Goose Brine Food
ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
- Preheat oven to 450 degrees F.
- Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
- Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
- Carve goose and serve with Stuffing and Cumberland sauce.
- Mix all ingredients together in a small bowl.
- Preheat oven to 350 degrees F.
- Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
- Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
- In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
GOOSE BRINE
Steps:
- Put goose in brine and add enough water to cover. For a whole goose, soak in brine for 24 hrs; for breasts only 12 hrs does it; a liver would take alot less time. Also adjust the amount of brine according to how large of a piece of meat you want to soak and smoke. Smoke a minimum of 3 pans of chips...more if you like. Finish off the meat in the oven 325 degrees; 30 minutes for breasts; 1 1/2 hrs. for a whole goose. This really is more of an art than a science, as you can see.
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- In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Cover and refrigerate. Leave in brine for 24 to 48 hours.
- Preheat oven to 400 degrees F. Remove goose from brine and prick skin with fork (or score with knife). Set goose on a rack of a roasting pan. Pour apple cider vinegar evenly over the top of the goose and then pour water in the bottom of the pan. Generously season with salt and pepper. Stuff the inside of the goose with some of the apple slices, lemon, onion, and herbs. Do not overstuff. Place the remaining herbs, fruit, and onion underneath the goose in the bottom of the pan. Allow the goose to come to room temperature before placing in the oven.
- Roast at 425 degrees F for 15 min. Turn oven down to 350 and roast until goose reaches an internal temperature to 140 to 150 degrees F in the thickest part of the breast. Baste with juices periodically throughout roasting.
- Remove goose from the oven and tent with foil. Allow it to sit for at least 15 minutes before carving.
SMOKED GOOSE BREAST RECIPE - HOW TO SMOKE A GOOSE BREAST
If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate …
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5/5 (9)Total Time 3 hrs 20 minsCategory Cured MeatCalories 156 per serving
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- If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate overnight.
- The next day, mix all the remaining ingredients in a bowl. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated.
- When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight.
- Truss the meat as you would a roast, or stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat -- this should be the thick end of the breast -- to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist.
HOW TO MAKE THE BEST SMOKED GOOSE BREAST - GRILL …
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4.8/5 (10)Category Main CourseServings 2Calories 161 per serving
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- Brining can last for hours upon hours - even days, depending on the type of meat and how big it is.
- For these goose breasts, we'll be putting them in brine for about five hours to really let them soak in the flavors and prepare for maximum retainment of moisture.
- Mix together your brine ingredients: one-half gallon of water, one-half cup of salt, one-third cup brown sugar, two tablespoons of onion powder, two tablespoons of garlic powder, one tablespoon of mustard powder, and some green onions.
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