ROAST GOOSE RECIPE - NYT COOKING
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich — a cranberry relish, for instance, sweetened but not overly so.
Provided by Sam Sifton
Total Time 3 hours 15 minutes
Yield Serves 10 to 12.
Number Of Ingredients 4
Steps:
- Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
- Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
- Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
- After an hour’s roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
- After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
- Remove potatoes from pan and keep them warm under foil until ready to serve.
Nutrition Facts : @context http//schema.org, Calories 1086, UnsaturatedFatContent 57 grams, CarbohydrateContent 25 grams, FatContent 89 grams, FiberContent 3 grams, ProteinContent 45 grams, SaturatedFatContent 26 grams, SodiumContent 933 milligrams, SugarContent 1 gram
PRIME RIB ROAST RECIPE - NYT COOKING
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
Provided by Sam Sifton
Total Time 4 hours 15 minutes
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Remove the roast from the refrigerator 2 or 3 hours before cooking.
- Preheat oven to 450.
- Rub butter on the cut ends of the roast.
- Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
- Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
Nutrition Facts : @context http//schema.org, Calories 85, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 80 milligrams, SugarContent 0 grams, TransFatContent 0 grams
More about "raan roast recipes"
BASIC BEEF STOCK RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 6 hours 10 minutes
Category Broth and Stocks
Calories 61 calories per serving
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
ROAST GOOSE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 15 minutes
Calories 1086 per serving
- Remove potatoes from pan and keep them warm under foil until ready to serve.
PRIME RIB ROAST RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
- Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
GREEK ROAST LEG OF LAMB WITH OVEN-ROASTED POTATOES RECIPE
From thespruceeats.com
LEG OF LAMB RECIPES - BBC FOOD
From bbc.co.uk
27 DELICIOUS INDIAN DINNER RECIPES YOU HAVE TO TRY ...
From recipes.net
HOW TO COOK INDIAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAKISTANI RECIPES - BBC FOOD
From bbc.co.uk
MAIN COURSE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
ZOUK | MANCHESTER MENU - ZOUK TEA BAR
From zoukteabar.co.uk
FOOD - REDIFF.COM
From m.rediff.com
ZOUK | MANCHESTER MENU - ZOUK TEA BAR
From zoukteabar.co.uk
FOOD - REDIFF.COM
From m.rediff.com
GOURMET SPICE BLENDS - MRS BALBIR SINGH®
From mrsbalbirsingh.com
LAMB CUTLETS CHOPS @ NOT QUITE NIGELLA
From notquitenigella.com
CRAVING BIRYANI? HERE ARE 10 PLACES THAT ARE DELIVERING ...
From vogue.in
EPICURE | YOUR PREMIER GOURMET DESTINATION
From epicuregourmet.in
39 OF THE BEST RESTAURANTS IN SHOREDITCH | TRY THEM NOW ...
From foodism.co.uk
THE COMPLETE GLOSSARY OF COOKING TERMS FOR THE CULINARY ...
From escoffier.edu
LONDON’S BEST RESTAURANTS | AMAZING RESTAURANTS TAKING ...
From timeout.com
GREEK ROAST LEG OF LAMB WITH OVEN-ROASTED POTATOES RECIPE
From thespruceeats.com
LEG OF LAMB RECIPES - BBC FOOD
From bbc.co.uk
27 DELICIOUS INDIAN DINNER RECIPES YOU HAVE TO TRY ...
From recipes.net
HOW TO COOK INDIAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAKISTANI RECIPES - BBC FOOD
From bbc.co.uk
MAIN COURSE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
ZOUK | MANCHESTER MENU - ZOUK TEA BAR
From zoukteabar.co.uk
FOOD - REDIFF.COM
From m.rediff.com
GOURMET SPICE BLENDS - MRS BALBIR SINGH®
From mrsbalbirsingh.com
BASIC BEEF STOCK RECIPE | ALLRECIPES
From allrecipes.com
LAMB CUTLETS CHOPS @ NOT QUITE NIGELLA
From notquitenigella.com
CRAVING BIRYANI? HERE ARE 10 PLACES THAT ARE DELIVERING ...
From vogue.in