How to cook marinade for roasting goose in the oven?
Baked goose is a festive dish that must necessarily correspond to its status! How to cook a bird so that the meat is soft, and its taste is bright and memorable? It all depends on the marinade, in which the goose carcass is aged before cooking.
- Cooking time:20 minutes
Marinade for roasting goose
To prepare a marinade for goose before baking, you will need the following products:
- Garlic 3-4 cloves.
- Ground ginger 1 tsp.
- Mustard 3 tbsp. spoons.
- Dry white wine 200 ml.
- Liquid honey 50 ml.
- Orange 1 piece.
- Olive oil 2 tsp.
The peculiarity of this marinade for roasting goose is that it contains so different ingredients that may seem incompatible.But it is this combination that gives a surprisingly rich and unusual taste, which will easily subdue all your guests and households.
Peel and crush the garlic with a press, squeeze the juice out of the orange. Pour wine into a deep container, add garlic, orange juice and all other ingredients listed. Mix the mixture well, then process the goose carcass with it outside, from the inside, in the middle, including under the wings.
After that, wrap the goose with foil and place in the refrigerator. The dwell of the goose in the marinade is 8-10 hours, so it is best to leave it overnight, and in the morning to begin the main stage of preparation.
How to bake a goose in marinade
Before you start cooking the goose, you need to get it out of the fridge and keep it at room temperature for about 1 hour. It is better to stuff a goose in a marinade with 2/3, for example, apples or pancakes with a filling rolled up and cut into small pieces.
You can bake a goose in the same foil in which it is marinated. In a deep pan should pour a little water (height 1 cm), and then put the bird carcass there.
Temperature conditions are as follows.First, the oven must be heated to the maximum level, a baking sheet with a bird is placed in the middle. After 15-20 minutes after that, the temperature drops to 160 degrees, and the goose prepares in such conditions for 1.5 hours. After that, you need to remove the foil and bake the bird for about an hour.
It is very simple to check the readiness of the goose - it is enough to make a deep cut with a knife and evaluate the color of the liquid flowing out of it. If there are no blood impurities, the bird is considered cooked.
The finished dish is best served whole and cut directly in front of the guests.
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