Whole-cooked goose is a great dish for a festive table. Poultry is best cooked in the oven. It takes a long time to prepare, but it turns out to be very tender and tasty. Serve potatoes, cabbage, sweet and sour fruits as a side dish.
Goose in white wine
This recipe can be used to cook any bird: chicken, turkey, duck. However, it is the goose that looks especially impressive on the festive table.
You will need:
- 1 goose weighing about 4 kg;
- 0.5 cups of broth;
- 0.5 glasses of dry white wine;
- freshly ground pepper;
- salt;
- 1 kg of frozen cauliflower and broccoli;
- butter for frying.
Thoroughly rinse the gutted and seared goose and pat dry with a paper towel. Rub the inside and outside of the bird with salt and pepper. Place it on a deep baking sheet or in a roaster and place in an oven preheated to 200 ° C. Fry the goose, often pouring melted juice over it. When the poultry is browned on all sides, pour the broth onto a baking sheet, add the wine and cover with a lid or foil. Simmer the goose until tender, turning frequently.
Blanch the cauliflower and broccoli in salted water and fry in hot butter until golden brown. Cut the finished goose into pieces and place them on a dish in the form of a whole bird. Garnish it with sauerkraut on the sides. Pour juice from a baking sheet into a saucepan, boil. Pour juice on the goose, serve the rest in a gravy boat.
Stuffed goose
You will need:
- goose with offal (weight 4.5 - 5.5 kg);
- butter;
- 500 g sour plums;
- 1 large onion;
- 4 tbsp. l. port
- 125 g bread crumbs;
- 1 tbsp. l. chopped sage;
- 6 sweet and sour apples;
- 300 ml of dry white wine.
Gut the goose, wash it, cut or pierce the skin of the bird with a fork in several places. Cut off excess fat, but don't throw it away. Set aside the offal. Chop a large onion finely. Heat the butter in a skillet and fry the onion in it until golden brown. Finely chop the offal and add to the onion. Simmer for 5-7 minutes while stirring.
Remove the seeds from half of the plums, cut the fruits into large chunks, put them in a pan with the onions and pour over with port. Simmer everything over low heat with the lid closed for about 5 minutes, then add fresh bread crumbs and chopped sage greens. Stir the mixture and fill the goose with it. Sew all holes with harsh thread. Weigh the poultry and place on a baking sheet. Place the set pieces of goose fat on the carcass, cover them with foil. Place the structure in an oven preheated to 200 ° C.
Cooking time depends on the weight of the goose. It takes 15 minutes for every pound, plus another quarter of an hour on top. That is, a goose weighing 4.5 kg should be baked for 2.5 hours. From time to time, water the cooking poultry with juice from the baking sheet. Half an hour before the end of cooking, drain the fat, put the remaining plums, apples, peeled and cut into slices to the goose, pour over everything with dry white wine. Remove the foil from the bird and leave to simmer and brown. Serve boiled young potatoes and sauerkraut as a side dish.
