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➠ Goose pieces baked in foil in the oven

Goose pieces baked in foil in the oven

4787

Kitchen World

Calorie content 164.1 kcal

Portions 6 port.

Cooking time 5 h

Proteins * 5.7 g

Fats * 18.4 g

Carbohydrates* 13.4 gr.

Content

It is easier and faster to bake a weighty carcass of a goose in the oven in pieces, and besides, the pieces of poultry are more likely to be soaked in marinade, and baked evenly and efficiently under the foil, so the meat turns out to be soft and tender. This dish is supplemented with vegetables.

Ingredients

goose 1 PC. Potato 600 gr. Onion 3 pcs. Garlic 1 PC. Carrot 2 pcs. Rosemary 2 branch Bay leaf 2 pcs. Seasoning (optional) taste Salt taste

Cooking process

Process the goose carcass according to the general rules and cut it into portions with a sharp knife. Cut off the excess fat and leave it, it will still be needed.

Put the pieces of goose into a convenient dish, add salt, spices, laurel leaves and rosemary sprigs to your liking. Do not add a lot of seasonings, so as not to kill the taste of the goose. Stir the meat with salt and seasonings and place in the refrigerator for 2 hours to marinate. After this time, place the chopped goose fat on the bottom of the baking dish and add the pickled poultry pieces.

Cover the meat dish with a piece of foil. Roast the goose for 50 minutes in an oven preheated to 200 ° C. While the goose is baking, peel the potatoes, onions and carrots.

Then remove the goose mold from the oven and open the foil. The meat is still harsh and uncooked.

Remove bay leaves and rosemary sprigs from the mold.

Cut the peeled vegetables into large pieces and transfer them to the goose mold. Sprinkle the vegetables of your choice with salt and pepper and add the peeled whole chives.