John Myers
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Goose-low Cooked, Juicy, Tender and Crispy
The perfect goose-low cooked, juicy, tender and crispy recipe with a picture and simple step-by-step instructions.
goose
- 1 piece Goose meat with skin fresh from the poultry farm of my trust 4.8 KG
- 2 tbsp Sea salt fine
- 2 tbsp Ground pepper
- 1 piece Sewing needle
- 1 some Sewing thread
filling
- 4 piece Cored apples, cut into large pieces
- 1 piece Freshly peeled grapefruit cut into pieces
- 2 piece Freshly peeled lemon cut into pieces
- 4 piece Garlic clove peeled and bumped
- 2 tbsp Dried mugwort
Liquid spice
- 6 tbsp Liquid butter
- 2 tbsp Poultry seasoning own production
For the drip pan
- 2 liter Cider
- Goose is always delicious, no matter what method you use to cook. I’ve tested all the goose cooking methods. But if you compare, NT is a tad tastier. This recipe is all about preparing an NT goose. I leave side dishes and other fillings to everyone’s taste.
- I cook some geese every year using the 80 degree method. The recipe below is one of my favorite preparations. You can follow the preparation well with the help of the many pictures. Most of the pictures were taken by my loved one because my hands were often greasy.
- Wash the goose well inside and out under running water and pat dry.
- Then rub salt and pepper inside and out.
- Mix the fruit, garlic and mugwort and stuff the goose with it. This filling is used to keep the goose nice and juicy, it is not eaten with the goose but used later with the sauce.
- Sew up the stuffed goose. My love did that. I can cook to some extent, but I’m very clumsy when it comes to sewing.
- Preheat the electric oven to 200 degrees. Brush the goose with the liquid seasoning mixture (the butter mixed with the poultry seasoning) and place on the wire rack in the oven. Fill the drip pan with the cider and slide it under the wire rack.
- Now first place the goose on the breast and let it roast for 45 minutes, brush it on, then turn it over and let it roast another 45 minutes and brush it on again.
- Then turn the temperature back to 80 degrees and let the goose cook for another 8 hours. If you have no experience with NT and want to be on the safe side, you should pierce a temperature meter. The goose is OK if it has a core temperature of 70-75 degrees (depending on your taste).
- Since only 2 of the 6 people who were at the dining table eat skin (me too, of course) and it should have a lot of roasted aromas, I switched on the grill, brushed the goose with salt water and grilled it until crispy for a few minutes on both sides.
- So if you want to eat in the evening at 6-7 p.m., you should start the preparations at 7 in the morning so that the goose is ready on time.
- If we want to eat lunch, I let the goose stew in the evening from 10 p.m. to 10 a.m. at an oven temperature of 80 degrees and then finish cooking it at 180 degrees plus grilling.
- As you can see in the last picture there were no leftovers. I frozen the innards for later use. In other recipes, they go into the filling.
- Of course you don’t want to suppress the simple but tasty sauce. After all, every goose dish has a sauce. You can change it according to your taste.
- Degrease the liquid in the drip pan, take the fruit / gari filling from the belly of the goose (penultimate picture) through a sieve, thicken the sauce and season to taste. I keep the goose warm in the oven.
- That was my first goose of the season. They always order them from a poultry farm near us. There they are kept free-range and are mostly (young) 3.5 kilos and the oldest (about 7-8 months old) around 4-5 kilos.
- Here is an NT goose recipe from my KB: Low-cooked goose
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