[Sca-cooks] turkey roasters

[Ariane H]

StefanliRous at austin.rr.com wrote:

> Yes, until they replace the goose with the "new, improved goose" which 
> doesn't have all that nasty, unhealthful, wasteful fat. :-)
> Stefan 


Hey, goose fat's not at all wasteful - you can save it (or duck fat) for 
cooking with...potatoes can be extraordinarily good fried in that 
stuff.  Obviously not something to use every day, but if you're only 
making goose a couple times a year, why not?

The only time I have cooked a goose - for that matter, the only time 
I've eaten any part of one other than the foie gras - it was wild, and 
it had almost no fat at all.  It was a gift from a friend, whose dad 
hunts the birds, and she warned me that it would be a little on the dry 
and gamey side.  So rather than roast, I cut it into pieces and braised 
it in red wine and chicken stock for hours and it was pretty good that 
way.  What little excess fat there was came out in the first step of 
browning the meat.

The only time I cooked duck, it was only legs, but I still got a couple 
tablespoons of fat from it which I saved and used for sauteeing potatoes 
and mushrooms with generous amounts of fresh thyme.  Not at all wasteful. ;)


Vittoria