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

Any feast becomes festive ifserved baked goose. Sunday family dinner or the New Year can not do without this traditional dish. The bird is baked entirely, and various combinations of products are used as fillings. There are old, time-tested recipes, and there are fresh ideas, using exotic fruits and unusual ingredients. But we will not be too far from the classical options and prepare a beautiful elegant dish. Goose in the oven with rice is a traditional recipe, but there are a lot of its interpretations.

Preparing the bird

Let's start, as usual, with the preparation of the carcass. If it is not plucked perfectly, then remove all the remaining feathers and a little of it osmalivaem. Then carefully rinse the bird under running water. We take a container suitable for the size, and put the goose into it. Fill it with water and juice 2-3 lemons. We will soak the carcass for about 12 hours. Then we prepare the marinade.

Three bulbs peeled and cutsemirings. From three lemons squeeze the juice, and the remaining pulp cut 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 let's start preparing the filling. Boil a glass of rice with a small amount of salt, but without oil. Goose in the process of cooking will allocate fat, which will permeate the filling. Prunes (10 pieces) are poured with boiling water for 20 minutes, and then cut into small pieces. We clean one onion and cut into cubes. Mix these three ingredients and add spice to taste. We remove the goose from the marinade and stuff it.

The abdomen is sewn with a culinary thread, so that the rice withprunes did not spill out during cooking. On top of the bird you can also sprinkle with spices. Goose with rice in the sleeve will prepare. There we put onions from marinade. Tightly close the sleeve, not forgetting to make several small holes at the top for the exit of steam. The temperature of baking the first 40 minutes should be very high (220-250 degrees). Then reduce it to 180 degrees. Goose, stuffed with rice, will be ready in 2 hours.

Goose with rice, apples and prunes

The filling plays an important role in preparing thisdishes. Fruits, dried fruits and spices give their flavor notes and aromas to meat, making it delicious. For the filling you need a glass of rice, 200 grams of prunes, 3 large green apples, cumin, salt and pepper. This amount is calculated for a carcass weighing about 3-3.5 kilograms. It is also necessary to take a bunch of fresh thyme, black fragrant peppercorns, a glass of wine (red dry), another 1 green apple and a laurel leaf. Thanks to such a large number of spices, the goose in the oven with the rice will turn out very fragrant. To begin with, we will prepare the prepared carcass with salt and pepper and put it aside.

Rice is boiled so that it remains halfraw. Apple cut into cubes, but not large. Prunes are washed and cut into small pieces. Next, mix the rice with an apple, prunes, caraway seeds, salt and pepper. You can optionally add a small spoonful of curry. Farshiruem goose and sew up the abdomen (you can knock it together with toothpicks). The remaining hole is covered with an apple, so that the juices remain inside. Spread the carcass on a baking sheet and overlay the remaining apples, twigs of thyme, peas and pour the wine. We close everything with foil and put it in the oven. Goose, baked with rice, turns delicious 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. The following products will be needed: 25 grams of butter, one apple, one carrot, one celery stalk, one onion, quarter of a thistle of dry thyme, 500 milliliters of chicken broth, salt, pepper, 150 grams of wild rice, 200 grams of rice, 450 grams of chestnuts and a goose carcass weighing about 4-5 kilograms. Apple, carrots, onions and celery are cut into not very large cubes. In the saucepan, melt half the butter and spread the apples. They need a little pripust. Then put them in a separate bowl.

On the remaining oil fry celery and onions,adding thyme, salt and pepper. Then pour broth into the saucepan and lay the wild rice. We bring it to a boil, reduce the fire to the minimum level and cook for about 35 minutes. After that, pour ordinary rice and, after boiling, cook on a small fire for another 25 minutes. The liquid should boil out, and the rice should become soft. Chestnuts cook about 10 minutes in a separate saucepan. Then they must be cleaned and cut into 4 parts each. We put chestnuts and apples to the croup. Goose, stuffed with rice, will bake in the oven, so it must be warmed up to 180 degrees. Prepared carcass rubbed with a mixture of pepper and salt. We spread the stuffing inside and sew up the abdomen with a culinary thread. The goose in the oven with rice will bake in three hours. Check the availability with a special thermometer. His testimony should be 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 too fried. It turns out an amazing goose with rice. The recipe is complex, but the dish will surely surprise the guests.

Goose with rice and giblets

To prepare a small carcass goose (1,5-2kg), you need 300 grams of rice, 2 eggs, 50 grams of onions, 100 grams of butter, 30 grams of dry 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. Bones, chicken giblets and mushrooms are boiled in a separate saucepan. Add to them roots, salt and pepper. Rice is washed and poured with decoction from bones and giblets. We make sure that he remains half-baked. Offal and mushrooms are crushed and mixed with rice and spices. We also add fried onion and chopped eggs. This stuffing fill the goose and sew it. We rub the carcass with salt and pepper. The goose is baked in the oven with rice for about 2 hours.

Addition

In the filling you can add any fruit,dried fruits, vegetables, spices and roots. We put the rice half-baked. In the process of preparation, it will be impregnated with the juice of the remaining ingredients, fat and will be fragrant and tasty. The goose should be prepared in advance, napped with spices or put in a marinade. Bake better in the sleeve, so the bird will turn out more juicy and tender.