Brined Roast Goose
This brined roast goose recipe is a true holiday head-turner - succulent inside, crisp outside, and bursting with festive flavour.
Ingredients
Method
2) Add one litre of boiling water, stirring to dissolve the sugar and salt completely. Add three litres of cold water to cool the brine.
3) Place the goose in the brine, making sure it is completely submerged. If the meat floats to the surface, weight it down with a plate. Cover and refrigerate or place in a very cold larder or outhouse. Allow to cure for at least 24 and up to 48 hours.
4) About a hour or so before roasting, remove the goose from the brine and place it on a rack to drain, allowing the meat to come up to room temperature. Pat the skin dry and make sure you have tipped any brine from the body cavity.
5) Place the fruit and onion into the body cavity then put goose on a rack over a deep roasting tin and put it into the oven.
6) Cook at 220°C/Gas 7 for 20–30 minutes then reduce the heat to 180°C/Gas 4. Baste with the juices adding more chicken stock if necessary – about 125ml at a time to maintain a thin layer of liquid in the pan at all times. Roast for 25 minutes per 500g.
7) To check to see if the bird is cooked through, insert a skewer into the deepest part of the leg. The juices from the body of the goose should also run clear.
8) Remove the goose from the oven and allow it to rest for 15 minutes before carving.
Celebrate in style with this glorious brined roast goose recipe.
When it comes to holiday centrepieces, nothing says ‘special occasion’ quite like this incredible salted roast goose dish. The secret starts days ahead, with a fragrant brine of coarse sea salt, sugar, peppercorns, juniper berries, fennel seeds, rosemary, thyme, and bay leaves steeped in water. The brine seasons the meat to the bone and keeps it juicy while guaranteeing that signature crispy skin that everyone loves!
After brining, pat the bird dry, and stuff it with the apples, onions, lemons, and oranges, which gives this cured goose roasting recipe a fabulous flavour. As the skin crackles in the oven, it’s transformed into a showstopping centrepiece. Serve with sensational sides from two Michelin-starred maestros, including Tom Kerridge’s red cabbage with cranberry sauce and his best roast potatoes, and Marcus Wareing’s roast carrots with honey and star anise.
Whether it’s Easter, Christmas or Thanksgiving, this brined roast goose recipe is a home cooked festive favourite. But if you’re looking for other brilliant birds from some of Food Network’s culinary superstars, how about Michel Roux’s roast chicken with herb butter, Barefoot Contessa Ina Garten’s roast turkey with truffle butter, or watch Gok Wan’s take on Christmas turkey with an aromatic roast duck!
