Friday, December 29, 2006
Christmas Meal
CROSSPOSTED FROM IMAGESPACE--ARTS AND WEB 2.0
This year I roasted a goose as part of of our Christmas meal. I made one error though. I thought that the meat was underdone because tendons were still visable. Turns out that this is normal for a goose. This had me cooking it a little more drying out the breast. Dang!
Because we had our meal mid-day, I needed to have as much prep work done early. Rather than get up at the crack of dawn, I cut the veggies, apples, etc the night before and vacuum sealed them using our foodsaver. We're on our second unit now. We used the first one until it died.
Potatos and Yams
Onions and Celery
Apples
I sealed them up to keep them from getting nasty oxidized. In the morning I pulled the goose out of the fridge and washed it in and out. Then I pricked the skin all over. I stuffed it with apples and prunes and sealed the cavity with skewers. The I salted and peppered the outside. I put the goose in a roasting pan breast down at 450 F for 15 minutes. I pulled the goose out and drained the grease, added a cup and a half of chicken broth, and turned the goose over.
After Drawing Fat for 15 Minutes.
Back in the oven at 350 F until it's internal temperature was 175 F. I pulled it out and let it set for 20 minutes before carving.
This year I roasted a goose as part of of our Christmas meal. I made one error though. I thought that the meat was underdone because tendons were still visable. Turns out that this is normal for a goose. This had me cooking it a little more drying out the breast. Dang!
Because we had our meal mid-day, I needed to have as much prep work done early. Rather than get up at the crack of dawn, I cut the veggies, apples, etc the night before and vacuum sealed them using our foodsaver. We're on our second unit now. We used the first one until it died.
Potatos and Yams
Onions and Celery
Apples
I sealed them up to keep them from getting nasty oxidized. In the morning I pulled the goose out of the fridge and washed it in and out. Then I pricked the skin all over. I stuffed it with apples and prunes and sealed the cavity with skewers. The I salted and peppered the outside. I put the goose in a roasting pan breast down at 450 F for 15 minutes. I pulled the goose out and drained the grease, added a cup and a half of chicken broth, and turned the goose over.
After Drawing Fat for 15 Minutes.
Back in the oven at 350 F until it's internal temperature was 175 F. I pulled it out and let it set for 20 minutes before carving.
