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Drain and let them steam dry in your colander while the goose finishes. Generously lather goose with basting syrup. Make sure everything is tucked in and the bird is balanced on the spit. https://www.fieldandstream.com/articles/other/recipes/2004/11/your-goose-cooked In a small bowl, whisk together all ingredients for basting syrup. On the other hand, with a larger bird, such as a turkey, it is better to truss it. You will need a duck or goose. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. This way, the lighter and darker meats will cook more evenly. Many cooks are familiar with a recipe's instruction to truss a goose, for example, tying its wings and legs together before cooking it. Ducks usually weigh from 5-6 pounds, about $3.25 a pound fresh or frozen and a goose will come in at about 10 to 14 pounds and cost about $4.25 a pound. Place the goose onto the rotisserie spit, starting the spits between the space where the body meets the legs. While the goose is cooking, parboil some quartered potatoes, like Yukons or red. (See the following on how to truss!) Trussing is a technique that helps poultry keep its shape and cook evenly. truss. This video demonstrates how to truss a chicken, wrap and tie the string, and tuck the wings so your finished roast chicken will look like a picture from a magazine. You can also use truss as a verb meaning "tie up." Truss the goose by tying 5 Ronco rotisserie ties around the body securing the legs and wings to the body. Additional items will be salt, black pepper, fresh thyme, garlic cloves, bay leaf and butchers twine to tie ("truss"), the bird. Truss the goose, just like a turkey, to secure the wings to the body and tie legs together to close off the cavity. This video shows how to wrap and tie the string so your roasted chicken will look picture-perfect. https://www.kitchenstories.com/en/recipes/whole-roasted-goose Then, while the goose rests, toss the potatoes in the 1/4 cup of goose fat, season with Kosher salt, transfer them to … However, it is probably best not to truss chicken, as it is smaller in size and will most likely maintain its shape. Reduce oven temperature to 350 degrees. Note that you can also truss turkey, game hens, goose, or any poultry. 10. A truss is a framework that supports something, like a roof or a bridge. 11. Trussing is a technique that helps poultry keep its shape and cook evenly. Cook the goose for 8-9 minutes per pound. Cook 20 to 25 minutes per pound. How to Truss a Turkey russing is a means of binding a bird before cooking, to hold the wings and legs close to the body. Remove giblets/neck from cavity of the bird, and rinse with cold water. Place the goose in the oven. Use the same technique to truss turkey, game hens, or other poultry. Immerse the

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