Google wholesale nfl jerseys8VW

27 Kasım 2012 Yazan: Cevher

Unlike domesticated geese, which typically go to market at around 9 weeks old, wild geese can hang out for a decade or two before they make it to the table, basically eliminating high heat roasting from the list of viable cooking methods. That where the slow cooker comes in. Like a culinary equalizer, the slow cooker stews the goose to tenderness every time, regardless of age five to nine hours in moist heat does that to meat. Sear the goose after slow cooking for crisp skin.

Step 1

Take the goose out of the refrigerator for about 30 minutes to take the chill off it. Trim any fat hanging from it; goose has enough fat under its skin to make additional fat extraneous. Examine the goose for any shotgun pellets missed during cleaning.

Step 2

Prick the skin of the breasts and thighs using a paring knife. Add the vegetables, herbs and spices in an even layer in the bottom of the slow cooker.wholesale nfl jerseys Lay the thighs and breasts skin side up on the vegetables.

Step 3

Fit the legs into the spaces around the thighs and breasts, or, if needed, on top of them. Cover the slow cooker. Reserve the wings for stock.

Step 4

Set the slow cooker to High for a five hour cooking time or Low for a nine hour cooking time. Add fresh herbs to the slow cooker during the last 30 minutes to one hour of cooking.

Step 5

Take the goose from the slow cooker after its set cooking time. The cooker will hold the goose warm until you can get to it, but don allow to stand for more than one hour.

Step 6

Pat the breasts, thighs and legs dry. Add about 1 tablespoon of the goose fat from the slow cooker to a skillet. Heat the fat over medium high heat for several minutes.

Step 7

Lay the breasts skin side down in the skillet. Fry the breasts until the skin crisps, about 5 minutes. Turn the breasts over and fry them for about 3 minutes. Set the breasts aside.

Step 8

Fry the thighs and legs until the skin crisps. Strain the warm goose fat in the slow cooker through a mesh strainer lined with three or four layers of cheesecloth. Sprinkle the flour over the fat.

Step 2

Cook the flour in the fat until it browns. Add the duck or chicken stock to the skillet. Whisk the stock vigorously until the flour breaks up.

Step 3

Simmer the gravy for 10 to 12 minutes, whisking frequently. Season the gravy to taste with salt and pepper and finish it with a few tablespoons of heavy cream.

You can cook a goose whole and separate it into parts after it finishes cooking instead of before in an oval shaped slow cooker with a 7 quart or higher capacity.

If you have a small slow cooker, such as one with a 2 1/2 or 3 quart capacity, you should slice the meat off the breasts and cut it into 1/2 inch cubes. Sear skinless breast meat in a pan before slow cooking it. Save the bones for stock.

How to Cook Deboned Wild Goose Breasts

Goose breast, unlike chicken and turkey breast, is dark meat. In fact, it quite dark, with a considerably stronger flavor than dark leg meat from more familiar poultry. Because it has a potent taste, and because it this wild game easily dries out when even slightly overdone with a dry cooking method, braising is a good option for cooking a deboned goose breast. This wet cooking method provides extra flavor to simultaneously temper and complement the strong flavor and helps keep the bird moist and tender.

Step 1

Pull off any fatty deposits still stuck to the goose breasts. When rendered, these fatty deposits make an excellent, flavorful cooking fat, so freeze them until you ready to use them.

Step 2

Pat the goose breast with salt and pepper to taste. Add anything else you like to use to season the poultry, like coriander, thyme, marjoram or other herbs or spices.

Step 4

Lay the goose breasts in the pan and reduce the burner to medium high. Sear the bottoms until they well browned, which should take about four minutes, then turn the breasts and do the same on the other side.

Step 5

Remove the breast meat and saute some vegetables if you like to include them. You could use chopped carrots, celery, onion, green beans or others. work well, too. Cook for about five minutes, until the additions start turning tender.

Step 6

Add a few splashes of red or white wine, cider vinegar or broth to the pan. Scrape the bottom vigorously with a rubber or plastic spatula.http://www.cheapnfljerseysonlinef.top This is called deglazing, and it done because the cooked on bits stuck to the bottom of the pan add a lot of flavor to your preparation.

Step 7

Return the deboned goose breasts to the pan and reduce the heat to medium low. Make sure they aren submerged more than about one third of the way in the braising liquid; if they are, scoop some of the liquid out. Also add any desired seasonings, including any you used to season the breasts before searing them. Cover the pan.

Step 8

Simmer the goose breasts, turning them over every few minutes. Cook them until they reach 165 degrees Fahrenheit at center. Use a meat thermometer to make this determination. Depending on the thickness of the breasts, this should take about 15 to 20 minutes. some of the braising liquid over the breasts when you serve them.

ŞiirFM arşivindeki tüm şiirleri, fon müzikleri dinlemek ve indirmek (download) için tıklayınız.

. . .

Degerli yorumlarinizi bekliyoruz..

You must be logged in to post a comment.


Tüm Tv Yedek Parçalarını Tv Yedek Parça MerkeziLcd Tv, Led Tv, Plazma Tv, Yedek Parçalarını Stoktan, Aynı Gün Kargo İle Tedarik Edebileceğiniz Online Satış Sitesi.

Siir Fm | Fon Müzikleri | Bedirhan Gökçe | Kahraman Tazeoğlu | Şiir BUL | Sitemap
Copyright © 2007 - 2019 SiirFm.COM