Goose in the oven with rice: a recipe. Goose stuffed with rice, in foil in the oven

Any feast becomes festive ifserved baked goose. A Sunday family dinner or New Year’s Eve is not complete without this traditional dish. The bird is baked whole, and various fillings are used as a filling. There are old, time-tested recipes, and there are some fresh ideas using exotic fruits and unusual ingredients. But let's not get too far from the classic options and prepare a beautiful elegant dish. Goose in the oven with rice is a traditional recipe, but there are many interpretations of it.

Preparing a bird

We begin, as usual, with the preparation of the carcass.If it is not perfectly plucked, then remove all the remaining feathers and beat it a little. Then thoroughly wash the bird under running water. Take a container that fits in size, and lay out the goose into it. Fill it with water with the juice of 2-3 lemons. Soak the carcass will be about 12 hours. Next, prepare the marinade.

Three onions peeled and cutsemirings. Squeeze out the juice from three lemons, and cut the remaining flesh into pieces of arbitrary shape. To the mixture of these two ingredients add spices, salt and any mineral water. We put the goose in the marinade and leave it under the yoke for another 12 hours.

Classic recipe

Now proceed to the preparation of the filling.Boil a glass of rice with a little salt, but no oil. The goose in the cooking process will release fat, which will soak the filling. Prunes (10 pieces) pour boiling water for 20 minutes, and then cut into small pieces. Peel one onion and cut it into cubes. Mix these three ingredients and add spices to taste. Remove the goose carcass from the marinade and fill.

We sew up the abdomen with culinary thread toprunes are not enough sleep during cooking. On top of the bird, you can still sprinkle with spices. A goose with rice in its sleeve will be prepared. There we put the onion from the marinade. Tightly close the sleeve, remembering to make several small holes at the top to allow steam to escape. Roasting temperature of the first 40 minutes should be very high (220-250 degrees). Then reduce it to 180 degrees. A goose stuffed with rice will be ready in 2 hours.

Goose with rice, apples and prunes

Stuffing plays an important role in the preparation of thisthe dishes. Fruits, dried fruits and spices give their flavor notes and aromas to meat, making it delicious. For the filling you will need a glass of rice, 200 grams of prunes, 3 large green apples, cumin, salt and pepper. This amount is calculated on a carcass weighing about 3-3.5 kilograms. It is also necessary to take a bunch of fresh thyme, black allspice peas, a glass of wine (red dry), another 1 green apple and bay leaf. Thanks to such a large amount of spices, the goose in the oven with rice will be very fragrant. To begin with, let's rub the prepared carcass with salt and pepper and set it aside.

Boil the rice so that it remains halfraw Apple cut into cubes, but not large. Prune washed and cut into small pieces. Next, mix rice with apple, prune, cumin, salt and pepper. You can optionally add a small spoonful of curry. Stuff the goose and sew the abdomen (you can chop it up with toothpicks). The remaining hole is closed with an apple, so that the juices remain inside. Put the carcass on a baking sheet and sprinkle over the remaining apples, thyme sprigs, peppercorns and pour the wine. All closed with foil and set in the oven. Goose, baked with rice, it turns out tasty and tender.

Dish - worthy of kings

This recipe is more complex and rich in variousingredients. But the end result is worth trying to cook this dish. You will need the following products: 25 grams of butter, one apple, one carrot, one celery stalk, one onion, a quarter spoon of thyme dried, 500 milliliters of chicken broth, salt, pepper, 150 grams of wild rice, 200 grams of ordinary rice, 450 grams of chestnuts and goose carcass weighing about 4-5 pounds. Apple, carrots, onions and celery cut into not very large cubes. In a skillet, melt half the butter and lay out the apples. They should be a bit pripupit. Then we shift them into a separate bowl.

On the remaining oil, fry celery and onions,adding thyme, salt and pepper. Then pour broth into a saucepan and put wild rice. Bring it to a boil, reduce the heat to low and cook for about 35 minutes. After that, add ordinary rice and, boiling, boil on a small fire for another 25 minutes. The liquid should boil over and the rice should become soft. Cook chestnuts in a separate pan for about 10 minutes. Then they must be cleaned and cut each into 4 pieces. We put chestnuts and apples to the croup. Goose stuffed with rice will be baked in the oven, so it must be preheated to 180 degrees beforehand. Prepared carcass rub with a mixture of pepper and salt. We spread the stuffing inside and sew the abdomen with a culinary thread. Goose in the oven with rice will bake in three hours. You can check the readiness with a special thermometer. His testimony should be equal to 77-79 degrees (this is the temperature of the meat). At the end of cooking, you can cover the bird with foil so that the top is not strongly roasted. It turns out amazing goose with rice. The recipe is complicated, but the dish will certainly surprise guests.

Goose with rice and giblets

Для приготовления маленькой тушки гуся (1,5-2 kilograms) you need 300 grams of rice, 2 eggs, 50 grams of onion, 100 grams of butter, 30 grams of dried forest mushrooms, a bunch of parsley, spices, any roots, and about 150 grams of chicken giblets. Carefully separate the skin and meat from the bones. Boil bones, chicken offal and mushrooms in a separate saucepan. Add to them the roots, salt and pepper. Wash rice and pour decoction of bones and giblets. Cook to stay half-baked. Grind offal and mushrooms and mix with rice and spices. There we also add fried onions and chopped eggs. Fill this goose with this filling and sew it up. Top rub the carcass with salt and pepper. Baked goose in the oven with rice for about 2 hours.

Addition

You can add any fruit to the filling.dried fruits, vegetables, spices and roots. Rice put half-baked. In the process of cooking it is saturated with the juice of the remaining ingredients, fat and will be fragrant and tasty. It is better to prepare the goose carcass in advance, rubbing it with spices or putting it in the marinade. Bake better in the sleeve, so the bird will be more juicy and tender.