Goose dried - recipe

An alternative to classic home preparations from chicken, beef and pork will be dried geese. A photo with several variants of recipes for this dish can be found in this article. Preparation of the dried goose will take several days. But the process itself is not at all laborious. In the preparation of the dried goose, the time works for you. The recipe for the dish was invented by the Tatars and Bashkirs at the time when these peoples were nomadic. A dried poultry can be stored for several years. In the event that the goose dries strongly, its taste will completely recover from soaking in water. Using a dried goose is not limited to eating its thin slices as a cold snack. Yes, it looks great on a meat plate. But nomadic people used dried jerboa for both roast and ragout. Chopped poultry meat was used for stuffing for pelmeni and manti. And from bones cooked fatty soups.

Recipe for dried goose at home

Earlier the bird was cooked in the villages. On the farmstead there is a well-ventilated attic, and a dark cool cellar. But what about the kitchen in the city apartment? We adapted the recipe to modern conditions a little. For "kaklangan kaz" (so called the dried goose in Tatar) it is only necessary that the carcass of the bird and salt. But for cooking it is necessary to be the owner of a dark and well ventilated room, preferably without flies and other insects. How this condition was observed by nomadic Tatars is their national secret. In this article we will tell you how to prepare a dried goose in a city apartment. But do not forget to specify an authentic recipe. Also we will pay attention to the dishes, which can be prepared from the dried goose.

Kaklangan Kaz

Let's start with an authentic recipe, which in Tatarstan is as popular as the world-famous chak-chak. As we mentioned above, we will need only goose and salt (preferably marine and necessarily large). The choice of carcass should be taken responsibly. The fatter the goose, the more delicious it will be as klangan kaz. The bird must be carefully gutted and removed the remains of feathers. We will wash the carcass with running water and proceed to cooking. Tender the goose with a large salt, both outside and inside. After that, wrap the carcass in a thin clean cloth or gauze. We put it on a tray and put it in a warm place in the kitchen for a day. It is advisable to cover with a special cap for desserts - so that flies do not sit on the meat. After a day, the salt should dissolve and soak the goose meat. Now you can start to actually dry. Without turning the gauze, take the goose by the paws and bind them with a rope. The second end of the cord is attached to the crossbar under the roof rafters. The attic should be well ventilated and dark enough. In the heat goose fat will melt and soak up the meat. So the carcass should hang for at least two months. And the more time she spends in the attic, the more delicious the goose will be.

How to serve

The Bashkirs and Tatars prepared a cold snack for the guest in the camp tents. The bird was unfurled, that is, it was released from the tissue. The remaining crystals of the salt were carefully smeared. Then the goose was dried. Those pieces, which with a stone, went to the preparation of stew or roast. If the goose was dry, it was soaked in water. The fillet portion was cut into thin strips. They look as appetizing on the plate as the Spanish jamon or Parma ham. Only the snack is made not from pork, but from the goose, which is much more useful. After all, the fat of this bird does not contain any harmful cholesterol. Finely chopped strips of dried meat can be decorated with chopped fresh herbs. And they can be roasted in the oven - you will get a great snack for beer.

Dried goose at home

How to prepare a popular Tatar and Bashkir dish in the city kitchen? We begin, as in the traditional recipe, with gutting and washing the carcass. Then rub the goose with salt - outside and inside. We take a large dish with high edges or a basin. Sprinkle the bottom of this tank with salt. Put the goose back down. We pour salt on top. And leave it for a week on the shelf of the refrigerator, where the temperature is the highest. Every day we take out a container with a bird and rub salt in it, if it crumbles. You can add fresh crystals. In two or three days, the brine will separate. You need to water them goose inside and out. A week later we take the bird from the refrigerator. We insert in the sternum a stick of the necessary length to ensure access of air inside the carcass. We reel the goose with gauze. This should prevent the flies from laying eggs in the meat. The paws of the goose are tied up and hung out on a balcony or at an open window. There the carcass should last for two to three weeks. And after that you can remove the bird in the refrigerator or cool place. You can serve meat to the table in a couple of months. And in the refrigerator, such a delicacy without problems is stored for years.

The simplest "urban" recipe

With the help of a strong cellophane cake alone, we will have a wonderful dried goose. This recipe is very simple. Take the plucked and gutted bird carcass. Well we rub it from all sides with a large salt. We put in a cellophane bag. Tightly tied it to block air access. The package is posted in a draft-protected place. It can be a loggia. After a crab should be hung for three to four months, and in the kitchen during this time, the household will repeatedly hit his head. How to determine if a goose has got furious? Must necessarily enter the fat. And the meat on the cut from the finished bird will be reddish, resilient, somewhat reminiscent of the jamon. But do not rush to eat the goose immediately after its preparation. The longer the delicacy is stored, the more delicious it becomes.

Recipe for a dried goose with spices

If to someone food with salt alone seems simple and unpretentious, let's try to diversify the traditional way of cooking. Three-kilogram carcass will need a head of garlic. Let's pass the cleaned denticles through the crush. We mix garlic with stone coarse salt. With this mass, we'll eat the goose outside and inside. Prepare the spicy pickle. To do this, take a small amount of warm water. We dissolve salt in it and add a pinch of black pepper and coriander. By this composition we will impregnate the fabric, which, like a mummy, we will wind the goose. We put the carcass in the shroud in a kapron stocking. We hang it in a cool and dark room. The goose must be in position with the paws up. So it can be stored for up to one year. If you cook soup from such a bird, you can not salt it. Similarly, you do not need to add spices and condiments if you use meat for manti or in stew.

Dishes from the dried goose

On a meat plate, slices of the bird look so appetizing that they are eaten first, before the salami and ham. A well cooked homemade goose has a dark red elastic meat with a thick rim of yellow fat along its edge. Slices will be so delicious, the thinner we cut them. And, of course, the gastronomic characteristics of the goose will increase from the drying time. But even after three weeks you can already taste meat. Who does not like fatty foods, can dry the slices in the oven. It turns out wonderful meat chips, similar to a basturma - an ideal appetizer for beer. But if you decide to do other dishes from the dried goose, especially soups, you need to remove excess salt. To do this, a portion of meat is soaked in water for several hours. The dish at the same time or not at all salt, or put the crystals of the "white poison" very carefully - at the end of cooking, the taste.

Broth with homemade noodles

Consider the use in the cooking of cured goose meat on the example of a simple soup. Cut the carcass into pieces. The sirloin, breast and thighs should be left for snack. For broth, you can take a piece of bone - the wings, for example. Goose must be soaked in water for two to three hours. You may need to drain the fluid and recruit a new one. In the pan we put a soaked piece of meat, an onion in the shell and carrots. Fill it with cold water and put it on a big fire. As soon as it boils, turn the gas. Be sure to shoot "noise". Continue the brewing with a gentle boil for an hour. Then filter the broth. Again, put the pan on the fire. When it boils, put the homemade noodles and cook until it is ready. Serve with greens.