New Year's goose without hassle: rules to know when preparing this bird

We all simply adore the New Year and the accompanying festive food. Olivier, herring under a fur coat and mimosa; jellied meat, shank and boiled tongue; and, of course, the king of the New Year's feast is the baked goose! But if salads, appetizers and most main courses are easy to prepare, then getting the perfect goose is a real science.

New Year's goose rules, diluted with pre-holiday humor and mood

First and foremost, you need to start preparing the goose 2-3 days before the holiday! This dish is not rushed.

Take only a young goose that is no more than 70–90 days old. If you don't know what a young goose looks like, ask the seller for the oldest goose first. Your question puzzled him - it means he does not deceive.
If the goose is already of venerable age, then before sending it to the oven, it must be kept in brine for half a day (for 8 liters of water, 1 kg of salt). Spa treatments will soften the meat and save time on cooking.
But you don't need to soak the goose in a solution of salt, but rather carefully so as not to hurt the meat, pierce the skin with a skewer. Puncture sites: breast; legs, but exactly in the place where they connect to the body. After that, we turn to hot water procedures: we take the goose by the neck and put it in boiling water for a minute. We take it out, wait for the water to boil again and repeat the procedure. Next, we dry the carcass inside and outside. You don't need a hairdryer for this - you can use paper towels.
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Rub the goose with salt and black pepper. We take a teaspoon of salt for one kilogram of poultry. Little pepper is required: only half a teaspoon per carcass - do not mix it up, otherwise you will get a Mexican burning goose!
The grated carcass should be put, or it is better to hang it in a cold place for two to three days. The moment is very important, and if you have a domestic mustachioed-striped pet, then conduct a serious conversation with him about the integrity of the goose until the most solemn moment.
After the specified time, we start cooking. First, lightly stuff the goose with your favorite filling. It is enough to fill ⅔ of the internal volume of the bird. Then sew or fasten the carcass with wooden skewers and tie the legs crosswise. The most crucial moment comes - frying.

Heat the oven to the maximum. Pour some water into a baking sheet with high sides, install the wire rack, put the goose on the breast, bake for 15 minutes. Fifteen minutes have elapsed - we reduce the temperature to 160 degrees, turn the carcass over and bake for one and a half to two hours. If you feel that the goose is burning while cooking, cover it with a sheet of foil.
Cooking time depends on the size of the bird. How do you know if a goose is ready? He himself will not say, it is necessary to pierce the leg. Clear juice should emerge from the puncture. Transparent juice - the dish is ready. Liquid is released with blood - we add the cooking time and control the process.
Goose fat will be an excellent seasoning for buckwheat porridge. The garnish on it will turn out from the series "lick your fingers!"

Afterword

There are, perhaps, no less recipes and versions for cooking a goose than the geese themselves. Each of us is a super cool chef and we truly believe in that. Therefore, we ask you to share your recipes and secrets in the comments, attach photos of dishes. The goal of our editorial office is for the reader to find useful not only in our articles, but also under them, in your comments. We really appreciate your feedback!

We congratulate all readers and subscribers with the upcoming New Year 2021! From the FORUMHOUSE team, we wish you happiness, health, prosperity and fulfillment of desires. May the coming year be one of the best in your life!

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