How to cook goose in the oven: 12 recipes

Dishes in the oven always turn out well. They are fragrant, crispy, tender-tasting and ruddy. They are usually cooked in their own juice, so the dishes themselves turn out juicy, but less fatty and caloric.

What is goose meat good for?

It is a mistake to think that goose meat refers to heavy food and it is not used for dietary nutrition. The use of goose meat in cooking proves that it is only beneficial for human health. For example, in France geese are bred in large quantities and there has been a decrease in the number of cancer patients and people suffering from cardiovascular disease. This fact was confirmed by scientists who conducted research in French provinces. It is there in the diet of the inhabitants is constantly present liver, meat and other goose dishes.

We cannot say that poultry by-products and pulp are easy to digest, but regular consumption contributes to improving human health and raising the immune system:

• increases hemoglobin;
• activates the body's defenses;
• normalizes digestion;
• increases stress tolerance;
• calms the nervous system;
• strengthens bone tissue;
• regulates blood sugar;
• lowers cholesterol.

You should know that white meat or lean meat is used in preparing meals for children. It is recommended for pregnant women and nursing moms, as well as the elderly.

How to choose a goose for baking

From the right choice of the carcass will depend on how delicious the baked goose will turn out, so this process should be taken seriously.

1. For baking, it is better to look for a young bird. If you take a three-month-old goose, it will be cooked much faster but less flavorful than a six-month-old goose, especially since the latter can still be stuffed. The age is determined by the feet or breast. If the feet are uncut, a young bird should have yellow feet with soft webbing, while an older goose's feet are reddish in color. The sternum of a young bird is flexible, while that of an old bird is firm. If the product is frozen, it is hardly possible to determine the age, so it is better to give preference to a chilled product. Freshness is determined in the usual way - by pressing on the meat. If after pressing it takes its original shape, everything is fine. There should be no spots on the skin. Another way to determine freshness is by smell. If there is a strange "fragrance", then the bird is not the first freshness and it is not worth taking it.
2. If the chicken is frozen, it should be sent to the refrigerator to defrost gradually. It should be taken into account that the defrosting process is not quick and can take almost 24 hours. Before cooking, be sure to check that the carcass is fully cooked. This is important because the meat should roast evenly.
3. It is advisable to buy a male goose, not a female goose. The male goose is not fed for a long time because it is not profitable, so the probability of getting a young bird is high. Its meat will be tender, lean and tasty. Usually they weigh more than geese and are larger in volume.
4. The weight of the goose is chosen based on the number of eaters and the volume of the oven. If you take a carcass weighing 6 kilograms, it will take more than 5 hours to cook, and it is unlikely to fit in the baking pan. The optimal variant is from 2 to 4 kg. You should know that this will affect the cooking time. Therefore, it is necessary to know in advance how long it will take to cook the bird. For 1 kg, it takes about 1 hour.

How to prepare the goose for baking

Usually in supermarkets and stores near the house, they sell already cooked poultry. It is gutted and plucked, so you do not have to bother. All you have to do is rinse the carcass under running water.

Goose bought from farmers will require additional preparation. You will have to get rid of bristles to get a decent result with a crispy and flavorful crust during baking. To do this, you need to boil water in a deep pan and dip the carcass for a minute, holding it by the paws. Then repeat the procedure, holding the neck.

If you plan to bake the whole thing, you won't have to cut anything else. All you need to do is to remove the fat. If you want, you can cut off the edge of wings and paws, as they can get burnt while baking. You can not cut off, but you will have to cover them with foil when preparing the bird.

How to marinate a goose

Many people are intimidated by the fact that goose meat is tough. But, if it is properly cooked, it will be soft and tender. You don't have to be afraid to try it. Goose meat is not only healthy meat, but also tasty. But culinary experts advise to marinate it beforehand. And there are many ways to marinate it.

Here are some of them:

1. A very simple way. The carcass must be washed and dried, and then rubbed with salt. Take salt at the rate of 1 tsp. per 1 kg of meat. Rub not only on the outside, but also on the inside. You can add whatever spices you prefer to the salt. Pepper is also added as desired. It is better to use those herbs that you like, such as Provençal. Wrap the goose in cling film or put the bird in a bag and leave in the refrigerator for some time. It will take at least 10-12 hours. If the goose is large, it will take a little longer.
2. The second way is also simple. Dilute warm water in a saucepan, add a little salt and apple cider vinegar to it. You can use lemon juice instead of vinegar at the rate of 1 tsp. per 1 liter of water. Immerse the carcass in it and soak it for 6 hours. In this case the refrigerator is not needed. A cool place in the house is enough.
3. The third option. Rub the goose with salt, put it in a container and pour wine, preferably white wine. Add juice of cranberry or black chokeberry. Put the dish in the fridge and marinate it for 10-11 hours.

There are other ways, which you will learn about further in the recipes.

A goose without stuffing can be cooked on a grill. If it is stuffed, you can use a casserole or roaster.

Stuff the goose before baking, you should not fill it beforehand with stuffing. There should not be a lot of stuffing, otherwise the meat will not bake well. It is enough to stuff 2/3 or slightly more. Be sure to seal the hole with string or use a toothpick as a "closure". It is important that the stuffing does not disintegrate during cooking.

How to cook goose in the oven: recipes

In almost all recipes, it is recommended to marinate the goose. This can be a liquid marinade or rubbing the carcass with a mixture of herbs and spices. Marinate the bird for a day, so that the meat becomes tender and evenly soaked.

In a marinade.

This recipe with a preliminary rubbing of the carcass. It is very easy to prepare. It is enough to mix all the ingredients and the resulting mixture rubbed on the bird.

We will need:

• goose - 3 kg;
• dried garlic - 1 tsp;
• Italian herbs - 1 tsp;
• salt - 3 tsp;
• red paprika - 1 tsp;
• ground black pepper - 0.5 tsp;
• dried basil - 1 tsp;
• vegetable oil - 2 tablespoons;
• honey - to grease;
• apple - 2 medium sized pieces;
• onion - 1 bulb;
• carrots - 1 pc. (medium);
• orange - 1 pc.

Preparation:

1. First, we prepare the mixture for rubbing the carcass. To do this, take the dry ingredients from the list, mix them with vegetable oil and mix well. A homogeneous mixture should be obtained.
2. Important: be careful with the spices. Do not add anything else, so as not to overdo it. When cooking a goose for the first time, you can use only ground pepper, dry garlic and salt.
3. Spread the carcass on a previously prepared place on a table or board and begin to thoroughly rub the prepared mixture on our bird, be sure not only on the outside but also on the inside. The filling should be fragrant, so the meat will be absorbed more quickly from the inside and will be very tasty. Next, put the rubbed goose into an ordinary bag and close or tie it tightly. We send the carcass to marinate in the refrigerator for 24 hours.
4. After 24 hours we take the goose out and stuff it with pre-cut apples and oranges. Peel the fruits beforehand. We should take care that there are no white streaks left on the orange, otherwise they can give bitterness. Only orange flesh is used.
5. The surface of the carcass is rubbed with orange peel and smeared with honey. Be sure to make a few small incisions on the skin, so that the honey-orange flavor can penetrate inside. Leave it for half an hour to soak in.
6. Take toothpicks and twine and use them to close the hole where the fruit is. Tie paws and wings. String is needed for tying.
7. We cut the onion in half rings. Cut carrots in julienne. Take out the foil, lay the carcass on it, and on the sides spread the sliced onions and carrots. Wrap our carcass in several layers. Three or four layers will be enough, no more. The places where the toothpicks will stick out should be covered with foil folded several times.
8. Grease or line a baking tray with oil or parchment. Put the goose in foil on it. Heat the oven to 230°C and send the bird to bake for 1 hour. After an hour reduce the temperature in the oven to 180-190 ° C and continue to bake another 1.5 hours. You may need more time. You can leave up to 2 hours.
9. Take out the baked goose, carefully open the foil, making a boat out of it. Put carrots and onions on a separate plate. Pour the fat into a glass, but not all of it. Take out a brush and again grease the surface of baked poultry with fat and juice released during cooking. Preheat the oven to 200 ° C and send the bird for about 20 minutes to "finish", so that the crust browned and well roasted.

That's all, the process is finished! The fragrant and tender goose meat with crispy crust is ready. You can invite guests to the table.

The whole .

This is certainly a spectacular dish that is sure to be the center of attention at the table.

We will need:

• goose - 3 kg;
• salt - 6 tsp;
• spices - to taste;
• ground black pepper - at the discretion of the hostess.

Preparation:

1. Rinse the thawed carcass and dry well with a paper towel. Do not forget that in the area of the goose's neck a lot of unnecessary fat accumulates. This is unnecessary fat and it is better to cut it off.
2. In places where subcutaneous fat accumulates, make thorough punctures. This will allow unwanted fat to drain out. These places are located near the junction of wings and breasts, then they are on the sides, above the legs and near the junction of the back and breast. Several punctures are made with a needle.
3. Rub the carcass with salt. We take salt at the rate of 2 tsp. per 1 kg. Rub it not only on the outside, but also on the inside. Put the carcass into a bag and send it to the fridge for 2 hours for salting.
4. After time we take out the bird, make small cuts on the surface and rub it with spices and pepper.
5. Wrap foil around the ends of wings and legs.
6. Take out a baking dish, grease it and put our goose there. If the volume is large, you can lay the foil on a baking tray and put the body on it.
7. Preheat the oven to 180°C and send it to bake. The cooking time at this temperature is 1.5 hours. During the whole process, it is necessary to take the goose out at least 3 times and sprinkle it on top of the fat released on the foil or in a form.
8. Then take the goose out, grease the entire surface with a brush to coat it with the fat and juices released. Increase temperature to 200°C. Take the goose out of the mold and lay it on a baking tray.
9. Place in the oven for another 60 minutes to crisp up the crust on all sides.

The goose is cooked. You can serve potatoes or vegetables as a side dish. Goose meat can be combined with any vegetables, grains, or act as a separate dish.

With apples

This recipe will undoubtedly please gourmets. They will taste tender meat with honey and citrus flavor and baked inside the carcass with apples. The juice that will be released from the fruit will soak the goose and give it an exquisite flavor.

We will need:

• goose (carcass) - 3 kg;
• honey - 2 tbsp;
• apples - 2 pcs;
• orange - 1 pc;
• mustard - 3 tbsp;
• salt - 2 tbsp.

Preparation:

1. First of all we prepare the carcass. Wash it and dry with paper towels or towel.
2. Prepare marinade in a separate bowl. Mix ingredients: honey, mustard, salt. You can add a little ground black pepper.
3. Rub the carcass with mixture. If the mixture will be thick, you can add more honey. Smear the marinade all over the surface of the goose and on the inside. Put the carcass into a bag or a bowl and marinate for 60 minutes in the fridge.
4. While the goose is marinating, start preparing the fruit. We remove the skin from the apples, remove the core with seeds and cut into slices. They should not be thick, it is better to cut thin. Peel the oranges and remove the white veins. Divide it into individual slices.
5. We take out the goose and start stuffing it with the prepared fruit slices.
6. When everything is ready, we use toothpicks to fix the edges and close the hole. You can sew it up with string. It is important that during cooking, the fruit filling does not crumble, and remains inside the goose.
7. You can cook the goose in a sleeve. But if someone does not like such a variant, it is quite possible to do without it.
8. Preheat the oven to 180°C and send the bird to bake. Cooking time is 2.5 hours.
9. If cooking in the sleeve, then 40 minutes before cooking we take out the goose, cut the sleeve from the top to "free" the bird, and again send it to the oven to form a crispy and beautiful crust. If cooking on a baking tray, we cover the bird on top with foil, and 40 minutes before cooking, remove it so that the crust gets crispy.

All done! We got goose with ruddy and fragrant crust. The meat is not only tender, but also has a special exquisite taste thanks to the marinade and fruit. Treat your family, and they will be able to appreciate your culinary masterpiece.

With prunes

This recipe is better to cook in a sleeve. It speeds up the cooking process and preserves the flavor. Thanks to him, the meat is cooked in its own juice, and prunes will give it a sour-sweet taste.

We will need:

• goose - 3 kg;
• salt - 3 hours;
• apple cider vinegar - 3 tbsp;
• prunes - 300 gr;
• ground black pepper - 1 tsp;
• vegetable oil - 1 tbsp.

Preparation:

1. Pour water all over the carcass. Pour the vinegar here and marinate for 5 hours in the refrigerator.
2. Take out the goose, wipe it with paper towels or a towel and rub it with salt and pepper. We leave it for 20 minutes to let the meat soak.
3. We wash the plums and remove the bones. If it is tough, we pour hot water over it for 2-3 minutes.
4. Stuff the goose with soaked berries and sew up the hole with threads. Tie up the legs.
5. Grease a baking sleeve with sunflower oil inside and place the goose in it. Tie it up and make a couple of punctures with a toothpick to prevent the foil from bursting during baking.
6. Preheat the oven to 200°C and bake for 60 minutes. Then turn down the gas, reduce the temperature to 180°C and continue the process for 1.5 hours more.

All done! You can take the goose out and serve it, removing the threads. Bon appetit!

With buckwheat

This recipe can be considered as an original Russian recipe. Immediately the holiday table at which the family gathered for Christmas comes to mind.

We will need:

• goose - 3 kg;
• Brine - 5 liters.

For the marinade:

• mustard - 25 g;
• dried garlic - 1 tsp;
• ground black pepper - at the discretion of the hostess.

For the stuffing:

• buckwheat - 300 g;
• hot water - 600 ml;
• mushrooms - 300 g;
• onions - 200 gr;
• butter - 30 gr;
• sunflower oil - 20 g;
• soy sauce - to taste;
• salt - a pinch.

Preparation:

1. This dish is prepared thoroughly. One day before cooking it we soak the goose in brine. You can make the brine yourself. We take 5 liters of water, mix it with 370 grams of salt and stir everything well until it dissolves. You can also heat the water a little, then the salt will dissolve faster. Soak our bird in it for 24 hours.
2. Prepare mixture for rubbing the carcass. Mix mustard with pepper and garlic and rub it on the inside and outside of the goose. In this recipe, we don't send the goose to marinate in the refrigerator, but leave it in the kitchen for 3 hours. The temperature should be room temperature.
3. We fry the buckwheat in a pan, and then cook it until tender. Drain the water, taste it. We add either salt or soy sauce. Here everyone chooses according to their taste preferences. Stir.
4. Chop the onions and fry them until they are half cooked.
5. While the buckwheat is boiling, cut the mushrooms. We cut them into medium sized pieces, send them to the onions and continue frying. Bring everything to full readiness and add boiled buckwheat. Stir everything well.
6. Fill the goose with stuffing and sew up the hole with threads, so that the stuffing does not fall out. You can fasten more toothpicks on top.
7. Use threads to fasten the legs.
8. Take out the foil and wrap our goose in it.
9. Preheat oven to 180°C and send it to bake. Time of preparation - 3,5 hours.
10. Half an hour before it is ready, remove the goose from the foil and put it back in the oven to brown the crust when uncovered. The temperature in the oven can be increased to 200°C.

Your guests will be satisfied and full. You get the most tender meat with an extraordinary garnish inside the bird. It's a truly Russian dish, which can be served on the table on any occasion.

With rice

This is a quick and easy recipe that does not require prior marinating. Rice stuffed goose will be a decoration of any table. There is always the possibility to make a variety and add apples cut into small pieces to the rice. Do not be afraid to experiment, create in your kitchen and delight your loved ones with new dishes.

We will need:

• goose - 2 kg;
• rice - 1 cup;
• Salt for the rice and for the goose - to taste;
• mayonnaise - 4 tbsp;
• Spices and ground black pepper - at the discretion of the hostess.

Preparation:

1. Boil the rice, rinse it with water and let the water drain completely. Taste it, salt it, pepper it if necessary and add spices (if you want). You can do without spices. The goose will be excellent without them.
2. The carcass is well washed and thoroughly dried with paper towels. If necessary you can scorch the down, if there is any. Rub the bird with salt on all sides and inside.
3. Begin stuffing the goose with rice. Tuck everything evenly and sew up the hole with threads. You can use toothpicks to fix it.
4. Put the bird on a baking tray and smear mayonnaise all over the surface.
5. Wrap the goose in foil.
6. Preheat the oven to 180°C and send it to bake for one hour.
7. After time, take out the goose, remove the foil and bake it open for 20 minutes. During this time, the crust should become crispy and ruddy. It should have a golden hue.
8. Place the cooked goose on a plate, remove the strings. You can decorate the goose with herbs and vegetables.

Invite guests to the table and treat. The meat will be very tender and fragrant, and the crust will be crispy. Believe me, guests will appreciate your goose with rice.

With potatoes

Potatoes are preferred by many people. It goes well with meat, fish, vegetables. Let's try to stuff our goose with this versatile vegetable.

We will need:

• goose - 2 kg;
• water - 2 liters;
• salt for marinade - 2 tablespoons;
• oregano - 2 tsp;
• mayonnaise - 3 tablespoons;
• potatoes - 8 units;
• salt and paprika - at the discretion of the hostess.

Preparation:

1. Since the goose has a thick layer of fat, a great way to salt the meat will be soaking the carcass in brine. We take salt at the rate of 1 tbsp. per 1 kg. We keep the carcass depending on the volume - from 1 to 3 days.
2. Take a big bowl, pour water into it, add salt and stir until it dissolves. Prepare a brine in this way. Immerse our pre-washed goose in it and leave it in a cool place for 24 hours. It is important that the entire bird is completely immersed in water. If the weight of the goose is large, you can keep it in the brine for longer than a day.
3. After the time has passed, we take out the carcass and dip it in paper towels or a towel to get rid of the moisture inside and on the surface.
4. Prepare the sauce. To do this we mix oregano with mayonnaise and spread on all sides of our bird. We leave it for 20 minutes to soak it.
5. Peel potatoes and cut them in small pieces. You can cut them in slices. Salt and pepper them if necessary, sprinkle with paprika. Mix everything well.
6. Take out the goose and stuff it with potatoes.
7. Take a duck-bowl, put the goose and potatoes in it. If there are any potatoes left, they can be put around the potatoes in the duck-bowl. Cover with a lid.
8. Preheat oven to 170 ° C and send the duck-bowl to the oven. Cooking time will be 2 hours.
9. After the time has elapsed, take out the duck pot and taste the meat. To check the meat, you can pierce it with a knife and see how much juice comes out. If it is not pink, the goose is cooked. If it has reddish or pink juice, you can continue baking.
10. Be sure to taste the meat for toughness. If it is still a little tough, then increase the baking time under the lid.
11. If it's done, then open the lid and put the bird back in the oven to crisp up.

If the bird is large, it can be cooked on a tray, precovered with foil. This may, however, increase the cooking time. Try cooking goose in a duck pot with potatoes. Maybe goose with potatoes will be your signature recipe and main dish for the holiday table.

With Mushrooms

This is a recipe for a Belarusian-style poultry stew. If the goose is young, it's easy to pan-fry and then stew. It will take less time than baking. Perhaps this recipe will appeal to someone. The mushrooms will add zest to the dish and fill it with forest flavor.

We will need:

• goose - 2 kg;
• fresh mushrooms - 450 gr;
• olive oil - 3 tablespoons (bacon fat can be substituted);
• water - 1 cup;
• onions - 1 pc;
• chicken broth - 2 cc;
• thyme - 1 tbsp;
• garlic - 2 cloves;
• pepper - at hostess' discretion;
• potatoes - 6 pcs.

Preparation:

1. Cut the goose into pieces.
2. Finely chop the mushrooms, shred the onion.
3. Finely chop herbs and garlic.
4. Heat oil in a pan and fry the goose pieces on both sides until they are nicely browned.
5. Add water and start to stew.
6. Add stock cubes, garlic, onion and thyme to the goose.
7. Put the lid on and simmer for 1,5 hours. You can taste the meat after an hour. If it is not stiff, the dish is ready.
8. Salt and pepper are added as needed.
9. Greens should be added 40 minutes before it is ready.
10. Dice potatoes and add them half an hour before they are ready.
11. The ready dish is sprinkled with fresh herbs and served to the table.

When cooking this dish, you have to keep tasting so as not to over-salt. Broth cubes contain enough salt, so in this recipe it may not be necessary at all. If you happen to get over-salted, you can add peeled raw carrots to take up the excess.

In this recipe, potatoes are added as desired by the hostess. You can cook without it, and for a side dish serve vegetables, pasta, rice, etc.

With mushrooms

This recipe for cooking not a whole goose in a caterpillar. It is prepared according to the principle of the previous recipe, but still there is some difference. It is not always possible to find fresh mushrooms in winter, but mushrooms can be bought in the store in any season.

We will need:

• goose - 2 kg;
• Sour cream or mayonnaise - 1 cup;
• champignons - 500 gr;
• butter - 3 tbsp;
• apples - 1 kg;
• wine vinegar - half a cup;
• flour - 1 tsp;
• garlic - if desired;
• salt - at the discretion of the hostess.

Preparation:

1. The carcass is divided into parts and remove large bones.
2. Rub the meat with salt and garlic and leave to salinate for 2.5 hours in a cool place.
3. Wash the champignons, cut them into julienne strips, fry them in butter and stew. We put them into casseroles.
4. Dip goose pieces in flour and fry in butter. The crust on all sides should be crispy and brown. We put them on mushrooms. Pour vinegar on top. Close the lid and stew until cooked. If necessary, add water.
5. Pour into the cooked dish sour cream, pre-mixed with flour, and continue the process over low heat. Let it boil and turn off the fire.
6. Spread out on a dish, pour the sauce on top, and place apples cut into slices or into large pieces on the sides.

The meat will just melt in your mouth. Sour cream will give a unique taste. Delight your loved ones with healthy and delicious food.

Christmas Goose

Cooking a goose for Christmas is believed to be a Catholic tradition. According to ancient legend, in 1588 Queen Elizabeth I of England declared the goose a Christmas dish for Christmas. It was while she was eating it that she received the good news of her victory over the King of Spain. The queen decided it was good luck and instituted the tradition of cooking roast goose for the Christmas table.

Whole Christmas goose
There are many recipes for cooking the "holiday" bird. We will get acquainted with some of them. But you can come up with your own recipes, based on the preferences of your household, some ingredients to remove and add their own. This will be your signature dish, with which you can surprise guests and please loved ones.

This recipe is not fast, but it is worth it. Start preparing it in the evening. We need to prepare a brine and soak the carcass, and already in the afternoon to start cooking the main dish for the Christmas table.

We need:

• goose - 3 kg;
• honey - 2 tablespoons;
• soy sauce - 100 ml;
• lemon juice - 2 tablespoons;
• garlic - 3 cloves;
• brine - 3 l.

For the brine:

• water - 3 l;
• sugar - 2 tablespoons;
• salt - 3 tablespoons;
• pepper (peas) - a pinch.

Preparation:

1. Prepare the goose: remove the fat, cut off the neck. Remove wings, but not completely. Keep the front phalanges. Make punctures in the places of accumulation of subcutaneous fat and in the area of sternum with a needle or fork.
2. Prepare brine. Pour salt and sugar in water, mix well to dissolve everything. Additionally, add garlic cut into slices and pepper peppers in a brine. You can add spices. We place our bird here so that it is completely immersed and send it to salinate for 24 hours either in the refrigerator or in a cool place in the house. It is desirable to turn the bird within a day.
3. Take the goose out of the brine and wipe it dry with paper towels or a towel.
4. Mix soy sauce with honey. Finely chop or mince the garlic and add it to the sauce. Stir everything and pour lemon juice. Marinade is ready.
5. Thoroughly spread marinade on all sides and inside of the goose. Wrap it in foil and put it on a baking pan.
6. Heat oven up to 180°C and put baking tray with goose for 2,5-3 hours. If the goose weighs less than 3 kg, it will take less time.
7. Half an hour before the goose is ready, open the foil and taste the meat. If everything is in order and the meat is not stiff, raise the oven temperature to 200°C and put the goose to "stew" again. You can place small potatoes next to it, so that they bake together. Grease the surface of the goose with the fat and juice that will remain in the foil.
8. After half an hour the crust should take on a nice color and become crispy.

Take out the goose and serve. Despite the fact that the recipe is not fast, it is easy to prepare. The dish turns out excellent.

Christmas goose in a sleeve with apples
The method is quite original. For its preparation, you will need a lot of products, and our goose will be baked in the sleeve. The meat turns out amazing and spicy thanks to the apples, prunes and tkemale sauce.

It is baked in a special way. The goose is cooked without bones. Any housewife can cut it, so there is nothing to be afraid of.

We will need:

• goose - 3 kg;
• apples - 500 g;
• chicken fillet - 1 pc;
• prunes - 200 grams;
• sour cream - 4 tbsp;
• tkemali sauce;
• mustard - 2 tbsp;
• salt - as far as the hostess wishes.

Preparation:

1. Cut the bird along the breast, not touching the bones. The knife will need to be very sharp, as we have to carefully cut all the meat part from the bones. If the goose is well thawed, you can separate the meat with your hands and only use a knife to help in certain places.
2. Wings and legs remain on the bones, so that the finished goose looks whole. To do this, touch the joints and carefully cut through with a knife.
3. We remove the bone carcass and proceed to marinating.
4. To begin with we rub salt on all sides of the meat.
5. If you do not have tkemali, you can use ajika or your favorite dry seasonings. Liberally pour tkemale sauce over the meat.
6. Coarsely chop the apples. Remove the core. The skin can be left on. Soak prunes in boiling water for a couple of minutes, if they are dry.
7. Spread the carcass on a board and put the prepared fruit in the middle.
8. Cut the chicken fillet into slices and put it between the fruits. Spread tkemale sauce on the top. If you like, you can spice it up with pepper.
9. Now we sew up the goose, so that stuffing does not disintegrate. There should not be a lot of stuffing, as the seams can come apart during baking.
10. Mix sour cream with mustard and salt. Apply this mixture liberally on the outside of our bird and place it in the sleeve.
11. Preheat the oven to 180°C and bake the goose for 2.5 hours.

Before serving, sprinkle the bird with the fat left in the sleeve. It will be shiny. You can put potatoes in the sleeve with fat and bake it in the oven as well. So you make an additional delicious and unusual side dish. Enjoy your appetite!

In the multicooker

Since the goose has tough meat, it takes a long time to cook it. Multicooker copes with this problem easily. With such cooking, the meat becomes soft and tender, and most importantly - it retains the flavor of spices and vegetables.

We will need:

• goose - 1,5 kg;
• onion - 1 pc;
• carrot - 1 pc;
• sour cream - 3 tbsp;
• paprika - 2 tsp;
• pepper - pinch;
• bay leaf - 1 leaf;
• coriander - 1 tsp;
• salt - a pinch;
• pepper - to taste.

Preparation:

1. Cut the carcass into pieces and put it in a separate bowl. Salt and pepper it if you want and leave it for half an hour. It is not necessary to put it in the fridge!
2. Shred the onions finely, grate the carrots with coarse teeth.
3. Trim the fat off the goose and put it on the bottom of the multicooker bowl. Turn on the baking mode and melt it.
4. Put carrots and onions in the melted fat and fry until transparent.
5. Spread the goose parts and sour cream on top.
6. Pour hot water, so that it completely covers the meat. Turn on the stew mode and braise the bird for 60 minutes.
7. After an hour, test the meat for stiffness. If there was not enough time, we continue to braise.
8. 15 minutes before the end of cooking add spices. You can put herbs or dry herbs.
9. Pieces of goose lay out on a plate, decorate with greens, and pour the rest of gravy on top.

Everything is ready. The meat is excellent and easily separated from the bones.

Conclusion
Despite the fact that goose meat takes a long time to cook, it turns out tender and tasty. But most importantly - it is very good for human health. Its regular use will cure many diseases, give vitality and just enjoy it. Cook with pleasure and be healthy!

Photo of baked goose