Goose meat is boiled for 2-3 hours, regularly skimming off the foam.
Roasted goose in oranges recipe
Products
Goose – 1 bird, about 3 kilograms
Oranges – 3 pieces
Carrots – 1 piece
800 ml chicken broth
Bow – 2 heads
Parsley root, thyme, herbs, salt, pepper – to taste
Goose in oranges recipe
1. Gut, rinse and dry the goose, rub with salt and pepper inside and out.
2. Cut the parsley root and carrots, cut the oranges into 4 parts, finely chop the onion.
3. Combine everything, add herbs and mix well.
4. Fill the goose with the resulting mixture, fry in the oven for 2 hours at a temperature of 200 degrees, pouring over the released juice.
5. After 2 hours, remove and judge the goose, cut into portions.
6. Collect the frying juice in a baking sheet, add chicken broth, pieces of goose, season to taste and simmer for another 20 minutes.
Delicious facts
– Goose weight – about 3 kg.
– Price goose – 450 rubles / kilogram (on average in Moscow as of June 2017). Keep in mind that the weight of a whole goose is about 4-5 kilograms. We get that the cost of a goose is from 1800 rubles.
– Calorie value goose – 160 kcal / 100 grams.
– When choosing a goose need to pay attention to the size of the bird. Larger goose tend to be older and poultry meat is more fatty and nutritious. It is nutritionally equivalent to lean pork belly meat. Young goose meat has a delicate and juicy taste.
– Distinguish a young goose from the old it is simple: young geese have a small fluff on their paws and their paws are yellow, while the paws of old geese are red. It is best to buy a goose in the fall, when young geese become large and fleshy. When buying a goose, you need to pay attention to the skin of the bird. It should be dry and completely free of feathers.
– Average weight of one goose from 2,5 to 3,5 kilograms.
“The goose is rich.” vitamins And many vitamins of group B. There are many minerals in goose: calcium, iron, phosphorus, potassium, sodium and others.
– If with goose meat Cook soup, then the goose is immersed in cold water. If boiled goose is used as a main dish, it should be dipped in only hot water and cooked over low heat for 3 hours.
– To make the boiled goose very soft, the bird can be grate with lemon inside and outside. In the case when there is no lemon in the kitchen, you can pour 1 tablespoon of vinegar into the broth in which the goose is boiled.
– To soften the taste goose fat, it is better to cook sour dishes with goose. Boiled goose is good to cook in borscht or sour cabbage soup. Sauerkraut or salad with sour apples are perfect for boiled goose for a side dish.