Homemade goose recipes in the oven. Goose baked in the oven - the best recipes. How to properly and tasty cook a goose in the oven. Roast goose Berlin style

Calorie content and chemical composition

Goose is considered too high in calories, but the bulk of the calories are concentrated in the skin. Pure raw meat contains only 161 kcal/100 g. After heat treatment, this figure increases significantly. Thus, 100 g of boiled product already contains 447 kcal, and the calorie content of fried goose reaches 620 kcal.

Important! The younger the bird, the less fat it contains. In an old goose, fat is deposited not only in the skin, but also in the meat part and sometimes accounts for half of the total weight of the carcass.

Goose meat is not a dietary product like white poultry meat, but it contains a lot of protein, amino acids necessary for the production of antibodies to viruses and bacteria, and a huge amount of fatty acids. Among them are Omega-3, Omega-6, Omega-9, saturated, monounsaturated and polyunsaturated acids (mainly linoleic - 5.9 g).

The amount of fat in young meat is about 40%, and during fattening it is even 50% of the total weight, but goose fat is a source of energy. It does not contain carcinogens and, unlike other fats, removes toxins and other waste products from the body. The chemical composition of meat is varied and unique. It contains all B vitamins, vitamins A, E, PP, as well as many minerals and trace elements.

Find out how to properly kill a goose at home.

More detailed information about the nutritional value and composition of goose meat can be found in the table:

How to burn calories from 100 g of baked goose

For example, to burn all the calories from 100 grams of baked goose, you will need 24 minutes of running or 4 hours 50 minutes of sleep.

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Delicious recipe! Nut free cake recipe

Taste qualities

In appearance, goose meat is darker than the meat of other poultry, which is due to the high mobility of geese and the presence of a large number of blood vessels in the muscle mass. In terms of taste, the meat is more like game - quite tough, with a slightly sweetish taste and delicate aroma.

The taste of the finished dish largely depends on the method of preparation and on the conditions under which the goose was kept on the eve of slaughter. Experts say that if a bird is given salted water a few days before slaughter, the meat will become juicier and softer. It is also recommended not to frighten the bird, so as not to cause a surge of adrenaline, which makes the meat even tougher.

We recommend learning how to easily and quickly pluck a goose at home.

Preparing poultry for roasting

Before cooking a goose in the oven, the bird must be pre-processed.

People have come up with a variety of ways to prevent baked goose from being tough. Someone beats the carcass with a hammer, like chops (the main thing here is to be clever so as not to damage the bones). Some people place a container of water on the bottom of the oven to create moist steam. The easiest and most reliable way to soften goose meat is to marinate the bird in spices and salt in advance - ideally two days before baking. We will follow him.

So, you first need to wash the goose thoroughly and then wipe it dry with paper napkins. Now we make a mixture of salt and pepper. It is best to take peppercorns and grind them immediately before use. Freshly ground pepper has a completely different flavor than cooked pepper. You can feel the freshness of herbs in it. This smell, unfortunately, disappears completely during storage.

Now thoroughly rub the bird with a mixture of salt and pepper inside and out, wrap it in cling film and put it in the refrigerator. Our bird will have to spend two days here.

Effect on the body

It is popularly believed that goose meat has a general strengthening effect, therefore it is very useful for sick, weakened and elderly people. Also, having high nutritional value, it is an ideal addition to the diet of athletes and people with an active lifestyle.

Why it's useful

Regular consumption of meat leads to a number of positive changes in the body:

• removes toxins, radionuclides and other harmful substances;
• normalizes digestion, recommended if the stomach is prone to upsets;
• promotes the movement of bile in the ducts;
• has a positive effect on the nervous system;
• due to the content of amino acids, it prevents the development of oncology and strengthens the immune system;
• increases hemoglobin – meat and offal are recommended for consumption by patients with anemia;
• improves the functioning of the spleen;
• a diverse chemical composition helps strengthen the body, increases tone and provides energy;
• Goose fat has a healing effect and is used in traditional medicine to treat eczema and dermatitis.

Contraindications and harm

Contraindications to the use of the product are due to the presence of large amounts of fat, which can be harmful to health in the following pathologies:

• developing atherosclerosis;
• diabetes mellitus;
• malfunctions of the pancreas.

Since goose meat takes longer to digest, its consumption on an ongoing basis is not recommended for pathologies of the stomach and liver. Due to its high fat content, the product is contraindicated for obesity, since even without skin it promotes weight gain.

When the goose is prohibited

Need to remember:

• Goose is a highly allergenic product.
• Be sure to consult a doctor if you have chronic diseases of the pancreas, kidneys, circulatory system, diabetes, or obesity. Even boiled goose meat is contraindicated.
• With caution - in old age. Chronic diseases are getting worse, and goose meat can be harmful.

Information about the use of goose meat in Korean folk medicine is received with a smile. Koreans did not like this product, but they used it as a medicine to stimulate digestion, get rid of lead poisons in the body, and restore the body's strength.

Korean national goose dishes were endowed with the ability to put a person on his feet and make his heart beat faster.

Elderly people were instructed to eat a piece of goose every day . We must remember that these methods are not proven and even contradict official medicine.

Even more about the benefits and harms of goose meat in this video:

Use in cooking

For experienced housewives, the question of how to cook goose meat does not arise. It makes amazingly tasty and nutritious cutlets, zrazy, jellied dishes, sausages, pates, and roasts. From any part of the carcass you can make a rich broth for the first course, and ground meat is ideal as a filling for baked goods, zraz or dumplings.

Did you know? In regions where goose meat is consumed regularly, people practically do not suffer from cancer, vascular or heart diseases and live much longer. This fact was proven by American scientists after conducting research in French provinces where geese farming is common.

What they cook in different countries of the world

The most common dish in the cuisines of many countries is, perhaps, a baked poultry carcass with various fillings inside. A variety of ingredients are used for the filling: potatoes, boiled cereals, mushrooms, apples, citrus fruits, dried fruits. Most often, baked stuffed goose is prepared for Christmas. For example, among the Germans, famous for their love of tasty and plentiful food, goose baked with apples is the main dish on the Christmas table. In addition to it, the Germans prepare homemade pates and sausages from goose meat.

In France, the Christmas goose is stuffed with chestnuts, and foie gras liver and goose pate are also obligatory dishes on the festive table. In Rus', poultry was slaughtered en masse after the Nativity Fast and prepared aspic dishes, a lot of homemade sausages, pies, as well as solyanka, cabbage soup, and roast. Goose dishes have always been highly valued in China and Egypt. The Chinese attribute almost magical properties to goose meat, believing that it heals sick people, relieves fatigue and gives strength.

Did you know? To obtain foie gras, geese are force-fed, forcing about 1.8 kg of grain down their throats through a special tube daily (10 times more than normal). In many countries, such actions are regarded as cruelty to animals and are prohibited by law.

What goes with it?

Like any meat, goose goes well with various vegetables and side dishes of cereals. In Sweden it is traditionally served with Brussels sprouts and sweet and sour apple mousse. The Germans prefer roasted goose with red or sauerkraut. A good addition to meat can be a side dish of rice, buckwheat or potatoes prepared in any way.

To stuff the carcass, it is recommended to use sour fruits: apples, quinces, oranges, grapefruits - fruit acids give the meat softness and a different flavor. The most commonly used dried fruit for the filling is prunes, but dried apricots and even dried pineapples are also suitable. When marinating meat, various marinades, garlic, vinegar or lemon juice diluted with water, as well as honey and soy sauce are used.

Spices favorably highlight the taste of goose: red or black pepper, cardamom, dried ginger, bay leaf, nutmeg, a mixture of herbs for poultry. Many recipes suggest cooking goose with onions, carrots, tomatoes, sweet peppers, champignons, parsley and dill. The sweetish meat goes well with sour berry sauces made from cranberries, lingonberries, oranges, quinces, and cherries. Mustard and garlic sauce will also go well with it.

Learn how to properly and quickly cut a goose into portioned pieces.

Cooking secrets

The most tender and delicious meat of young poultry up to 6 months old. This product takes relatively little time to prepare and in any form has excellent taste. But what to do if the bird is an adult and you need to make it more juicy and tender? To do this, you can use the following secrets:

• 1–2 days before cooking, place the plucked and gutted carcass in the cold;
• Thoroughly rub salt and spices into the carcass and refrigerate overnight (salt can be replaced with soy sauce);
• pour the meat with an acidic marinade for 8–10 hours: dry wine, apple cider vinegar or lemon juice diluted with water;
• a few hours before cooking, coat the goose with sour grated berries (cranberries, chokeberries);
• when baking the whole carcass, make punctures on the breast and thighs - this trick will allow excess fat to drain down;
• Cover the meat with foil to prevent it from becoming dry in the oven.

Video: Cooking goose

How to choose when purchasing

When buying a goose, you should try to choose a young individual of the largest size. This will result in a lot of healthy meat that is especially soft. There are several signs that indicate freshness and good quality of the carcass:

• the skin is smooth, not sticky, without tears, yellowish in color with a slight pinkish tint;
• the smell is fresh, slightly sweet - you need to smell the bird inside, since spoilage begins precisely from the insides;
• the meat is elastic and dense to the touch; when pressed, the dent quickly evens out;
• Young individuals have light-colored paws - with age they become darker (red paws may be a sign of the breed);
• the fat of a young bird is light, sometimes transparent or whitish, but not yellow;
• the flesh is reddish in color, but not yellow or brown.

Important! The taste of goose depends on the age of the bird - the younger it is, the more tender the meat. After the bird reaches the age of 6 months, the meat becomes tougher and loses most of its beneficial properties.

How to store at home

Fresh goose can be stored for quite a long time. Due to the large amount of fat, it does not spoil for several days even without refrigeration. At a temperature of 0 °C, the product is stored and does not lose its beneficial properties for several weeks, but if the temperature is raised to +2 °C, the shelf life will be reduced to 5 days. For longer storage, the goose carcass is frozen - in this form it can remain for about 6 months.

There are several rules for preserving goose meat at home:

1. If it is not possible to keep the carcass in the refrigerator, then it can be wrapped in a cloth soaked in vinegar and placed in a dark, cool place (cellar, basement). Periodically, the fabric must be moistened to prevent it from drying out.
2. Before storage, the bird must be gutted, since the insides will begin to deteriorate much faster.
3. The carcass should be placed in the refrigerator separately from prepared foods.
4. For better storage, it is recommended to wrap the meat in foil or thick parchment.
5. For long-term storage (more than 1 year), goose meat is dried and made into stew.

Did you know? Previously, in villages, to preserve the freshness of the goose, they carefully rubbed it with its own fat. After this treatment, it could be stored in the cellar for several months.

As a meat product, goose is less in demand than chicken, ducks or turkeys, which is due to its high calorie content and excessive toughness.

But if there are no contraindications, goose should be included in the diet, since it is an excellent source of vitamins, proteins and fatty acids that can heal the body and improve physical health.