[Sca-cooks] goose, was turkey roasters

[Kirsten Houseknecht]

goose, properly done, is heavenly....

i had never had goose, until i decided to try it after reading a method to
drain some of the fat

peirce the goose skin all over (prick it)
scald it in boiling water until the skin puckers
place in fridge to "rest" for a day (ok, i only did half a day)
then place in V shaped Roasting rack.... and roast at lowish heat over a
deep roasting pan
remove it from oven
drain off fat (or place in new pan)
(there will be a THICK pool of fat)
place back in oven and raise temperature to brown/crisp skin.

heavenly......
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks SCA-Cooks maillist" <SCA-Cooks at ansteorra.org>
Sent: Friday, September 12, 2003 1:44 AM
Subject: Re: [Sca-cooks] turkey roasters


> Saint Phlip recommended to Selene:
> > > Could revolutionize Thanksgiving,
> > > eliminating nasty dry turkey for all time.  [Issues?  Moi?]
> > >
> > > Selene Colfox
> > Next time, roast a goose- no dryness issues ;-)
> Yes, until they replace the goose with the "new, improved goose" which
> doesn't have all that nasty, unhealthful, wasteful fat. :-)
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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