Part Two
These should be the last photos of the goose preprations.
The goose itself, cooked to an internal temperature of 82F, finished roasting a fair bit faster than the time recommended by weight. Here's how it turned out.
It's looking quite crispy, which is what I like. Here, it's been moved to the platter so I could drain the roasting pan. As I write this, it's back in the roaster and staying warm in the oven.
I drained the roaster into a 1 quart canning jar, including some of the drippings, but it was too much. Aside from this amount, I got a soup bowl's worth of drippings that still had a small amount of fat on top.
I'm hanging on to the fat, as it's supposed to be really good to cook with.
As for the drippings, I used them to make a gravy. There was not much more than a cup of drippings, two which I added a splash of red wine and another of orange juice and brought to a boil. I thickened it with corn start. No other seasonings were added. It's a rather tangy gravy that I kinda like.
Meanwhile, on the assembly line, we've got Bacon and Cheddar devilled eggs, mashed yellow potatoes with smoked mozarella, garlic and bacon bits, and broccoli a la Julia Child.
I'm getting soooo hungry!
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