Chicken and turkey
In Kars, geese are traditionally butchered in autumn, salted, dried in a cool place, and stored through the winter. The salt must therefore be drawn out before cooking. Goose is a fatty bird; as it roasts slowly at a low temperature, it releases its own fat, which is absorbed by the bulgur pilaf underneath.
Drain the soaked goose and pat it dry with paper towels. Cut it into six pieces: legs, breast, and back. A whole goose may remain raw inside and dry outside. Score the skin in several places with the tip of a knife so the fat can render.
Arrange the pieces skin-side up in a deep roasting pan, sprinkle with black pepper, and pour 500 ml of water around the edges. Cover the pan tightly with two layers of foil.
Roast in an oven preheated to 160°C / 320°F for two hours. The low temperature is intentional: at higher heat, the skin can burn while the meat remains raw. At 160°C / 320°F, the fat renders slowly and the meat becomes tender enough to pull apart.
Ladle the liquid from the roasting pan through a strainer and reserve some of the fat from the surface. In a separate pot, melt the butter and sauté the onion. Add the bulgur and stir for 3 minutes. Add 600 ml of the strained goose cooking liquid and the salt, then cook over low heat for 18 minutes.
Remove the foil and raise the oven temperature to 200°C / 390°F. Roast the goose pieces for 20 minutes, until the skin is deep brown and crisp. The goose is safely cooked when a thermometer inserted into the thickest part of the meat reads 74°C / 165°F and no pink remains near the bone. Spread the pilaf on a serving platter and arrange the goose pieces on top.
Before cooking, soak the salt-cured goose in cold water for at least 12 hours, changing the water three times. If you skip this step, the meat will remain too salty to eat, and the pilaf will be spoiled as well.
Tuzlu kazı pişirmeden önce birkaç saat suda beklettim, yoksa hem et hem bulgur pilavı fazla tuzlu oluyor. Bulgur pilavını kazın kendi yağıyla yapmak gerekiyor, ayrı tereyağıyla yaptığımda pilav kazın yanında tatsız kaldı.
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