Omela
Quote: IRR

me too...
Goose "Lacquered"
Merri
I forgot to say that instead of apples I used quince, and replaced rosemary with marjoram (everything that was at hand). The taste is divine! Soft, juicy and aromatic meat. The crust is just a delight! I poured the sauce into a bowl, removing the fat separately, and whoever wanted to dip pieces of meat into it. How delicious it is!
Omela
Irina, glad you liked!!!!
eroshka
Mistletochka, Ksyusha, thank you! The goose turned out to be very tasty, I made it for the New Year. The child does not eat meat at all, but my husband and I killed him in two days (and even the dog, with all the universal sadness in his eyes, asked to treat her at least a piece). The goose was a success (only I did not find rosemary, but there were dried juniper berries - A FUNNY !!!
Omela
eroshka , namesake, glad I liked it !!!
Altusya
Ksyu, tell me what you can use instead of grape? There is no juice or orange at hand. Lemon-cool? There are also berries, including currants, lingonberries, sea buckthorn, cranberries, all frozen (well, I'll press the juice).

I didn’t do it for the holidays, it didn’t work out somehow. And right now I'm hunting for a chicken. I want this chicken recipe.


Also, is a baking sleeve required?
And how to get rid of excess fat? There is a grate, maybe put on it, and let the fat flow down ah?
lemusik
I just did it without a sleeve, but on the lattice in a duck. sooooo even it turned out great! Only I turned it over in the middle, breast up, so that she also varnished)))

I was interested in the option with lingonberries. And cranberries). By the way, I'll also try to make a chicken that way. Thanks for the idea!)
Altusya
lemusik, Lena, while I was writing the question to Ksyusha, I thought, because they make lingonberry sauce for meat. Why not make a varnish for a goose, chicken, etc.

But still I will ask the "experienced" You never know the sauce is the sauce, but watering is another thing.
lunova-moskalenko
Quote: Altusya

lemusik, Lena, while I was writing the question to Ksyusha, I thought, because they make lingonberry sauce for meat. Why not make a varnish for a goose, chicken, etc.

But still I will ask the "experienced" You never know the sauce is the sauce, but watering is another thing.
Girls, with lingonberries and other things, there won't be such birds. After all, watering is different. And I already made such a chicken, it turns out great. I take the current all the time from my own recipe, and poultry meat is different.
Altusya
Opensource projects, eh ... it's too late to run to the store and it's cold there. I wanted to make do with what I have
Omela
Ol, well, how can I tell those, what taste will be if I didn't make it myself ??? But no one forbids those to try. I wouldn't put it on the grate so that the oven doesn't get dirty. Just in the form you can do it, and turn it over once, as already advised.
Altusya
Ksyu, I ask why. After all, you have more experience and to your taste too. Maybe you've already done something with something else, even if not this goose. Maybe you just know the taste of such as lingonberry and meat. I'm finally a sucker in this sense.
Well I asked, well ... (smiley sad donkey)

I understood about the bars, grand merci
Omela
"Sad donkey", water with lingonberries. You definitely won't spoil it, there will just be a different taste.
Altusya
The donkey went to rub the chicken
Omela
Good luck!
Merri
Quote: Omela

"Sad donkey", water with lingonberries. You definitely won't spoil it, there will just be a different taste.

Lingonberries will be great too, but this is definitely a different song!
Altusya
Well, I'm with a report
Frankly speaking, the lingonberry-honey glaze hasn't worsened the taste of the chicken.
And if you consider that there is also rosemary, then finally

Goose "Lacquered"

I did it in a baking bag, cut it up and let's water it. The meat just fell behind the bones. Well, still 1, 5 hours for the chicken. Yes, I also made a gas oven, but there is no thermometer, so I fried to the fullest

My resume: I oversalted when I rubbed it and I had to leave the "glaze", so that then to dip the meat there, which was not glazed inside. And as it turned out, bell pepper really sets off the taste of this dish! After him, he wants more and more

Thank you Ksyusha, it's not for nothing that I tortured you

Girls and thank you too, who advised me.
Omela
Olya, looks very appetizing !!!! Well done for making up your mind !!! (y)
Merri
Olya, the beauty of the chicken! But, be sure to try it with grapefruit!
NIZA
Mistletochka brought you a huge thank you for the goose recipe. I had a huge Indoor, if honestly, I thought that nothing good would come of it, except for a holos. Thanks to the kind people they advised: rose: It turned out just gorgeous accept thanks
Omela
Niza, glad that it worked out and liked it !!!!
LightTatiana
Dear Omelochka, I see everyone knows how to rub with oil, and I had a question - the bird is wet, although it got wet. Oil does not want to stick, especially inside. Maybe it should have been melted first?
Omela
Tatyana, I did not heat .. it was room temperature. And inside without fanaticism smeared.
Vei
Ooooh! How I love these varnished birds! I haven't tried it with grapefruit yet, hurray!
Oksanochka, thank you dear for the recipe !!!
Omela
Liza, Thank you! Grapefruit is truly a godsend. Suitable for any bird.
LightTatiana
Thank you, everything worked out, delicious and very tender. The daughter said "without a knife it is cut."
Omela
Tatyana, hurray !!!
Gin
The influence of the culture of Ancient Egypt on modern culinary trends.

Goose "Lacquered"


prepared, rubbed, reeled up, waiting in the wings
Omela
lying around
Masinen
Ksenia, and I bake a goose !!!
I took your recipe as a basis, as the most reliable))
New Year after all))
I have it 5 kilos. Do I need to bake for 3 hours?
Omela
Mash, good luck! 3 hours is not enough .. 4 minimum and watch.

shl. I have a turkey according to a new recipe. so paaaahnet !!!
Masinen
Wow !! 4 hours!!
Well, let's watch !!

And the turkey is super too!
Omela
In general, the time is calculated 1kg = 1 hour.

Mash, while you're here, I'll ask. Do you remember we at Shteba made the sauce from apples from Sous-vide. When was it blended, with rosemary, or was it taken away?
Masinen
Ksenia, here is an extract from the recipe
As far as I remember, they were all mixed together.
Preparation:
1. Peel the apple and cut into a medium dice. Transfer to a vacuum bag, add oil, honey, rosemary and rose pepper. Evacuate.
2. Rub the duck breast with spices and make incisions on the skin. Fry on a hot grill until golden brown. Blot well with a napkin and vacuum as well.
3. Cook apples and duck in a souvid, at a temperature of 85 C for 30 minutes.
4. Beat the finished apples in a blender. Remove the duck, blot with a napkin and cut into thin slices.
5. Put the apple cream on a plate and duck on top.
Omela
I have it .. I just don't remember about rosemary. Okay, I'll do it with him.
Masinen
Ksyusha take a goose)
True, it is not varnished, but tanned))
Goose "Lacquered"
Thank you ))
Omela
Mash, and cho not varnished? Holiday greetings!
Masinen
And I did not water it))
But goose to go nuts, how delicious !!!
And you with Coming!
Omela
Quote: Masinen

And I did not water it))
For the rest, everything is according to the recipe !!
Masinen
Yeah, all according to the recipe)))
I wanted to water, but my mother balked))
Gin
Mistletoe, happy! The goose was awesome !!! I hope there will be pictures later. Cloaked up! Soft! Tasty! I write and my stomach growled from such memories
Omela
Gin , happy! I'm glad the goose was a success!
Gin
Omelahere's a goose

Goose "Lacquered"

Omela
Gin, BEAUTIFUL !!!!
Mar_k
Quote: Omela

In general, the time is calculated 1kg = 1 hour.

Mash, while you're here, I'll ask. Do you remember we at Shteba made the sauce from apples from Sous-vide. When was it blended, with rosemary, or was it taken away?

I remember that they cleaned up !!! I understand that it's too late to answer! I read right from the first page and I’m drooling ....
Omela
Marina, Thank you! : rose: I intuitively decided to remove it.) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=339643.0
Mar_k
Thank you! Already recorded!
Omela
Marina,
Loya
And here is my goose! Thank you very much for the recipe! I prepared it for my husband for a holiday. He ate and praised. The crust is excellent!

Goose "Lacquered"
Omela
Loya, gorgeous goose !!! : bravo: I'm glad I liked it!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers