The holidays are approaching and with them comes planning for the big feast. Who doesn't like Wienerle?want to put, but thatclassic Christmas menuIf you want to do magic, you're faced with the following challenge like every year: How do you get the Christmas goose perfect? After all, such a big bird doesn't come into the tube on a regular basis. So you're out of practice. We have a very simple recipe hack for you:
Australian TV chef John Torode has a very easy trick that he usesbut of course it also applies to everything elsepoultry, which is prepared whole, works. The innards should have already been removed from the goose - it's best to tie the legs together and fill the stomach area with herbs, citrus fruits, apples, etc., depending on your taste. Now comesthe recipe trick:Ice cubes are also added to the filling.
Before the ice cubes go into the goose, they are - and that is very important! –sprinkled with salt and pepper. Now if the poultry is in thecomes, the ice cubes melt and the seasoned water vapor penetratesfrom the inside through the meat. On the one hand, this prevents it from drying out and, on the other hand, it brings the flavor deep into the fibers. When applied externally, salt and pepper can't do much in a recipe - they only season the skin, which doesn't let any of the flavor through.
