Roasted goose

Category: Meat dishes
Roasted goose

Ingredients

goose - 3.5 kg.

Cooking method

  • The idea was to roast the goose in the AG using a rack for grilling chicken. Unfortunately 2-3 centimeters of AG height, even with a ring, was not enough. Therefore, I roasted the goose in a lying position. So, I defrosted the goose, put it in salt water, added vinegar from red wine there. After a day I dried the goose, spread it with a mixture of mayonnaise, soy sauce, garlic, salt, pepper, mustard, grilled chicken seasoning, put it in a baking bag and left it for 3 hours. At the bottom of the AG he poured beer, put a plate to collect the fat, put the goose itself on a low grate. AG with an expansion ring, otherwise the goose did not fit. Maximum speed and temperature to give the goose a beautiful, tanned look. ! hour on one side, 20 min. with another. Then cover the goose with a baking bag on top, so that it is covered up to the grate on which the goose lies. Average speed, temperature 150 °, time depends on the size of the goose, mine weighed about 3.5 kg. I fried it on this mode for almost 2 hours.


Lillian
My question arose - how much water and salt was there when you soaked it? And what is this procedure for? Is the goose juicy inside?

What do you think, and if you first bake it in the sleeve, and only then open it to give a golden brown crust?
mvg
What is the soaking procedure for, I honestly do not know. Just when I went online to see how to fry a goose, almost every recipe says that before frying a goose should be put in salt water or in dry red wine for a day. I decided to combine these tips and put the goose in salt water, added vinegar from red wine. My water completely covered the goose, I added about as much salt as added to the soup. The goose inside was very juicy. This was the second experience of roasting a goose for the New Year. The first time I roasted a goose in a baking bag, 1 hour maximum speed and temperature, 1.5 hours average speed and temperature 180 °. I took a goose out of the bag, the skin was slightly toasted on top, and completely white underneath. To get a beautiful crust, put the goose on the wire rack, pour the melted fat on top and again the maximum speed and temperature 15 minutes on one side, 5 minutes on the other.

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