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Roast goose in the sleeve. Roasted goose in a sleeve in the oven, with apples, in a pan - cooking recipes

The big baked goose instantly becomes the king of the holiday table. It exudes a dizzying aroma that instantly awakens the appetite. Although the bird is baked for a long time, the wait pays off with interest.

General cooking principles

Before cooking, the meat must be washed. It needs to be inspected for feathers, if they remain, pull them out. Rinse inside, then remove the water with napkins.

Many ingredients are suitable for the goose, both as a filling and as a marinade. It goes well with spicy herbs, hot pepper and tender mustard. Therefore, marinades can always be supplemented with products at your discretion.

Goose with apples in the oven

Cooking time

calorie content per 100 grams


The classic goose with apples recipe, which is often served in America for the holidays.

How to cook:


Advice: apples should be taken sweet and sour or sour. Otherwise, the meat will be too sweet.

How to cook a goose in the oven in foil

How much time - 10 hours.

What is the calorie content - 359 calories.

How to cook:

  1. Rinse the goose under running water and then wipe dry, including inside.
  2. Mix salt with spices (you need a mixture of peppers) and herbs. You can grind everything in a mortar. Grate the bird with this mixture.
  3. Take half of the whole garlic and pass through a press. Mix with another portion of spices and oil, rub the goose inside with this mass.
  4. Leave to marinate for fifteen minutes.
  5. Peel and core the apples. Cut each into four pieces. Water them lemon juice and season.
  6. Put the apple filling on the goose quite tightly, then sew up. Place it on a baking sheet on a double layer of foil. Cover the outermost parts of the bird's wings and legs with small pieces of foil. Cover the top with another sheet of metal and fasten the edges tightly. Leave to marinate for five hours at room temperature.
  7. Then send it to the oven for two hours at 200 degrees, then reduce the temperature to 180 and cook for another hour or two.
  8. When the bird is ready, remove the foil, add extra fat to the carcass, add garlic, return to the oven for another half hour for browning.

Tip: if the goose is very large, it will take longer to bake. It takes approximately one hour for every kilogram of bird weight.

Goose with potatoes in the oven

Highly nutritious dish... Potatoes and meat are well saturated with marjoram and become fragrant.

How much time - 6 hours.

What is the calorie content - 314 calories.

How to cook:

  1. Wash the carcass and soak in water for three hours. Remove, dry with napkins and rub with salt.
  2. Peel the peel from the potatoes, wash the fruits, cut them into four parts. Salt.
  3. Transfer the potato wedges and spices to the inside of the goose. Add peeled cloves of garlic to this. Sprinkle with seasoning on top of the carcass.
  4. Cover with foil, transfer to a baking dish and send to oven.
  5. Bake for an hour at high temperature, then lower it to 200 degrees and cook for another two hours. Serve immediately.

Tip: to reheat the dish, the potatoes must be completely removed from the carcass and placed next to them in the dish where the poultry is baked. This will warm it up faster and form a crust.

How to bake in slices

An easy way to cook a goose with vegetables in a saucepan.

How much time - 1 day 3 hours.

What is the calorie content - 337 calories.

How to cook:

  1. Wash the carcass, wipe it dry, pull out all the hemp from the feathers with tweezers. Divide the poultry into portions.
  2. Mix the oil with salt, add the cloves of garlic squeezed out through a press, and add all the specified spices and herbs, including mustard grains.
  3. With this mixture, you should grate all the pieces of poultry and put them in the refrigerator to marinate for a day under a lid.
  4. Remove half an hour before baking. If there is any fat, then it needs to be cut off, but not thrown away.
  5. The fat should be put in a skillet and melted, and then fry all parts of the goose until golden brown on both sides. Transfer the finished pieces to a saucepan.
  6. Cut the onion into strips without husks, and coarsely grate the peeled carrots. These vegetables need to be fried in a separate pan and seasoned. Transfer vegetable mix for meat.
  7. Pour with beer and simmer over low heat for an hour and a half. Turn the pieces periodically. Can be served with a side dish.

Tip: if there was too little fat on the goose, you can add vegetable oil... And here pork fat can ruin the dish.

How to stuff a carcass with buckwheat

A purely Russian way of cooking poultry. It turns out a very interesting taste!

How much time - 3 hours.

What is the calorie content - 387 calories.

How to cook:

  1. Wash the carcass, remove moisture, cut the wings. Pull out all the fat from the inside.
  2. This fat must be melted in a frying pan.
  3. Cut the peeled onion into half rings and transfer it to the pan, sauté.
  4. At the same time, you need to boil eggs and buckwheat. You can undercook the cereal a little.
  5. Chop the eggs and mix with the fried onions and buckwheat.
  6. Stuff the bird with this mixture and sew it tightly. Grease the goose on top with a mixture of mustard and honey.
  7. Preheat the oven. Put the goose on the wire rack, put a baking sheet or tray underneath.
  8. Bake for two and a half hours at 200 degrees.
  9. Every twenty minutes, the carcass should be poured with fat, which accumulates on the bottom of the baking sheet.

Tip: if you pierce the goose with a skewer in the thickest place, then juice will stand out. If it is transparent, then the bird is completely ready. If there is a pink color, then you still need to cook.

Christmas Sauerkraut Goose Recipe

As simple as possible, but such an amazing recipe. It smells like a holiday!

How much time - 3 hours.

What is the calorie content - 304 calories.

How to cook:

  1. Grind the spices in a mortar (including salt and rosemary) and grate the goose carcass with this mixture. Grate inside too.
  2. Tamp inside sauerkraut, sew the bird on both sides.
  3. Put the goose in the sleeve and send it to the oven at first at a temperature of 220 degrees. After twenty minutes, reduce to 200 degrees, and after another twenty minutes - to 180. Bring to readiness.

Tip: you can bake without a sleeve, but then you will often need to water the bird with melted fat.

To add a fresh and fresh flavor to the goose marinade, just stir in a little grated ginger or orange juice... Alternatively, you can simply add a few sprigs of fresh rosemary or lemongrass.

You can marinate a goose in a mixture of fresh herbs, salt and vegetable oil. But then pickling can take two days. The meat will only benefit from this to taste. Also, the long exposure to cold provides the best crispiness after baking. This is facilitated by pickling in wine or chokeberry juice.

Baked goose is an extremely festive dish. But if you cook it on a normal day, the bird will make your lunch or dinner unusual with its appetizing appearance and wonderful taste.

Prepare the necessary ingredients. Wash the goose thoroughly under running water both outside and inside. If there are lungs, heart, liver inside - everything must be removed. If necessary, spray the bird with a burner or, using tweezers, remove any remaining feathers or pads. Wash the goose again, then pat dry with napkins.

Combine salt with spices. Massage the goose thoroughly both inside and outside, slightly pressing the spices into the skin and meat.

Wash the apples and, if small, place them in the belly of the goose. And if you still use large apples, then it is better to cut them into medium-sized pieces (discard the core of the apples) and stuff the bird with them.

Sew up the belly of the goose with a thread. Place the sprigs of fresh rosemary with the bird. You can replace them with thyme or eliminate them altogether.

Lay out the goose, stuffed with apples, into the roasting sleeve, then tie the sleeve tightly on both sides.

Send the goose in the sleeve to the oven preheated to 180 degrees and bake for 2 hours.

After the time has elapsed, remove the bird from the oven.

Unusually tender, juicy and fragrant goose stuffed with apples and baked in a sleeve, put on great dish and serve hot. Before cutting, be sure to remove the thread that was used to sew the abdomen.

Baked goose is always very tasty and festive. How much to cook a goose in the oven in the sleeve, we will now tell you.

Cooking goose in the oven in the sleeve

Ingredients:

  • goose carcass - 1 pc .;
  • honey - 2 tbsp. spoons;
  • - 2 tbsp. spoons;
  • garlic - 1 head;
  • sweet and sour apples - 5 pcs.;
  • salt;
  • ground black pepper.

Preparation

First, we prepare the carcass - if necessary, we singe it over the fire, wash it and dry it. Next, we make punctures with a toothpick in different places of the carcass - this way the bird will be juicier. Grind the peeled garlic with a press. Add salt and pepper to it, stir well and rub the goose with the resulting gruel. We leave for half an hour, and prepare the sauce ourselves: grind the mustard with honey. You can add any spices to it if you wish. After half an hour, rub the poultry with sauce. We place it in a large bowl, cover it with foil and put it in a cold place for at least 12 hours, and if time permits, you can leave it to marinate for longer. Wash apples, cut into large slices, and remove the core. Put the pickled goose in a baking sleeve, lay the prepared apples around, fasten the edges of the sleeve with clips and send to the oven. At first, its temperature should be 220 degrees. We bake the bird for 2 hours, while every half hour we reduce the temperature by 20 degrees. The goose cooked according to this recipe with apples in the oven in the sleeve comes out soft, tender and tasty.

Ingredients:

  • goose weighing 4 kg - 1 pc .;
  • oranges - 2 pcs.;
  • sweet and sour apples - 4 pcs.;
  • mustard, salt;
  • hot red pepper.

Preparation

Before starting cooking, wash the carcass well, and then dry it. Mix salt with pepper and rub the carcass with this mixture. Wash apples and cut into slices. Cut the oranges in the same way. Stuffing the goose fruit, put it in the baking sleeve, tie it and make punctures in it for steam to escape. The whole goose in the sleeve in the oven will bake for a total of 4 hours. But after an hour, we lower the temperature by 20 degrees. About half an hour before readiness, take the bird out of the sleeve, rub it with a mixture of honey and mustard and then bake it without the sleeve.

We told you the basic principles of how to bake a goose in the oven in the sleeve. Then you can add something yourself at your discretion - you can use your favorite spices, you can also stuff the bird according to your taste and desire, in general, the choice is yours. Bon Appetit!

Baked goose is a dish that will undoubtedly decorate festive table and will become one of the main events of the evening. However, housewives rarely cook this bird, since it is too fat, it takes a very long time to cook, and after cooking, greasy dishes and a dirty oven remain, which is very difficult to clean. In this case, the baking sleeve will come in handy, thanks to it you can avoid washing greasy dishes and unpleasant odors in the kitchen when cooking a goose.

Baked goose in the sleeve

Photo by Shutterstock

Recipe for cooking goose stuffed with apples

Pick up a goose carcass. The poultry for roasting in the sleeve should not be too large for one simple reason - the goose simply will not fit in the bag. The optimal carcass weight is from 2 to 3 kg.

Take one goose. For the marinade: - 3-4 tablespoons of mayonnaise; - salt; - pepper; - 1-2 tablespoons of honey; - 1 teaspoon of mustard. For the filling: - 150 g of prunes; - 5 pieces. Antonov apples. For cooking you will also need: - cling film; - toothpicks; - sleeve for baking.

Prepare your goose carcass. Wash under the tap cold water and pat dry with a towel. Trim off excess fat and wing tips. Tuck the goose's neck inward and secure with toothpicks.

The meat will turn out to be soft and juicy if the goose is pre-marinated. For the marinade, combine mayonnaise, honey and mustard, salt and pepper to your liking. Rub the carcass thoroughly with this mixture, both outside and inside. Wrap the bird cling film and refrigerate for about 10 hours.

It is best to do this procedure at night, and start cooking the goose in the morning.

In the meantime, prepare the filling. Core the apples and cut them into 4 pieces, rinse the prunes and dry a little with a towel. Stir the fruits.

Remove the pickled goose from the refrigerator. Remove the cling film and fill the goose with the prepared fruit mixture. Chip off the hole with toothpicks. Tie the legs and wings of the bird.

Place the roasting sleeve on a baking sheet and place the goose upside down in it. Secure the ends of the bag with the special clips included in the kit.

Preheat the oven to 200 ° C. Place the baking sheet and roast the goose in the sleeve for 30 minutes, then lower the temperature and leave the dish in the oven for another two and a half hours.

After three hours, remove the baked bird from the oven. Cut the sleeve on top with a knife and drain all the fat. Let the food stand for 10-15 minutes. Then, carefully transfer the stuffed goose baked in the sleeve onto a platter. Serve baked potatoes and sauerkraut as a side dish.

Goose stuffed with mushrooms and rice

The goose stuffed with other fillings, for example, rice and mushrooms, is very tasty. To prepare this filling, take: - 0.5 kg of any fresh or frozen mushrooms; - 1 medium onion; - 200 g of rice; - 50 g peeled walnuts; - salt and pepper; - vegetable oil.

Cut the mushrooms and onions into small pieces. Fry them in a little vegetable oil. Boil rice. Crush the walnuts. Mix the boiled rice, walnuts, fried mushrooms with onions. Season the mixture with salt and pepper according to your taste. Stuff the goose with this filling and bake in the sleeve as described above.

Goose up my sleeve - general principles and cooking methods

Baked goose is a classic poultry preparation. He always looks solemn and will decorate any table. Cooking a goose is quite simple and almost impossible to spoil. All sorts of new culinary technologies help in cooking. For example, thanks to the roasting sleeve, you get a golden crust, and the meat remains very soft and juicy.

It is recommended to bake the goose in this way: for the first 20 minutes, the temperature in the oven must be at least 250 degrees, then not exceed 180 degrees, and the last hour of baking should be at a temperature of about 200 degrees. To prevent the sleeve from breaking during the baking process, you need to make several punctures with a needle on top of the bag.

This dish goes well with cabbage, boiled potatoes, pickles, vegetable salad. Also great fresh vegetables and lettuce leaves. Of the drinks, one should give preference to red wine (Cabernet, Bordeaux, Merlot, Burgundy).

Goose in the sleeve - food preparation

In order not to dry the skin and make the meat baked, soft and juicy, it is very important to properly prepare the carcass for baking, as well as the filling. To soften the meat, grate it with a mixture of salt and pepper, let it stand for a day or two. You can pour the seasoned carcass with white wine, wrap in plastic and keep in a cold place for about 6-7 hours. This will allow the meat to soften and absorb the spice flavor.

The filling must be chosen so that it can absorb all the fat released during the baking process, as well as marinate the meat from the inside. It can be rice with raisins, buckwheat with mushrooms, celery with lemons and onions, apples. After choosing the filling, they fill the goose with it, sew up the abdomen, tie the paws so that they do not come into contact with the walls of the oven, make cuts in the skin to remove fat. The skin is greased with mayonnaise or oil. The goose, ready for baking, is placed in a deep baking sheet (or a special goose pan), a little water is poured on the bottom and sent to the oven for three hours, periodically pouring fat during the baking process.

Goose up my sleeve - the best recipes

Recipe 1: Goose in the sleeve with apples

It is very easy to prepare. Lemon juice makes the meat pleasantly acidic and very soft. The sleeve helps to shorten the cooking time and makes the meat juicy. Practical advice: the smaller the goose, the tastier it turns out.

Ingredients: goose carcass (2.6-3 kg), onion. (1 piece), apples (5 pieces), garlic (1 full head), lemon (a little more than a whole), black pepper, a small carrot (1 piece), salt, bay leaf.

Cooking method

Grate the whole prepared goose with a mixture of salt, pepper and a head of garlic. Cut the onion into cubes, carrots and leftover garlic. Lash the meat on all sides, making cuts under the skin with a narrow knife. Pour lemon juice on the goose, try to get into the cuts. Let stand in a cold place for at least 3 hours, but it is better to leave it overnight.

Inside the goose, stuff with peeled and chopped apples and bay leaves (4 pcs), put in a sleeve. Fasten the edges of the sleeve, place on a baking sheet or roast pan. Make three small holes on top to prevent the sleeve from bursting. Bake in the oven at 200-220 degrees for about 1 hour and 40 minutes. Cut the sleeve to form a crust 20 minutes before being ready. If the goose is large, more than 3 kg, you need to increase the roasting time. Bon Appetit!

Recipe 2: Marinated goose baked in the sleeve

Description: delicious juicy goose meat with apple filling in a bittersweet marinade. The goose turns out to be soft, with a fried crust.

Ingredients: goose (plucked, gutted) - 2.5-3 kg. Marinade: honey (1 tablespoon), mayonnaise (4-5 tablespoons), black pepper, medium-sharp mustard (1 teaspoon), table salt. Filling: lemon (0.5 pieces), prunes (100-150 grams), green apples (Antonovka) - 3-5 pieces.

Cooking method

Prepare the goose: wash it, remove the remaining feathers and excess fat. Then prepare the marinade: mix mustard, mayonnaise, salt, honey, pepper. Grate the goose with the resulting marinade, wrap in plastic and leave in a cold place (overnight). Then sprinkle the carcass with lemon juice. Prepare the filling. Peel and cut the apples into large wedges. Mix in chopped or whole prunes.

Stuff the goose with the finished filling. Sew up the belly or stab with toothpicks, tie the legs of the bird and place it in the sleeve. Send the goose on a baking sheet to a preheated oven (200 degrees). Bake for about half an hour, then set the temperature to 180 degrees. Bake for about 2-2.5 hours. When the goose is done, drain the fat from the baking sheet. Cool the bird for about 15 minutes, then put the filling on the dish, and on top of the goose itself. Serve hot.

Recipe 3: Goose chunks in the sleeve

Unusual and delicious treat... The same baked goose, only already cut into pieces, in a marinade, turns out to be very juicy and soft.

Ingredients: eggs (2 pcs.), olive oil(30 gr.), Prunes (50 gr.), Mayonnaise (3-5 tbsp.), Spices (it is better to take for poultry, 1/4 tsp.), Whole goose carcass (2.5 kg.) , salt, vegetable oil (30 gr.), mustard (1 tablespoon), pepper (1/2 tsp).

Cooking method

Cut the goose pieces. Soak them in salt water overnight. Remove the meat and rinse for further marinating. Marinade: combine mustard, eggs, butter, mayonnaise, spices, prunes, cut into strips, salt, pepper. Immerse the pieces of goose in this marinade and refrigerate for at least 2 hours. After that, fold the meat into a sleeve and pour over the rest of the marinade, leaving 4 tablespoons. Place the sleeve in a goose pan or tall dish and send it out of the oven at 180 degrees. Bake for about 2.5 hours. Cut the sleeve 15 minutes before cooking to get a golden crust.

Goose up my sleeve - useful tips experienced chefs

When baking a goose, it is preferable to lay it back down so that juice does not flow out of it. Roasting time for the goose depends on the size and weight of the bird. It is calculated as follows: for each kilogram of bird weight, it takes about 45 minutes. You also need to add 35-40 minutes to the total weight of the goose. Sleeve baking takes a little less time. The sleeve must be cut open about 15 minutes before the end of cooking so that the bird is covered with a golden crust.