How to Extract Fat From a Goose

Video Transcript

"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a Christmas goose. Now that our goose has been cooked and it's resting before we carve it. It's time to make the gravy. The first thing we want to do is get all of that goose spat out of the pan. Depending on how hot it is and how heavy your roasting pan is one of the easiest ways to do it is by using your basting tube to suck it out being careful when it's really hot. Don't get to high up into the bulb we are just going to siphon it off so that we are leaving behind the pan juices and any gravy that is collected. Although you can see that the majority of this is goose fat. You noticed how fat the goose was as we were getting it ready and you do not want to have a gravy that is made primarily out of fat. It might taste good for the first couple of bites but it's going to be a lot of fat to consume if you are going to leave all this into your gravy. We are going to finish siphon this off and then we will be ready for our next step."