ROAST GOOSE recipe!
THE HOLIDAYS PRESENT THE PERFECT OCCASION TO PREPARE A DELICIOUS ROAST GOOSE.
WORD ON THE BIRD
Unlike other poultry, geese are “big-boned”, meaning, there’s less meat compared let's say to turkey. Smaller, younger geese are often more tender, and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.
We prepared a 9-pound goose for this recipe which adequately served 6 guests. A good rule is to allow 1.5 pounds (about 750g) per person. Order your goose from a trusted butcher, giving them ample time to find you the perfect bird.
FAT & STUFF
Geese are notoriously fatty birds, so it’s essential to prick or pierce the skin of the goose before roasting. We used a metal brochette to accomplish this, but the tip of a small sharp knife will also do the trick. This ensures the fat melts away from the bird as it roasts.
We filled the cavity of this goose with a mix of onion, apple, and herbs to enhance the flavour of the meat. Please don’t get fancy and swap those ingredients for stuffing as it will only act as a sponge and soaks up all the rendered fat.
GLAZE & ROAST
A crispy-skinned goose is the ultimate goal, and we achieved this by basting it at regular intervals with a glaze of orange juice, honey, and spices. If you decide not to make this glaze, at least baste the goose with its own rendered fat to achieve that crispy skin.
Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.
TAKING STOCK
While the goose was roasting, we opted to make a rich poultry stock. This rich, velvety stock can then be used to create gravy or delicious soup.
COOK TIME & SERVICE
We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tin foil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.
A holiday tradition, serve ROAST GOOSE and present it with best wishes to each and all. Season’s greetings!
INGREDIENTS
1 9-pound goose
1 white onion, roughly chopped
1 apple, roughly chopped
2 tablespoons of fresh thyme, chopped
2 tablespoons of fresh sage, chopped
kosher salt, about 2 tablespoons
black pepper, about 1 tablespoon
For the glaze:
1 tablespoon of honey
½ cup of fresh orange juice
1 teaspoon of ground cinnamon
¼ teaspoon of cayenne pepper
INSTRUCTIONS
1) Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wingtips. All of these parts can be used to make a goose stock.
2) Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple, and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
3) Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
4) Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
5) After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
6) Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
7) Remove goose to a carving board and cover loosely with tin foil, allowing it to rest for 45 minutes before carving.
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Sweet & Spicy GRILLED GRAPEFRUIT! An easy breakfast or brunch recipe.
#weekendatthecottage #easydeliciousrecipes #grilledgrapefruit
Grapefruit brushed with pure Canadian maple syrup, cinnamon, salt and grill until the grapefruit becomes warm and pump, bursting with juice!
GRILLED GRAPEFRUIT is truly magic in the making!
About the grapefruit:
White grapefruit is less sweet, but its tartness balances the flavour and it has a wonderful aroma.
We used pink grapefruit for this feature. We love its colour and the tangy flavour balanced with sweetness gets our mouths watering each and every time.
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BREADED CHICKEN WINGS | Tasty & Easy!
Try one or more of these recipes for a perfect spread when feeding a crowd - it’s a PARTY RECIPE ROUNDUP that also includes something new and delicious, our BREADED CHICKEN WINGS!
This post is in response to a request from Geoffrey in Queens asking what we’d serve for a casual get-together with friends and family. Well Geoffrey, below is a list of some of our most popular offerings, with the added bonus of our BREADED CHICKEN WINGS.
We’ve attached a video to show you how to make these tender, fall-off-the-bone wings along with the complete recipe. Remember to SHARE the YouTube video with your friends and add it to a PLAYLIST for future reference.
Reminder – if you’re too busy to read everything now, you can PIN THIS PAGE to one of your Pinterest boards - it’s a keeper!. Go back and make the recipe when time allows.
Now on to the recipes, in no particular order:
BREADED CHICKEN WINGS - These wondrous wings are tender and juicy and we love how the meat just falls off the bone with each and every bite. Delicious!
ABC FLATBREAD – Warmed Armenian flatbread buttered with Cambozola cheese, cured bresaola (thinly sliced beef), figs and balsamic-drizzled arugula. Have your pizza cutter handy for ease of service.
BUTTER CHICKEN CHILI – What can we say? We had an inkling this recipe would be a hit - after all, what’s not to love when butter chicken meets chili? Don’t forget to serve it with RAITA and a sprinkling of finely chopped cilantro. It’s a fan favourite!
CONEY ISLAND HOT DOGS – Kids absolutely love this delightful treatment for hot dogs, so we suggest involving them in the assembly. There’s nothing more fun than watching a tiny tyke adding mustard to a dog with a squeeze bottle. Fun!
CRAB DIP DIABLO – One of our most viewed 1-minute City Slicker recipes, this bubbly bake is best enjoyed with flavoured crackers or toast crisps. The dip throws a tiny bit of heat, so we suggest countering it with something sweet, like chilled grapes.
DEVILED EGGS – It seems like everyone loves deviled eggs, and we think they might be the ultimate party must-have. Ours are rich and creamy with just the right flavour profile to keep your party guests coming back for more.
POGAČICE – This quick little City Slicker video shows you how to make these traditional Serbian cheese puffs. The recipe yields over seventy bite-sized treats. Make them and watch your guests work some party magic - now you see them, now you don’t!
Seven essential items you should be serving at your next gathering, it’s out PARTY SNACK ROUNDUP and everyone’s invited. Enjoy!
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BUTTER CHICKEN CHILI recipe! Murgh Makhani Chili
This gorgeously rich BUTTER CHICKEN CHILI is best enjoyed on a bed of steamed basmati rice along with a drizzle of cumin-scented raita. It truly is a taste sensation.
Here's our story & complete recipe!
Carol and I first tried this superb recipe last year when we were visiting Jasper, Alberta. Having just arrived at the Fairmont Jasper Park Lodge, we plopped ourselves down in the Emerald Lounge, ordered cocktails and thankfully took our server’s suggestion to try their BUTTER CHICKEN CHILI.
Of course, whenever Carol and I are together, you can barely get a word in edgewise; we’re always yammering on about food and drinks and Weekend at the Cottage. We had barely noticed that the server had placed our chili in front of us and then we took that all-important first bite.
You could have heard a pin drop clear across the Rockies.
As time stood still, we stared at each other for a good 10 seconds before lunging into exclamations – “Oh! My! Gosh! This is incredible! This is crazy delicious! I’ve never tasted anything so perfect!”
Lucky for us - and now for you - we have friends at Jasper Park Lodge. Our thanks to Executive Chef Christopher Chafe, Executive Sous Chef Cliff Crawford and the talented gentleman who shared his expert wisdom with us, Sous Chef Amal Bahuleyan - hopefully, this post does your recipe proud.
BUTTER CHICKEN is a relatively new culinary sensation from the Indian subcontinent where it is called “murgh makhani”. The dish gained popularity in the 1950s when Indian restaurateur Kundan Lal Gujral first served it at his famous restaurant Moti Mahal Delux in Delhi, India. I wonder what Mr. Gujral would think of the marriage of his authentic butter chicken recipe with the more common chili?
Here’s what we learned when making the Jasper Park Lodge version of this one-of-a-kind, easy butter chicken dish:
INGREDIENTS
Traditional butter chicken uses large pieces of chicken cooked either in a tandoor or deep skillet. Since this recipe is for a chili, we use ground chicken instead. Stir constantly as the meat cooks, to break it up into tiny morsels. Note: we drained the cooked chicken on a paper towel-lined plate to remove unnecessary fat from the recipe.
Using a large sweet white onion and finely chopped garlic and ginger is the only prep for the recipe. The simplicity of it all makes this recipe a keeper. I used homemade tomato purée for this recipe made by my friends Angela and Mike Calamita. Look for organic tomato purée at your local grocer.
SPICE ROAD
Five of the ground spices used in this recipe – cumin, coriander, cardamom, turmeric and chili powder – are readily available at both health and bulk food stores. The three that may be slightly more difficult to track down are garam masala, chaat masala, and Kasoori methi.
Have a look at the photo of these spices in the video and slider. I usually find them at East Indian grocery stores but I’ve also listed them below in our AMAZON links in case you’d like to purchase them online.
SERVICE
While this luxurious sauce simmers to perfection, and I mean PERFECTION, steam up some basmati rice and prepare our RAITA recipe. Serve the steamed rice in small bowls, add the BUTTER CHICKEN CHILI and then top it off with a dollop of the creamy yogurt-cucumber sauce and perhaps some finely chopped cilantro. Guests will certainly ask for a second helping, so plan accordingly!
The marriage of two great recipes spawns a savoury treat perfect for casual get-togethers.
Make this BUTTER CHICKEN CHILI and enjoy some authentic Indian soul food. Namaste!
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Daltjies & Kapparangs Special: THE INCEPTION DALTJIE with Fatima Sydow
We had the pleasure of cooking with the lovely Fatima Sydow of Kaap, Kerrie en Koesister!
Her new cook book now available, check out her Instagram & Facebook pages!
Also, thank you to Yaaseen Barnes, Chef Wadia, Yuzriq Meyer, Luqmaan Shadrach and Fahmi Jacobs of Simplified IT Services for their appearances- for more of them all stay tuned for part 2 of this special!
Instagram: daltjiesandkapparangs
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കൊളസ്ട്രോളിന് ഒരു ഒറ്റമൂലി | Cholesterol | Cholesterol And Life Style Changes News18 Kerala
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ന്യൂസ്18 കേരളം, നെറ്റ്വർക്ക് 18 വാർത്താ ശൃoഖലയുടെ മലയാളം യൂട്യൂബ് ചാനൽ ആണ്. ഈ ചാനൽ, രാഷ്ട്രീയം, സമകാലിക വൃത്താന്തം, ബ്രേക്കിംഗ് ന്യൂസ്, കായികം, ആരോഗ്യം, വിദ്യാഭ്യാസം, തുടങ്ങി ദേശീയ അന്തർദേശീയ വാർത്തകൾ കാണികളിലേക്ക് എത്തിക്കുന്നു. ഏറ്റവും പുതിയ വാർത്തകൾ ഏറ്റവും വേഗം ലഭ്യമാവാൻ ഈ ചാനൽ സബ്സ്ക്രൈബ് ചെയ്യൂ...