Goose in a saucepan Ninja

Category: Meat dishes
Goose in a saucepan Ninja

Ingredients

Goose
for brine
sea ​​salt (took the usual) 150 g
cane sugar 130 g
pepper (took allspice, coarsely ground) 1 tbsp. l.
chopped garlic 2-3 tooth.
sprigs of rosemary (took dried 1 tbsp) 3 pcs.
bay leaves
orange zest 1 PC.
water (I took boiling water from a kettle to simplify the process) 2 l
apple cider (I had homemade apple cider vinegar) 250 ml
for rubbing
salt 4 tsp
spices for poultry 2 tsp
red pepper 2 tsp
garlic powder 2 tsp
pepper 2 tsp
dried rosemary 1 tsp
paprika (I had smoked) 4 sec. l.

Cooking method

  • Prepare the brine separately. We put the orange without the zest in the refrigerator, it will still be useful to us.
  • Pour water into the main bowl, heat it on SAUTE HI. We add all the ingredients to the water, except for the orange peel. Turn on PRESSURE HI 0 min. Release the pressure immediately. Add the zest. Cool either with 500 ml ice or in the sink. In chilled goose brine for 16-24 hours.
  • Wash the goose in the sink under the tap and soak in plain water for 15 minutes (this is to remove the excess salt). Dry with towels.
  • Stuff - with the orange left without the zest, cut into pieces, celery stalks, onions, garlic cloves (everything that is in the refrigerator - I did this with substandard vegetables and fruits, which you don't seem to put on the table).
  • And the most interesting thing begins: we are trying to shove this beast into a saucepan. I apologize for the creativity - I marked the slots in red, in blue - the place where I broke the spine so that the goose climbed into the pan
  • Goose in a saucepan Ninja
  • Goose in a saucepan Ninja
  • You also need to pour 125 ml of water or broth into the pan (water must be measured exactly in grams, otherwise the cooking time will change).
  • We close with a removable cover, PRESSURE HI and set the time.
  • It is interesting to calculate the time by formula for poultry weight not more than 2700 g: weight in pounds multiply by 2 and subtract 4. 1 pound is 453 grams. The formula works for the poultry piece by piece (breast, etc.)
  • For poultry weight over 2.7 kg: weight in pounds times 2 and subtract 2.
  • For example, the weight of a goose is 2.7 kg (that's 6 pounds): 6x2-2 = 10 minutes.
  • Then 15 minutes on heating.
  • We check with a thermometer in the thickest meat part - it should be at least 71 degrees Celsius.
  • Then there should be AIR CRISP to a beautiful crust. But the crisp lid did not close over the 3.2 kg goose, it did not fit into the grill either. The next day it was warmed up with the AIR CRISP mode.
  • In principle, even without AIR CRISP, it looked fried (due to the rub / sprinkle).
  • The taste turned out to be more juicy, aromatic, compared to the oven (according to the reviews of those who have tasted, they also said "it is easier to chew"). The total time in the pan is 45 minutes (10-15 minutes gaining pressure, 10 minutes cooking, 15 minutes heating, 5 minutes pressure release). I cooked it 3-4 hours before serving - it stood in a saucepan with a lid, it was hot when serving, there was no need to heat it up. Compared to the oven, it is much less troublesome, the saucepan and everything around is clean (it has not splashed with fat anywhere, and the smells appeared after opening the saucepan). There are no photos of the finished goose, of course - I didn't have time for the phone on New Year's Eve, I'm sorry.

Note

Made on the basis of Salted Pepper Christmas Turkey 🔗

helenanik
Ale, this is a masterpiece, I imagine how delicious

The bookcase is on your link, the girls agreed through whispers - take Lena and order


Thank you and Svetik that even on such a difficult day as January 1, you found the strength and put your masterpieces in recipes
camil72
Helenanik, you are a sorceress! Almost a heart attack, a split personality, practically.
helenanik
Quote: camil72
Helenanik, you are a sorceress!
El, it's not me, it's the Chief
Rada-dms
camil72, Elvira! What a wonderful recipe I almost missed! I saw a discussion in Temka, but here it is a completely different matter - there is also a full-fledged recipe, I immediately wanted to run after the goose and cook!
So I sit and think about what event to bake it for. Such a composition of spices and marinade is interesting! A wonderful goose, a wonderful hostess who feeds her loved ones so deliciously!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers