Goose in the oven in the sleeve at home - 5 step-by-step recipes with photos

Bon Appetit!

Goose slices in the sleeve with potatoes

According to this recipe, you are invited to cook a baked goose in a faster way due to the fact that you just need to cut the bird into pieces. A special marinade made from a mixture of chopped garlic with dried Provencal herbs and bay leaves will give it a unique taste. And this option is also very suitable if you need to set the table for a large company.

Ingredients:

• Goose - 1 pc.
• Potatoes - 6-8 pcs.
• Carrots - 1 pc.
• Apples - 3-4 pcs.
• Salt to taste.
• Provencal herbs - 1 tbsp. l.
• Bay leaf - 2 pcs.
• Spices - 2 tbsp. l.

Cooking process:

1. Before starting cooking, the poultry carcass is well inspected outside and inside. We remove the remains of feathers and fluff, internal organs and blood clots. We wash the goose under running water and dry it with a paper towel. Cut the carcass into six identical pieces. Sprinkle each piece with salt and rub with the spices indicated in the recipe. Peel the garlic, grind it in a garlic and spread all the pieces with this gruel.
2. We wash the apples and carrots and chop them into small slices.
3. Put the pieces of goose, chopped apples and carrots into the baking sleeve. We fasten the sleeve tightly with clips on both sides. We bake the bird for one hour in an oven preheated to 180 degrees.
4. After this time, remove the baked pieces from the sleeve or remove the entire sleeve altogether.
5. We clean and wash the potatoes and cut them into large cubes. Sprinkle the potatoes with salt and pepper, add the bay leaf and place the potatoes over the goose.
6. We continue to extinguish everything for another hour.
7. Put the finished goose with potatoes on a serving dish and serve.

You did it quickly and very tasty. Bon Appetit!

Goose with potatoes in the sleeve in the oven

This recipe is for those who don't like the greasy taste of goose combined with the sour taste of apples. And yet, its main point is long-term marinating of the goose: from 6 to 12 hours. Pick any marinade, but time-tested onion. The carcass can be cut into pieces as this is more practical. And for the festive table, bake the whole goose.

Ingredients:

• Goose - 1 pc.
• Potatoes - 800 g.
• Large onions - 2-3 pcs.
• Rosemary - 1 sprig.
• The paprika is red to taste.
• Salt to taste.
• Ground black pepper to taste.

Cooking process:

1. Clean the goose carcass from the remaining feathers, wash and dry with a paper towel. Cut the goose into pieces weighing about 1,200 g.
2. Peel the onions and chop one onion into pieces, and chop the second on a fine grater. Onions can be taken even more than the specified amount.
3. Sprinkle each piece of poultry with salt and preferably freshly ground pepper.
4. Add red paprika to the onion gruel to taste and mix everything. Spread the pieces of goose with onion gruel, wrap tightly in foil and place in the refrigerator for marinating for 6-24 hours (at your discretion).
5. Peel and wash potatoes and cut into large pieces. Sprinkle potatoes with spiced salt and mix everything.
6. Place the pickled poultry pieces in a roasting sleeve. Pour the onion marinade into the sleeve, put the spiced potatoes, add the rosemary (one sprig). Fasten the ends of the sleeve with clips or tie with a strong thread and make punctures in the upper part of the sleeve to remove hot steam.
7. Preheat the oven to 180 degrees and bake the goose for 1 hour and 20 minutes, at the rate of one hour for one kg of meat.

You have a very tasty dish. The onion marinade did the trick. Bon Appetit!

Goose, whole baked in a sleeve in the oven

In this recipe, you are invited to prepare a gorgeous dish for the festive table. Roasting a goose with a whole carcass requires a lot of time, work and patience. Guests will appreciate your culinary skills.

Ingredients:

• Whole goose - 1 pc. (weight - 2.5 kg).
• Salt - 1 tbsp l.
• Ground sweet paprika - 1 tsp
• Ground black pepper - 1 tsp.
• Garlic - 2 cloves.
• Vegetable oil - 1.5 tbsp. l.

Cooking process:

1. Prepare all the food you need before starting cooking. Wash the goose carcass thoroughly and pat dry with a paper towel.
2. In a separate small container, place the salt and the mixture of ground peppers. Peel the garlic, chop it in a garlic and put it with salt and pepper.
3. Add the indicated amount of vegetable oil to the resulting mixture and mix everything well.
4. Rub this garlic mixture well on the outside and inside of the goose.
5. Place the prepared goose in the sleeve. Fasten the ends of the sleeves on both sides of the canvas. Place the goose in a cool place for a few hours, preferably overnight, to marinate.
6. Now you can bake the goose. Preheat oven to 180 degrees. Place the goose on a baking sheet without removing it from the sleeve and bake in the oven for 1.5-2 hours. The baking time is also determined by the weight and age of the bird.
7. Shortly before the end of baking, 10-15 minutes beforehand, cut the sleeve on top and pour the hot fat over the carcass well. This is necessary to obtain a beautiful golden crust.

Your festive meal is ready. Transfer the goose to a large plate and cut into pieces and serve.

Advice: After roasting the poultry, pour the melted fat into a separate container and store in the refrigerator. You can then use it to prepare other dishes.

Stuffed goose up my sleeve

The presence of a whole baked goose on the table has always been and is a symbol and sign of the wealth and hospitality of the owners. In this recipe, you are invited to cook such a goose with a delicious filling of buckwheat and mushrooms.

Ingredients:

• A whole goose.
• Buckwheat - 150 g.
• Onions - 2 pcs.
• Salt - 4 tsp
• Fresh champignons - 250 g.
• Oregano, dried ginger to taste.
• Black pepper - 10 g.

Cooking process:

1. Burn the carcass of the bird with a gas burner and carefully remove the remaining feathers with tweezers. Gut the goose, cut off the tips of the wings, neck, fat and sebaceous gland at the base of the tail. Place the poultry in the refrigerator for one day to ripen the meat. No need to wrap in plastic.
2. Place salt and black pepper in a separate bowl and combine. Salt is taken at the rate of 10 g per kg of poultry.
3. With the resulting mixture, rub the goose well from the outside and from the inside and place it in a cold place for one or two days, also without wrapping it with foil.
4. For the filling, cook the buckwheat until half cooked.
5. Peel and wash onions and fresh mushrooms. Chop the onion in the form of half rings, the champignons - in large slices.
6. Saute the onions over medium heat until golden brown.
7. Add chopped mushrooms to fried onions, sprinkle with salt and pepper.
8. Fry the mushrooms until cooked through without closing the lid to evaporate all the liquid.
9. Mix the boiled buckwheat with fried mushrooms and onions and be sure to taste it.
10. Stuff the bird with the resulting filling, just not very densely.
11. Sew up the walls of the abdomen with a strong thread and secure it with wooden sticks.
12. Place the stuffed goose in the sleeve and secure the ends of the sleeve tightly with the clips. Make several punctures in the sleeve to remove the hot steam. Place the goose on a baking sheet. Preheat the oven to 180 degrees and bake the bird for 3 hours. If hot fat leaks onto the baking sheet and burns, pour clean water into it.
13. By the end of the cooking process, in 15–20 minutes, cut the sleeve and pour the melted fat over the poultry to obtain a golden brown crust.
14. Remove the cooked goose from the sleeve, remove the thread and toothpicks. You can serve the dish on the table, decorate it with baked apples.

Eat to your health!