Roast Goose - Russian Style

Ingredients

• 9 pound (4kg) Whole Goose
• 3 tablespoons Kosher Salt
• 4 cloves Garlic (minced)
• 1 teaspoon Ground Black Pepper
• 4 Granny Smith Apples (or Antonovka Apples)
• 2 1/2 cups Kvashenaya Kapusta (Russian Sauerkraut) (drained and squeezed dry)
• 1 large Onion (diced)
• 1 teaspoon Caraway Seeds
• 2 tablespoons Butter
• 1 cup Water or Stock
• 8 quartered Potatoes in Roasting Pan (Optional: 2 Apples and 1 Onion)
• Dill or Parsley for garnish
• Goose Neck, Giblets and Wing Tips
• 1 Onion, Carrot and Celery Stalk
• 3 tablespoons Flour
• 1/2 cup Cloudy Apple Juice (Apple Cider) (or unsweetened Rye Bread Kvass)

Instructions

1. 1

   Prepare Goose Day Before - Cut off Wing Tips and cut Goose Neck (as close to body) if attached. Cut excess skin near the neck, leaving enough to cover hole. Pat goose dry with paper towels inside cavity and out.

2. 2

   Dry Brine for Crispy Skin - rub inside, outside and under skin of Goose with 2-3 tablespoons of Kosher Salt (about 1 teaspoon per pound/ 500 gram bird). Gently loosen skin with fingers under breast and thigh. Place on a wire rack over baking sheet in fridge, uncovered for 12-24 hours. Skip if goose is pre-brined. Do not wet brine Goose as fat floats and the salt doesn't penetrate well.

3. 3

   Second Rub (Morning of Roasting) - remove Goose from the fridge 2 hours before roasting to bring to room temperature. Using a metal skewer or trussing needle, prick the goose skin all over (without piercing the meat) to help fat render. Mix together 4 cloves of minced garlic with 1 teaspoon of ground Black Pepper. Rub all over and under the skin allowing flavor to marinate.

4. 4

   Prepare Stuffing - heat 2 tablespoon of butter in a frying pan over medium heat. Sauté diced onion until caramelized (about 7 minutes). In a large bowl, mix together drained Kvashenaya Kapusta (Russian Sauerkraut) diced raw Apples, sautéed Onions, Caraway Seeds and a pinch of Salt and Pepper.

5. 5

   Stuff the Goose - preheat oven to 400°F (200°C) fan forced. Loosely stuff the cavity with Apple-Cabbage mixture, about ⅔ full. Do not pack tightly to allow steam. Tie the legs together with kitchen twine.

6. 6

   Roast the Goose - place Goose breast side down on a rack in a large roasting pan. Add 1 cup of water or stock to bottom of pan, add extra apple pieces, onion and potatoes. Roast Goose at 400°F (200°C) fan forced for 30 minutes to kick start the fat rendering and skin crisp. Using tongs or smoker mitts, carefully flip bird breast side up. Reduce temperature to 325°F (165°C). Continue to roast, checking temperature at 1 hour 45 minutes from the flip time. Baste with rendered Goose Fat every 30 minutes. If skin browns too quickly, cover loosely with foil.

7. 7

   Internal Temperatures - check using a meat thermometer. Breast should be 130-135 °F (54-57°C) for medium rare to medium, juicy and pink just like red meat (the star of the Goose). Thickest part of the Leg and Thigh 165-175°F (74-79°C) to melt connective tissue. If wanting Medium-Rare Goose Breast, cut and remove breast portions early and keep warm. Place bird back into oven until Leg and Thigh reaches temperature. To serve Goose whole, wait for internal temp of Leg/Thigh is reached. The breast will be overcooked and closer to medium-well done.

8. 8

   Make Gravy Stock Part 1 - while Goose is cooking, place Goose Neck (cut if half), Giblets and Wing Tips into a saucepan. Add 1 onion, 1 celery stalk, 1 carrot and 3 cups of water. Bring to boil then simmer for 60 minutes. Strain and set aside - discarding solids.

9. 9

   Rest - remove Goose onto a cutting board and cover with foil. Rest for 20-30 minutes. Carryover cooking with bring internal temperature up to 140°C (60°C).

10. 10

    Save the Goose Fat - Optional: pour all the liquids from the roasting pan into heatproof bowl or fat separator. Let sit for 10 minutes until fat rises to the top. Skim off the clear goose fat and save in a jar - great for roasting potatoes! Remaining liquid can be used for gravy.

11. 11

    Make Gravy Part 2 - warm 3 tablespoons of saved Goose Fat into a medium saucepan or roasting pan. Slowly whisk in 3 tablespoons of flour, stirring constantly for 3-5 minutes until roux is a light golden color. Pour in ½ cup of Cloudy Apple Juice or Unsweetened Kvass, stirring for about 2 minutes. Gradually whisk in the Goose Stock (start with 1½ cups), whisking until lump free. Simmer for 5 minutes until thickens. Season with Salt and Black Pepper.

12. 12

    Carve and Serve - start by removing the Legs first, then slice the Goose Breast against the grain into ½ inch slices. Spoon stuffing onto a platter, garnish with fresh Dill of Parsley. Serve with Boiled Potatoes with Garlic Butter or a Russian Beet Salad.