Brined Goose
salt
sugar
some cinnamon sticks
a handful of cardamom pods, first mashed in a mortar
a few bay leaves
Instructions:
Find a container that will hold your goose with enough space around it to allow the brine to move freely. Cover your goose with cold even icy water, which you should measure as you add. Mine worked out to be 3 gallons. Then, for each gallon, put into a saucepan 1/2 cup of salt and 1/4 cup of sugar. Add a few cups of water and bring to a boil to dissolve. Off the heat, add whatever flavorings youd like, see above ingredients.
Let brine cool and then pour into the water surrounding the goose. Refrigerate (yeah, right! I dont live in a restaurant) or store in a cool place for about 24 hours, longer for a giant bird.
Next day, remove the goose, pat it dry inside and out with paper towels, and either use immediately or store in the refrigerator for up to 2 days. Discard brine.
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