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Simple and delicious Christmas goose recipe

And now, when we know how to choose a goose for baking, it’s time to get a recipe for Christmas goose, juicy, soft, with a delicious crust.

We will need:

goose weighing 2 – 4 kg;

3 apples;

3 mandarins;

seasoning “Pepper Mix”,

salt, garlic, vegetable oil.

Wash the goose carcass, remove feathers (if any), wipe dry.

Rub with pepper and salt, outside and inside. Then in the second circle – this time with butter and chopped garlic.

Wrap in plastic wrap and marinate for 15 to 20 minutes. And at this time we grind apples and tangerines: we sort the tangerines into slices, cut the apple into large pieces.

Remove the film and fill the carcass with a mixture of fruit.

To cook goose meat in the oven, tightly wrap it in foil, in a thick layer. Then put in the oven.

Each phound of meat will take an hour of roasting, and another 15-20 minutes for a ruddy crust, for cooking without foil. When the goose is fried, the meat is watered with fat. To check the readiness, pierce the leg of the bird with a fork – the juice should be clear, without blood.

Christmas goose with apples ready!

Happy New Year and enjoy your meal!

And we continue to prepare to the Christmas. And today a new topic is on the agenda: how to choose a goose and prepare it correctly.

You can buy goose meat in stores or on the market. In the first case, the probability of buying quality goose is higher, because goods in supermarkets undergo all sorts of checks for freshness and compliance with quality standards. This is in theory.

In fact, it is far from a fact. It is in the store that the risk of acquiring not just products with expired shelf life or frozen products, but also with various chemicals. The rules are violated even by giant retailers, not to mention the “home” stores.

Therefore, it is better to choose good meat in the market. The farm goose, grown with love in a private farm, is almost always healthier and tastier – the conditions of keeping geese from private traders who breed poultry for sale and, as a rule, are better for themselves. The owner watches the bird more closel and and feeds the bird well. But,unfortunately, there are unscrupulous sellers.

Therefore, we come to the main point – how to choose the right goose so that the meat is juicy and soft, and you get real pleasure from the food. And most importantly – it is not poisoned.

Advice for those who still decide to buy a goose in the store: the whole package, without damage, the meat is fresh and healthy looking, and the label should contain full information about the manufacturer and expiration dates.

How to choose the right goose on the market?

When choosing a goose, it is important not to purchase a substandard or repeatedly frozen carcass.

Let us tell you how to choose the right goose on the market and how to distinguish fresh meat from home goose from poor quality product.

Goose is a bird that has a high proportion of bones in relation to meat. The larger the carcass, the larger the bones themselves – even the largest goose will manage to feed a person 6-8, not more.

Village goose is a fat bird. Basically, there is subcutaneous fat, which is melted during frying, so it’s easy to make juicy soft goose meat – the carcass itself is soaked with juice in the oven.

A good fresh goose has a plump, resilient breast with a flexible sternum, a wax skin of a light shade and a yellowish fat in the abdominal cavity.

It is better to choose a medium-sized bird – not the largest one, otherwise you will spend a lot of time preparing it. In addition, often too big goose – old.

How to distinguish the old goose from the young?

Carefully inspect the carcass. In the market, as a rule, the bird is sold without packaging, so there will be no problems with visual assessment.

The young goose has soft yellow paws, a small amount of fluff may be present on the legs. The scales on the feet are small, soft. Older birds have dry and hard, laden eardrums on their paws. The color of the paws of the old goose is brighter. They are more rough looking.

The tip of the sternum can also indicate age. In young birds, this bone is easily bent, and the fat has a pale yellow color (unnaturally yellow is a bad sign), the muscles in the incision are moist, red.

Soft goose meat tastes better if it’s young. It is also faster to cook, it is juicy and less tough. Stew old goose will have at least 5 hours.

Choosing a carcass: signs of stale meat

Carefully inspect the carcass, feel the sides. If only skin and bone is felt, there will be little meat – the bones, skin and fat will prevail.

When choosing a goose, make sure that it does not have a pinkish frost. This is a sure sign that the carcass was to be frozen more than once. This is bad: the meat has been lying for a long time, its taste has deteriorated (perhaps even the development of bacteria).

Home goose meat should not stick and slide, the skin too. Particularly enterprising sellers can wash the carcass or wipe with a rag to get rid of stickiness and give the stale meat fresh. Therefore, look carefully, raise the wings. If you managed to detect the presence of mucus, it is dangerous to buy such a bird.

The skin should be clean, dry, uniform, white-yellow with red. The goose should have a glossy dry, slightly yellowish beak, and a pinkish mouth cavity.

If the meat moves freely around the throat – the bird is fresh.

Do not believe the seller in the word, and if you have the slightest doubt, inspect the carcass even more carefully, smell it – no stagnant or chemical smell should come from fresh poultry. If distrust does not disappear, it is better to look at another product.

What goose meat you can buy:

skin is light, without stains and damage (as in the photo above);

carcass weight not more than 4 kg;

the smell is neutral;

shining beak, bright, slightly yellow;

meat is elastic (it is not deformed when pressed, it easily restores the shape).

What kind of meat you should not buy:

if the weight of the carcass is more than 4 kg, most likely, the goose is old or has been fed with the help of growth stimulants and premixes;

if the skin in the chest and goiter has a greenish tint, you should not buy a bird in any case, you should also be alerted by a pinkish bloom of ice, a sticky coating on the skin, unnaturally yellow fat.