How is a goose cooked?

In the vast majority of cases, the goose is baked. Marinated and stuffed to taste as a whole, less often cut into portions before baking, even less often individual parts are baked (for example, a baking sheet of goose legs is a rare phenomenon at Russian feasts).

Goose soups and broths are very fatty, and therefore not suitable for everyone for health reasons. It can be thinned, but the taste will also be less intense. Therefore, goose soups are rarely cooked, just to flaunt expensive meat and distract from the usual borscht soups.

Lumpy goose can be fried, but must be marinated. If in the oven the meat is exposed to heat from all sides for an hour or two, then in a frying pan during this time the meat will burn or it will turn out to be stewed in its own fat without a crust. Therefore, even frying in a pan will not give the same effect as baking, and will only be a compromise solution for lack of the best.

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