Food and drinkRecipes

Stuffed Goose

Stuffed goose is a dish, without which there is not a single festive Christmas table. The preparation process is quite laborious, but the result exceeds all expectations. There are many old-time grandmother's and modern recipes. We offer the most refined dishes from an abundance of options.

Goose "chicken" with vodka

To prepare a "goofy" goose you will need:

  • Fat - 50-100 g;
  • Onion - 3-4 pieces;
  • Broth - 2 items;
  • Vodka - 100 g;
  • Carrots, greens, parsley root, spices, salt to taste.

Salo cut into pieces, add pounded spices, parsley greens and finely chopped onions, watering goose and stuffing. Place the bird in a casserole or in a large bowler, add onion rings, salt to taste, carrots, parsley root. Pour broth and vodka, close the lid and cook until cooked in the oven.

Stuffed goose with cranberries and apples

Goose with cranberries and apples is a kind of culinary masterpiece! The process of cooking this dish is quite complicated, but the goose is simply delicious.

Ingredients for the dish:

  • goose;
  • Small bulbs - 5 pcs .;
  • Flour - 3-4 tbsp. L .;
  • Apple juice - 6 tbsp. L .;
  • Butter melted - 1 tbsp. L .;
  • Green grapes - 250 g;
  • Lingonberry - 1 pot;
  • White bread - 5 pieces;
  • Apple vodka - 2 tbsp. L .;
  • 250 g of chestnuts (peeled and stewed);
  • Wormwood - 1 tbsp. L .;
  • Raisins - 4 tbsp. L .;
  • Dried marjoram - 1 tsp;
  • Cinnamon - ¼ tsp;
  • Cream - 120 ml;
  • 2 eggs;
  • 3 apples;
  • salt pepper.

Goose washed, dried, peppered and salt. Giblets chop and fry with finely chopped onions on melted butter. Cut the apples into cubes, grind the bread and soak in apple juice and vodka. Grapes are divided into halves and remove the stone, the chestnut is cut into large pieces. Offal mixed with apples, raisins, bread, grapes, chestnut and eggs, add cinnamon, wormwood and marjoram. The stuffed goose is stuffed with a stuffing, the hole should be sewn. Preheat oven to 180-200 degrees. In order that the melted fat could drain, it is necessary to pierce the carcass between the legs and the breast with a fork.

In the sauté pan put the carcass down on the breast and pour 0.5 l. Water, stew 1 hour. Stuffed goose in the oven fry for 2 hours at a temperature of at least 200-210 degrees on the grill. Under the grate, you need to put a baking sheet and water the carcass with fat and salt water. For 30-35 minutes before the end of cooking put whole apples on the grate, but without the core. After 2 hours, put the goose in a dish, and add the glass of water to the remaining fat, remove the floating fat and strain. The resulting sauce bring to a boil and thicken with pre-fried flour. Add cream, pepper and salt to the sauce. Stuffed goose is laid out on a dish, and around the carcass is decorated with apples, cranberries and parsley.

Stuffed goose, a recipe using the liver

It's pretty simple, the cooking process does not take much time and effort. You will need:

  • goose;
  • 400 grams of liver, chicken or beef;
  • 1 onion;
  • 3 eggs;
  • Half a white loaf;
  • 1 tbsp. Walnuts;
  • Half a pack of butter;
  • milk;
  • Spices, pepper and salt.

Carcase goose well rubbed with salt, spices and pepper, leave for 30 minutes. Liver and onions with pieces of fry and a half of butter, cool. From the bread cut the crusts, pour warm milk into the crumb. At the meat grinder, twist the liver, nuts and bread, squeezed from the milk. Add the pre-whipped eggs and the remaining oil to the resulting mass. Filling with a stuffing of a goose and sewing up a belly with a thread.

Stuffed goose laid out on the baking tray with its back down, foil wrapped around the tips of the wings and legs. Bake should be 2 hours, watering the goose with a flowing juice. Then remove excess fat. Ready carcass lay on the dish, remove the thread and foil, and the remaining stuffing carefully place around the stuffed goose.

The main principle criteria for choosing a goose for baking are its age and fat content. From plump individuals will be a juicy dish, but excess fat can significantly affect the taste characteristics of the product. Therefore, it is advisable to remove fat before cooking. Meat of young geese is excellent for frying, and the old bird should be used for cooking broths. Determine the age of the goose by the color of its paws. In adult birds they are red, and in young birds - black or gray.

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