Goose with potatoes - a dish familiar to everyone.
And most often it is cooked in the oven.
The bird is fried until golden brown, and the potatoes are soaked in aromatic fat.
Beauty, and more!
Oh, no, also delicious!
Will we cook a goose in the oven with potatoes?
Goose in the oven with potatoes - general principles of cooking
Goose can be fried in whole or in pieces. Regardless of the method chosen, it is better to marinate the bird, as it does not differ in soft and tender meat. They do not remove the skin and try to preserve its integrity as much as possible. But it is better to cut off excess fat, otherwise the potatoes will float in it.
Tubers can be baked in whole or in pieces. They are simply put on a goose, sprinkled with spices, greased with sauces. But it is not forbidden to pickle potatoes in advance, it will only become tastier.
Foil is the goose's best friend. It will prevent the bird from drying out, as it cooks long enough. Most often, the dish is covered with foil at the beginning of cooking, and then removed to fry a beautiful crust.
Recipe 1: A whole goose in the oven with potatoes
A dish of a whole goose in the oven with potatoes is not only tasty, but also very beautiful. It will look very impressive on any holiday table. We choose smooth and beautiful tubers, as the potatoes will also be baked whole.
Ingredients
• goose carcass about 3 kg;
• 1 kg of potatoes;
• 3 apples;
• salt;
• 1 spoon of mustard;
• spices for poultry, hops-suneli or any others;
• 2-3 tablespoons of mayonnaise.
Cooking
1. Rinse the carcass, clean from the remains of feathers, dry with napkins. We immediately cut off the excess fat and put it in the refrigerator for now.
2. We mix mayonnaise with mustard, pour spices, salt and wipe the bird on all sides with a fragrant mass. Do not forget to process the carcass inside.
3. We shift it into a bag, tie it and leave it for 10 hours in the refrigerator.
4. In the goose baking dish we put pieces of fat, which had previously been cut from the carcass.
5. Cut the apples into large pieces, peel the potatoes. Sprinkle the tubers with spices, no need to lubricate.
6. We lay apples inside the carcass. We put the goose in the form on the back. One piece of fat should be put on the most convex part of the breast.
7. Cover the mold with foil and set the goose to bake for 1.5 hours at 180 degrees.
8. We get the form, it will be a lot of fat. It can be gently drained. We water the bird partly and lay the potatoes around, we also pour the tubers with fat. Put in the oven again, cover with foil and bake for another 40 minutes.
9. We get it, turn the potatoes to the other side, water the goose with fat, put the bird to bake for about another half hour. It is no longer necessary to cover, well-fry until crust.
Recipe 2: The whole goose in the oven with potatoes in the sleeve
Recipe with pre-soaking poultry in brine, which reduces cooking time, makes the meat juicy. Also, the bakery sleeve provides good taste and tenderness for the goose in the oven with potatoes.
Ingredients
• carcass 2.5-3 kg;
• potatoes 10-12 pieces;
• 6 tablespoons of salt;
• bay leaf;
• 3 tablespoons of sugar;
• 5 cloves of garlic;
• a little pepper and other spices, plus salt for potatoes.
Cooking
1. Dissolve salt and sugar in three liters of water, add peeled and crushed cloves of garlic, throw bay leaves.
2. We clean and prepare the carcass, fill it with the prepared brine, you can put a small weight on top and leave it for a day, but not warm. Periodically, the bird is flipped to the other side.
3. Peel the potatoes, sprinkle with spices. Can be cut into 2-4 pieces.
4. We get the goose, let the marinade drain and rub it with dry spices, pepper, a mixture for poultry or any other.
5. Put the carcass in the sleeve, around the potatoes, tie the edges and make a hole on top with a needle.
6. Set to bake for 30 minutes at 200 degrees, then reduce to 180 and cook another 1.5 hours.
7. Then we take out, cut the film, pour the carcass and tubers with fat, which is allocated enough, and fry until golden. At this point, the temperature can be added again.
Recipe 3: Goose in the oven with potatoes and mushrooms
Recipe for goose slices in the oven with potatoes and mushrooms. We select small mushrooms with which the dish will turn out more beautiful. It is advisable to marinate the bird for 12 hours.
Ingredients
• 1 kg of goose;
• 1 kg of potatoes;
• 0.5 kg of champignons;
• 0.15 kg of mayonnaise;
• spices;
• 0.15 kg of cheese.
Cooking
1. Cut the washed bird into pieces, remove excess fat, add half the mayonnaise, salt, pepper and transfer to a container. We pickle as much as time permits.
2. Cut the fat into slices and fry in a pan, remove the greaves.
3. Rinse the mushrooms and cut each into 4 parts. If the mushrooms are small, then you can cut in half or put the whole. It will be even better. Fry in hot fat for two minutes.
4. Peel the potato, cut each into 4 parts. Mix with fried mushrooms, spices and the second part of mayonnaise. You do not need to add fat from the pan, just carefully remove the mushrooms.
5. Put the goose in the form, on top mushrooms with potatoes. Cover with foil, put in the oven for an hour. We set 190 ° C.
6. We get out, throw out the foil. We fill in with grated cheese and fry for another half hour.
Recipe 4: Goose in the oven with potatoes and prunes
A lightweight version of cooking a goose with potatoes and prunes in the oven. No need to bake a whole carcass, which often turns out dry is not very juicy. The dish is prepared in layers, we select the most meaty pieces of the goose, preferably with the skin.
Ingredients
• 1.5 kg of goose;
• 1 kg of potatoes;
• 4 onions;
• 0.2 kg of prunes;
• 0.1 kg of sour cream;
• 0.2 kg of cheese;
• spices;
• 2 carrots.
Cooking
1. Prune cut into strips. You do not need to soak, it is saturated with goose fat and will become soft during cooking.
2. We prepare the goose pieces in the usual way, rinse, dry.
3. Then we make cuts in the pulp and stuff the pieces of prunes. You can just lay it under the skin, neatly pushed back. Prunes should not go all out, so do not try. Part will remain in the dish.
4. We rub the stuffed goose with spices, sour cream and leave to marinate while we are busy with other ingredients.
5. We clean all vegetables. We cut the potatoes, carrots and onions into rings with slices. All vegetables need to be salted and sprinkled with spices.
6. Put half the potatoes in the form, then onions, carrots, the remains of prunes and again the potatoes.
7. On the top layer we lay out the goose slices, spread the remaining sour cream in which it was pickled.
8. Now put the dish in the oven for 1.5 hours. And in order not to overdry, you can cook half the time under a piece of foil, and then just fry it.
Recipe 5: Goose in the Oven with Potato Fragrant
Another version of the baked goose, which is previously marinated in a fragrant adjika sauce. The bird turns out fragrant, moderately sharp, with a crust of a beautiful color.
Ingredients
• 1.5 kg of goose;
• 1 kg of potatoes;
• 30 grams of adjika;
• 150 ml of mayonnaise (sour cream);
• a mixture of peppers;
• salt;
• 3 cloves of garlic;
• Bay leaf.
Cooking
1. Choose the most meaty pieces of the goose, put in a bowl.
2. Add adjika, 3 tablespoons of mayonnaise, a mixture of peppers and 1 tsp. salt without a hill. Mix everything well, put a bay leaf, cover and leave for at least 3 hours. But it is better to pickle all day or night.
3. Peel the potatoes, mix with chopped garlic, pepper and the remaining mayonnaise. Spread on the bottom of a greased form.
4. We take out the pickled goose, remove the bay leaf and spread the pieces on top of the potatoes. If the marinade remains in the bowl, then pour it evenly on top.
5. Put the dish in the oven for an hour, you must first cover with foil.
6. Then we take out, remove the foil, optionally you can sprinkle with grated cheese and fry for another half hour.
Recipe 6: Goose in the oven with potatoes and cabbage
To prepare such a dish you will need sauerkraut. She will give the goose with potatoes in the oven a more pronounced taste. Cook the bird in deep slices.
Ingredients
• 1 kg of goose;
• 0.7 kg of potatoes;
• 0.7 kg of cabbage;
• some butter or fat from the goose;
• spices;
• 2 tablespoons sour cream;
• a piece of foil.
Cooking
1. In a pan, we heat some oil, you can use goose fat. But we heat it well, until the haze. And fry goose slices for a minute on each side. Rinse and dry the bird well so that there are no drops of water left.
2. Take out the goose and fry sauerkraut in the same pan.
3. Cut the potatoes into cubes, season with salt and pepper.
4. Put in the form sauerkraut in an even layer, on it potatoes. Potatoes should not be placed below, since acid from cabbage will interfere with its preparation.
5. Lay the fried goose slices on top.
6. Lubricate with a thin layer of sour cream, cover with foil and bake for 40 minutes. Then we remove it and fry well for another half hour.
Recipe 7: Roast goose in the oven with potatoes in pots
Goose roast with potatoes is a wonderful dish for a family dinner. And in order not to waste extra time, it can be cooked in the oven. It is enough to put everything in pots and remove for 2.5 hours. The number of products is arbitrary and depends directly on the capacity of the pots.
Ingredients
• goose slices;
• potatoes;
• onion;
• spices;
• carrot;
• water or broth.
Cooking
1. Pieces of goose wash. Expressed fat is better to cut, otherwise the roast will be too fat.
2. Peel the tubers, cut into arbitrary slices.
3. We cut onions in half rings or large cubes.
4. Peel the carrots and chop the slices. Since the dish is cooked for a long time, it is better not to use a grater, otherwise the carrot will fall apart and it will not be visible.
5. At the bottom of the pots, put a little onion, then potatoes, carrots, goose and repeat the layers again.
6. Salt water or broth, add spices, mix until dissolved.
7. Pour into the pots halfway, cover with lids and place 170 degrees in the oven. And you can forget about dinner for 2.5-3 hours, depending on the size of the pots, a piece and the youth of the bird.
Goose in the oven with potatoes - useful tips and tricks
• It is recommended to pierce the fattest parts of the bird with a knife to fry and drip lard.
• For 1 kg of goose there is 1 teaspoon of salt without a slide. If a brine with water is being prepared, then 1.5-2 tablespoons of salt are put per liter.
• You need to stuff the goose with acidic fruits: apples, lemons, prunes, dried apricots. You can also use berries: cranberries, lingonberries, cherries, red currants. The acid contained in these products makes goose meat tastier.
• To make the goose’s breast juicy, place the bird on it with its back up. You can cook in large form, first on the breast, then turn back over an hour later.
• If the goose in the oven becomes dry, then it should be watered more often with melted fat. You can also put in the oven water, which will boil, increase the humidity in the oven.
