We brine our Christmas goose using a German recipe (leave it overnight in salt water, red wine, and a mixture of spices and herbs) and it makes a huge difference. The salt tenderizes the meat, and the seasoning flavours it from the inside.
The brine is fairly concentrated, but only a small proportion of that salt is absorbed by the bird - most of it stays in the water. So no, not over-salty at all, just flavoursome.
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