Goose - 21 cooking recipes

Goose is usually cooked for the most favorite holidays like New Year and Christmas. The whole thing looks even more impressive. And stuffed with cereals, fruits and pancakes it turns into a royal treat.

Goose

You can cook the goose in any way of your personal choice. The most popular is baking it in the oven on a baking sheet or in a special dish, a casserole dish. It is designed for an average bird carcass, holds heat well, has high walls, which is good for sauces, gravies and vegetable side dishes that are cooked along with meat.

Since goose meat is tougher than chicken meat, it is worth processing the carcass before starting the recipe. So that it becomes soft, tender, melting in your mouth. This can be done in several ways: pre-cooking, pickling, long-term storage.

Basically, if you manage to properly process the goose, the oven or slow cooker will do the rest for you (in case you cook in it).

Let's consider all the methods.

Cooking. Everything is clear and true here. Cook in salted water until fully or partially cooked. Entirely. Then bake strictly according to the recipe.

Pickling. You can use a variety of marinades to choose from. But the following methods are good for the goose:

Long-term storage. There is a little trick here: the longer we keep the goose in the cold, the more tender its meat becomes. And the more crispy the crust will be. But the maximum storage time is 48 hours. And it will be very good if the carcass is under the marinade.

There is also this secret: the goose must be placed in the goose cage with its back up. In this case, all the fat rendered from the goose will go to the bottom of the goose pan, where the breast is located - the toughest part of the goose. With the help of melted fat, the breast will fry much faster and as a result will become truly tender, juicy and golden brown.

In a special goose pan, the stuffed goose is placed in the same way as a regular baked goose - breast side down. In this case, it is best to fasten the breast with strong threads so that it does not move apart during cooking and all its contents do not fall out to the bottom of the goose pan. In this case, adding additional fat or oil to the goose pan is completely unnecessary, since cooking the goose itself is quite a fatty process. This means that there will be more than enough goose fat for the entire cooking process.