How to bake a goose in the oven: three basic rules and a New Year recipe

Goose is a dietary bird. Its dark meat contains copper and iron, magnesium and phosphorus, it is rich in vitamins A, PP, C and a whole set of B. It is recommended to eat the goose more often with hair loss, eye and skin disease, and also after surgery, as it strengthens the immune system. But if you do not know the secrets of how to bake a goose in the oven, you can get a scorched skeleton, a bucket of fat and quite a bit of meat. Below we will consider the subtleties of cooking this tasty and useful bird.

Secret # 1. The right choice of carcass

A young individual has gently yellow paws that turn red with age. It is best to buy not the goose ice cream, but chilled or fresh - directly from the hands of the villagers. In the latter case, it must be gutted - cut the peritoneum and remove the bag with giblets. Always, even if you buy a bird in a supermarket, take the time to poke out the remains of feathers from the skin - they will certainly be there. And if you bought a frozen carcass, then do not think to put it in the microwave to quickly thaw. No, a day on the bottom shelf of the refrigerator, and only so! Therefore, to bake a goose in the oven, it is necessary to buy the bird in advance, and not only for defrost considerations.

Secret number 2. Correct preparation of carcass

Neck should be cut and used for soup or sauce. If you are going to bake a goose in the oven, you also need to separate the first phalanx of the wings with scissors. They still burn, because they do not have any meat and fat. It can not be said that this bird was completely lean. No, there is fat in the goose, and there is a lot of it. But it is distributed extremely unevenly. Basically, it all accumulates near the neck and abdomen. To get a delicious dish from a goose, you need to remove these yellow spots with a small knife. Now take the sharp needle (skewer, skewer) and puncture the skin on the breast of the bird, on the legs and where the paws pass into the trunk. Try not to damage the meat.

Secret number 3. Scalding

In a large saucepan, boil the water. We advise you to wear gloves - there is a risk of burning yourself. Take the goose by the paws and dip it into boiling water. Hold on a minute. Then do the same procedure on the side of the tail. Why do we need such manipulations? To bake a goose in the oven, and also get a golden, crispy peel and tender meat. Dry the carcass with a towel and thoroughly rub it with large salt and favorite spices - outside and inside. Place on a dish and put in the refrigerator for two or three days.

Secret number 4. Correct baking of the goose in the oven

If you cook the whole bird, take a deep baking sheet, put a grate on it, and on it - the carcass with the back up. In the tray, pour a little water - the fat will not burn, and the meat will become even more tender. The bird should be put in a preheated oven to the maximum, but after 15 minutes reduce the fire. During baking, the carcass must be turned once.

Goose in the oven slices

Cut the bird, cut into small pieces. Grate them with a mixture of spices and salt. Put the meat on a dry frying pan with the skin up and send it to the oven, heated to 220 ^° C. After half an hour, drain the excess of the greased fat (it can then be used for roasting different dishes). Periodically pour the bird with a melted lard until the skin becomes swarthy and an appetizing crust is formed. For ten minutes before the end of the cooking process, sprinkle the dish with crushed garlic.