Grill Roasted Young Goose Stuffed with Sauerkraut and Apples

Name: Grill Roasted Young Goose Stuffed with Sauerkraut and Apples
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Cuisine: American
Ingredients: 1 ½ cup Dark Beer (1 1/2 cups dark beer); ¾ cup Water (3/4 cup water); 3 tbsp Kosher Salt (3 tablespoons kosher salt + Morton Coarse Kosher Salt); ¼ cup Molasses (1/4 cup molasses + 1 tablespoon molasses); 8 lb Goose (1 8-pound young goose, washed and patted dry and carcass and thigh bones removed); 3 pieces Bacon (3 strips bacon); 2 pieces Yellow Onion (2 large onions); 2 pieces Apple (2 large apples); 1 lb Sauerkraut (1 pound refrigerated sauerkraut, drained and rinsed); 2 tsp Rosemary (2 teaspoons chopped fresh rosemary); 0 pieces Black Pepper (ground black pepper)

Young goose brined in dark beer and molasses, stuffed with a sauerkraut and apple filling, then grilled-roasted until crispy and cooked through.

135 minAmerican

Servings4

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Halal

Steps

1Prep. Begin by preparing the brine, mixing everything together in a jumbo (2-gallon)(7.8 L) zipper-lock bag.
2Add the goose to the brine, squeeze the air out of the bag, and seal the bag. Refrigerate for about 12 hours in a roasting pan to catch any potential leaks.
3Coarsely chop the bacon. Chop the onions. Peel, core, and dice the apples.
4Cook the bacon in a large skillet over medium heat until the bottom of the pan is covered with fat and the bacon is still soft. Add the onions and toss in the bacon fat. Cover the pan and cook until the onions are tender, about 5 minutes. Add the apples and sauté until tender, about 5 minutes. Remove from the heat and stir in the sauerkraut, rosemary, molasses, salt, and pepper. Set aside to cool.
5Fire up. Light a grill for 2-zone cooking and shoot for about 325°F (163°C) in the indirect zone. Put a disposable roasting pan under the grill rack in the indirect zone.
6Remove the goose from the brine and pat dry. Prick the skin all over with the tip of a sharp knife, taking care to pierce only the skin and not the meat. Pricking the skin helps render fat from underneath so the skin gets crispy instead of remaining flabby. Fill the cavity of the goose with the sauerkraut. Skewer the cavity closed and tie the legs of the goose together with twine. Put the goose on a roasting rack.
7Cook. Place the roasting rack on the grill in the indirect zone over the disposable roasting pan. Put the lid down and cook until an instant-read thermometer inserted into the inside of a thigh registers 165°F (75°C), about 1 1/4 hours, basting the goose with drippings every 10 minutes after the first half hour.
8Serve. Transfer to a carving board and let rest for 10 minutes. Remove the twine and scoop the sauerkraut into a serving bowl. Carve the goose as you would a turkey and serve with the sauerkraut.