Happy New Year everyone,
We spent this year's christmas at my Mum's house. For Dec.26th my Mum and I prepared a goose. As you know from my previous post, I'm not that experienced with whole birds and my first attempt still turned out a bit dry. That's why I watched every step of my Mum and read the recipe thoroughly.
The secret is, surprise, surprise, SLOW-COOKING! We already knew this, right? So, I will need to get a proper oven at some point, that will allow me to reduce heat to lower than 150°C/302°F, or try the brining-method, next time.
Last but not least:
Even though I thought the goose turned out pretty good and was delicious, my Mum still thought the breast was a little dryer than necessary.
So in the first hour at 180°C/356°F try to cook your bird upside down, the back up the breast is lying on the tray. For the slow-cook marathon you can turn it around again.
PS: Don't forget the Schnaps afterwards. You will definitely need one after such a heavy meal. Espresso will work as well, of course...