There is a category of products - characters, which combines the preparation of the table the whole family, friends and acquaintances.As a rule, meat dishes, and they are quite prepared long and hard.Gus - just one of those cases.
Goose cooking and difficult and easy.It is difficult, because the goose is quite large, it can be hard, even cook it 3 hours and easy, because the goose, in fact, preparing himself, he should be a little bit of help and did not spoil.As always, the main assistant to prepare a goose is a sense of proportion, as well as free time, the right tools, ingredients, even with a good oven baking (or gusyatnitsy that the better), and of a goose, of course.
goose - the bird is big, it can reach critical for your oven size.Choosing goose, think for what it is in the oven, keep in mind that not only the goose should go entirely without touching the walls, but also to have a good supply of free space.The stock is important for operations that may be needed during cooking, because the roll was incorporated barely in the oven is very hot the bird is very difficult.
Fresh goose cooked may be zhёstkovatym.If it is not critical, you can boast that "he had just walked here, and now you eat it," but if you want soft, you have to sustain goose advance.For this fresh goose oschip (remove remains of feathers), gut and leave in the refrigerator for a couple of days.Perhaps the time will need less.Oddly enough, the goose will be softer to lie down.
alternative method of preparing the goose is its salting and rubbing herbs after gutting and washing followed by exposure positions of the pair of the day (or at least 6-8 hours) in a refrigerator.
Other ways to mitigate the fresh goose meat:
1. Make a weak solution of apple cider vinegar in water and soak overnight goose.
2. Rub pepper to cut the goose with salt and pour the white wine (in moderation), wrap with cling film and place on 6-8 hours in the refrigerator.
3. gutted and washed with a mixture of goose rub squashed cranberries, salt and herbs.
4. preparedness goose puncture sharp fork and rub the juice of chokeberry.
To prepare goose need:
* Sharp knives.
* Cutting boards.
* Thick white thread.
* Gypsy needle.
* Apples (antonovka or like sweet and sour varieties).Take it with a stock - they are always lacking.
* Greens (parsley, dill, marjoram).
* Spices (pepper, paprika, cumin, cloves, nutmeg, cinnamon, star anise, juniper berries, salt).
* Stewpan or large pan with high sides.
* Tools for turning.
* A bowl with water on the bottom shelf of the oven.
Otlezhal goose thoroughly rinse, allow to dry thoroughly and rub with salt.This must be done in advance, so that not only the skin was salty, but some of the meat.Salted goose spice rub.Ideal spices in this case can be considered a mixture of oregano and black pepper.This mixture thickly coat the external and internal surfaces.Allow to stand for half an hour.It is the turn of apples.However, the filling can be anything, and you can do without it, but with apples, in the opinion of many, it turns out the most delicious goose.This is a classic.
is best for roasting a goose suitable antonovka.This sort of hard, very tolerant of long anguish in the oven, do not lose the form and the most favorable effect on goose meat.In fact, Apple then replaces the lemon, but Apple can put a lot more and they will give your dish a unique flavor.Prepare a little more apples than it seems sufficient.Apples are in the process of cleaning lose volume, and simply may not be enough.Wash apples, cut into 4 pieces, remove core and remove the peel.Part of apples go inside part can be put around the goose on a baking sheet.Goose stuffed with apples, sew inside thread.Why white?White does not shed, and the paint will not get into the food.The thread must be durable, made from natural fibers and thick enough to sew, you can not often - it will be easier to pull out.
So, stuffed goose and waiting when it will have to prepare.Do not forget to tie his legs, if they stick, tie and secure all protruding parts as possible reliable, so you save yourself from unnecessary operations and burning that is bound to go if fatty goose feet will touch the walls of the oven.
very important choice of dishes in which everything will be ready.Practice shows that even baking with borders of 5 cm for the goose may be too small.In any case, the height of the flanges must be at least 5 centimeters, otherwise you risk to fill the whole oven fat, which means to cool, to wash, to shift into a new pot, heat the oven - a waste of time, at least an hour.It is better to choose the size of the dishes.The ideal in this case can be considered as baking dish volume of 5 liters, with high sides and thick walls.That's pretty specific dishes, not everyone has.The second option - a large ceramic piece of plate of the same volume.It is more specific and is more expensive, but in the ceramic and preparing better.By the baking sheet do not forget to prepare a wooden or plastic spatula and fork.The plug must be the size of the same blade and have a 3-4 wave.They will be convenient to turn the goose on a baking sheet.
Heat oven, ready and waiting for a goose, dishes found.Pour into a bowl of water height of 1-2 cm, put it on the goose, and you can put it in the oven.Apples for lining is to not put - obgorite.Obkladyvayut of birds start about 40 minutes before end of cooking.Note that depending on the size of the bird and its properties, and characteristics of the oven and utensils, cooking time ranges from 1.5 to 3 hours!A small detail: sometimes the legs and wings tend to burn.It depends on the oven - in one all right, but some - burnt.You can correct this by wearing a "cap" of aluminum from food sticking to each element.The first 15-20 minutes, keep the oven temperature higher than the average - 250-270 ° C, then reduced to 220 ° C, and the last 40 minutes or an hour, you can keep at the level of 180-200 ° C.In any case, control on the eye.It is best if the temperature is lower, but the cooking time is longer, otherwise goose immediately covered with a crust and propechёtsya inside.
Spices.When selecting spices for your own taste goose refer and do not forget about the guests.Freshly ground black pepper is best, herbs can be dried, and the rest - only to taste.If there is no certainty, that it will be enough of pepper and herbs (dill even be enough).Alternatively, you can make a mixture of ¾ peppers with herbs and ¼ extra spice.Be careful with juniper berries and cloves - you can add a pair of stuff - 2 hours they will give the desired flavor note.Badia can add a little more.Cumin crush or grind in fines.
Oven goose start back down after 20 minutes turn it on the breast and turn down the flame.Water the occasional drips fat and carcass upside down every half hour or more.Do not forget the apples intended for the goose plate on all sides.Put them for 40 minutes until tender.Instead, you can put apples and potatoes.Goose fat little watering more often than you flip it.When everything is cooked, remove the thread from the goose, and the fat drain off into a separate jar, it still is useful.
Apples - not only the classic filling for goose.You can use the sauerkraut (with apples), oranges, lemons and tangerines, buckwheat, onions, oatmeal and other cereals, cherries, not hurt and white wine.Goose with buckwheat can be considered a classic Russian holiday dish.Typically, this dish is ready for Christmas.The filling was prepared from dried buckwheat in a pan with onions.Feature of preparation is that before you get ready to put the goose, it parboil.This is done in order to close the pores of the skin and the fat is left to inward rather than outward.Thus, cereal soaked with grease, and all dish is cooked evenly and solid.
There is another way to roasting birds - on the bottle.In short, the goose innards removed and the sternum, placed inside the bottle, around which have apples, berries and herbs.All sewn up and put bake.
Option roasting goose with wormwood will not describe, because, firstly, the specific taste, and secondly, tarragon requires a much more delicate handling than conventional aromatic herbs.But quince filling for goose will be a win-win.To do this, take 500 grams of peeled and seeds quince fruit, finely chop and mix with a tablespoon of sugar, freshly ground black pepper and salt.You can add cinnamon and star anise.Quince stuffing can be used together with apples.An excellent option is to mix apples and cranberries, cranberry and sauerkraut or Cherry-cherry filling.
to the finished dish can be submitted potatoes (boiled or baked), a salad of fresh vegetables, sauerkraut and fresh cabbage, greens and pickled cucumbers.The garnish with an emphasis on fresh vegetables and lettuce.Potatoes will let quite a bit.
To goose traditionally served with red wine.Pick dry wine, rich in tannins, thick and strong enough.The wine must have a high acidity, a mature taste, be sufficiently sustained.Perfectly suitable Burgundy and Bordeaux wines, or on the basis of Merlot and Cabernet Sauvignon.
Articles Source: kedem.ru
