Should I brine a goose?
I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average goose lend towards not brining? Are their alternate techniques that would better bring out flavour in a roast goose (just do a straight roast, no brine)?
Best Answer
No. The fat content of goose, like most waterfowl, is very high. This makes it unsuitable for brining. Brining is intended to bring moisture to meats that tend to dry out, such as chicken and turkey.
See my answer to "What are the basics of brining meat?" for more details.
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Quick Answer about "Should I brine a goose?"
Generally duck and geese bought in the UK have been farm-raised and have a high fat level, so do not really need to be brined as during roasting the fat under the skin renders out and bastes the meat, keeping it moist. However if you have a wild goose then these tend to be much leaner and may benefit from brining.Is it good to brine a goose?
Brine your goose before roasting to impart moisture and flavor into the meat and to protect it against drying out during cooking.Should I brine my goose before roasting?
Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Pricking goose skin and blanching bird in boiling water before roasting helps to render the large volume of fat.Should you brine a wild goose?
Be Sure to Brine Brining not only adds flavor and moisture, but also reduces cooking time and removes excess blood from ducks and geese before grilling.What do you soak goose meat in?
Basic Brine Heat 2 cups of the water in a saucepan over medium heat. Add salt, brown sugar, and pickling spices. Stir until the salt is dissolved. Add this mixture to the remaining water and cool completely in the refrigerator for at least 3 hours before soaking the duck or goose meat.How to brine duck or goose.
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Answer 2
If you have purchased farm-bred goose, the fat content is probably too high.
If you have wild goose, a brine would probably be a great idea. I usually cook wild goose in a stew, so that the moisture level is high since wild goose are very lean birds. The closes thing I can compare wild goose to is a very low-fat roast beef type of texture.
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