Whole baked goose in the oven: TOP 4 recipes

Roasting a goose is a troublesome task. Preparatory work must begin 1-2 days in advance. The whole goose carcass can be cooked by filling it with any combination of products. This will make a delicious meat dish and side dish at the same time. You can cook this bird in pieces, which is also very appetizing. Goose dishes cooked in the oven are always a table decoration. Therefore, the process itself must be approached with special care. In order for the meat to be tender and juicy, you need to know some subtleties.

Marinate the bird

It's no secret that goose meat is a little tough. Therefore, the question arises: “How to cook a soft goose?” There are some subtleties here too. Festive goose dishes will be tastier if the bird is pre-marinated. The first thing to do after washing the carcass and preparing it is to rub it with salt and spices and leave it in the refrigerator for several days. For greater effect, wrap the goose in cling film. The second way to make goose dishes more tender in the oven is to soak the bird in a light solution of apple cider vinegar. This will take about 12 hours. White wine can also be used as a marinade. Rub the carcass with spices and salt, pour this drink over it and wrap it in film. Place it in the refrigerator for 12 hours.

Goose baked with rice and liver

To stuff a goose with offal, it is better to take chicken liver. The type of rice does not matter; you can use both round and long grain.

For cooking you will need:

• poultry carcass;
• 250 g liver;
• 120 g rice;
• bulb;
• White wine;
• olive oil;
• salt and seasonings.

Sequencing:

1. Mix salt and seasonings with oil, rub the resulting mixture onto the washed and dried poultry, and place it in the refrigerator for 8 to 10 hours.
2. Pass the liver through a meat grinder and fry in a frying pan with chopped onion.
3. Add washed and dried rice, white wine, salt and seasonings to the offal. Simmer until the cereal is soft and the liquid has evaporated.
4. Stuff the bird with stuffing, seal the cut and send the carcass to bake.

A goose prepared according to this recipe will turn out ruddy, beautiful and tasty.

Baking rules

Roasting a goose also has its tricks. First we set the temperature to a very high temperature (250 degrees). We keep the bird for about 25-30 minutes. Then reduce the speed to 180 degrees. For the last hour, goose dishes are cooked in the oven at 200 degrees. If you are using a sleeve, cut it open 20 minutes beforehand and let the bird brown. Baking time is about 2-3 hours. It all depends on the size of the carcass. During the process, baste the goose with the fat that has been released. This will make the meat even more tender and juicy.

An easy way to bake a goose

The easiest way to cook in the oven will require a stand and a small amount of foil. If you need a bird for a company of 6-8 people, try to find a large carcass, weighing at least 3 kg. Calculate the amount of time for marinating it. Leave to soak in the aroma for at least 2 hours, or better yet, overnight.

What you will need:

• 1 goose carcass;
• 2 onions;
• 1 orange;
• 2 bay leaves;
• Sunflower oil;
• Salt, pepper, grated ginger.

An easy way to bake a goose

Cooking Instructions:

1. A baked carcass is something that every housewife can quickly and tasty cook from a goose. To do this, rinse the carcass. Boil about 3 liters. water.
2. Place the carcass in the sink, close the drain (or place in a bowl).
3. Pour boiling water over the carcass. Upon contact with boiling water, her skin will become more glossy and toned.
4. Remove the carcass, cool, and blot away any moisture.
5. Peel the onion, wash the orange.
6. Lubricate the carcass inside and out with sunflower oil.
7. Rub it with a mixture of salt, pepper and grated ginger.
8. Place the orange and onions inside the carcass for a flavorful goose dish. Simple recipes are also prepared with sweet and sour apples.
9. Marinate for a while.
10. Preheat the oven to 180 degrees.
11. Place the goose on a rack in a large roasting pan. Wrap tightly with foil. Bake for 90 minutes.
12. Remove from oven, remove foil. Pour the melted fat into a cup or bowl.
13. Place the goose back on the rack, cover with more foil and bake for another 60 minutes.
14. Remove the goose and remove the foil.
15. Bake for another 15-20 minutes until a delicious crust forms.
16. Transfer to a plate and leave the goose dish for 30 minutes. Recipes with photos are almost ready. While the meat is “resting”, the juices “return” to it, so it is important to wait for up to half an hour before slicing.

Goose with cherry sauce

Recipes with goose in the oven are distinguished by their diversity. Various fillings, sauces, side dishes and cooking methods make these dishes multi-faceted and appetizing. Let's cook goose with cherry sauce. To do this, you will need a carcass weighing about 2 kilograms, 250 milliliters of dry red wine, three small spoons of cinnamon, 250 grams of pitted cherries, spices (salt and pepper).

We wash the goose, rub it with spices and leave it in the refrigerator for 12 hours. Then we take it out and make several punctures in the carcass so that the juice is released during the baking process. This is a recipe for goose up your sleeve. Place the carcass in the oven, not forgetting to make several holes in the bag to allow steam to escape. Bake the bird for about 2 hours. During this time you can prepare the sauce. Pour wine into a saucepan and add cherries. We also add a little salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the heat, simmer for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and pour the sauce over the carcass.

How to properly bake a goose in the oven: useful tips

So, the carcass has been selected, delivered home, and now comes the most difficult moment for those who are working with this bird for the first time - often housewives do not know how to approach the goose. It is somewhat more difficult to work with than chicken or even turkey, mainly due to its size.

• If you have not tried to cook poultry in your oven before, much less touched a goose, for a trial attempt it is recommended to bake it in a cut form: separately the breast, thighs, etc. You need to choose the right temperature, pan level and cooking time, since these will determine how well the meat is cooked from the inside.
• To cut a bird, you should take a very sharp and durable knife: the bones of a goose are hard, dense, some of them have to be practically sawed off, so a tool with large teeth is recommended. This is especially true for frozen carcasses. Or you can use a kitchen hatchet.
• Due to its size, the whole goose takes a long and difficult time to prepare. To increase the chances of success, professionals advise first baking the bird separately from the other ingredients, wrapping it in foil and placing it breast-side down on a baking sheet. You can additionally pour it with water (about 100 ml per 3 kg). But the most important thing here is to make sure that the edges of the foil are wrapped tightly, and the moisture that will accumulate inside will not come out. This way you can bake the goose whole or in pieces.
• Even if you decide to roast the whole goose in the oven, you need to make deep cuts on the carcass - you can insert pieces of vegetables or fruits into them, which will be baked along with the bird. This, again, is done to better bring the middle to readiness, as well as to make the meat more juicy. It is recommended to make cuts in the area of ​​large bones and between the ribs, moving across the fibers. Or you can pierce the breast and points near the hips.
• An important point, which has nothing to do with the method of preparing the dish, is defrosting the bird. This must be done without thermal exposure, so the carcass is left in the refrigerator for 28-30 hours. If you take it into the room, you will have to place it in cold water, which will need to be changed every 4-6 hours.
• As for gutting and cleaning, they are required even for store-bought poultry, and not just those purchased at the market. Even if there are no feathers left, it is worth walking over the skin as a precaution, and then paying attention to the internal fat: it must be removed from the neck area, as well as from the lower part of the abdominal cavity, and, in addition, the tail is cut off. Don’t worry, this move will not affect the juiciness of the meat. It is also advisable to remove the wings, since they have almost no meat, but they burn first, which greatly spoils the appearance of the dish.

Those who cook goose in portions will need to separate the meat from the bones before serving. A whole bird is usually served on a large platter, surrounded by vegetables or fruits (or berries), but then divided into portions using a very long large knife, following the same principle as for any other bird: the thighs and wings are cut off first, behind them the breast is cut into pieces.

Goose with apples

Goose baked with apples is one of the most popular recipes. This dish is loved by many and is the main decoration of family celebrations. We choose a bird weighing at least three kilograms. You also need to take 5 large sweet and sour apples, one onion, two medium lemons, a peeled clove of garlic, one medium carrot, black pepper and salt. We process the carcass and rub it with pepper, salt and chopped garlic.

We put it aside for now, or better yet, in the refrigerator. Peel the vegetables and cut into strips. We take out the goose and make cuts in the skin. Place onions and carrots there. Squeeze the juice out of the lemons and pour it over our bird. Place the goose in the refrigerator for 12 hours. Cut the apples into 4 parts, removing the core. We put them inside the carcass along with a bay leaf. Goose baked with apples will be ready in 2 hours. The heating temperature is 200 degrees.

Goose stuffed with buckwheat

For the first time it is better to use classic recipes. There are a lot of dishes with goose, but buckwheat is used as a filling very often. To prepare tender and tasty meat, you will need a goose carcass (2-2.5 kilograms), half a glass of honey, 150 grams of adjika, a glass of buckwheat, one onion, 200 grams of boiled mushrooms, vegetable oil and spices. Mix honey and adjika and rub the goose with this mixture. Place it in the refrigerator, wrapped in cling film, for 5-6 hours.

In general, the longer the bird is marinated, the better and more tender the meat will be. Boil buckwheat with a little salt. It needs to be half raw. Cut the onion into cubes and fry with the addition of a small amount of vegetable oil. Add boiled mushrooms (any kind) to the frying pan and lightly brown them too. Add this mixture to buckwheat and get a delicious filling. We stuff the goose and sew up the belly with thread. This is a goose recipe in the sleeve, so we pack the bird and put the baking sheet in the oven. The total baking time is 1.5-2 hours. The dish is perfectly complemented by fresh vegetables. The result is a rosy and delicious baked goose. The recipe is simple and straightforward, suitable for any feast.

Carcass selection and preparation

It is always better to purchase a young bird carcass.

This can be easily determined by the paws.

The feet of a young goose are pale yellow, but with age they turn red.

Good poultry has a uniformly colored skin with a yellow tint.

A bluish tint indicates improper feeding and storage.

It is better to buy a fresh or chilled carcass, it will be more juicy and soft.

When purchasing a frozen product, you must keep in mind that it can only be defrosted on the bottom shelf of the refrigerator for at least 24 hours.

Meat needs to be properly prepared for roasting.

First of all, you should remove the remaining feathers and separate the first phalanges of the wings with kitchen scissors.

Fat is extremely unevenly distributed throughout the goose carcass and accumulates mainly on the abdomen and under the neck.

The bird will be tastier and more aesthetically pleasing if you carefully remove these yellow spots with a knife.

Then you need to use a sharp skewer or knitting needle to pierce the skin on the breast, legs and places where the legs meet the body.

It is important not to damage the meat.

Many housewives claim that the goose is softer when it is scalded before baking.

To do this procedure, you need to boil water in a large saucepan, take the bird by the legs and place it in boiling water for a minute, then do the same on the tail side.

Then it must be dried with a towel, rubbed with a mixture of salt, herbs and spices and placed in the refrigerator for a day.

After this, you can start baking.

Let's look at the best recipes step by step.

Stuffed goose, baked whole with apples and potatoes

Now let's talk in detail about how to cook a goose in the oven.

The first step is to thoroughly rinse the carcass under running water, dry it and remove excess fat (this will subsequently be placed in a deep baking tray in which the bird will be baked).

Rub the outside and inside of the goose with cumin and salt.

Cut the apples into eight slices, remove the seeds.

Wash the giblets, fry and mix with apples.

Peel the onion and cut it into half rings, then fry in butter.

Mix with the rest of the filling.

Stuff the carcass two-thirds, compacting the filling tightly, and sew up the belly.

By the way, you shouldn’t use potatoes as a filling; they won’t add any flavor or aroma to the goose, and its consistency will be boiled and steamed.

Place the bird in the pan and cover the top with foil.

This is an important point, because this will reduce the cooking time and keep the meat soft.

To achieve a crispy crust, brushing the skin with the fat formed during baking and a sauce of honey and lemon will help.

The oven must be heated to 220 degrees.

The form with the dish is placed in a preheated oven.

Bake the meat for two hours, alternately pouring fat and lemon-honey mixture over it.

After two hours, about 50-100 ml of fat (depending on its quantity) must be poured into a separate jar, and washed and cut into quarters potatoes should be placed in the fat remaining in the mold.

Continue baking with the potatoes for about another hour.

Housewives advise checking the readiness by piercing the carcass with a knife; if the juice is clear, the dish can be removed from the oven.

Half an hour before cooking, the foil is removed to allow the bird to brown.

At this time, it needs to be watered frequently with fat.

Various components can be used as filler.

For example, in the video below you will see how buckwheat becomes an excellent filling for this dish:

Goose with potatoes

This recipe allows you to get tasty and tender meat and aromatic potatoes soaked in juice as a side dish. And for this you will need a standard set of products. Take a goose carcass (1.5-2 kilograms), 1-1.5 kilograms of potatoes, 100 grams of mayonnaise, a peeled head of garlic, salt, any spices and pepper. Chop the garlic in any convenient way. Then mix it with mayonnaise and spices. We wash and dry the carcass.

Rub it with the prepared garlic mixture on all sides. Place the goose on a baking sheet, and place the potatoes, cut into slices, around the bird. Preheat the oven to 200 degrees. Cover the baking sheet with foil and send the dish to bake. Cooking time is 2-2.5 hours. But 15-20 minutes before it’s ready, you need to remove the foil and let the meat brown. To make the potatoes and goose juicy, you can water them with the released fat and juice during the process.

Recipe for roasting goose with cabbage

It is incredibly tasty, aromatic, bright, the meat is juicy, tender, melting in your mouth. Plus it is immediately served with a side dish - aromatic cabbage soaked in goose fat and juices. Roast goose!

• Three kilograms of goose;
• Ready-made sauerkraut or products for its preparation (white cabbage, salt, carrots, sugar);
• A little prune for decoration.
• Pepper, any spices you like, salt, a spoonful of liquid natural honey, a little mustard.

Unusual recipe

Some goose dishes in the oven require some skill. For example, removing bones from a carcass. We take out only accessible large bones so as not to disturb the integrity of the bird. Rub the goose prepared in this way with a mixture of salt, pepper and any spices. Lubricate it with mayonnaise and chopped garlic and send it to marinate in the refrigerator. From the remaining bones, cook the broth, and on its basis - millet porridge (2 cups) until half cooked.

Cut 300 grams of lard into cubes and heat in a frying pan. In this fat, fry three chopped onions and one finely chopped carrot. Then add porridge to the vegetables and mix. This will be the stuffing for the goose. We put it inside the goose, and sew up the belly with thread. Place the bird on a baking sheet and place it in the preheated oven. Cooking for about 2 hours. To make the meat more tender, pour it with the juice released during the process.

Goose baked in pieces in the oven

Compound:

• goose – 3 kg;
• garlic – 5 cloves;
• salt, pepper - to taste.

Cooking method:

• Wash the goose carcass, pat it dry with paper napkins, and divide it into portions.
• Rub each piece with salt and pepper. Leave to marinate for 6 hours.
• Place foil in a baking dish and place goose pieces. Pour in some water or beer.
• Cover the pan with foil and place in an oven preheated to 220 degrees.
• Bake for an hour under foil, then remove it and pour the rendered fat over the pieces. Pour some fat into a bowl.
• Peel the garlic and pass through a press. Mix chopped garlic with goose fat.
• Brush the pieces with the resulting mixture. Bake the goose for another hour.

As you can see from the recipe above, it is easier to bake goose in pieces, and it reaches readiness sooner. However, baked whole it looks even more impressive.

Christmas goose

All over the world, goose is traditionally cooked for Christmas. This recipe is optional, but is often used in such cases. You will need a goose carcass (about 2-3 kilograms), 700 grams of green aromatic apples, 300 grams of cranberries, half a glass of honey, three large spoons of mustard, vegetable oil and spices. As usual, rub the goose with salt, pepper and vegetable oil. Wrap it in cling film and put it in the refrigerator for 1-2 days. Then, when the bird is marinated, take it out and let it warm up to room temperature. At this time, let's prepare the filling.

Cut the apples into 4 parts, removing the core. Place apples and cranberries inside the goose and sew up the belly tightly. Coat the top of the carcass with a mixture of honey, mustard, butter and spices. You can bake the bird on a baking sheet or in a duck roaster. To do this, use a sleeve or cover the goose with foil. Periodically water it with the released juice. Baking time is 2-3 hours and depends on the size of the carcass. The result is a delicious and tender baked goose. The recipe can be supplemented with a side dish (potatoes or rice). Apples and cranberries add flavor to the meat and are an additional ingredient when serving the dish.

Christmas bird

This is a traditional English recipe for making a real Christmas goose. The most important thing is to choose the right bird. She should be young and not particularly large.

For cooking you will need:

• goose carcass;
• 5 – 6 bulbs;
• a slice of white bread;
• milk;
• lemon;
• ground pepper;
• a pinch of dried sage;
• ground nutmeg;
• a little fine salt.

Procedure:

1. Wash the bird, dry it with napkins and rub with a mixture of salt, pepper and sage. Marinate for 2 – 3 hours.
2. Place the onions on a baking sheet without peeling them and place in the oven for 40 - 45 minutes. Then remove, cool, remove the husks and chop finely.
3. Soak a slice of bread in milk, squeeze, chop, mix with onion, pepper, salt, sage and nutmeg.
4. Stuff the goose with the resulting mixture and secure the cut with thread.
5. Pour citrus juice over the bird, place in a deep heat-resistant dish, add a little water and bake.

Attention! To ensure that the goose has a golden brown crust and the meat is not over-dried, you will need to baste the carcass with the released fat every 10 to 15 minutes.

Goose with prunes

To prepare, we take 200 grams of prunes, a little apple cider vinegar, salt, pepper, 300 grams of ordinary rice and a goose carcass weighing about 4-5 kilograms. A minimum of products, and as a result - maximum pleasure from food. Boil the rice, but not until completely cooked. It will go together with the goose in the oven. Soak the prunes for 20 minutes and then cut into pieces. Mix it with rice and add a little apple cider vinegar. Rub the carcass with salt and pepper in advance. We do this carefully, not forgetting the inner surface. After the goose has been in the refrigerator for at least 12 hours, fill it with filling. We sew up the carcass and pack it in a sleeve for roasting large birds. Place the baking sheet with the goose in the preheated oven and bake for 2-2.5 hours. Then we cut the sleeve and pour the released juice over the bird. In 15 minutes the dish will be ready. We take out the ruddy carcass and let it cool a little. You can serve goose dishes in pieces. To do this, cut it into pieces and place it on a large plate around the filling.

Stuffed Christmas goose in the oven, whole in the sleeve

For most, this bird is associated only with a festive table, most often New Year's or Christmas. When you hear the phrase “goose with apples,” you immediately imagine a fluffy Christmas tree somewhere in the background, and always gingerbread in a basket next to the main dish. But, despite such a strong association, few people have actually tried to cook the right Christmas goose.

Compound:

• Young goose - 3 kg
• Small green apples - 6-7 pcs.
• Prunes – 120 g
• Potatoes - 3-4 pcs.
• Liquid honey - 1 tbsp.
• Mixture of ground peppers - 1 tsp.
• Lemon - 1 pc.
• Marjoram - 1/2 tsp.
• Thyme - 1/2 tsp.
• Sage - 1/2 tsp.
• Salt - to taste

Preparation:

1. Combine honey, lemon juice and all the herbs listed in a small bowl, let the mixture brew. At this time, rinse the bird under running water, dry, gut and trim off excess fat. Rub the inside and outside with salt and leave for 30-35 minutes. Professionals advise placing the goose immediately in a baking sleeve, thereby preventing it from becoming windy.
2. Wash the potatoes, remove the skins, cut into small cubes (as for soup). Wash the apples well, but do not cut off the skin. Grind 2-3 pcs. the same cubes as the potatoes; remove the core from the rest using a cylindrical knife.
3. Fill the bird with the potato-apple filling so that 1/3 of the internal volume (or a little more) remains free. Coat the outside of the goose with the honey-lemon mixture, use strong thread to sew up the cut through which the bird was stuffed, and also tie the legs. Place the goose in a baking sleeve and place in a deep baking pan.
4. Bake at 160 degrees for 1.5 hours. During this time, steam the prunes with boiling water. When the goose is half cooked, remove it from the sleeve, transfer it to the same baking sheet, distribute the cored apples nearby, and fill them with finely chopped prunes. Bake at 180 degrees for another 45-60 minutes.

The finished goose is served in the same form in which it was baked: placing it in the center of the dish, placing stuffed apples around it. Between them you can place sprigs of parsley or dill, or sour fruits.

Goose with apples and quince

By adding quince, you can get an incredibly aromatic dish. Take a goose (4 kilograms), 300 grams of sweet and sour aromatic apples, 250 grams of quince, 200 grams of carrots and parsnips, 100 grams of sweet peppers, onions, prunes and dried apricots, several peeled cloves of garlic, peppercorns, bay leaves, 5 cloves, ground black pepper, 4 small spoons of turmeric, 500 milliliters of water and salt. Let's start by preparing a mixture of pepper, turmeric and minced garlic. You can add other types of pepper if desired.

Rub the goose carcass inside and out with this mixture. Set it aside to marinate. We clean the carrots and cut them into fairly large circles. Remove the skin from the onion and cut it into about 8 pieces per head. Peel and core a third of the apples and cut into slices. We make light cuts on the rest so that they do not burst, because we will bake them whole. We peel the quince and cut it into slices (or any other shape). We also cut parsnips and sweet peppers into large pieces. Soak dried fruits in hot water for 15 minutes. Then we dry them and cut them into pieces. We take a large container and put apples, quince, dried apricots, parsnips, carrots, prunes and sweet peppers into it. Spread foil on a baking sheet and place the goose on it. We fill it with a mixture of fruits and vegetables. If the filling remains, then spread it around the carcass. Close the foil and put the goose in the oven. In two hours it will be ready.

Classic way to cook with apples

Goose baked in the oven with apples turns out incredibly juicy, delicate in taste, and aromatic. The meat falls right off the bone, it is so tender, soaked in juice and spices. You can cook this Christmas goose either simply on a baking sheet, or in a baking sleeve or special foil. I usually use foil, which I recommend for you too.

• 6-7 small apples (half will go inside, the rest will be laid out entirely around);
• - bird's ear.
• A head of garlic for 5-6 cloves.
• 50 ml. vegetable oil.
• 4 spoons of lingonberry jam.
• Half a small lemon (we will need to squeeze the juice out of this part).
• Salt, pepper, Italian herbs or any other set of spices - to taste.

The procedure for preparing a festive goose:

1. We wash the gutted fresh carcass, wipe it with napkins, and let it sit for a while to dry. Remove the skin from the neck to the very base.

2. Mix salt, Italian herbs, pepper in a mortar, you should get a dusty mass.

3. Using the resulting set of spices, thoroughly coat the meat inside and out.

4. Peel the garlic, press half of the product into a deep bowl through a garlic press, add a little salt, pepper and vegetable oil, stir, let the marinade brew for about ten minutes.

5. Coat the carcass well with the garlic mixture, also inside and then outside (add more marinade inside, leave about a third or even a fourth for the top).

6. Wrap the bird in a bag, leave it in the room for half an hour, while you prepare the apples.

7. Wash all the fruits, remove the peel from the part that you will use inside, cut out the cores, cut the pulp into small pieces. Leave the remaining 4 pieces whole, but do not forget to wash them.

8. Finely chop the remaining garlic in front of you, mix with apple slices, add about a teaspoon of herbs, squeeze out the lemon juice, and mix with your hands.

9. Remove the bag, stuff the insides with the resulting apple mixture, sew up the cut with thread so that when baking the fruit remains inside and soaks the bird with its juice.

10. Wrap the treat in foil, especially carefully the edges of the legs so that they do not burn, place the remaining apples nearby (they should be wrapped together with the bird), place in a warm oven, increasing the heat to 180 degrees. The baking time in our case will be 2.5-3 hours, depending on the size of the carcass.

11. Some time before the end of cooking, unfold the foil, soak everything with the juice that will be on the bottom, let the skin bake without covering it back with foil until a golden brown crust forms. The treat is ready! Before serving, place it on a beautiful dish, place baked apples next to it, and cut the threads. Cut into pieces in front of your guests and pour over the sauce. Bon appetit!

Goose with oranges

Goose dishes in pieces require less cooking time. Take a carcass weighing about 1.5 kilograms and cut it into portions. Generously grease each piece with a mixture of honey, spices and vegetable oil. Let them marinate for at least 2 hours. Then transfer the goose to a baking sheet greased with oil. Add orange, cut into slices, juniper, thyme sprigs, pour 250 milliliters of red wine and 100 milliliters of chicken broth. Cover the baking sheet with foil and place in the oven for 2 hours. After this, open the goose and give it another 20 minutes to brown. We use the juice remaining in the pan to prepare a tasty and aromatic sauce. To do this, pour it into a saucepan, removing the juniper and oranges, and add spices to taste. Reheat and serve with meat.

Recipe for baked goose with vegetables

1. A young goose weighing 1.5-2 kg.
2. Hard cheese - 300 g.
3. Onions - 3 pcs.
4. Pepper mixture.
5. Tomatoes - 4 pcs.
6. Cream - 80 ml.
7. Zucchini - 1 pc.
8. Sweet pepper - 4 pcs.
9. Vegetable oil – 30 ml.
10. Garlic - 4 cloves.
11. Salt.

To cook a goose in pieces in the oven, you need to rinse it, removing any remaining feathers in advance.

Trim off excess fat.

Cut the bird into portions.

Rub each piece thoroughly with chopped garlic, salt and spices.

Wash vegetables under running water.

Peel the onion and cut into thin slices.

Zucchini should also be cut into rings, but thicker ones.

Remove the seeds and stem from the pepper and cut into medium cubes.

Tomatoes are cut into large slices.

Rub a deep baking tray or mold with fat or oil, and place pieces of meat into it.

Place all the vegetables on top of them, excluding tomatoes.

Then you need to cover the baking sheet with foil and place it in the oven for an hour and a half at 200 degrees.

The cheese, grated on a coarse grater, must be mixed with cream.

Cover the vegetables with this mixture and place tomato slices on top.

Return the pan to the oven for another thirty minutes without covering with foil.

This dish is independent and does not need a side dish.

Delight your guests with an unusual julienne. This dish will look great on the holiday table, and everyone will like it without exception. Julienne in a slow cooker - greetings from romantic France!

Well, who hasn’t heard about the snack Mother-in-law’s tongue? Every housewife tries to learn how to cook eggplants this way. So, in order for these attempts to be successful, we have prepared another series of recipes. Learn to cook properly and tasty!

Simple, easy, satisfying and nutritious - this is what this delicious rice soup is all about. This dish harmoniously combines the incompatible: simplicity and charm. To study the recipe, we invite you here.