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How to marine goose before baking. Juicy goose in the oven

Goose is a useful and delicious bird. Goose meat has a dark color. This is explained by the fact that it is rich in iron and copper. Another feature of this bird is its fat content. But all fat focuses under the skin, so the meat itself is very gentle and light.

To prepare a goose, you can use various fillings or marinates. Goose in the marinade is perfectly suitable not only in order to diversify its own diet, but also for treating expensive guests, and not only on a festive day, but in general, on any other day, provided that the expensive guests are either warn in advance about their arrival, Either wait for a goose in place after his sudden arrival :)

The following components will be needed to prepare and cooking a goose in the marinade:

  1. Carcass goose (well, where without it?)
  2. Garlic in the amount of 4 teeth
  3. Black pepper ground in the amount of 20 g.
  4. Salt - 15
  5. Sour cream in fatty 15% in the amount of 50 g.

The process of cooking goose

1. First you need to cook marinade for birds. To do this, in the tank of the desired size, we place sour cream. Then you need to add spices. Initially, snippered black pepper.

2. After that, add salt to the ingredients.

3. Garlic clean and rub on a grater with a shallow cell or skip through the press.

4. Then add grated garlic to the sour cream mass.

5. Mix the sour cream and spices before receiving a homogeneous mass. We give marinada. It will take about 15 minutes.

6. While Marinade is gaining an aroma, we will deal with the preparation of the goose. To do this, wash the carcass goose and give her to dry. So that in the process of baking the edge of the wings and the paws are not burned, wrap them with foil.

7. The finished marinade is failing to goose carcass from all sides. The inside of the goose also lubricate the marinade.

8. Carushka goose put into the oven to the grille. Under the grille, we definitely install the baking sheet, since during baking with the goose will be fastened.

9. We establish a uniform baked program at a temperature of 180 °. Baking time goose will be 90 minutes. So that the meat is not burned, and the carcass perfectly passed on, cover the goose on top of the foil.

10. After 40 minutes from the beginning of the baked, the foil can be revealed. In this form, we continue to bake a carcass until the end of the specified time.

11. At the end of the set time, we take a goose from the oven.

The meat of the goose has a pleasant aroma and has a beautiful dark golden color.

Goose baked in sour cream marinade will become an excellent treat!

For any holiday, you want to prepare something original and tasty, and at the same time noble. Such dishes include baked goose. For a long time, it was believed that this is a symbol not only in the family, but also a special coziness. In itself, the goose meat is harsh and baked very long, so in order for the dish to be gentle and juicy, you must first pick up the bird. Which one marinade is neither doing! A variety of products are used: Wine, mustard, kefir. Grandmothers did marinade from acidic berries: lingers, cranberries. It was very nicely marinated goose in a sauerkust and apples.

Classic marinency

In this way, always prepared a bird in Russia. This is the most common marinade recipe for goose. They enjoy if the bird is planned to marinate for a long time. Meat will not only be very gentle, but also fragrant. We will need: near the liter of white wine vinegar, one hundred grams of salt, medium-sized carrot, bulbs, peas pepper, ginger root, dopeous seeds, bay leaf, different dried greens as desired and three or four glasses of water, better boiled.

Cooking marinada

Vegetables thoroughly wash and clean. Carrot needs to finely flip, chopped onions. All lay out in a bowl and pour crushed greenery, bay leaf, the root root of ginger, pen and salt. Mix everything well and add wine vinegar and water. We put the whole lot on fire and bring to a boil, and then about 10-15 minutes to stew on very slow fire. Turn off and give a little broken. Bird can marine when everything cools up to room temperature.

Many are interested in how to pick up a goose if time for cooking a bit. This method is also available.

Cooking the "fast" marinade

If you don't get a bird for several days, then you need to use another recipe. We will need: about four tablespoons of any vegetable oil, a little more than half of the Paul-liter mayonnaise banks, one large lemon (if the bird weighing more than two kilograms), the punch is black and white to taste, favorite seasonings and spices, and not forget about salt. Such a marinade for goose is preparing quickly. In any capacity you need to pour oil and mayonnaise. There, squeeze the juice from the lemon and beat everything with a whisk to a lush state. Next add all the other spices and salt. Mix everything thoroughly and deceive the bird. In this marinade, she needs to lie around 5-6 hours, after which you can go to the baking.

Recently, the hostesses liked to prepare in the confectionery sleeve. It is convenient and fast. Meat is succumbing and gentle. And most importantly, dignity is not to clean the oven and dishes from fat. To cook marinade for suitable way. Everything will depend on the time and taste of the hostess. If only one day is available, and all homemade prefer sharp food, then the marinade with ketchup is suitable.

Marinade with ketchup

This recipe allows you to cook the bird is already in tomato sauce. Meat will be especially fragrant and with a pleasant taste. We will need about two hundred grams of ketchup, and better than sharp (not bad if it is skewed), about four tablespoons of any vegetable oil, a large lemon (if a goose weighing more than two kilograms), salt, pepper (not only black, but also white) , Any dried greenery to taste. Ketchup and vegetable oil should be mixed, gradually add lemon juice, then spices and seasonings. It is still mixed again, and you can rub the goose marinade. So that the meat is better impregnated, it needs to be wrapped with polyethylene and remove into a cool place for 5 or 6 hours. Then proceed to the baking.

In each country for marinade, those products that exist, as they say, are used at hand. Russia has always been famous for honey. Here and the goose festive is preparing often under the honey marinade.

Honey-sharp marinade

In order to prepare a honey-sharp marinade for a goose, you need to take the following products: about two cups of honey (preferred liquid), about three tablespoons of mustard (better Dijon), about three centimeters of ginger root, salts and pepper to taste, any dried greens. We start cooking marinade. In any capacity lay out honey and mustard and pour about a glass of water. All mix well. Next, add the rooted root of ginger and all spices. All mix again. This mixture is failed from all sides the bird, wech the polyethylene and clean it in a cool place at three. Then you can get and bake.

The above methods of marinations are good for the bird, if it is preparing entirely. If you want to prepare meat with pieces, it will be much easier and faster. Those who prefer healthy nutrition and for any reason avoids acute food, you can use kefir marinade.

Kefir marinade

You can use in the preparation of marinade for a goose, sliced \u200b\u200bpieces, different. A mixture is well suited and a mixture based on fermented milk products. We will need: kefir (near the liter), some white pepper, salt, a steady ginger root and dried greenery of parsley and dill, a couple of bulbs, near a tablespoon of mustard. In the container, we pour kefir, add all the spices. Onions cut thin half rings and add to the kefir mixture. Everyone is well mixed and failed. If the container is large, and the meat, chopped with slices, is completely placed there, then you can marry so. If the bird is not immersed in the brine, then carefully fault it from all sides and wind by polyethylene. We remove into a cool place for 5 or 6 hours. Then the marinade for a goose before baking can be removed by hand or a wooden spatula, and to prepare a bird to frying.

Our grandmothers often prepared a bird for the holidays and used brines from sauerkraut and cranberries.

Marinade from sauerkraut and cranberries

Cookins have long noted that as an marinade you can use any acidic products. In past times they took anyone on hand. In each hollow there were reserves of sauerkraut and berries. Prepare marinade for goose from these products is very simple. We will need: near the liter of brine from the sauerkraut, half a cup of cranberries, pepper peas, a large bulb, bay leaf, dill seeds, salt, about two tablespoons of vegetable oil. In a bowl, pour brine. Cranberry is to go through, wash and crush, and then lay out in a bowl with brine. Add oil and spices and mix well. Onions cut thin half rings and add to the mixture. It is desirable that the container is big, because the goose must be placed entirely. In such a brine, the bird should go all night. When the time comes out, we get and cook it to the baking.

If the bird had to be prepared quickly, then there was homemade wine and apples.

Marinade from homemade wine

Such a marinade allows you to cook the poultry meat quickly. Usually it is cut into portion slices and immersed in the mixture. It will take it for her cooking: half-liter of young acidic wine, a glass of water, any vegetable oil about two spoons, a couple of apples, a little salt and pepper ground, preferably white. Apples (Better, if it is Antonovka), mine and invert, add wine and water. Mix everything. Then add all the spices, oil and salt. Stir again. Goose chopped into portion slices, immerse yourself in the finished marinade and leave an hour at 3 or 4 in a cool place. When the time comes out, you can do the baking of the bird.

Baked goose dishes are well suited for the main hot dish on the New Year's table or any other family holiday. So, let's get together with the recipe for cooking goose and find out all the nuances and tricks you need to know the hostess.

Gus - a special bird. And the approach in its cooking is needed special.

First, it is a rather large bird. Secondly, very fat. She is preparing for a long time, as the meat from the goose is much tougher than that of a chicken or duck. So, either marine or extinguishing for a long time. And better both.

Recipe for baking goose

Ingredients for the preparation of juicy and soft goose:

  • carcass goose;
  • 5-6 apples of any sour variety (for example, Antonovka, Simirenko);
  • 2 bulbs;
  • 1 carrot;
  • vegetable oil for frying.

For marinada:

  • 1 egg;
  • 2 tablespoons of vegetable oil;
  • tablespoon mustard;
  • polovakan mayonnaise;
  • half a cup of apple vinegar;
  • spices, salt, pepper.

First of all, the goose must be washed and clean from the rest of the feathers. Inspect the carcass carefully and with the help of a knife or tweezers, remove all the "hemp" from feathers. Remove girodics. Do not cut off the fat - it will not be superfluous. When cooking a goose in the oven, the fat will be treated and irrigated meat, preventing his dryness. Yes, and the goose fat itself should not be called a calorie, it is easily absorbed and is considered easy for the human body. Then it will be better if you share a carcass. Rinse again.

When cutting carcasses, use only a sharp knife. Otherwise, pieces of meat will be not even or a knife slip.

Another trick in the cutting of a carcass (and not only goose) - under the cutting board, lay a couple of layers of a paper towel. So the board will not slide, and it will be much more convenient to cut.

A very important moment when cutting and cleaning a carcass goose - cut the tail-ass. In this part, the bird has special glands that can spoil the taste and aroma of baked dishes.

Further prepare a goose in two ways - entirely with pieces. The last method takes significantly less time. With a whole carcass, it will have a little "sweat" so that the meat is completely prepared and was appetizing and soft. Bake, in any case, it follows in the oven, you can in the electricrift, if you have such. It is possible to use a culinary sleeve or food foil, twisted in several layers.

But before baking, the carcass or slices should be preyed to interlaried - it will take 4 to 10 hours, depending on the magnitude of pieces or the mass of the stew itself.

How to pick up pieces of goose?

You can use one of the following marinades. The first marinade is specified in the main recipe of articles.

Recipe marinade with apple vinegar

Sattail the goose meat with salt and spices. If you like garlic, add to the clock. Fold the meat into glass or enameled dishes.

Wear an egg by adding mayonnaise and apple vinegar. Fill sauce pieces of goose. Press the plate or lid so that the pieces are evenly plunged into the marinade. And put for 6-10 hours in the refrigerator.

MARINADE recipe with mustard

You need the usual dining mustard. If you prefer fool's dishes, choose mustard with horseradish. Also take any available salt, mayonnaise sauce, some vegetable oil and soy sauce. Mix the ingredients in a bowl and well from all internal and outer sides. Sodarate this mixture with purified and washed, as well as the dried goose carcass.

Marinate on the table (you can remove in a cool place) about 4 hours. If you have breakdown pieces of carcass - enough for 3 hours.

Spicy marinade recipe and seasonings

For a mixture of seasonings and spices, the usual ready-made shopping mixtures "for meat", "for poultry" suitable for the mixture. They are usually present spicy herbs. Or you can assemble such a mixture yourself. Take in equal shares such ingredients:

  • ground red pepper;
  • ground black pepper;
  • rosemary;
  • sage;
  • thyme;
  • coriander.

Preparation of ingredients before baking

When goose wakes, get it out of the refrigerator. Turn the oven by 180 ° C. And while it heats up, prepare other components for baking.

Onions and carrots, pre-washed and brushed, finely cut. Onions can be semi-rings. Carrot - thin straw or soda on the grater.

In a deep frying pan pour some vegetable oil. You can add small pieces of fresh, salt or smoked swine bass. When the maslice is warm up, and the slices will be spawned with a slightly slightly, spread the goose in the pan. Finger it from all sides to half-ready and carefully remove. Now it is important to give the surface of the carcass, a beautiful ruddy shade.

Tip! If before roasting, boil the goose in the water with the marinade in which it was located, the meat will definitely be completely colandered and moved in the subsequent preparation.

In the remaining oil, the oil is pouring onions and carrots. After occasionally stirring, make sure that the goes are not burned, find it until readiness.

Another option refueling

Do not necessarily use vegetables for cooking. You can use such products to fill the carcass or cook pieces of meat:

  • sour apples;
  • to taste natural flower honey;
  • the handful of cranberries or lingonberries, you can curran.

You can add other fruits or dried fruits to your taste:

  • pears, plums, grapes without bones;
  • kuraga, prunes, dogwood short.

Tomorrow goose for tenderness and juiciness

Pieces of roasted goose in the gooseman. Equally spread apples chopped by slices. Upset with a fried onion and carrots from above. Just do not pull out the oil. Fat with a goose is rolled enough, no extra oil is not needed there. And fill it all the marinade, in which there were pieces of meat.

Cover the lid and put it in the oven. After 30 minutes, reduce the fire up to 150 ° C and leave tomorrow for a couple of hours.

You can go a goose with marinade to pack the sleeve for baking. And then in the gooseman. The main thing is that the dishes are closed and was deep. Since fat with pieces it is hoping a lot.

If you cook a whole goose, all the vegetables and apples lay out in a carcass together with the remaining marinade. And when calculating, be sure to periodically water the carcass released fat and meat juice.

Another cooking recipe

  1. Masca goose well and clean from the remaining feathers, cut the ass.
  2. Boil the carcass until half-ready in the volume saucepan, can with acidic products (tomato paste or juice, lemon juice or lime).
  3. Then, in a deep form or a special gooseman, lay out the food foil or bakery paper.
  4. Place on the paper a squeezed salt carcass goose. Spread the sprigs of rosemary - they do not grind them.
  5. Close the lid and put in the oven for one and a half or two hours for baking at 180 ° C.

And what about the side dish?

While the bird is preparing, welded mashed potatoes or porridge for the side dish. Fresh vegetables in cutting.

After the goose crashes, remove it from the marinade and the firing firming in separate dishes.

It is customary to serve a weathered tart or lung saturated red wines. An example of such drinks will be:

  • Cabernet;
  • Shiraz;
  • Pinot Noir.

White wines are suitable, as well as wines with barely notable fruit shades.

Several tricks on the note, so that the meat of the goose was gentle and soft:

  • Cooking a goose pulls several consecutive processes. The first one is thawing if you have a frozen carcass. It should be gradual, for example, leave a carcass per day in the refrigerator or on the balcony. When thawing in the water, many nutrients of meat is lost - this is the worst way.
  • Another important fact is not to redo the oven, otherwise the meat will get dry. Keep track of baking adhesion. If the meat burns, but inside the raw, reduce the heating of the plate and add some hot water into the baking sheet or goose (depending on what you cook a dish).
  • Many marinades are quite enough. Use acidic and slightly bitter marinates. Do not be afraid, the meat is bitter will not. Take mustard, horseradish, garlic and onions. Just do not overdo it. Do not use too saline marinades, otherwise the meat will not be soft. Meat is well softened only in an acidic medium - it is lemon juice (or other citrus), vinegar table, balsamic or apple, apple juice from acidic varieties of fruit.
  • Marinade must be pretty soaked in a bird, for this make small cuts with a sharp knife over the entire car. If you bake a whole goose, make cuts, do not damaging the skin - this is a bit resorting the flow of dishes. In this case, the impregnation will be a high-quality and appetitive appetitive look.
  • The shop goose is much faster than home. With the second, additional manipulations should be carried out. Lower the bird in boiling water for a moment or plunge into the marinade (on the liter of water a tablespoon of vinegar). After that, you can proceed to a conventional marinade, as for the store.
  • Very tasty and gentle will be cooked in the pots goose.
  • Some mistresses advise that the meat of the goose was juicy, it should be watered with water every 20 minutes during frying and in the oven.

Knowing all the subtleties and tricks of cooking, the goose will be unmatched tasty.

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The meat of the goose is very tasty and useful, but rather tough, so even a young bird has to exist for a long time or keep in the oven. To speed up the process, as well as make a dish more refined, resort to marinency. Since it is precisely in this case that meat soften and drinks spice flavors well and seasoned.

How to prepare a goose to marinency?

You can marine a goose as completely and cutting into pieces. A carcass must be washed, dry with a paper towel, remove the rest of the feathers with a tweezers if there are those available. The skin of the goose is fat enough, so it is recommended in several places to gently pierce, not reaching meat. So she smashes faster and become crunchy. Especially dense slices of fat in the area of \u200b\u200bthe neck and the soup is better removed at all.

How to marinate goose whole?

In a plate, combine salt with black ground pepper and grasp the mixture of the prepared carcass outside and inside. You can use other seasonings at your discretion. Processed goose to refrigerate or on a balcony (during the cold season) by 12-48 hours, without covering. So the skin will snack a little and will be more crispy after baking, and the meat is applied with spices flavors.

How to marinate the goose pieces?

Carcass separated by a piece of approximately the same magnitude. Each piece rubbed garlic, salt, pepper, put in the dishes for pickling and send to a cold place for 10 hours, after which the goose can be baked or extinguished. The meat is especially tasty and gentle, if in the gooseman before sending to the oven to pour a liter of light beer. All alcohol in the cooking process will evaporate, and the dish will become fragrant, with bread notes.

How to marinate goose in brine?

You can soften the meat of the goose, you can pick it up in salted water with the addition of a small amount of wine or apple vinegar. If the meat is prepared by pieces, you can withstand it in such a brine can be only 2-3 hours, and then graze garlic, spices, mustard powder and send it into the oven. A whole carcass in the brine is recommended to withstand 8-10 hours.

Despite the fact that goose, unlike the same chicken, for example, has its own rather pronounced taste, it is best to choke before preparation. A variety of tastes with which the bird is combined is quite wide, and therefore we will discuss several original and interesting ways at once how to pick up a goose.

How to pick up a goose for baking in beer?

The fragrant dark beer in this recipe will complement the apple vinegar and honey, and Ketchup will soften the taste borders and takes the goose with a lightly glazed crust.

Ingredients:

  • carcass goose;
  • dark beer - 500 ml;
  • apple vinegar - 15 ml;
  • ketchup - 115 ml;
  • honey - 45 ml.

Cooking

Having machined the goose carcass, and then rinually and very carefully having hated it, proceed to the preparation of a mixture for marination. Dissolve liquid honey in a mixture of beer and vinegar, and then slowly pour the resulting solution to the ketchup, stirring continuously. Finished marinade soda carcass outside and inside. Goose marinated in beer should spend at least an hour in marinade before cooking, but it is better to leave him to pickle on the whole day.

Goose marinated in mustard

Ingredients:

  • carcass goose - 1 pcs.;
  • chinese mixture of five spices - 2 h. spoons;
  • liquid honey - 190 ml;
  • soy sauce - 45 ml;
  • wine vinegar - 15 ml;
  • mustard - 35

Cooking

Before the beginning of the preparation of the dry goose, soda is a Chinese mixture of five spices and salt, after which let the bird get to room temperature. We will marine a goose right during the baking so that the mixture of all components is gradually glaked under the influence of temperature. Put the lattice with a bird in the oven and an hour later, begin to apply marinade from honey, vinegar, soybean and mustard on the skin. Add to marinen and part of the fatty fat in the poultry. When the goose is ready, pour the remnants of the marinade and serve it to the table.

How to pick up a goose in an apple vinegar?

Ingredients:

  • olive oil - 115 ml;
  • - 65 ml;
  • garlic - 2 teeth;
  • rosemary - 4 twigs.

Cooking

In the stage, scroll the cloves of garlic with rosemary leaves and a good chisper of a large sea salt. Delivered the resulting fragrant mixture with olive oil and apple vinegar. Wrap a carcass goose with napkins, and only after lubricate the marinade outside and inside. How much time to marinate goose can be calculated, based on the size of the bird itself, but, as a rule, for the perfect marination enough from 6 to 12 hours.

Gus marinated in mayonnaise

Ingredients:

  • - 30 g;
  • mayonnaise - 30 g;
  • fennel seeds - 1 h. spoon;
  • pinching of flakes of chili pepper;
  • lemon juice - 25 ml.

Cooking

Instead of using a bouquet of fresh herbs, you can buy a ready-made pesto sauce and mix it with mayonnaise. In the stage, sort the salt with Fennel seeds and chili pepper flakes. Add a fragrant mixture of spices to a mixture based on mayonnaise and dilute all lemon juice. Finished marinade distribute the carcass and leave it in the fridge for 6 hours.

Ingredients:

Cooking

Singing juice from orange and mix it with wine, wool, soy and sharp chili oil (can be replaced by a pinch of acute pepper with vegetable oil). The mixture obtained by the mixture of the whole carcass or only breasts / legs. Leave the goose marinated for 4-6 hours, and then proceed to cooking, having preheated a bird.