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Pieces of goose baked in a sleeve in the oven

0
5073
Kitchen World
Calorie content 182.7 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 11.2 gr.
Fats * 27.7 g
Carbohydrates* 8 gr.
* per 100 gr. product
Pieces of goose baked in a sleeve in the oven
Content

The advantage of roasting the goose in chunks in the sleeve is the speed of cooking. If the carcass of a whole bird is baked for at least three hours, the cut goose in the sleeve will be ready in a maximum of an hour and a half. For pickling, we will use aromatic suneli hops, soy sauce, honey and spicy garlic. The meat is soft, juicy and rich.

Ingredients

Cooking process

step 1 out of 6
We wash the goose carcass, dry it and cut it into pieces. We place them in a deep bowl.
step 2 out of 6
Pour salt and ground black pepper on the pieces of poultry to taste, add suneli hops and barbecue seasoning. Peel the garlic and pass it through a press, put the resulting gruel in a bowl. Next, pour in the soy sauce and spread the liquid honey.
step 3 out of 6
Mix the pieces with our hands, trying to mix the spices and distribute them evenly over all the pieces of poultry. Tighten the bowl with cling film and put it in the refrigerator for several hours to marinate.
step 4 out of 6
Put the baking sleeve on a baking sheet. We put marinated pieces of goose in it along with spices.
step 5 out of 6
Tie both ends of the sleeve tightly. Preheat the oven to a temperature of 180 degrees and set the baking sheet in it to the middle-lower level. We bake for one to one and a half hours. The pieces of goose should be visibly browned.
step 6 out of 6
We take out the finished goose from the oven, open the sleeve, letting the steam come out. Transfer the pieces to a serving plate and sprinkle with fresh chopped herbs. Serve hot.

Bon Appetit!

 

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