Roast Goose
Revision as of 19:53, 25 October 2012 by Culinary Artiste (talk | contribs)
Description
Roast Goose [1] [2] [3] [4] is a another bird to use for holiday meals such as Christmas.
Ingredients
- 1 fresh or frozen goose, giblets reserved (about 12 pounds), rinsed and patted dry
- coarse salt and freshly ground pepper
- 3 carrots, cut in half
- 3 stalks celery, cut in half crosswise
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 1 onion, cut in half
- 8 sprigs flat-leaf parsley
- 1 fresh bay leaf
- 1 tsp whole black peppercorns
- 1/2 cup dry white wine
- 1 tbsp unsalted butter
Procedures
References
- ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 149-150. ISBN 978-0-307-39774-4.
- ↑ Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 72-73. ISBN 0-02-863465-9.
- ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 24-25.
- ↑ Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 225-226. ISBN 1-4000-5037-5.
