The goose is a bird with a long gastronomic history behind its wings. Geese were eaten in ancient Egypt, cooked in China, served in ancient India. The Christmas goose is a hero not only in cookbooks, but also in many works of art. This bird, as a rule, falls into the hands of modern housewives not only gutted, but also frozen. And before you skillfully cook a goose, you should defrost it correctly.
Instructions
Step 1
Which method to choose in order to defrost your goose depends entirely on the weight of the bird and after how long you plan to cook it. Of course, the most correct way to defrost any meat is to move it from the freezer compartment to the refrigerator in advance and let it thaw there. In addition to the fact that with this method you do not encourage the spread of bacteria, you can also save on electricity, because a large piece of cold, almost ice-cold meat, during thawing, additionally cools the contents of your refrigerator. The main thing is not to forget to place a tray under the meat so that during defrosting, drops flow into it, and not onto other products.
Step 2
Placing frozen meat in a plastic waterproof bag under cold running water is another way to defrost a goose. What is it good for? This is a quick method. But for those who monitor water consumption, not very economical. A variation of this is to put the bird in a sink filled with cold water and change the water every 15 to 20 minutes. It will take less water, but the goose will take much longer to defrost.
Step 3
So how long will it take to defrost your goose by one method or another? Weigh it or look at the weight tag. So, a bird weighing from 3 to 5 kilograms will defrost in the refrigerator from 24 to 36 hours and from 4 to 6 hours under running cool water. Goose, whose weight is from 5 to 7 kilograms, will defrost in the refrigerator in 48-60 hours and in 6-8 hours under running cold water. A bird weighing more than 7 kilograms will not defrost in less than 72 hours in the refrigerator and 8-10 hours in water.
Step 4
If you are not satisfied with this arithmetic, try to cook the goose just like that, frozen. In this case, you will have to ditch a number of pre-marinated poultry recipes, but you can still stuff the goose. You will have to cook frozen poultry one and a half times longer and at a temperature 20 degrees higher than recommended for thawed poultry. Do not forget, some time after you start cooking, take out the bag of giblets from it. Goose cooked in this way will be drier than poultry cooked completely thawed.
