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January 22, 2009

Comments

I love goose - but am worried to hear that you 'disposed' of the internal fat! Best bet is to render it down (either on it's own very gently or in simmering water then separate). You can then store it (or freeze it) and use it for future roast potatoes!

Our cookbook highly recommended rendering and saving the fat, but we decided not to tempt ourselves with it over the coming months. Having roasted potatoes (and other vegetables) in goose fat, we know how delicious it is! But we try to eat healthy at home, more or less, and keeping that goose fat around would have taxed our self-restraint!

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Carnivore Moments

  • Bacon1
    Scenes from a life in meat.