Succulent Roast Goose

November 17, 2012

pimg class=”alignright” title=”Roasted Goose” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/whole_roast_goose.jpg” alt=”whole roast goose” width=”320″ height=”212″ /Roasting a goose makes any holiday feast merrier. Not only because it’s not the same old turkey or beef roast, but because goose meat is intensely meaty and flavorful and cloaked in a layer of unbelievably rich, crispy skin./p
pAs an extra bonus, a goose also leaves behind a gift: lots of delicious a title=”Animal Fats” href=”http://www.marksdailyapple.com/yet-another-primal-primer-animal-fats/”goose fat/a. You’re likely to run out of the fat before you run out of ways to use it. Roast or sauté vegetables, pan-sear seafood, fry chicken, make duck or goose confit or a title=”Silky Smooth Chicken Liver Pate” href=”http://www.marksdailyapple.com/silky-smooth-chicken-liver-pate/#axzz2C8ujI6Db”chicken liver pate/a#8230;the possibilities are endless. Rendered goose fat keeps for months in the refrigerator and up to a year in a good freezer./p
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pRendering the goose fat is an extra step in the cooking process, but an easy one. And after that, cooking a […]

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