Barb, I'm going to attempt to paste in a recipe from www.melindalee.com In the recipe, she mentions brining the goose, so I've included her recipe and instructions for brining. hth. It is not often that a wife gets to cook her husband's goose, so anything I can do to help ...!
9. CHRISTMAS GOOSE Here is an unusual stuffing in a traditional Charles Dickens-style holiday bird. The tart cranberries and kumquats balance in flavor and texture with the pork sausage and crunchy pistachios. An orange-flavored liqueur blends the flavors all together - it is really a favor festival, and goes best with a wonderful red Burgundy wine. Of course, feel free to use another stuffing (see our Recipe Archives for some choices), or to roast the goose unstuffed, using the same roasting method. Test for doneness (165 degrees) as described at the end of the recipe. Cook's Note: A goose is an excellent candidate for brining. Even though the bird has a lot of fat under the skin, the meat can be dry and stringy - brining works wonderfully well to eliminate the problem. See the "Ultimate Brine for Turkey" recipe in our Recipe Archives (menu at left) and follow the same directions. Brine a goose for 12 to 24 hours (overnight is terrific). SERVES 6 1 pound, bulk pork sausage 1/2 cup (1 stick), unsalted butter 1 large yellow onion – chopped 5 ribs celery – coarsely chopped 1 1/2 cups, dry white wine or dry vermouth 1 bag (1 pound), dried herb-seasoned stuffing 12 ounces, fresh cranberries 1 jar (9 ounces), kumquats – drained and quartered [or use 1 cup, fresh kumquats, poached in sugar and water until tender and drained] 1/2 cup, shelled pistachio nuts 1/4 cup, Cointreau or Grand Marnier 2 eggs - lightly beaten salt and freshly ground black pepper (to taste) 1 goose (9 to 11 pounds) 1 lemon – halved 1 teaspoon, ground allspice 1/2 cup, pure maple syrup To Make the Stuffing: In a large skillet, sauté the pork sausage - crumbling it with a fork - just until it is no longer pink. Transfer the cooked sausage to a large mixing bowl. In the same skillet, melt the butter over medium heat. Add the onion and celery and sauté about 10 minutes. Stir in the wine and cook 1 minute more. Add the herb stuffing to the sausage, pour the vegetable mixture over all, and stir to combine thoroughly. Add the cranberries, kumquats, and pistachios to the stuffing and stir to combine. Moisten the stuffing with the Cointreau or Grand Marnier and the beaten eggs. Season to taste with salt and pepper. To Roast the Goose: Preheat the oven to 450 degrees. Rinse the goose and pat dry. Rub the goose inside and out with the cut lemon. Sprinkle the cavity with salt and pepper. Loosely stuff the bird and then truss (or tie together the drumsticks). Cook’s Note: Extra stuffing can be baked in a greased casserole for about 40 minutes at 350 degrees. Pour water into a roasting pan to a depth of about 1/2 inch. Place the goose on a rack in the pan and sprinkle over the allspice, salt and pepper. Roast the goose for 20 minutes in the preheated 450-degree oven, then reduce the heat to 350 degrees and continue roasting until the bird’s juices run clear when the thickest part of the thigh is pierced -about 20 minutes per pound. An instant read thermometer, inserted into the thickest part of the thigh meat (without touching bone) should read 165 degrees. During roasting, baste first with the maple syrup and then with the accumulated pan juices. Remove the goose from the oven and allow the goose to stand for at least 10 minutes before carving. Recipe adapted from: The Silver Palate Good Times Cookbook, by Julee Rosso and Sheila Lukins with Sarah Leah Chase (Workman) BRINE: ULTIMATE BRINE FOR TURKEY Master Recipe 1 1/2 cups, (flaked) Kosher salt** **See notes below regarding amount of salt and types of salt 1 1/4 cups, brown sugar (packed measure) 10 whole cloves 3 teaspoons, black peppercorns 1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic) the peel from one orange or one tangerine (colored part only - not white pith) optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely. Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). Cover the pot and refrigerate* for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. COOK'S NOTE: For a very crispy skin: after removing the turkey from the brine, rinsing it and patting it dry, allow the turkey to stand UNCOVERED in the refrigerator for 6-12 hours or overnight. This will dry the skin and result in its being crispy at serving time. This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result. *Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird). Brining Bags are now available from many cookware stores, as well as giant-size Ziplock bags (food safe) that may be used alone, or use within a sturdy pot. *NOTE REGARDING THE CONTAINER (AND REFRIGERATION) FOR BRINING TURKEY: We have learned that many folks do not have sufficient room in their refrigerators – or sometimes a pot big enough – for the turkey in its brine. Our solution is suggest that the turkey be placed, along with the brine, in a food-safe plastic bag, such as a turkey roasting bag (available in most markets). Then, the bag, with turkey and brine inside, can be placed in an insulated cooler, a large stock pot or plastic crate, (or even a deep sink) and surrounded by ice, “blue ice” or empty plastic bottles that have been filled with water and frozen. [The latter suggestions are to keep ice from melting into water which can be messy.] Then the cooler is closed, or the sink covered, and the turkey can be brined there for the number of hours required – checking to be sure that the temperature of the brine is maintained at below 40 degrees, for safety. It is imperative that the temperature never be allowed to rise above 40 degrees – add more ice/blue/ice as needed. ** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result – but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid. **TYPES OF SALT: Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 1/2 tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt. ***NOTE REGARDING BRINING TURKEYS TO BE “DEEP FRIED:” When a turkey will be deep fried (Cajun style or otherwise), too much sugar will cause the bird to blacken on the outside. It is best, therefore to use water, rather than apple juice or cider, and to greatly reduce the amount of sugar called for in the above listing of brine ingredients. Variations: *A listener called last year to report that using beer instead of juice resulted in a wonderful flavor - she even used Guiness, a more bitter-tasting beer - and loved it! Along the same vein, another listener said that she made the brine as directed, then - after it had cooled - she added an equivalent (the same) amount of flat dark beer and another full one cup of brown sugar (packed measure). After stirring the mixture until the sugar dissolved, she proceded to brine her turkey in the mixture - and indicated that the result was just fabulous. **BRINING A GOOSE: This brine works exceptionally well for brining a goose before roasting. The meat of the goose benefits greatly from brining for 12 to 24 hours. Follow the same directions for goose as you would for brining a turkey. On 12/23/09, leverenz <lever...@cpws.net> wrote: > I think that is the same as duck. duck has no "white" meat and is very > greasy. > > > ----- Original Message ----- > From: "Barbara Dahm" <dahm4...@rogers.com> > To: <cookinginthedark@acbradio.org> > Sent: Wednesday, December 23, 2009 11:15 PM > Subject: Re: [CnD] cooking a goose > > > Hi Barbara > I cooked a goose once, and it was very good, but was surprised at the amount > of grease in the roast pan, I had to dump it out twice, Then it's just a > little in the pan when it's done, and the nice drippings make a good gravy. > good luck and have a marry Christmas and best wishes for the coming year. > See you on list. > Barb > ----- Original Message ----- > From: "barbara esposito" <bar...@verizon.net> > To: <cookinginthedark@acbradio.org> > Sent: Wednesday, December 23, 2009 10:54 PM > Subject: [CnD] cooking a goose > > >> Hi All, >> After 34 years of marriage, I'm finally getting to cook my husband's >> goose, (smile.) My German son-in-law is used to having goose for Christmas >> >> dinner so he and I thought it would be an interesting adventure to cook >> one this year. Goose is quite expensive so my husband bought a 14 pound >> goose as his present to the family. We have a German cookbook that we're >> going to use, but I thought I could maybe get some advice from the list. >> Please help me cook my husband's goose. >> Merry Christmas to all. >> Barb >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > -------------------------------------------------------------------------------- > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 8.5.430 / Virus Database: 270.14.117/2583 - Release Date: 12/23/09 > 08:28:00 > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
