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ENGLISH ROAST GOOSE CHRISTMAS
Roast goose is an important part of the representation of an English Christmas dinner from the Victorian era. It is also part of the cultural traditions for Americans.
In this recipe Treatment at night is very important and guarantees tasty and moist meat. Filling the cavity with the fruit gives the roasted goose a wonderful smell and taste, it also makes the kitchen a divine smell. In addition, gently pricking skin is the secret to a beautiful and crisp finish.
INGREDIENTS:
1/2 gallons of cold water
1/2 cup of brown sugar
2 bay leaves
10 to 12 pounds (5.5kg) young birds completely defrosted
Salt and black pepper, to taste
1 teaspoon of black pepper
1 cup of salt of the kosher type or sea salt
1 peeled and quartered apple
1 onion peeled and quartered
1 quartered orange
1 quartered lemon
INSTRUCTIONS:
- Fill a stockpot large enough to fit the goose and brine mixture with 1 1/2 gallons of cold water.
- Add the salt, sugar, bay leaves, and peppercorns; stir to dissolve the salt and sugar.
- Discard the goose and remove anything in the cavity. Rinse and cut off excess grease from the neck and / or tail of the goose and store it in brine so that it is completely submerged. Cover and refrigerate for up to 24 hours.
- Remove the goose from the brine and dry, inside and out, with paper towels.
- Generously sprinkle the goose cavity with salt and pepper. Put the apple, onion, orange and lemon in the cavity.
- Put the goose, with the chest facing up, in a large pan with a grid to keep the bird at least 1 inch from the bottom.
- Salt and pepper the goose as you like and add 2 cups of water to the bottom of the pan.
- With a small sharp knife prick the goose skin all over, especially where you can see and feel fat under the surface. Be careful not to pierce the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin.
- Roast at 350 F or 177 C for 2 1/4 to 3 hours, until it reaches an internal temperature in the thickest part of the meat of 170 F or 77 C.
- Remove from the oven, cover loosely with foil, and let rest for at least 25 minutes before carving.
Now it's ready to be served. Enjoy with this Christmas dish.
- Remove the goose from the brine and dry, inside and out, with paper towels.
- Generously sprinkle the goose cavity with salt and pepper. Put the apple, onion, orange and lemon in the cavity.
- Put the goose, with the chest facing up, in a large pan with a grid to keep the bird at least 1 inch from the bottom.
- Salt and pepper the goose as you like and add 2 cups of water to the bottom of the pan.
- With a small sharp knife prick the goose skin all over, especially where you can see and feel fat under the surface. Be careful not to pierce the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin.
- Roast at 350 F or 177 C for 2 1/4 to 3 hours, until it reaches an internal temperature in the thickest part of the meat of 170 F or 77 C.
- Remove from the oven, cover loosely with foil, and let rest for at least 25 minutes before carving.
Now it's ready to be served. Enjoy with this Christmas dish.
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