How to Make Roux From a Roast 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. Our next step for making the gravy is going to be making a roux using 1/4 cup of the goose fat and about a 1/3 of a cup flour. We are going to pour this into a sauce pan and gently heated up we are going to start out about a medium. We want to get this nice and hot before we add our flour. So we are going to let it heat up and then start adding our flour, we are going to add about a 1/3 of a cup and we want to be adding it in very small increments. We do not want the flour to clump up we want it to be able to be absorbed fully by the fat so you need to use a wooden spoon and quickly mix into the fat. This is a time consuming process but the taste at the end is well worth it. You want to make sure that you are not getting any lumps of flour, you want to break all those up and add a little bit more. As this heats up it's going to get thicker and thicker until you have a nice thick paste which is what the roux means. It's a flour paste and we are going to let this cook for a moment and then we'll come back to it when it's done. Now you can see that all of the flour has been absorbed by the goose fat it's thickening up quite nicely you might want to get it a little bit thicker but this is thick enough in order to go on to the next step."