YOUR CHRISTMAS GOOSE
This is a recipe from years past with the family. Having a goose instead of turkey is a wonderful dinner to mix up the holidays. Create your own Holiday memory just like Ralphy and the Parker family; little did they know their goose had 0 carbs.
- 10-12 lb young goose, fully thawed
- 1.5 gallon cold water
- 1 cup sea salt
- 1/2 cup Monkfruit Golden Sweetener
- 2 bay leaves
- 1 tsp black peppercorns
- Salt and pepper to taste
- Add the 1 1/2 gallons of cold water to a container, or stockpot large enough to fit the goose and brine mixture. Add the salt, sugar, bay leaves, and peppercorns, and stir to dissolve the salt and sweetener. Unwrap the goose and remove anything in the cavity. Rinse and trim any excess fat from the neck and/or tail end of the goose and place into the brine so that it is completely submerged. Cover and refrigerate overnight, or up to 24 hours.
- Remove the goose from the brine and pat dry, inside and out, with paper towels. Sprinkle the goose cavity generously with salt and pepper. Put the onion, apple, orange and lemon into the cavity. Place the goose, breast-side up, in a large roasting pan with rack, to keep the bird at least 1 inch off the bottom.
- With a small sharp knife, or large needle, prick the goose skin all-over, especially where you can see and feel fat under the surface. Be carefully NOT to piece the flesh, only the skin and fat. This will allow the fat to drain during the cooking and make for a crisper skin. Salt and pepper the goose to taste and add 2 cups of water into the bottom of the pan.
- Roast at 350 degrees F. for 2 1/4 to 3 hours, until it reaches an internal temperature of 170 degrees F. Remove from oven and cover loosely with foil and let rest for at least 25 minutes before carving.
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