I made this a while back,its yummy for sure....
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Start with a 6 pound goose.Defrost in refer,then into a large pan with 4 gallons water and 1/4 cup salt.This is the Brine soak,let it soak overnight.Keep it as cold as possible.
Next we spice it.We used 2 TBSP celery Powder,2 TBSP Cilantro/Coriander Powder,1 tsp garlic powder,1/2 tsp salt and 1/2 tsp pepper. Mix together well and liberally coat inside of bird,and some on outside.
For stuffing we used 1/2 inch cubed homemade bread. I cooked and dried crouton chunks in oven then covered them with olive oil,onion and celery powder and salad spice,and cooked dry in oven again,then into a bowl adding 2 celery stalks sliced and 1 onion diced and 1 diced apple.Moisten just a bit with water so chunks hold together and fully stuff bird
Now sew/skewer both ends of bird closed and put in rotisserie rod and set up rotisserie.We use a Farberware.They cost about 150 dollars and are stainless steal.This is the perfect thrift store item,folks get them for gifts/weddings and never use em.10-15 dollars at thrift store.
Goose with trussed legs and wings,poke a lot of holes in skin,but not meat,to allow grease to drain.
Cover wings and drumsticks with foil so they dont overcook or burn...This is 45 minutes cooked...
Save the oil! Its prime cooking oil.We rendered some precooked and it came out white when in refer(1 cup),this oil came out light yellow from the spices.Got 2 cups of it.Got yet another cup of sweet oil from the glazed cooking. Point being,they are very greasy birds to cook.
Next made a honey/orange glaze.Use equal parts honey to orange juice concentrate,I used 3/4 cups of each.Use your whisk to mix.
At 1:45 hours of cooking I started to brush with glaze every 10 minutes.At 2:45 of cooking I took off tinfoil to cook wings/legs.
At 3:45 total cooking Bird was done.Want internal temp at thickest meat parts at 160-180 degrees.Got this to 170 meat with stuffing at 175 degrees.When done let rest 1/2 hour.
Now to carve the bird....
Separate the wing from body and cut skin until you hit bone.
Pull wing backwards from body until joint snaps,then cut between joint and cut from bird.
Now cut skin from around thigh but leave leg attached.Next you cut length of backbone...
Then cut around front and rear of breast....
And then slice off the entire breast....
Slice thigh from bird until you hit leg bone,snap leg downward and separate between joint.
This is what you get from trimmed bird...
Cut breasts on the bias...
Serve it up! We have Breast,Drumstick and Thigh,steamed Green Beans and Brussels Sprouts,Stuffing and Scalloped Potatoes.
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Some thoughts.
Goose is all dark meat.They need good blood supply to fly.
Since they fly,meat is muscular/dense.Very similar to Sirloin Steak,quite unlike Turkey.Very filling!A little goes a long way.
Flavor more than Turkey,Less than Duck.
While very greasy to cook,if you keep grease off of bird the meat is NOT greasy at all.
Dont forget to save that grease,its the secret of fine fried potatoes and has a 375 degree smoking point.Big users are the French and the Jewish folks,and its also used for pastries if rendered from fat before cooking,comes out a beautiful white color.
I would consider a gravy,I think it would go well here.
