All known character Mikhail Panikovsky from the legendary work of Ilf and Petrov "The Golden Calf", as you know, was a great lover of goose meat."Great blind" in colors described Ostap as he "goes" to the goose! Carmen!
And what is the "right" goose? How much should it be in height and weight, so that the goose would enter the oven well, cooked moderately long in time and would be very tasty and useful?
How to choose a goose
Goose is better to buy a young one, not older than six months. How can I find out? Age of the bird is easy to determine by spur. In young cocks and geese the spur on the legs is soft, barely protruding, in the bird over the year the spur is ossified, and 2-3 cm in length.
Fresh carcass should have a dry surface, peel white-yellow with red. The fat of the young goose has a pale yellow color, the muscles in the section are moist, red. Of course, there should not be a musty or chemical odor from the carcass.
The optimum weight of the goose for baking in the oven, as professional cooks say, 2-4 kg.
A simple and delicious goose cooking recipe in the oven
And now, when a fresh goose is chosen, it's time to choose a recipe for its preparation. Let's take for example not the most difficult and laborious way of cooking this cute bird. We will need:
- goose carcass 2-4 kg,
- 3 apples,
- 3 mandarin,
- seasoning "Mixture of peppers",
- salt to taste,
- 5 cloves of garlic,
- vegetable oil.
So, take our gosenka, remove the feathers, wash it, wipe it dry. Now it needs to be rubbed on the outside and inside with a mixture of peppers and salt, and then, with a second layer - a mixture of vegetable oil and chopped garlic.
Then wrap in food film and leave in this marinade for 15 minutes. While the goose "comes", we dismantle the mandarin on slices and we cut apples. Fill the fruit mixture with a marinated carcass.
The stuffed goose is wrapped with foil, thicker and a thicker layer, and put in the oven. For each kilogram of weight of a goose, an hour of baking time is necessary, plus 15-20 minutes for a crispy crust, when the goose is toasted already without foil.
When the goose is browned, water it with the released fat. Check the readiness easily - pierce the leg of the bird with a fork - the juice should be clear and without blood.
Bon appetit!