Why does everyone love holidays so much? Because a holiday means fun, guests, toasts, and most importantly, a festive table! And every housewife dreams of it being bursting with all sorts of goodies.
Some people prefer to invent and cook something new and unusual, but good housewives know that old, proven dishes that have been prepared for centuries will not leave anyone indifferent. Goose in the oven with potatoes is perhaps one of those proven and delicious dishes. It can be prepared for Christmas, or for another holiday when the whole family is together. In addition to taste, it will elegantly decorate your table and will be a symbol of the well-being of your home.
There are many variations in the preparation of this bird. You can cook it with vegetables, you can bake it with apples or dried fruits, with buckwheat or millet. You can bake it whole or cut into portions. Here it is as you wish, as they say, at your own discretion and taste. But one thing is clear, the goose will not let you down, this has been proven over the centuries. And, besides, it is enough for a large company.
I propose to consider 6 delicious recipes for goose baked in the oven with delicious potatoes.
If you suddenly don’t find a goose, you can cook duck according to our recipe, see here.
Recipe for goose baked in the oven with potatoes
To prepare we will need:
- goose – 1 pc.
- potatoes – 6-8 pcs.
- salt – 2 tbsp.
- apple juice – 1 liter
- ground red pepper – 0.5 tbsp.
- 20 cc syringe
- gauze – 2 meters
Carcass preparation:
- it is necessary to cut off the legs, remove the entrails from the carcass and trim off excess fat. There is no need to throw away the fat; you can fry the potatoes with it later.
- cut off the neck of the goose, leaving a little skin at the edge so that you can sew up the hole.
- cut off the wings (outer phalanges).
Cut off the glands on the tail because they have an unpleasant smell.
Let's start marinating.
- Rub the carcass with salt mixed with red pepper (2 tablespoons salt and 0.5 tablespoons red pepper).
- Using a 20 cc syringe, we inject the goose with apple juice. We make 4 injections into the breast (20 ml each at an angle of 45 degrees. Be careful not to break the game on the bone) and 2 injections into each leg. There are 8 injections in total.
- Soak 2 meters of gauze in the remaining juice and wrap the carcass in this gauze. Between layers of gauze, place spices, such as coriander or allspice. We send the goose to marinate in the refrigerator for at least 3 hours.
- Place the bird on the bottom of the baking dish, back down, and pour a glass of water. This will help the meat be more juicy.
- Preheat the oven to 200 degrees and bake the goose for about 3 hours. Baking time: 1 kg of meat requires 45 minutes of baking. A 4-kilogram carcass is baked for about 3 hours at a temperature of 200 degrees.
- Every 30 minutes it is necessary to water the carcass with the fat that has been rendered.
- During this time, prepare the potatoes. Chop it coarsely, add salt and mix with spices.
- An hour before it’s ready, take out the form with the goose; it will contain a lot of fat. Some of the fat should be carefully drained, and some should be poured over the bird. Place the potatoes around it, also pouring the fat over them. Place back in the oven, cover with foil and bake for another 40 minutes.
- We take it out, turn the potatoes over to the other side, pour fat over the goose, and let the bird bake for about another 20 minutes. There is no need to cover it to form a crust.
Cook with oranges to keep the meat tender
Of course, there are a lot of cooking options, but for some reason, preference is always given to apples or oranges, probably because these fruits add a special sourness to the whole dish, plus they decorate it.
And baked fruits with rump juice always turn out tender and piquant in taste. Follow the recipe and you will end up with very tender and juicy meat.
Ingredients:
- Goose - 1 pc.;
- Orange - 2 pcs.;
- Ground black pepper - 1/4 tsp;
- Sugar - 2 tsp;
- Pepper mixture - 2 tsp;
- Wine - 1 tbsp;
- Soy sauce - 1 tbsp;
- Garlic - 5 cloves;
- Ginger root - 3 slices;
- Green onion - 1 bunch;
- Potatoes - 3 kg;
- Provençal herbs - to taste.
Cooking method:
1. Take a sharp knife and carefully remove the neck, leaving the skin behind. We also remove the entrails and excess hanging fat. Next, wash the bird well and trim the ends of the wings. Dry the carcass with a paper towel. Then we take a baking sheet, cover it with foil and place the goose on it with its back down, tucking the skin from the neck under it.
2. Wash the oranges and carefully cut off the zest. Grind it and add 1.5 tsp. salt, sugar, spices and pepper. Pour wine or soy sauce over the mixture. Mix well and let it brew. Meanwhile, rub the bird with chopped garlic and salt, stuffing it with slices of ginger, chopped green onions and oranges cut into 4 pieces.
3. Add Provençal herbs to the orange zest mixture and coat the entire carcass with it. Let everything marinate overnight.
4. Turn on and preheat the oven to 180 degrees. Bake the dish for 2-3 hours, depending on the weight of the bird.
Every 30 minutes, baste the meat with the fat that has been released, so the goose will turn out juicy and tender.
5. When we’ve walked for about 30-40 minutes, we begin to prepare the potatoes, rinse them and dry them. No need to peel. Then cut the vegetable into large pieces and mix it with pepper, salt, and your favorite herbs. We spread it around the carcass and pour it with fat. Bake along with the meat until the dish is ready.
6. After cooking, lay out the potatoes and the golden carcass on top.
Whole goose in the oven with potatoes and mushrooms
For lovers of dishes with mushrooms, we offer a recipe for cooking goose with potatoes and mushrooms.
To prepare we will need:
- Goose (not big) – 1 pc.
- Potatoes – 2 kg.
- Champignons – 4-5 pcs.
- Onion – 1 pc.
- Carrots – 2-3 pcs.
- Tomatoes – 2 pcs.
- Garlic – 3-4 cloves.
- Mustard sauce
- Salt/spices to taste.
- Foil
First, let's wash and prepare the carcass. Let's cut off the paws, the outer phalanges of the wings, and the neck.
Let's prepare spices for marinating the bird, mix them with mustard sauce and rub the carcass with them. Place the carcass in the refrigerator to marinate overnight.
Peel the potatoes and cut them into halves, the carrots into thick slices, and coarsely chop the onion. Coarsely chop the tomatoes and champignons.
Place the marinated goose on top of the vegetables.
We put chopped sour apples in the bird's belly.
Wrap the goose in foil and put it in the oven for 1 hour to bake at 180 degrees.
After an hour, turn the goose over and bake for another 1 hour. Half an hour before it’s ready, remove the foil and let the goose brown.
Bon appetit!
General principles of cooking
Before you start cooking, you need to familiarize yourself with the general cooking rules:
- It is best to choose cast iron cookware;
- a young goose or a large carcass for stuffing is suitable for cooking;
- store and farm goose differ in the preparation process. Farmed poultry requires careful home processing;
- You can get soft meat in several ways. Most often, the carcass is rubbed with salt or soaked in vinegar.
Basic cooking principles allow you to prepare the bird for a classic dish.
Recipe for stuffed goose with rice
In the old days, our grandmothers and great-grandmothers loved to bake potatoes directly in their skins, so to speak, in their jackets. This tradition has been preserved in our time. And if you add juicy, tender goose stuffed with rice and dried fruits to it, mmm it will be simply delicious!
I offer a recipe for goose in the oven with jacket potatoes.
Products:
- small goose (approximately 2.5-3 kg)
- rice 1-1.5 cups
- dried fruits 150-200 g
- medium potatoes 1-1.5 kg
- mayonnaise
- tomato paste
- garlic to taste
- mustard 1 teaspoon
- salt and pepper to taste
Cooking method:
Boil rice in salted water. Pre-soak dried fruits in boiling water for 20-25 minutes, then rinse thoroughly. Mix with rice.
We thoroughly clean the goose of all excess. Rinse thoroughly. It is advisable to first boil it in lightly salted water for about 20 minutes.
Next, prepare the mixture for greasing the goose: mix mayonnaise, mustard, tomato paste, salt, pepper and garlic.
Coat the inside of the goose with the prepared mixture. And fill with rice and dried fruits.
Now grease the top of the goose completely.
Wash the potatoes very cleanly, without peeling them. And cut it all across. Place it together with the goose on a baking sheet and in the oven and bake until fully cooked at a temperature of 180-190 degrees.
After making sure that the goose is fried and the potatoes too, we put it all on a beautiful dish, decorate with herbs or whatever you want.
Well, the dish turned out great! Bon appetit!
List of required ingredients
To prepare stewed potatoes with goose, you will need a simple and affordable set of ingredients. Each housewife can supplement the recipe at her discretion with vegetables, spices or herbs.
- 850 g goose meat.
- Onion.
- 600 g potatoes.
- 120 grams of goose fat.
- 150 g fresh tomatoes.
- 180 ml water.
- A pinch of salt.
- Any greens.
- A few bay leaves.
- Ground black pepper.
- Lettuce leaves for serving.
Recipe for goose baked in pieces in the oven
For those who do not want to bake a whole goose, or for whom it simply does not fit in the oven, there is an excellent option for baking in pieces. Some people like it even more.
We will need:
- goose carcass – 2.5-3 kg
- medium potatoes – 1-1.5 kg
- carrots – 2 pcs.
- onions – 2-3 pcs.
- garlic – 4 cloves
- mayonnaise
- vinegar - 2 tbsp. spoons
- salt and pepper
Cooking method:
We wash the goose carcass, prepare it, clean it and cut it into portions. Peel the potatoes and cut them into rings, not too thin, but not too rough.
We do the same with onions and carrots, cutting them into rings.
Now prepare the marinade: mix mayonnaise, vinegar, salt and pepper, squeeze in the garlic cloves. Pour the finished mixture over the goose and potatoes and begin to mix it all.
Leave it all for about 20 minutes to soak. Then place the vegetables and meat on a greased baking sheet and bake in the oven at 180-200 degrees until fully cooked. Check the meat so that it becomes soft, but does not lose its juiciness.
Well, the goose is ready, serve it boldly and accept praise from your family and guests. Bon appetit!
If suddenly you can’t find the goose, and the chicken isn’t suitable, cook the duck, I have 7 recipes here!
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