2026304904 by Strauss Judi

Author:Strauss, Judi
Language: eng
Format: epub
Tags: cooking
Publisher: ATBOSH Media Ltd.
Published: 2015-06-06T16:00:00+00:00

* Save fat and skin to render for the fat and cracklings.

English Poached Goose

Goose is another fowl, like duck, that gets overlooked. This method is an untraditional, but tasty way to serve it. This recipe also lowers the fat content to nearly nothing-without drying out the bird.

1 (12-14lb.) goose, skinned*

3-4 lbs. pearl onions, peeled and left whole

or cooking onions, peeled and quartered

1 lb. granny smith apples (peeled, cored, and quartered)

1 lb. pitted prunes

2 lbs. carrots, peeled and cut into chunks

3-4 lbs. potatoes, peeled if desired, and cut into quarters

1 medium head of cabbage, cored and cut into big chunks

2 lbs. parsnips, peeled and left whole

2-3 qts. chicken stock

3 bay leaves

2 T. dried thyme

2 T. dried savory

1 T. dried marjoram

2 t. dried dill weed

2 t. salt, or to taste

3 T. oil

¼ c. flour

1 c. dairy sour cream or Greek yogurt

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