Holiday Grilled Goose Recipe
My good friend Sven over at Disturbed Cooking on YouTube sent me this traditional Holiday Goose recipe to try, a German holiday tradition. It was such a treat to make on the grill.
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(Closed Captioning available on this video)
Classic German Grilled Goose Recipe
2 apple (sour)
2 ts Kosher Salt o 2 ts Pepper
1 tb Mugwort
1 tb Marjoram
Giblets, throat, wing ends and fat of goose o 3 carrots
250 g Celery
8 juniper berries
2 bay leaves
1 tb brown sugar
2 cups dry red wine
4 cups goose stock (or chicken stock) o 1 tb cornstarch
Juice of an orange
1 tb honey
Depending on how you get the goose, you have to remove the fat and the giblets, the throat and cut off the wings on the second joints. Set all but the liver aside for the sauce. Before anything else, sprinkle the liver with salt and pepper, grill it for some and enjoy with some fresh bread.
Clean and dry the goose. Cut the onions and apples in quarters and mix with the other ingredients. Stuff the goose with the mixture. Use needles and a thread to sew up the opening. Rub the goose with salt, cross the legs and tie them together.
Set up the grill for indirect heat and put the goose breast down on a rack over a dripping pan. Fill the dripping pan with 1 cup of salt water. The grill should have a temperature of 180°C (360°F). After one hour, turn the goose around, reduce the grill temperature to 160°C (320°F) and from now on brush the goose every 30 minutes with the drippings. Grill it to a temperature of 74°C (165°F), measured at the thickest part of the thigh. If the skin is not brown enough, brown it for some minutes with direct heat. Remove the goose from the grill, cover with aluminum foil and let it rest for 20 minutes.
For the sauce wash the giblets and chop roughly. Chop the onions, carrots and celery roughly. Put the goose fat in a cold pan and turn on the heat. Wait until the rendered fat is covers the bottom of the pan then remove the rest of the fat. If you did not get the fat with the goose, use vegetable oil instead. Put the giblets and the vegetables in the pan and roast until dark. Add tomato paste, juniper berries and bay leaves, and sugar, season with salt and pepper. Add half of the wine and reduce until dry, add the rest of the wine, reduce again. Add the stock and let it cook for about 20 minutes. Strain (remove fat if necessary) and finish with a mixture of corn starch, orange juice and honey.
Serve with red cabbage and bread dumplings.
The X-mas goose is usually prepared on Nov. 11th, the start of the fasting period and then again on Dec. 24th, the end of this time.
A legend tells that Queen Elizabeth I. was just eating a goose during x-mas time in the year 1588 when she received the message that the Spanish armada was beaten. It is said that in celebration of this victory and as a sign of good omen she declared the goose for Christmas dinner which then spread all of the European continent.
You can add dried plums and/or chestnuts to the stuffing if you like.
Recipe by Disturbed Cooking www.disturbedcooking.com
Hi, this is Sven from Disturbed Cooking in Germany.
I have this collaboration media with Gary from Cooking Everything Outdoors.
And we exchange recipes that are pretty famous dishes during these days.
It is a turkey, I will grill my first turkey based on Gary’s recipe and.
Gary will grill a goose which is a standard recipe here for Christmas and a specialty day which is called Saint Martin’s Day.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Hey, thanks, Sven, I am so looking forward to cooking this goose.
It’s a special Christmas event for me.
I can’t wait to share it with the family.
And I can’t wait to share it with all my friends on YouTube.
So let’s go over our goose stuffing ingredients.
So we have 2 sour apples.
These are actually called Granny Smith’s.
And 2 onions and I’ve quartered them.
1 tablespoon of marjoram.
1 tablespoon of mugwort.
2 teaspoons of black pepper.
That’s for the stuffing inside the goose.
And then on the skin, outside of the goose I have 2 teaspoons of kosher salt.
Let’s talk a little bit about our goose.
I found a 10-pound… they called it a free range, really, on a goose, I’m not sure how that works, but I got a 10-pound goose here.
It’s just absolutely beautiful.
I’ve trimmed off the extra fat.
I’ve trimmed off the neck that’s included on the goose.
And then from the wing I cut the tip off from the second joint.
Now, stuffing the goose should be pretty straightforward.
And what I want to do here is just basically open up the cavity.
And I want to get my dry ingredients in there as best as possible.
I guess I’m going to have to clean that up.
And that was a big fail there, Gary.
So let’s do this.
Put that in there.
That was our marjoram.
This is our mugwort.
Get that in there.
And I’ll add a little bit more pepper after I’ve stuffed it.
I’m going to stuff my apples in there.
And I don’t know how much of this I’m going to get in there, but we’ll get our stuff as best as we can.
Probably have a lot more apple and the onion that I’m actually fit in this.
We’ll see if we can… yeah, I’m going to say 2’s an overkill
So now that’s all that’s left to do is to salt my carcass.
And I’m not sure if this is supposed to be heavy salt or light salt.
I’m just going to salt both sides.
And here I’m using my classic Camp Chef Oval Roaster.
And I’ve just put our roast rack on the top.
Now I’m going to spin the goose above the pot.
So in this recipe we’re going to be cooking our goose upside down, breast side down, for the first hour.
Just like that.
Let’s add the rest of our salt.
Now, on the bottom of our oval roaster I want to add about 1-1.5 cups of salt water, salted water.
Okay, so what I have is my kettle grill setup with indirect heat.
I’ve some natural lump charcoal… not lump charcoal but natural hardwood charcoal briquettes in here.
What I’m looking for is about 360 degrees for the first hour.
So let’s get our goose in the grill… on the grill… in the grill.
So we’ve had our goose on the grill upside down for 1 hour at about 360.
And it’s time to flip it over.
Let’s see how we did.
Oh my Gosh.
Look at that.
This was pretty much sitting right on top of the dome there so it didn’t brown up but that’s going to change when we flip this over.
I’m not sure what the best way of doing this.
I think I’m just going to manhandle it.
And it’s only 10 pounds.
We’ll get that flipped over and that is going to be gorgeous.
Okay, so we’re going to cook this up.
And till the internal temperature reaches 165 in here around the thigh and the breast which is… be very, very careful with this, I’m going to baste it about every 15 minutes or so with the fat and juice that stripped down below and keep this just turning into do this golden brown.
This smells incredible.
I can’t wait.
Okay, the goose is still cooking and it’s coming up to temp really, really nice.
It’s just beautiful.
As I’m basting I’m realizing I have a tremendous amount of really, really good stock down there right now.
It’s full of the grease and drippings of the goose.
And really, I’m going to add my [inaudible] in there now.
I don’t think that’s going to mess anything up and take away from the traditional recipe.
But you know what?
It’s going to add a tremendous amount of flavor to the stock that we’re building up right now.
And I’m just going to use this, for the most.
I may have to add some more in there.
And that’s just going to help make this even more savory as that cooks down, little variation, but I think it’s going to make a killer difference.
Okay, our goose is cooked.
Did that come out right?
I think so.
We’ve reached 165 degrees.
This thing is just absolutely gorgeous.
Take a look at it.
Taken the goose out of the roasting rack and the oval roaster bottom half and I set it in the top half here.
And basically, I want it to rest but before it gets to full rest I need to heat up this tray because it’s the lid to the oval roaster.
And it’s cold cast iron right now.
So I put it back on the grill.
I’m going to cover this bad boy up.
And I’m going to let it set there for a few minutes.
And then we’re going to pull it completely off.
Well, here we are.
And the goose is done.
And we need to cut some up and plate it and see how we did.
Really, really crackly skin here.
These are just pulling right off.
So there we have it.
That is our cooked Christmas goose.
I hope you enjoy this.
Sven, thank you so much.
This looks fantastic.
I can’t wait to try it.
It’s a lot of fun doing it.
Sven at www.DistrurbedCooking.com and also YouTube Disturbed Cooking, check him out.
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