Goose fat
Render down any fat removed from the goose and use it to roast potatoes.
Instructions
- Place any goose fat lumps in a pan and cover generously with cold water.
- Bring it to the boil over a medium heat, then lower the heat and simmer until the fat floats.
- Remove and discard brown lumps, if there is any of those.
- Strain the liquid into a bowl. Let it cool down until it can go into the refrigerator.
- Chill until all fat is solidified and floating at the top.
- Lift off the solidified fat and melt over a low heat.
- Pour melted goose fat into a screw cap jar. Cool down and store in the refrigerator.
Yield
1 batch
Preparation time
0 minutes
Cooking time
15 minutes
Total time
15 minutes
Notes
Render down any lumps removed from the bird and store for another time. Use the fat produced while cooking the bird to roast the potatoes for the same meal.
Goose fat roasted potatoes give crisp and crunch, with a soft and juicy core. It is also good to roast other root vegetables.
Source
British cuisineThe goose came before the turkey as the protagonist of a festive roast in England, especially as Christmas dinner, and there are still many enthusiast who choose to be really traditional. Goose usually produces a fair amount of fat that can be used to roast potatoes.
easy
condiments, cooking fat
British food recipes
Food in Europe
Food in Europe