Goose in a sleeve, whole baked in the oven
0
1852
Kitchen
World
Calorie content
412 kcal
Portions
6 port.
Cooking time
5 h
Proteins *
15.2 g
Fats *
39 gr.
Carbohydrates*
gr.
The solemn look of the whole baked goose will undoubtedly decorate any table. In this recipe, you are invited to bake in a sleeve just a poultry carcass without any filling. To do this, choose a young bird so that it bakes well, and the meat, thanks to the sleeve, turns out to be soft and juicy. The recipe is simple.
Ingredients
Cooking process
Defrost the frozen goose on the bottom shelf of the refrigerator. Then, scorch the carcass over a gas burner to remove the remaining feathers. Wash the scorched carcass, dry it with napkins and cut off excess fat, neck, wing phalanges and rump. You can pierce the carcass in several places so that excess fat flows out during cooking and the dish turns out to be less high-calorie.
After this time, place the goose in an oven preheated to 180 ° C and bake for 1.5 hours. Then carefully cut the sleeve, pour the fat over the carcass and bake for another 30 minutes so that the crust of the carcass becomes golden brown and crispy. Check the readiness of the meat by the color of the juice, piercing the meat with a sharp knife.
Happy and delicious meals!