2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order for the roasted goose to be tasty and tender, it must first of all be well prepared. It's not difficult, but it takes time - two days, which means you have to buy it a few days before serving.
Put the goose on the table and use tweezers to remove any remnants of feathers. With a small knife, remove the fat located around the neck, as well as those found in the abdominal incision.
Punch the skin on the chest, as well as the skin on the thighs and where the legs meet the body. In a large saucepan, bring water to a boil and place the goose inside up.
Leave for a minute and take it out. Wait for the water to boil again and release the goose upside down, again for one minute. Remove the bird, pour the water out of it and dry well with a towel inside and out.
Take coarse salt - one teaspoon per kilogram of meat - and mix it with black pepper and, if desired, you can add oregano. Rub the goose inside and out with this mixture and leave it in the cold for two days.
This procedure is done to dry the skin and make it golden and crispy when baked. The goose should be well filled and sewn.
For the filling you can use whatever you want: rice, liver with onions and whatever else you can think of. The stuffing should consist of cut pieces of meat, if any, in the stuffing, but not very fine, mixed with olive oil or butter.
The goose is stuffed just before roasting. Sew with a thick thread. To make it easier for you to remove it later, make large stitches with a thick needle.
Preheat the oven to maximum. Take a tray with high walls, put a grill on it and pour water to cover the bottom - about a centimeter.
Put the goose on the grill with the back up. Put the pan in the preheated oven, close the door and leave for 15 minutes. Then reduce the temperature to 160 degrees and turn the goose.
Continue to cook it for about an hour and a half. If the bird is larger, it will take you two hours to bake well and get a crispy crust.
Recommended:
Goose Meat
Goose meat is obtained from birds called geese (Anser). Geese are a genus of large birds that are common in Europe, Asia, Africa, North America and South America. From ancient times the people have been raising different types of geese and using their meat and eggs for food.
Amazing Recipes With Goose Liver
Goose liver , also known as foie gras, is a major delicacy in French cuisine. The classic foie gras is prepared from 800 grams of goose liver, salt and pepper to taste, a glass of cognac and truffles. Grind the goose liver, add salt, pepper and cognac, stir the mixture and leave overnight in the refrigerator.
How To Cook Goose Liver?
Goose liver is a tasty and dietary product that contains many vitamins and useful trace elements. Goose liver dishes are very nutritious and have a rich characteristic taste. One of the most exquisite specialties with goose liver is known by the name foie gras .
What And How To Cook With Goose Fat
Goose fat is still preferred by the grandmothers in the villages, as they are familiar with its properties. In it, fats are semi-solid at room temperature and contain about 35% saturated, 52% monounsaturated and about 13% polyunsaturated fatty acids.
Culinary Subtleties In The Preparation Of Goose
The goose is boiled for about 2 hours. Check that it is well cooked with a cooking needle or skewer, which is inserted into the goose thigh. If it passes freely through the meat, then the goose is well cooked. When a stuffed goose is stewed, it is salted and placed on the lowest level of the oven, with the bird on its back.
