In the Vet's Kitchen
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Goose in the oven
Published: 1 year agoCategory:
- Food
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There is no worse nightmare for the hostess ... than a goose carcass waiting for its fate in the refrigerator on the morning of December 31st ... a million cooking recipes are spinning in my head and it is very difficult to choose the one that will satisfy the exquisite tastes of the invited guests ... cooking goose in the oven is troublesome and somewhat risky ... I will share my recipe!
As always, it's simple and delicious ... finely chop the onion and fry in olive oil ... add oregano, roasted and chopped nuts ... pecans, walnuts and hazelnuts ... add dried apricots ... pour champagne or wine ... and then cook for ten minutes ... minced pork is ideal as a filling for a goose ... mix everything and stuff the goose carcass tightly ... an orange will add flavor and colors ... we put a vegetable pillow in a baking dish ... we spread the cherished carcass on it ... and lubricate it with a mixture of vegetable oil, paprika, oregano and soy sauce ... we cover it with foil and send it to the oven ... 120 ° C hour, 130 ° C for an hour and 180 ° C for 2 hours ... slow heating is important for uniform warming of the bird ... then you need to make sure with a thermometer that the temperature in the thickness of the bird exceeds 74 ° C ... remove the foil ... pour orange juice and powder with breadcrumbs ... and put it back in the oven until golden brown ... after the magical aromas will turn you the head has no choice but to release the firebird from the red-hot cage ... under the spray of champagne and the New Year's chimes ... I assure you ... the guests may forget Santa Claus, the Snow Maiden, the President's speech ... but the taste of your roasted goose will be remembered all year ... and be careful ... there will be a real fight for the fabulous bird ... with knives ... and forks!))) Enjoy your meal!
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