Preserves, Pickles and Cures: Recipes for the Modern Kitchen Larder by Thane Prince

Author:Thane Prince
Format: epub, pdf
ISBN: 9781910496664
Publisher: Perseus Books, LLC
Published: 2015-02-19T16:00:00+00:00

Brined Roast Goose (or Chicken, Turkey or Duck)

5kg/12 lb free-range goose

For the brine:

90g/3¼oz/¾ cup raw (unrefined) sugar

150g/5½oz/½ cup coarse sea salt

1 tablespoon black peppercorns

4–6 star anise, crushed

Grated zest of 1 orange and 1 lemon

200ml/7fl oz/¾ cup dark soy sauce

2-inch piece fresh ginger, coarsely grated

To roast:

1 orange, 1 lemon, 1 apple, 1 onion, all quartered

Brining poultry gives it a wonderful flavour. The brine, rather counterintuitively, makes the meat moister and so more succulent to eat. With richer birds, such as duck and goose, it helps to season the fat and gives an extra crisp finish to the skin, but even with chicken and turkey the skin will still be absolutely delicious.

The brine recipe below works well for a 5kg/12lb goose or turkey. Divide the quantities in half for chicken or duck. I am using Chinese flavourings in this recipe, but for a more traditional flavour use the Brined Pork seasoning on Roasted Brine-cured Pork.

In a large, non-metallic container, combine the sugar and sea salt. Add 1 litre/1¾ pints of boiling water and stir until the sugar and salt completely dissolve.

In a pestle and mortar, crush the whole spices together to release their flavours. Add the crushed spices to the brine, along with the orange and lemon zest, the soy sauce and the ginger. Add 3 litres/5 pints of cold water to cool the brine.

Place the bird 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 24–48 hours.

About a hour or so before roasting, remove the bird from the brine and place it on a rack to drain, allowing the meat to come up to room temperature.

Pat the skin dry with kitchen paper and make sure you’ve drained any brine from the body cavity.

Preheat the oven to 220°C/425°F/Gas Mark 7. Place the fruit and onion into the body cavity, then place the bird on a rack over a deep roasting tin and put it into the oven. Cook for 20–30 minutes.

Reduce the heat to 180°C/350°F/Gas Mark 4. Baste with the juices, adding more chicken stock if necessary (about 125ml/4fl oz/½ cup at a time, to maintain a thin layer of liquid in the pan at all times). Roast for about 4 hours. To check whether the bird is cooked through, insert a skewer into the deepest part of the leg – the juices should run clear.

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