The Whole Goose
Credit: Todd Coleman
|
FatRendered at home—simply a matter of capturing and straining what ends up in the pan after cooking goose—or purchased in a tub, goose fat will keep in the refrigerator for up to six months. Flavorful, with a high smoke point, it's especially good for frying potatoes and other root vegetables. It's also delicious in baked goods, such as popovers.See the recipe for Rosemary Popovers » Back To: The Whole Goose: A Guide To Cooking With Goose » |
Your Comments