Lubricate the gander's juices. Recipes for preparing savory herbs from wild goose. For robots you need

Geese accumulate fat, which overlays the fat of any other bird. It is important not to reduce cholesterol and remove radioactive elements from the human body. Gander meat serves as a wonderful source of protein and milk. Therefore, the gander needs to be cooked correctly, so as to render the fat without losing it, to preserve the brown parts and not to dry out the meat. For whom is it better to use an oven?

The skin of the gentleman, buying a gander in a store or at a market, in the world, so that she has the most juicy gander from the oven, a soft gander from the oven, in a word - a savory gander from the oven. Recipes for preparing gander from the oven are varied and rich in plan. The axle is thinner, the widest: goose with apples in the oven, goose in the oven with potatoes, goose with buckwheat in the oven, goose in the oven with prunes, goose with rice in the oven, goose with cabbage in the oven, goose in oranges in the oven i. In addition, depending on the method of slicing the carcass, laying the meat, the thermal protection of the herb, recipes can also vary: gander in the oven in the sleeve, gander in the oven as a whole, gander in the oven, gander in the oven in foil , gander at the dough in the oven .

During the cooking time, gander meat is transformed into a delicacy in the oven. The original savory goose meat is always baked. Therefore, baking goose in an oven is the most common way to prepare goose. Delicious aromatic herbs come out: guska with apples, baked in the oven, guska, baked in the oven in the sleeve, gander with foil, baked in the oven, gander, baked in the oven with buckwheat, prunes or potatoes. Often the gander carcass is stuffed with various products and ingredients. The recipe for stuffed gander in the oven is made from a mixture of sweet and sour juices, usually apples. Stuffed gander, baked in the oven - the company's passion for many meat lovers. To prepare this pastry, you can follow the recipe for gander with apples in the oven, or the recipe for gander baked in the oven with apples and oranges.

New recipes for gander herbs from the duktsi are constantly appearing on our website. You are melodiously entitled to a gander at the oven with apples and prunes, a gander at the oven with potatoes in the sleeve, a greased gander at the oven. The recipe for goose baked in the oven is constantly being refined and updated with new ideas. The singing world is the merit of our readers. If you have your own recipe for gander in the oven, for example, a recipe for gander with shmatochki in the oven or a recipe for gander with buckwheat in the oven, post it on the site. Gander at the oven, recipe and photo for you to decorate our collection. If anyone needs to prepare the herb “guska in the oven”, this recipe is the easiest, try making this option and send it to us. How to cook a gander in the oven - photos of this process will help the gentlemen of the cob.

So, did you plan to cook the gander at the oven? Our site will give tips on all the foods you need to cook: how to cook gander meat in the oven, how to cook juiced gander in the oven, how to bake gander in the oven, how to marinate gander for the oven, how to bake gander in the oven Istyu. In a word, you will understand how delicious it is to cook gander from the oven. What is also important is the time and temperature for preparing the “guska in the oven” herb. These indicators lie in the size of the poultry carcass, vicarious products, the method of marinating and cooking. For example, cooking gander in an oven with a sleeve or foil significantly reduces the time required for this operation and results in less heat being wasted.

Perhaps you will be more than happy to cook the gander:

For culinary processing, only young geese are used. The meat of old geese can be even tougher, as if it were marinated in a marinade.

In order for the gander meat to be soft, regularly baste it with fat during the cooking process.

Before cooking, you can process the gander so that the skin becomes crispy during the baking hour. For this bird it is necessary to sprinkle a large amount of dill so that the skin becomes soft and stretched. Then dry it, rub it with dry white wine and leave it in the middle and put it in the refrigerator overnight - on a sieve, without covering it, until it dries. Before baking, pierce the skin of the gander all over with a fork and rub it with the spicy mixture. For example, ginger powder.

Baked gander, like Christmas grass, is most often associated with Christmas. However, long before Christmas, it was served in Europe at Christmastide festivities around St. Martin's Day, which also signifies the 11th fall of leaves, marking the end of all agricultural labors. This sacredly marks the end of autumn and the beginning of winter. On this day, in most European countries and just ahead of Germany, where special families love geese, it is obligatory to have grass with this bird on the Christmas table. Most German cooks know how to cook gander in the oven, and not just one, but many different ways.

How to prepare gander before baking?

The gander is a bird with an individual character, both in life, in fairy tales, and in cooking. It is not possible to run to the store or to the market at the last moment in order to buy a cuter bird and a nice one. The wine may not come out golden and soft in the middle with a juicy, aromatic filling. The goose needs some time and respect. The gander planned for the Holy Day, and the Holy Day dish itself, must be prepared in advance, 2-3 days before the holiday. The optimal weight for baking is 4 kg.

1. Vipatrati fresh gander from the market. At the store, check the gutting acidity and pull the bag out of the casings (whichever is wrong). Defrost frozen poultry on the bottom shelf of the refrigerator (previously it was defrosted in a spacious cellar, which is ventilated, now few people have access to it). The process of defrosting lasts for 25-30 years.
2. Cover the table with sponge. Place it on the carcass, look around and carefully use tweezers to remove any excess feathers. Another way is to briefly scald or briefly heat the carcass in an oven or microwave oven, let the carcass cool and remove any excess fry. In addition, popular wisdom recommends scorching a gander not just over a gas stove, but rather with a blowtorch. Ale tse must be carefully, because... from carcasses with vitikatime fat.
3. Using scissors, cut the first phalanx from the skin. The stench begins to burn during the baking hour, and there is little bark among them. Let these parts of the krill vikorist together with the meat and the offal in the soup. The cooks can still see the krills all over the place, although the gander will not be so handsome.
4. Using a small knife, use a small knife to remove some of the visible fat near the cut on the stomach and near the opening of the neck.
5. Using a knitting needle or a thin skewer, pierce the skin on the gander’s chest and then connect the leg with the sheepskin coat. The puncture must go parallel to the skin so that the meat is not spoiled.
6. Take a large saucepan, the diameter and height of which allows you to easily place the gander there. Boil water and lower the carcass there until it is half-way through 1 piece of meat, with the neck opening down, and drain. Bring it to a boil again and then lower the carcass on the back side, also on 1 side. Pour off the water that has sank in the middle and dry the gander in the middle with a cloth (not paper!) towel.
7. Lay a new, clean, dry blanket, place the carcass on it and grate it, 1 tsp. per 1 kg of milk, you can season not only with black pepper, but also with dried oregano, shavliya, thyme, corn or your favorite spice in reasonable quantities.
8. Place the gander on a plate and place in the refrigerator for 2-3 days, then turn over. The ideal option is to hang the bird in cold ice. During this hour, the meat will be ready, softened, and the skin will be dry, and when baked, it will become crispy, crunchy and delicious.

How to roast a gander in an oven

Humanity has piled up the singing evidence of the gander being cooked in the oven. By following all the rules and regulations, the likelihood of losing a positive result is even greater. However, the mother is respectful, and the gander is a prim bird. The first time you may not listen, it’s a good idea to do a rehearsal before preparing the Yuletide feast to ensure the rules of preparation and baking are in place.

• The filling is determined by the specific preparation recipe. You can use plain fresh white bread, cut into cubes and mixed with greased squash. It is important not to stuff the gander too thickly; the minced meat should lie fluffy and cover the womb by ⅔, so that there is no room for more meat when it heats up and absorbs the goose fat.
• Stuffing the gander is required before placing it in a hot room. It is not possible to save a raw stuffed bird as a prepared product.
• Sew up with thick, large threads and stitches that are clearly visible. Be careful that the threads come out easily from the finished gander carcass. It is better to prick the hole with wooden skewers or skewers. The legs can be tied crosswise so that the sides are not washed out.
• Heat the oven for baking to the maximum temperature, which is approximately 300 °C.
• For a deco with high sides, pour 1 cm of water, place it on a rack, and place the gander on it, breast side down. Place this structure in the oven on the middle rack with the height of the carcass adjusted to 15 inches. Close the door.
• Change the temperature to 160-150 ° C and carefully turn the gander onto its back. To avoid overcooking, you need to quickly apply a cooking mitt. Rake for 1.5-2 years, depending on the size of the carcass. Sometimes pour the juice that comes out into the deck with a spoon over the live bait.
• If the gander is hot enough, cover it with a sheet of foil and add a little hot water.
• The readiness must be checked with the knitting needle that is required to pierce the leg. Sik, as it seems, from the place of puncture of the carcass is guilty of being clear-sighted. However, masters of haute cuisine do not like this procedure and believe that it destroys the integrity of the herb.

Video recipe

How to cook gander in the oven

It is customary to cook the gander whole for the saint. In different areas of Nimeččina, which is actually part of this culinary tradition, there are different traditions and different fillings for stuffed bird.

1. In Bavaria, mix goose offal with bread soaked in milk, flavor it with cibulae and spices, add hard-boiled eggs.
2. In the Rhine Valley, for the filling, soak rodzinka and prunes in alcohol and add apples and a lot of marjoram.
3. At the evening gathering, the gander is stuffed with prunes, soaked in schnapps, which is mixed with breadcrumbs.

In addition, there are apple-cybul, pea, bacon-mushroom fillings and many others. Lubricate the creamy gander with large pieces and serve with stewed cabbage, add rich ball casserole with goose liver or stew with offal. The cooks of our region are different from the Europeans and teach recipes for preparing gander with a national flavor.

Stew with goose and mushrooms

INGREDIENTS for 6 servings:

• 1 great gander or 2 small ones
• 2 splashes of dry red wine
• 1 cibulini and 1 carrot each
• 1 cod of dried celery or 1 glint of fresh
• 1 bunch of fresh herbs (creep, parsley)
• 250 g white mushrooms, canned in wet juice or boiled fresh
• roslinna oliya, more beautiful than olive
• 50 g vershkova butter
• 50 g boroshna
• salt pepper

Preparation:

1. Wash the goose, inspect it, if necessary, remove excess feathers and cut off any fat from the goose. Cut the carcass into 12 pieces, and other carcasses into 6. Trim the vegetables and greens. Place the gander in a deep place, sizzle with greens and pour wine over it. Place in a cold place for 10-12 years.
2. Remove the poultry pieces from the marinade, wipe them and squeeze out the giblets for consumption. Filter the marinade through cheesecloth. In a deep frying pan, coat the sides of the meat pieces without any oil. There will be no need to pour out the fat that has been drowned.
3. In the same frying pan, stir thoroughly in a loosened top of the pan, pour in all the marinade liberally, add the gander, bring to a boil, cover with a cracked lid, put in the oven at 200 ° C for another year.
4. At this time, throw the white mushrooms onto a plate, let them drain, cut them and brush them with a sufficient amount of olive oil. Before the gander is ready, place the mushrooms evenly in a frying pan. This herb can be complemented by croutons made from white bread.

Merchant style gander recipe

INGREDIENTS for 6-8 servings:

• 1 gander 3.5-4 kg
• 2 apples
• 2 carrots
• 6 cibulin
• 400 ml poultry broth
• 200 ml dry red wine
• a sprout of green feathers
• 5 items. spicy cloves
• 2 pcs. extra pepper
• 1 bay leaf
• 1 stick of cinnamon
• salt, chalked black pepper
• 800 g front-boiled potato skins
• 2 chewers
• 350 g zliv
• vershkov oil

Preparation:

1. Prepare the gander until baked, as described above. Rub the carcass with salt and pepper on all sides. Tie the legs of the wing. 3 years before the end of the day, turn on the oven and heat it up.
2. Take an apple and 2 peeled cibulins, cut into large cubes and stuff the gander’s womb. Seal the cut with wooden toothpicks or thread.
3. Remove and peel the carrots, any leftover cibulini, and cut the green cibulin, place in a large frying pan along with the spices, pour in the broth. Place the gander breast side down. Place the roasting pan, cover it with a lid, in a hot oven on the second floor. After 30 quills, turn the gander upside down and bake for another 1.5 years in the oven without a lid.
4. At this hour, peel the potatoes, grate them coarsely, and mix them together. little bits of beaten breadcrumbs, grease with salt| and pepper, make shortcakes with a diameter of 5-6 cm and coat the cakes on both sides. Remove the brushes from the drain, soak a little of them in a top of oil that is left in the frying pan.
5. When the gander is ready, remove it from the frying pan, place it on a dish and cover it so that it does not get cold. Filter the broth, add hot plums, bring to a boil and then add sauce 5 minutes. Cut the goose into portions. Serve with plum sauce and hot potato crusts.

Video recipe

Goose legs in the oven

This is more juice, it is simple and economical. The side dish can also be either stewed or boiled vegetables, including Brussels sprouts or cauliflower.

INGREDIENTS for 4 servings:

• 4 gander legs 300-350 g each
• 100-150 g each of carrots, cibul, root celeri
• 1 apple, sweeter than sour
• 3 bottles of thyme
• 2 bay leaves
• 2 tbsp. l. tomato mouth
• 200 ml dry red wine
• 700 ml broth, vegetable or chicken
• 175 g oiled chestnuts in vacuum packaging
• Roslynna Oliya
• salt, pepper, boron

Preparation:

1. Wash the gander legs, dry them, grate with salt and pepper. Grease in a deep frying pan or roasting pan for 1 tbsp. l. a few pieces of hulls so that the fat melts from them. There is no need to remove the legs from the roasting pan and pour out the fat.
2. Peel the zibula, apple, celery and carrots and cut into small cubes, brush with bay leaf and thyme in 1 tbsp. l. 5 quilins in the same frying pan, add tomato paste and wine, stir, boil the giblets.
3. Place the legs in the roasting pan, pour in the broth and simmer in the oven, without covering the roasting pan, repeat, first at 200-210 °C, then lower the temperature to 180 °C. Remove the broiler from the oven.
4. Remove the legs and place them on a plate, cover with a lid. Add chestnuts to the sauce, bring to a boil and thicken with beard if necessary. Sprinkle the salt with pepper until it tastes good. Place the leg of the gander on a plate, chestnuts in sauce or some vegetables.

Video recipe

Baked goose breast

INGREDIENTS for 4 servings:

• 2 goose breasts with skin, or without brushes
• 150 g tsibuli-sivka
• 200 g petiole celery
• 2 carrots
• 1 liter of chicken or vegetable broth
• 150 ml orange juice
• 2-3 tbsp. l. orange liqueur (or other alcohol)
• 2 tsp. dried rosemary
• sour cream
• salt, pepper, boron

Preparation:

1. Then, dry the gander breast and grate it with sill, pepper, and rosemary (you can use marjoram instead of rosemary). Pour a little water into the bottom of the saucepan, place the breasts skin side down and simmer in the oven for 15 minutes| at 200 °C. Then reduce the temperature to 160-150 ° C and simmer another 50-55 khvilins, pouring the sauce over with a long spoon.
2. During this hour, thoroughly peel and chop all the vegetables. turn the skin upside down, pour the vegetables into a saucepan, pour the broth over everything and simmer for another 30 minutes.
3. Carefully remove the gander breasts from the sauce, let them drain, coat the skin with sour cream, beaten with a pinch of salt, and bake on the grill for 3-4 minutes, so that the skin is browned and crispy.
4. The sauce, which has settled in the saucepan, is refined with a mixer or blender, you can rub it through a sieve (the mass will be more homogeneous, if you follow the procedure), add juice and liqueur, pour into the saucepan, heat and thicken with borosh if necessary. If there is no orange liqueur, you need to take the original burner, add a drop of juice, squeezed from the scalded zest with a squeezer, and a pinch of cinnamon powder. For relish, brush the sauce with salt and pepper.
5. Place the breast on a plate, cut into slices, place thick sauce on the side, garnish with fresh rosemary flowers. Serve with potatoes, preferably young or simply fried, boiled whole. Potatoes of the same size will add a special chic to the tree.

Video recipe

How do you cook gander?

The gander, which is served whole on the Christmas table, displays an unforgettable hostility towards the guests who are busy with the headache in their place. Aje rouge baked carcass looks wonderful, full of divine aromas!

The process of preparing Christmas stuffed gander requires patience, so it is necessary not only to bake it correctly, but also to give it enough time to marinate with the herbs and spices.

The goose, as a rule, is stuffed and baked with fresh meat, vikorista and various products for filling. You can also have long-grain rice with dried fruits and pine pots, buckwheat porridge with mushrooms, liver with apples, and much more.

Gander at the oven with apples and prunes

For the filling of baked gander, apples are most often used; this fruit itself goes wonderfully together. Moreover, this fruit filling gives the bird a delicious note of relish and prevents the carcass from drying out. The Yuletide version adds extra flavor to prunes.

In our presented photo recipe, we will try to describe and show how to prepare a savory baked gander. I’ll also share some small secrets on how to make it so that most of the goose fat is rendered when baked, the skin becomes crispy and thin, and the meat is tender and juicy.

Ingredients:

• Fresh gander – carcass 2.7 kg
• The strength of fresh pepper,
• Mustard їdalnya – 2 tbsp. spoons,
• Chasnik – 5 cloves,
• Oliya vershkove or toplene – 50 g,

For filling:

• Apples are sour or sour-licorice,
• Prune without a brush.

Preparation process:

Preparing gander before baking:

The goose must be washed, the fat of the goose and the ends of the krill must be cut off. It is recommended to soak it in water first, as it needs to be acidified with some wine. Then rub with spices.

Chasnik cleanse and vidaviti through pres. At the foot, grind a large amount of pepper from the peppercorns, you can add other spices to taste. It’s really easy to vikorize the Adigean salt by adding dry spices to the chasnik.

Make small cuts throughout the gander carcass, being careful not to cut through the skin to the meat, and after soaking, carefully rub the bird carcass with spices. It’s better to rub it in the middle with a fresh hour, so that it burns and gives a crispy appearance. If you doubt that the gander is old, it is recommended to rub it not only with spices, but also with mustard.

It’s not worth worrying about losing the strong flavor; after baking, you’ll lose the ice-catching flavor, and the meat will become tender and soft.

Cover the bird in some grub and put it in the refrigerator until the next day. During this hour, the goose meat is marinated and infused with the spicy aromas of spices.

Preparing the filling

We first need to soak the prunes in hot water. If prunes have tussles, then after swelling they can be easily removed.

You don’t have to peel the apple, just remove the core and cut the apple into slices.

Stuff the marinated gander with apple slices and prunes, so that the filling does not fall out of the stuffed gander, prick the gander with toothpicks.

In order for the crust of the bird to come out golden and crispy, the carcass must be coated with soft topping or melted butter and placed on the grill. It is also recommended to scrape a deep deck in which to drain the goose fat before baking. In order for the fat from the baked gander to remain on the deck, you need to pour water into the container and add it periodically.

Place the gander in the oven on the first floor, set the temperature to 250 degrees for 20 minutes. Over the course of an hour, a crust will form on the surface to prevent the meat juice from being lost in the middle.

Then reduce the heat to 160 degrees and turn the carcass breast side down. The gander will be baked in the oven at this temperature for an hour until it’s gone, 1.5 – 2 years.

It’s not difficult to roast a gander for how long. Rozrakhunok is simple, for 1 kg of vagina - 1 year.

If the pastry is baked without grease, then turn the skins of 20 pieces of gander over and pour the sauce on the bottom of the deck.

Serve the gander on a piping hot simmer, with the toothpicks pulled out first.

However, for the perfectness of the baked goods, the gander is subject to a lot of waste on the portion. With this kind of idiot, the grass will appear much more, and the plate is already very empty, turn it!

As a side dish for this herb, add spicy Jasmine rice, or boiled potatoes, with the addition of apples and prunes baked from the beef.

Before speaking, the very salting of the gander at night gives it an unpretentious relish, the texture of the meat is reminiscent of smoked poultry, and the flavorless smoked salmon.

If the gander begins to burn towards the hour of baking, you can cover it with foil, pour the sauce over it more often and turn it over for even baking.

Savory sauce for serving:

Since the gander bird is already fatty, you can add additional sauce to balance and enhance the taste of the meat. Moreover, this is a wonderful way to rehabilitate meat, since after all, the goose becomes tough when baked.

To prepare the sauce you need:

• Orange – 1 pc.,
• Tsibulya – 1 pc.,
• Honey - 2 tbsp. spoons,
• Crane - 300 gr.,
• The strength of fresh pepper,
• Olive oil – 2 tbsp. spoons,
• Sauce for baking goose (without fat) – 100 ml.

Preparing the sauce:

Trim the fish and brush it with a small amount of olive oil. Give the crane some honey and quench some of it.

In an hour, remove the zest from the orange and extract the juice. Add them to the saucepan. Season the sillyu sauce with pepper until relished.

After the crane has been stewed for about 5 quills in orange juice, add the juice that was left over from baking the gander, cover with a lid and simmer for 15 quills.

The sauce can be served in this form, or use a vikory blender and blend it into a single mass. Pour into a gravy boat and serve chilled.

Enjoy your appetite at the Christmas table!

Thank you, Anyuto.