The Live Primal Fuels and Recipe Book by Rhoda Palmer
Requirements: .ePUB, .MOBI/.AZW reader, 1.2 MB
Overview: Preheat oven to 325 F. Take neck and offal meat (gizzards and liver) out of goose and save
for stock preparation. Trim excess fat off of neck and back of goose and place in separate
small casserole.
Place goose in roasting pan on top of rack to keep goose off of bottom so air can circulate.
Tie goose with kitchen twine by knotting legs together then following line between thigh and
breast of goose with twine around the neck and then the back between thigh and leg on
other side pulling under wings ending up back where legs are and knotting there again.
Poke sides of goose near thighs with tip of sharp knife about six times each side. Rub oil
and pepper onto goose and cover legs with foil.
Place goose in oven and cook 1 hour. Place casserole with goose fat in oven at same time.
After one hour remove foil from legs and cook about 45 minutes to 1 hour longer until
thermometer reads 175 F. Remove small casserole and reserve drippings to cook
vegetables. Remove goose from oven and let rest 15 minutes.
Genre: Non-Fiction > Food & Drink
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