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Ingredients for Cooking a Goose
Equipment for Cooking a Goose
How to Prepare a Goose for Cooking
How to Season a Goose for Roasting
How to Place a Goose in the Oven
How to Baste a Roasting Goose
Tips for Basting a Goose
Tips for Final Basting of a Roasting Goose
How to Remove a Cooked Goose from the Oven
How to Extract Fat From a Goose
How to Deglaze a Pan for Roasting Goose
How to Make Roux From a Roast Goose
How to Use Pan Juices When Cooking a Goose
How to Carve a Cooked Goose
How to Serve a Goose for Christmas
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Summary: When the pan juices from a roasted goose are added to a roux, it creates a thick and flavorful gravy to serve over the meat. Create a delicious gravy using the goose drippings with tips from an experienced life-long cook in this free video on cooking poultry.
Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. She has been studying pastry-making almost as long, going so far as to meet the White House...read more
"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a Christmas goose. Our final step in making the our gravy for our roasted goose is to add the pan juices to our roux. So we are going to gently pour in from the roasting pan into our base. You hear that sizzling as we are adding the hot juices. If you want you can scrap up some of the little bits of the brown bits that have accumulated in the pan. You want to be really careful with stirring this it's going to be hot you can hear it sizzling a bit. We are going to stir it until the roux has been combined with the juices so it's not going to get super thick but it's going to be a little bit thicker than what it is now. So while this is cooking I'm going to reach over and grab some of the brown bits from the pan. You can see how this is thickening up quite nicely and you can see there is still a little bit of the fat layer on top. If you have the time before your serving your gravy then you should let it cool down a bit so that the fat can rise to the top and then you can eliminate it. This is cooked enough the pot is nice and hot so we can let finish cooking in the pot without any flames underneath it. You don't want the gravy to be to thick you don't want it to be clumps on your roasted goose. So this is good and we are finished with the gravy and ready to move onto the next step."
eHow Article: How to Use Pan Juices When Cooking a Goose
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