Christmas Goose

Like many listeners to the Archer’s, this year we’ll be having goose for our xmas dinner. Locally sourced, of course, from The Butchery, where we also got some prune & black pudding stuffing,

The recipe is from Cook’s Illustrated, starting with boiling the goose two days before cooking. But boiling a goose in a stock pot, with half of it sticking out, then flipping it? Yeah, no: we’re going to do the duck thing and pour boiling water over the skin.

IMG_20151223_202359

The xmas eve and it’s time to make a stock that will be used for the gravy. LEt’s get mise en place.

IMG_20151224_100408

Goose fat, offal, veg…

IMG_20151224_101644

Red wine, chicken stock, bay, parsley, peppercorns…

IMG_20151224_102504

That simmers for two hours, then cools and goes in the fridge overnight, without being strained.

Next day, it’s goose time! Stuffed and stuck with toothpicks, and seasoned.

IMG_20151225_105814

Then various stuff happened… bread sauce, stock reheated, potatoes boiled for mash, potatoes roasted in goose fat, parsnips in maple and goose fat… etc etc

IMG_20151225_141617

Hours late the goose is cooked.

IMG_20151225_141749

Potatoes are super-crispy!

IMG_20151225_144455

Time to eat! With beer from the local brewery of course :)

IMG_20151225_150509

Full now.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s