. But the most festive goose “demands” sweet and sour apples.

Ingredients:

Goose (carcass) – 2-3 kg.
Fresh sweet and sour apples – 4-5 pcs.
Vegetable oil – 50 ml.
Garlic – 1 head.
Lemon – ½ pc.
Pepper mixture.
A mixture of spices and aromatic herbs.
Salt.

Algorithm of actions:

The process of cooking goose in foil begins traditionally - with washing and final processing (if required).
Grind 1 tsp in a mortar. salt with seasonings, herbs and peppers. Rub the goose inside and out with this aromatic mixture.
Prepare the second aromatic “sauce”: peel half a head of garlic, pass through a press, mix with 1 tsp. salt and vegetable oil.
Coat the carcass inside and outside with the resulting mixture.
Hide the goose in a clean plastic bag. Place in the cold for 15-30 minutes to marinate.
Prepare the filling. Rinse the apples. Trim the tails, remove the seeds, cut into slices.
Mix with salt, lemon juice, herbs and the remaining garlic (peel, rinse, chop).
Place the filling inside the carcass; the hole can be sealed with a toothpick or sewn up with thread the old fashioned way (just remember to remove it before serving).
Place a large sheet of foil on a baking sheet, folded in half, and place the goose on it.
Wrap the phalanges of the wings and drumsticks of the bird with additional foil (these “parts” tend to burn quickly).
Wrap the goose tightly in foil (further baking will take place in this form), leave for marinating (the process should last at least 5 hours).
After this, it remains to withstand the last stage, actually baking. You need to start with a high temperature - 200°C, then reduce it - 180°C.
After 2 hours, check readiness: carefully open the foil and pierce the carcass. If clear juice is released, then the bird is ready to serve; if the juice has a reddish tint, baking must be continued.
At the very end, free the carcass from the foil, increase the temperature in the oven, and leave for another 5-10 minutes to form a crust that is pleasant in taste and color.

Serve with boiled potatoes and pickles. You don’t even need a reason for such a dish; a goose baked in foil is a holiday in itself.

How to bake a goose in the oven with potatoes

Christmas goose, according to tradition, is prepared with sweet and sour apple filling. But this does not mean at all that there is no other alternative. On the contrary, these birds can be cooked with any types of fillings, including rice and buckwheat.

Goose baked with potatoes is no less popular - you get both meat and a side dish here. What’s also pleasing is the lack of exotic products; everything you need is sold at the nearest grocery store or in the pantry. With the possible exception of goose, which is best taken from the market or from farmers.

Ingredients:

Goose (carcass) – 2.5-3 kg.
Potatoes – 10-12 pcs. (depending on size).
Salt.
Ground hot pepper.
Ground allspice.
Garlic – 5-7 cloves.
Marjoram – ½ tsp.

Algorithm of actions:

Hold the goose carcass over an open fire to remove any remaining feathers and fluff. Wash thoroughly.
Place in a large container. Fill with plain water for 2-3 hours.
Remove from water and dry with paper towels (both inside and outside).
Now rub the outside of the carcass with a mixture of salt and spices.
Peel the potatoes, rinse under running water. Cut into large slices, add salt.
Squeeze the peeled and washed garlic here, add aromatic and hot pepper, marjoram. Mix.
Place the filling inside the carcass and secure the hole with toothpicks.
For baking, choose one of the methods - in a large glass container, in foil or in a sleeve. It is important that the carcass is completely closed, and that the process of stewing and baking occurs simultaneously.
Baking time is about 3 hours, according to tradition, the first hour is on high heat, the subsequent time is on medium heat.

Transfer the goose to a dish, do not take out the potatoes, let it be a surprise for the guests. A large amount of herbs - parsley, dill - will be a real decoration for such a festive dish.

Recipe for roasting goose in the oven with buckwheat

Ingredients:

Goose (carcass) – 2.5-3 kg.
Buckwheat – 1 tbsp. (or 1.5 tbsp if the goose weighs more than 3 kg).
Chicken eggs – 3 pcs.
Onions – 1-3 pcs.
Honey – 1 tsp.
Mustard – 1 tsp.
Salt.
Pepper mixture.

Algorithm of actions:

Wash the goose, dry it, trim off the fat. Rub with a mixture of salt and pepper, doing this not only outside, but also inside.
Leave the carcass in a cool place for marinating, covered with cling film.
Boil chicken eggs until hard-boiled, place in cold water, then peel and cut into cubes.
Boil buckwheat in water (2.5 tbsp.) with salt, and the grain should remain slightly undercooked.
Peel the onion and cut into thin half rings.
Cut the fat from the goose carcass into cubes, place in a frying pan, and melt.
Add the onion here and sauté until nicely browned.
For the filling, combine buckwheat porridge, onion and chopped eggs. Add a little salt and spices.
Place a wire rack in a tray and place the goose on it, which is already stuffed with filling. Sew the hole with thread or fasten it with toothpicks (this method is more convenient and aesthetically beautiful).
Now it’s the turn of honey and mustard, mix them together and coat the carcass thoroughly on all sides.
Bake in the oven for at least 2.5 hours, basting with the fat rendered from the bird.

Additionally, it is recommended to wrap the wings and shin bones in foil, as they burn quickly. You can also cover the entire carcass with a sheet of food foil during the first half of baking to retain moisture inside, make the meat more tender and the filling juicy.

Recipe for goose in the oven with rice

Among all the cereals, buckwheat has a worthy and now popular competitor - rice. The Asian grain is often used today as a stuffing for goose. In some recipes, prunes, raisins, and dried apricots are added to it, which gives the finished dish a very piquant note.

Ingredients:

Goose (carcass) – 2-3 kg.
Rice – 1 tbsp.
Mayonnaise – 2-3 tbsp. l. (can be replaced with mustard and honey).
Salt.
Peppers are hot and fragrant.

Algorithm of actions:

Wash and dry the purchased goose, rub with pepper and salt.
Boil the rice until fully cooked. Drain the water and rinse under cold water to remove stickiness.
Also add salt to the finished porridge, mix with spices and, if desired, with herbs.
Stuff the carcass with the prepared filling. “Grab” the edges of the hole with a thread or firmly grasp them with toothpicks - this is important so that the filling does not come out during cooking.
Transfer the goose to a greased baking sheet.
Spread mayonnaise on top (or a mixture of mustard and honey, which will give a pleasant taste and beautiful color).
Cover the bird with an additional sheet of foil, crimping the edges.
Bake for 2.5 hours, check by piercing. If the juice is clear, then the goose is ready to “move” to the festive table.

When serving, you need to choose a beautiful oval-shaped dish, carefully place the stuffed goose in the center, and decorate it with fresh or pickled vegetables around it. There is no need for a side dish, since the rice filling will successfully fulfill its role.

Insanely delicious goose in the oven with prunes

The traditional filling for goose is apples, but you can go even further and make the filling more unusual and original. To do this, you just need nothing, add exotic prunes to the banal apples. The preparation process is lengthy, but why not please your household with such a masterpiece.

Ingredients:

Goose (carcass) – 3-4 kg.
Apples – 6-7 pcs.
Prunes – 300 gr.
Onions – 1-2 pcs.
Spices and salt.

Algorithm of actions:

Stage one, preparing the carcass - scorch it on fire, scrape it with a knife. Wash and dry.
Rub with salt mixed with spices. Leave for several hours to marinate.
Stage two – preparing the filling. Wash the apples, cut into slices, first remove the stem and seeds.
Peel the onion, rinse, cut into rings.
Soak the prunes in warm water for a while and rinse thoroughly.
Mix together apples, onions, prunes. Add salt and spices here. Mix again.
Send the filling into the carcass, seal the hole with a wooden skewer (toothpick). Sprinkle the carcass with spices on top again.
Wrap in a sheet of foil. Place on a baking sheet.
Start the baking process: first set the heat to high, then turn it down.
Keep the carcass in the oven for at least 2-2.5 hours. Open the foil so that a golden brown crust forms on the surface.

Advice - if you soak the prepared goose for a day in wine or mustard-honey marinade, it will be much tastier.

How to cook goose in the oven with oranges

The following recipe suggests using exotic oranges instead of apples traditional for central Russia. Goose with oranges will be the main course of any dinner party.

Ingredients:

Goose (carcass) – 3-3.5 kg.
Oranges 2 pcs. big size.
Mustard – 2 tbsp. l.
Spices, mixture of peppers.
Salt.

Algorithm of actions:

A day before baking, prepare the carcass - wash, trim off fat, dry.
Rub with aromatic salt (mixed with peppers and herbs).
Cover with film and keep in the cold.
The next day, rub the inside of the goose with spices and salt.
Wash the oranges, do not peel them. Cut into slices.
Stuff the carcass. Seal the hole with a toothpick so that the filling does not “go for a walk.”
Gently spread the mustard on top of the skin.
Place in a casserole dish and add a little broth or water. To cover with a lid.
Bake in the oven. Periodically pour over the resulting broth.

This goose looks amazing if the dish is decorated with lettuce leaves, fresh herbs and orange slices.

Original recipe for cooking goose in the oven with cabbage

Another original Russian recipe for cooking goose, where cabbage is used as a filling. The dish is simple in recipe and technology.

Ingredients:

Goose (carcass) – 2.5-3 kg.
Sauerkraut.
Rosemary.
Salt and peppers.

Algorithm of actions:

Prepare the carcass for stuffing - wash, dry, rub with salt and a mixture of peppers. Wait for a while.
Place the sauerkraut in a colander to drain excess brine.
Stuff the goose carcass. In this case, the hole must be secured with stitches of thread or several toothpicks, since the filling is small and may fall out during the process.
You can bake on a wire rack with a tray underneath, or on a baking sheet. Experienced housewives recommend using a baking sleeve - both the baking sheet is clean and the meat is juicy.

In order for a crust to appear, you need to carefully cut the sleeve at the end of baking (after 2 hours). Place in the oven for another 30-40 minutes. Pickled cucumbers and tomatoes go well with this dish.

Goose in the oven with quince

Christmas goose is traditionally prepared with apples, but sometimes they turn out too soft and quickly lose their shape, turning into banal applesauce. Therefore, many housewives use more exotic fruits, such as quince, instead of these fruits.

Ingredients:

Goose (carcass) – 4-4.5 kg.
Salt.
A mixture of spices and peppers.
Quince – 8-10 pcs. (you can prepare the filling from quince, apples, oranges).
Apple, orange, lemon.
Honey, lemon, herbs, ginger.

Algorithm of actions:

Prepare the goose - rinse and pat dry with a towel.
Rub with a mixture of aromatic spices, ground black and allspice, and salt. Leave to marinate for several hours, even better for a day.
Prepare the filling - rinse the quince and remove the stems. Cut in half, sprinkle with lemon juice to prevent the pieces from darkening.
Prepare apple puree, add orange juice and lemon juice, add a little ground ginger, honey, and spices. Stir thoroughly until the honey dissolves.
Mix half of the fruit mixture with quince slices and place inside the carcass. Sew up the hole with thick thread. Cover the wings and legs in foil.
Grease the goose carcass on all sides with the other half of the aromatic fruit mixture.
Bake on a wire rack placed over a baking sheet with a little water to prevent the fat from burning.
Continue the stewing process for 2 hours, pour water and fat over the carcass.
Turn over and bake on the other side. The signal of readiness is clear juice released when pierced.

A festive goose with quince does not require a side dish, but greens - lettuce, dill, parsley in large quantities are welcome!

Recipe for goose in the oven in dough

The goose recipe presented below has its own secret - it is a yeast dough that does the same job as foil or a baking sleeve. The difference is that the dough becomes a good side dish for fatty goose.

Ingredients:

Goose – 3-3.5 kg.
Yeast dough – 500 gr.
Garlic (head), salt, spices and pepper.

Algorithm of actions:

The goose carcass is prepared traditionally - washed, blotted, spread with a mixture of peppers, spices, salt and garlic pressed through a press.
Divide the dough into two parts, roll both into a thin layer.
Grease a baking sheet with vegetable oil.
Lay out the layer. On it is a prepared marinated carcass. Cover with a second layer and pinch the edges of the dough to form a pouch.
Place in a hot oven, reduce heat and leave for 3 hours.

The dish looks impressive, and does not require bread or a side dish, only greens.

Tender and juicy goose in the oven with honey

Some housewives believe that the taste of goose depends on the marinade, and not on the filling; it’s hard to disagree with them if you try to cook the bird according to the following recipe. The filling can be anything - rice, buckwheat, apples, but the marinade is only honey and mustard.

Ingredients:

Goose (carcass) – 3-4 kg.
Mustard – 4 tbsp. l.
Honey – 4 tbsp. l.
Vegetable oil – 4 tbsp. l.
Soy sauce – 4 tbsp. l.
Pepper, garlic.
Salt.

Algorithm of actions:

Goose is prepared for roasting traditionally.
For the marinade, melt honey, but do not boil, mix with butter and soy sauce. Add mustard, spices and salt.
Coat the carcass with marinade on all sides. Leave for several hours.
During this time, prepare the filling, if apples, wash and cut, buckwheat or rice - boil, rinse, season with salt and spices.
Stuff the goose and hide it in a baking bag (this is the ideal way, but you can do it the old fashioned way - just on a baking sheet).
Bake first in a very hot oven. After 20-30 minutes, reduce the temperature and continue the process for at least 3 hours.

Cut the bag and brown the carcass; guests will remember the sweet and sour taste and pleasant aroma of the dish for a long time.

How to deliciously bake a goose in the oven in pieces

Whole baked goose is a very impressive dish, but its preparation has many pitfalls. Therefore, the meat may turn out either too fatty or too dry. It’s easier to avoid problems if you divide the bird into small portions and bake goose pieces rather than the whole goose.

A goose, served whole on a beautiful large platter, will always be the “king” of a holiday meal. The hostess will get tired of fending off compliments if the bird is actually cooked according to all the rules. A ruddy baked goose carcass not only evokes aesthetic pleasure, it exudes truly divine aromas that awaken the appetite.

But it’s quite difficult to cook a goose well - if you don’t know the nuances, the bird can turn out tough and the meat won’t melt in your mouth. A golden crispy crust may also not work out - in this case, the culinary triumph will have to be postponed. Another possible failure is that for inexperienced housewives the filling will come out a little dry, despite the fact that the goose is not a dietary bird at all, it contains a lot of fat.

Don’t get upset in advance - if you know about possible problems, you will probably be able to resolve them safely. Would you like a delicious holiday goose baked in the oven? So that it is soft and juicy inside and with a glossy golden skin? And even with an incomparable apple note.

First, you need to prepare the goose for baking. I prefer to prepare a fresh carcass, buying from a farmer I know: he supplies already prepared birds (well plucked, with giblets removed). But don’t give up the idea of roasting a goose, even if you can only find frozen goose on sale. Before cooking, it must be properly defrosted; I do not recommend doing this in the microwave. It is best to remove the bird from the freezer in the evening and place it in the refrigerator on the middle shelf.

When the bird is defrosted, trim the wings to the shoulder length, otherwise they may char, then use them to prepare the broth. If the specimen is impressive and the wings are fleshy, then cut off only the first phalanx (up to the elbow joint).

Now we declare war on fat. There is not just a lot of it in the goose, but a lot. Therefore, we will remove and melt without any regret. A large amount of fat accumulates in the abdomen, neck and tail area (don't forget to remove it).
But just cutting off fat alone will not help; you will need to do a couple more manipulations - you will learn about them from the step-by-step recipe with photos. But still, I’ll give you one little piece of advice; it concerns baking absolutely any fatty bird in the oven - for example, duck. Before placing the marinated carcass in a preheated oven, you need to make several shallow cuts on the skin of the bird using a sharp knife. There is no need to make deep slits; try not to touch the meat with the blade. Thanks to these cuts, the fat will be rendered from the skin during the baking process.

The goose must be scalded with boiling water. In urban conditions, this can be done like this: place the carcass in a basin and pour boiling water over it on all sides directly from the kettle. I know that in the village they do it a little differently: a wooden tub is filled with boiling water and a goose is lowered into it, holding it by the neck. And repeat this procedure 2-3 times. Why is this necessary? Firstly, to remove feathers from a freshly slaughtered bird: this makes it easier to pluck. Secondly, immediately before cooking in the oven: the skin tightens due to hot water, this protects it from cracking during baking in the oven.

Another nuance - after the goose has been doused in boiling water, the carcass must be dried with paper towels.

In order for the goose meat to be tender and juicy, and the golden crust to delight with its crispy brittleness, the goose must be well marinated. There are two methods - dry and wet, each of them is good in its own way.

The dry marinade is very simple to make: sea salt, freshly ground pepper and dry aromatic herbs (for example, Mediterranean or Provençal mixture) are mixed in a mortar. The goose is rubbed with the mixture.

Wet marinade is more complex. In addition to herbs, salt and spices, its composition may include such ingredients as vinegar, broth, ready-made sauces, ketchup, mayonnaise, etc. The goose should be soaked in this marinade in the refrigerator for at least 12 hours, and if possible, even 2 days. For what purpose is this being done? The bird's skin will dry out. Paradoxically, this effect will also be achieved with wet marinating. This way we will achieve a crispy golden crust when baking in the oven. The marinade will soften and tough goose meat, making it juicy and soft.

First, you need to heat the oven to maximum and send the goose there. About 10 minutes after baking, the temperature must be reduced. If you are going to cook the goose on a wire rack without using foil or a sleeve, then do not forget to place a deep baking tray in the bottom and pour water into it.

Ingredients for whole baked goose:

apple juice - 750 ml;
fresh goose - 2200 g;
salt 1-2 tbsp. l.;
cumin - 2 tsp;
fennel seeds - a pinch;
a mixture of peppers - a handful;
mustard - 1 tbsp. l.;
apples - 3 pieces;
quince - 1 piece;
dried cranberries (or fresh) - a handful.

Marinating time - from 12 hours
Cooking time - 2-2.5 hours.

When purchasing, first of all, make sure that the goose you like will fit into your oven without any problems. I recommend choosing carcasses whose weight does not exceed 3 kg. Wash the gutted goose and cut off the upper phalanges of the wings and neck, because they always burn strongly. Don't forget to remove the tail.

Often cooked goose turns out tough and dry. To avoid this, the goose must be kept in the marinade for some time. To begin, thoroughly rub the goose with salt and leave for an hour. Don't forget to cover with film.

For the marinade, prepare apple juice: packaged or freshly squeezed. The juice will give the goose a delicately sweet aroma.

Grind a handful of cumin, fennel and a mixture of peppers in a mortar. You can use other spices to suit your taste, such as rosemary and marjoram. You can also coat the goose with mustard for marinating.

Place the bird in an oblong container, rub the carcass with spices, then pour in apple juice. The juice will not completely cover the carcass. You will need to turn the goose several times during marinating. Place the container with the bird in a cool place overnight, covered with cling film. If you decide to prefer the dry method of marinating, then the time must be increased - it will take two days for the bird to be thoroughly soaked. The goose must be rubbed with a mixture of spices, wrapped in film and put in a cool place.

For the filling, take sweet and sour apples; it is with them that the baked goose turns out very tasty. By the way, fruits will also absorb excess goose fat. I recommend adding quince to apples (if you don’t have it, then citrus fruits - oranges or lemon) will do. Add a handful of cranberries; they will add sourness to the taste of fatty meat.

This time I decided not to sew up the goose, since the bird is baked in foil, and apples and quinces are used for the filling: they are unlikely to fall out. But if the filling were loose (buckwheat, rice), I would prefer to sew up the belly.

Turn on the oven to preheat at 220 degrees. While it is heating, cut the apples and quince into large slices.

Place a large sheet of foil on a baking sheet and place the dried goose on top. Stuff with pieces of fruit and cranberries.

One more point: experienced chefs advise not to lay the filling for stuffing a goose too tightly - in this case, it will absorb more fat and be better saturated with flavor. I don’t adhere to this point of view, so I’ve condensed it.

Pour the goose marinade into a bowl.

Take a syringe and fill it with marinade. Cover the entire goose with marinade. This approach will help the goose remain juicy when roasting and will make the meat sweeter.

Wrap the goose in foil and place in the oven.

After 1 hour, remove the goose and unwrap it. Cover the wings and tail with foil and return the bird to the oven. Reduce the temperature to 190 degrees and bake the goose for another 50-60 minutes.

To give the baked skin a beautiful color, remove the goose every 15 minutes and pour the resulting fat on top. Five minutes before it’s ready, brush the goose with a mixture of honey (1 tsp) and fat.

When baking, you can place potato wedges around the goose.

It’s easy to determine whether a goose is ready; use a fork to ignite the thickest part (the leg). If clear juice comes out, feel free to turn off the oven. But do not rush to immediately remove the goose stuffed with apples; let it stand in the turned off oven for 20 minutes.

Serve the whole goose with potatoes on a large oval platter.

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