Soon the New Year and if your intention is to bake a big bird for the holiday table, then these tips you will be very useful.
Dishes cooked in the oven is always fragrant and rosy, but they are still surprised by its delicate flavor.
The preparation of all dishes baked in its own juice comes from, they are lower in calories and fat.
How to prepare a goose in the oven? Secrets and advice for housewives.
Secrets of cooking goose
1. The correct choice of birds
Choosing the carcass for roasting, you need to take into account the dimensions of the birds and the oven.
Today, quite a variety of birds and the carcass can be selected large enough, but the question is whether it will fit in the existing oven.
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It is important to bear in mind that between Cured carcass and the walls of the oven should be air circulation and place, it will need to carry out further actions.
The carcass can be purchased in a store or the farmer. The main thing - the freshness!
2. preparation carcass
The simplest thing to prepare a goose - a carcass preparation and expectation.
To our meal not turned dry, and the meat is important rubber the right way to prepare the carcass for roasting.
Bought the carcass before cooking is necessary to thoroughly wash, rub with spices and send in the refrigerator for a couple of days.
This will help your school become a goose, and does not take much time to prepare.
Well, if the time for such a pickle there, you can use the following ways:
1. Put the bird in a prepared solution of apple cider vinegar, the meat should be marinated overnight.
2. Grated goose using salt and pepper laid in white wine. After you need to wrap the carcass with cling film and send it in the fridge for 6 of hours.
3. Mix frayed cranberries, herbs and salt, then rub with a mixture of goose and leave overnight.
4. Pierce the skin of the carcass in a few places and pour the juice from chokeberry.
3. stuffing
When the goose is already marinated, you can begin its stuffing.
We need: white thread, board, knife, apples, herbs, spices and baking.
A few hours before stuffing a good rub the goose with salt, and before heading into the oven it is necessary to rub spices.
Prepare the filling. Bake apples can do without, but they are much tastier.
Apples cut into 4 pieces and clear from the middle and peel, then put them inside the goose.
Once all fruit stacked inside sutured carcass rare and huge stitches using white thread.
Why is it better to use white thread? Quite simply, it does not contain dyes and large stitches will be much easier to clean.
Well, in order not to stain the fat of the oven wall to tie goose paws.
4. Proper baking
In the pan should be skirting with a height of not less than 5 cm.
At the bottom we pour the boiled water, approximately half the height, and put goose.
5. The temperature in the oven
The oven should be heated to 270 ° C, baking goose it occurs in about 20 minutes, then it is necessary to lower the temperature to 220 ° C, and the next stage - a reduction to 180 ° C.
The height of the temperature and time is quite arbitrary, since much will depend on the size of a goose, and most of the oven.
Useful Tips for baking:
If the goose small bake it must be at a lower temperature.
Bake the carcass must always be from the back, then flip and cook until ready.
In the process of roasting goose necessarily need to be watered, it is best if it will drain fat.
When your goose is ready to leave it for a long time in the pan with its own fat.
Ready goose shift in the dish and immediately covered a large bowl, basin, a saucepan or a special lid for 10-15 minutes, the bird has reached the desired softness.
Now we see that nothing particularly complicated about cooking there.
Good luck to you and tasty gusika!
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Thank you for reading to the end!