The whole goose cooked is an excellent dish for the festive table. It is best to stew the bird in the oven. It takes a long time to prepare, but it turns out to be very tender and tasty. Serve potatoes, cabbage, sweet and sour fruits as a side dish.
Pick your recipe
Goose in white wine
According to this recipe, you can cook any bird: chicken, turkey, duck. However, the goose looks especially impressive on the festive table.
You will need:
- 1 goose weighing about 4 kg;
- 0.5 cups of broth;
- 0.5 cups of dry white wine;
- freshly ground pepper;
- salt;
- 1 kg of freshly frozen cauliflower and broccoli;
- butter for frying.
Thoroughly rinse the gutted and seared carcass of a goose and dry it with a paper towel. Rub the bird with salt and pepper inside and out. Put it on a deep baking sheet or in a goose bowl and place in an oven heated to 200 ° C. Fry the goose, often pouring it over with warm juice. When the bird is browned on all sides, pour the broth on a baking sheet, add wine and cover with a lid or foil. Stew the goose until cooked, often turning.
Blanch cauliflower and broccoli in salted water and fry in warmed butter until golden brown. Cut the finished goose into pieces and lay them on a dish in the form of a whole bird. Overlay it with a side dish of fried cabbage. Pour juice from a baking sheet into a saucepan, boil. Pour the goose with juice, serve the remainder in a gravy boat.