How to cook a goose

Как приготовить гуся

Winter – it’s time for cooking delicious fat bird with unique taste. If you are lucky enough to get a good home goose – so you can cook at least 3 hearty meals for 6 people each with it. And do not throw away the core (accumulates in the belly) fat – this is the best cream from frostbite and strongest range of substances to nourish the skin during the cold season.

Before you do anything with the prey, review recipes selected by us and decide what is the best suitable to the taste of the home owner, kids, you and to potential visitors. Keep in mind – anything in goose should not remain without use.

All our recipes of cooking goose are national, goose have been cooked like this in pre-revolutionary Russia, and continue to cook today. As part of the aristocratic Russian cuisine the book uses deserved authority “A Gift to Young Housewives” by Elena Ivanovna Molokhovets (1831-1918). We used it largely in the preparation of this article, adapting descriptions of dishes to modern conditions and adding our own experiences.

How to choose a goose

The first step in the preparation of any dish – it is the purchase of high quality and fresh bird. According to Elena Ivanovna, fresh goose has “eyes full and shiny, the skin is dry, not slippery, all the same color … The young bird is known by fat – it is white, transparent, not yellow; the old goose has red paws, and the young – black or gray. ” Geese are cut after the Pokrov (The Protection of the Mother of God), since mid-October, because they are gaining a taste from 6 months of age.

Where to buy a goose

The best way is to buy a goose on the market, from the acquaintance peasant or farmer to whom you trust. Or grow it on your rustic courtyard that would be more reliable. Goose from the supermarket often has nothing in common with real bird of any texture terms (in the pan it quickly lose at least half of the volume, its skin will stick to it, and where some of bird will undertake half of the water volume), either in terms of taste, because that third-party chemical flavors there will be more than the essence of a goose.

Dishes made of goose

Goose baked, stuffed, rotated, marinated, stewed, fried, dried, salted, in beer, with honey and mustard, soup made of goose – these are just a small list of options for cooking of goose taken in Russian cuisine.

And also we have long been accepted salting meat and poultry for the future. “And after the Pokrov (The Protection of the Mother of God) served to the table rotated geese, dried geese”, – tells the famous “Domostroy”. Bird were salted, that stabbed during fasts or just for the future. So appeared “polotki” – cut along the half-carcasses of poultry, salted in barrels. As the need geese polotki get out of storage and used for the first and second dishes, and even on snacks.

Goose is larger bird than chicken, so giblets (set of such amount head, neck, legs, wings, liver) are going in the soup, the other part boiled soft or preparing roast-goose, and the broth of the remaining bones is used for the soup of goose with pearl barley and mushrooms. Excess fat from the goose is cut, melt and use as frying fat, for cooking, for example, donuts.

Roast goose with apples, Lithuanian

The carcass of gutted goose is rubbed with salt with half a tablespoon of crushed cumin inside and out. Then the goose is stuffed with finely chopped apples, which are preliminary and salted and mixed with marjoram. Do not forget to stock up on coarse thread passed through a large needle, and tightly sew stuffed goose belly – it will provide juiciness and softness of the cooked goose. The carcass is laid out on a baking sheet, better depth, where it is need to add 2-3 tablespoons of water and sprinkle with two chopped onions. Fry in a preheated oven or Russian stove until complete browning (3 hours), it is better in the middle of goose ready to turn it on the belly, and do not forget to water every 15 minutes by formed hot sauce.

If you want to achieve high beauty of serving, then bake 7 good apples, which you will have to impose a cut on a dish goose. Roasted goose will give juice, from which it is necessary to remove excess fat, dilute the broth and use as a sauce when applying goose on a platter.


  • Goose
  • 0.5 tablespoons of cumin and salt
  • 2 onions
  • 12 small apples
  • 6-8 large apples
  • 1 tablespoon of Provence oil (the old name of extra virgin olive oil) – optional

Roast goose stuffed with pickled cabbage

Prepare a mixture of one-half tablespoon of salt with crushed cumin, rub goose inside and out with a mixture.

Take cabbage, if you do not like acidic so squeeze it, add 1.5 tablespoons of butter and 4 chopped onions. Stuff goose with this mixture, sew his belly and cook it in a pan under the lid or in stewpan, until tender.


  • 1.2 kg goose
  • 0.5 tablespoons of cumin and salt
  • 4 onions
  • 4 cups (800 gr.) pickled cabbage
  • 1.5 tablespoons of butter

Roast goose stuffed with pasta

For this recipe you need to cut from goose spinal bones (backbone), use it for broth. To cook goose on this recipe, rub the bird inside and out with a mixture of salt, pounded cumin, black and fragrant pepper. And we will stuff goose with pasta.

To do this, pasta is boiled in salted water, be folded in a colander and shifted into the pan. To pasta you need to add butter, 2 egg yolks, 2 tablespoons of sour cream, mix them and stuff with them goose carcass. Sew, put on a baking tray sliced carrots, parsley, onion, sneaky 2-3 tablespoons of broth and put the bird in the oven or Russian stove. Water the goose by juice every 15 minutes and turn it over.

When the goose is ready, put it on a platter and pour over by sauce on the basis of juice thus drain off during frying, to which you will need to add 2 cups of broth, capers and a spoonful of flour.


  • 1.2 kg goose
  • 200 gr. pasta
  • 50 gr. of butter
  • 2 tablespoons of sour cream
  • 2 egg yolks
  • 1 carrot
  • 1 parsley root
  • 1 leek or 1 onion
  • 1 tablespoon of flour
  • 5-6 capers or olives
  • 4 onions
  • 0.5 tablespoon of cumin and salt
  • 0.5 teaspoon of crushed black and English pepper

Roast goose stuffed with buckwheat

Prepare the goose with buckwheat is not difficult, but the dish turns out very tasty and quite Russian. As in the previous recipe, cut the bird’s backbone – spinal bone which will go to the broth and rub goose inside and out with salt.

The broth is boiled from the ridge and other bone rests, with the addition of roots and dried mushrooms, which, if they were solid, you need to crush them. Add a spoonful of butter, parsley and dill. In the boiling broth as in the preparation of porridge, you need to sprinkle quickly in the middle of crushed buckwheat (better to use a traditional, green buckwheat), and add the grated hard-boiled egg. Buckwheat porridge is cooked for about 10 minutes. When it thickens and boils down, it is necessary to stir it and add salt.

Porridge lay out inside the goose and sew it. The carcass is laid out on a baking tray, where are chopped carrots, parsley and onion, put in a hot oven. At the beginning of frying on a baking tray add 2-3 tablespoons of broth, and water every 15 minutes by formed sauce.

Lay out the finished goose on a platter. Pour it with a mixture of goose juice with 2 cups of broth and with spoon flour. Excess fat (it will float on the surface of the sauce) is better to remove with a spoon.


  • 1.2 kg goose
  • 1.25 cups of crushed buckwheat (grits, formerly known as the Smolensk groat) or 2 cups of buckwheat ungrounded
  • 4-6 dried mushrooms
  • 1 egg
  • 1 tablespoon of butter
  • 1 carrot
  • 1 parsley root
  • 1 leek
  • 1 onion turnip
  • 0.5 tablespoon of salt
  • A small bunch of green parsley and dill.
  • 0.5 tablespoon of flour

Goose with mushroom sauce, boiled

In this recipe, Elena Molokhovets not only tells us how to prepare a goose, but also recommended to submit this dish for breakfast or dinner.

It is taken whole carcass of lean young goose, is put in a pot, is filled with water and is boiled as usual, removing the foam. Boiled Goose is removed from the pot, is cut into portions pieces and laid back into the broth. Cut and place a fragrant additive from roots: carrot, parsley, onion, bay leaf, black pepper, and cook until the goose is tender.

Meanwhile, make the sauce. Boil 6 porcini mushrooms in a separate pot, then remove the mushrooms and chop finely. Take 1.5 tablespoons of butter and 0.5 cups of flour, fry the flour in a skillet in butter and add to it 3.5 cups of strained goose broth, boil. Stir cooked mushrooms, pour 1-1.5 cups of sour cream, stir and put back the pieces of goose, which previously have to be removed from broth and cut. Boil once again.

Pieces of goose in sauce are served in a deep dish, the circle expanded with boiled potatoes and all is poured by sauce.


  • goose
  • 6 porcini mushrooms
  • 1-1.5 cups of sour cream
  • 1.5 tablespoons of butter
  • 2-3 medium potatoes per person
  • 1 carrot
  • 1 parsley root
  • 1 onion turnip
  • 2-3 bay leaves,
  • 5-6 peas of black pepper,
  • green beam (dill or parsley)
  • 0.5 cups of flour

Ragout of goose, remaining from the roast

In case catering workers are reading our recipe, it is important to note that when we read with you about how to prepare a goose left over from roast, we understand that this is not about half-eaten pieces and about unclaimed at the general table pieces of goose, parts of which are cut off with a knife. So, this goose should be cut into portions and pour with the sauce.

For the sauce in the pan 1 tablespoon of butter is melted, in it 0.5 tablespoon of flour is roasted. Then 1.5-2 cups of broth or boiling water is poured there, it is added a little sauce from the heat, a pinch of salt and pepper. Finally, put the pieces of goose, cover and let simmer. To goose simmering in sauce, lay boiled potatoes and pickled apples, and, if desired, pour 1 glass of red table wine.

Bring to a boil and serve.


  • the remaining roast goose
  • 2-3 boiled potatoes per person
  • 2 pickled apples
  • 1.5-2 cups of broth or boiling water
  • 1 tablespoon of butter
  • 0.5 cups of flour
  • 1-3 tablespoons of roast sauce
  • pinch of salt
  • pinch of pepper
  • 1 glass of red table wine.

Soup from goose blood and giblets

Giblets are often sold on the market in the period of mass killing of geese, because it is a self-contained product, from which some people manage to make 2 meals for a small family: soup and fried goose offal with potatoes. We, such as E. Molokhovets, will use the giblets entirely on generous goose soup. The availability of blood for citizen is difficult, and we did not ask the butcher to bring up us a glass of goose blood. The soup will turn out great and without this exotic ingredient!

Russians lost the habit and about another ingredient, it is beet kvass. It is quite simple, but it will require 3 days for preparation. Take 6 peeled sliced beet roots, 400 gr piece of rye bread and fill with water, leave to bubble formation (that is, before fermentation). The same brew is used to Ukrainian borsch. The drink turns out healing, it can help in cleaning from toxins and replenish reserves of vitamins. So after cooking goose do not pour it.

So, take the giblets (neck, head, wings, legs, liver and so on.), fill them with water, add the onion, pepper, bay leaf. Pour 1 cup of beet kvass or put dried or fresh apples. Cook until tender.

To the goose soup stuffed goose neck is served, that is skin taken from it like stocking. For the stuffing goose boil liver, add 1 tablespoon of raw goose fat, a quarter of sliced loaf, pepper, a quarter of onion. All this you need to scroll through a meat grinder twice, add salt, nutmeg, egg, then stir and staff, tie goose on both sides with thread, and plunge it into the boiling strained broth, boil it until tender, pull out, cool. Cut into pieces and lay out on the soup plate.

Next, we take the goose blood and shred with grated rye bread, breed with strained goose broth, put on the stove and, stirring continuously, heated to near boiling point, but do not boil. The soup is ready to spill it in plates with goose neck.


  • half of goose
  • goose blood (in the shop and on the market it will be difficult to obtain)
  • 5 peas of English pepper
  • 5 peas of black pepper
  • 1-2 bay leaves
  • 2 onions
  • 1 cup of grated rye bread
  • 5-10 fresh or dried apples or 1 cup of beet kvass

for stuffing:

  • goose liver
  • 1 chicken egg
  • 1 tablespoon of goose fat
  • 0.25 sliced loaf
  • 0.25 onion
  • 1-2 peas of black pepper
  • 0.25 teaspoon of grated nutmeg

Ingredients for beet kvass:

  • 400 gr. black rye bread
  • 3 liters of warm boiled water
  • 6 beet roots

Soup from goose with pearl barley and mushrooms

Before you start cooking, decide how to prepare a goose, cost-effective or holiday way. In the first case, it will turn 1 dish, in the second – two.

If the soup is celebratory, the whole goose should be placed in a pot, add water, when boil, remove the foam and add the roots (carrots, parsley, celery, onion), 1-2 bay leaves and 3-4 dried mushrooms. Cook until the goose ready when the meat is soft. Then take out the goose and cut, put in a tureen.

If you make two dishes – boiled goose and soup, then goose is removed and further preparing according to the recipe “Goose with mushroom sauce …” (see above).

Soak overnight pearl barley and boil separately. Following add a spoonful of butter and grind in blender until white. Pour the sour cream with the filtered broth, again bring to a boil.

Additionally, it is necessary to take dried mushrooms, boil them separately in salted water, remove and finely chop together with greens. This will turn perfect flavoring to add to the soup bowl. For a taste sometimes it takes a bit of lemon juice or beet kvass, or gooseberry juice.


  • 1.2 kg goose
  • 1 carrot
  • 1 parsley root
  • 1 celery root
  • 0.5 leek
  • 1 onion
  • 13-14 dried mushrooms
  • 1-2 pcs. bay leaf
  • 0.5-0.75 cup of pearl barley
  • 1 tablespoon of butter
  • 0.5-1 cup of sour cream
  • 0.5 lemon or beet juice or gooseberry juice
  • sheaf of green parsley and dill

Goose polotki

This recipe writes in his book “Preparations in Russian” our amazing contemporary, chef, collector and researcher of Russian cuisine Maxim Syrnikov. Clean the goose carcass, cut it lengthwise, sprinkle with salt and leave for 3 days in a pot in a cool place. Then, boil and cool the brine and fill by it goose half-carcasses completely. Leave for more 3 days. Drain the fresh air and smoke-dry for 14 hours at 50-degree smoke. Goose polotki are ready!


  • 3 kg goose
  • 300 g salt
  • 30 g sugar
  • About 15 pieces of cloves
  • 30 grains of juniper
  • 30 grains of black pepper
  • 30 grains of fragrant pepper
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