There are dozens of recipes on how to cook a goose. The goose baked in the oven is the main decoration of the Christmas or New Year's table. Goose baked with honey turns out to be really juicy and tasty. Although this is a very “labor intensive” bird, this recipe is well worth the preparation of a goose.
It is necessary
-
- goose 1 pc.
- honey 100 g
- large onion head 1 pc.
- orange 1 pc.
- head of garlic 1 pc.
- salt
- potatoes 12 pcs.
- carrots 3 pcs.
- Seasonings:
- ground black pepper
- fresh thyme
- fresh rosemary
- For the sauce:
- 1 tbsp dry white wine
- starch
Instructions
Step 1
Wash the goose thoroughly. If you find any remaining feathers on it, burn them. Pierce the goose with a toothpick. The more often the injections are given, the better. Salt and pepper the goose inside. Rub the outside of the carcass with a pre-cooked mixture of salt, black pepper and crushed garlic. Leave it to marinate for half an hour.
Step 2
Cut the orange and onion in half. Put half an onion inside, cut off the top of the head near the garlic and put it there, then put half an orange. Then repeat the order: onion and orange. After filling the inside, place a couple of rosemary sprigs in there.
Step 3
Sprinkle honey on top of the goose, spread it evenly over the surface with your hands, sprinkle with thyme leaves.
Step 4
Place the goose in a saucepan, cover it tightly with a sheet of foil and secure it to prevent it from falling off. Place the pan in a preheated oven to a temperature of 200 ° C, reduced to 160 degrees, for half an hour. After half an hour, remove the sheet of foil, pour over the goose with its own juice and fat on top. Then repeat the procedure every 20 minutes. The optimal roasting time for a goose is about two hours.
Step 5
Take out the goose after two hours, drain almost all of the fat released into a separate container. Leave about 2-3 tablespoons in the saucepan.
Step 6
Peel potatoes and carrots, cut into large pieces, lay them next to the goose and mix with fat. Put the goose back on to bake with vegetables for 1 hour. Keep it in the oven until golden brown. Then take it out, and bake the vegetables for another 15 minutes at a temperature of 200C.
Step 7
Now we are preparing the sauce. Add a tablespoon of dry white wine to the goose fat. Bring to a boil. Pour the resulting liquid into a gravy boat, add starch diluted in cold water there, salt and mix.
Step 8
Goose is served on the table along with vegetables. Pour the sauce over it all over, or serve in a separate gravy boat.
