How to cook a whole goose: tips and recipes.

Goose in Russia was served at the festive table. Ways of making goose are different. This bird lives in all regions, which explains the popularity of recipes for its preparation. The benefits of goose meat have been known for a long time, it contains a lot of valuable protein. How to cook goose whole? Usually bake a bird with a garnish in the oven. You can start geese with different types of side dishes. We will open popular recipes, how to cook goose, which are the easiest to use.

How to cook a goose entirely, with a filling of cereal cereal? For cooking you need: goose, table salt. For the filling: 300 grams of pearl barley, 200 milliliters of water, onion, a dozen dried mushrooms, parsley, pepper and salt to taste.

First we prepare the filling. For this we cook pearl gruel. In it we add toasted mushrooms, onions, parsley. Mix the porridge and, if necessary, add the mushroom broth.

Carcass guts, remove the bones (there are bones of wings and thighs). Then it is necessary to salt the goose. Prepared mass fill it, hole sewn with threads. We put the bird in the goose fry and bake in the oven. How can you prepare a goose so it does not burn? To do this, put a container of water in the oven (to reduce heat). In addition to pearl barley, buckwheat is used.

How to cook a whole goose stuffed with apples? This method of cooking is the most popular. Defrost the carcass from the inside rubbing garlic, for this you need 4 teeth. We rub the carcass with salt. We stuff it with raw apples, which are peeled and cut into squares. Sew the hole. We put the bird in the goose fry, put it in the oven. When the bird is browned, pour a little water into the goose fry. While the goose fries, it should be watered from time to time with flowing juice. The goose is cooked in the oven for 90-120 minutes.

From the ready goose, the threads are removed, apples are taken out with a spoon, which, due to prolonged cooking, turn into gruel. Therefore, to serve on the table, apples are baked separately, and laid out on a dish next to the cooked and chopped bird carcass.

How to cook a whole goose stuffed with potatoes? For baking birds with potatoes and onions you will need: a carcass weighing 4 kilograms, 2 kilograms of potatoes, 300 grams of onions, salt and pepper to taste. We remove the purchased carcass from possible fluff and feathers, rinse with water, and soak with a paper towel. Potatoes are cleaned and cut into cubes of medium size. Onions are cleaned and cut into half rings. Prepared carcass rubbing salt and spices on the outside and inside. We stuff the goose mixed with potatoes and onions, sew the whole carcass with threads. In modern ovens temperature is set. For this dish, it is desirable to put 150-180 degrees, then the goose will turn out to be crispy, and it will take 2 hours.

Goose, baked with sauerkraut filling. For cooking you need: goose carcass, salt. For the filling: 500-600 grams of sauerkraut, a little fat, an onion, carrots, sweet pepper.

Add the cabbage to the saucepan, add the boiled water and stew it with the onions roasted on the bacon. Before the end of quenching, add the toasted carrots, peppers in the cabbage. Peeled goose salted on all sides and stuffed with braised cabbage, sew a hole with threads. To make the shape of the legs and wings goose tied. We place the bird on a baking tray or in a goose-berry, the temperature in the oven should be 180-200 degrees. Periodically watering the goose with a prominent juice and fat. The goose will be ruddy and fried in 120 minutes.

Before serving the dish on the table, cut the thread and take out the filling with a spoon. Cabbage is spread on a plate, the goose is cut and laid out from above. Around the goose we put garnish (mashed potatoes).