“Food Tip” del giorno – Goose!

by valentinalucia

courtesy of 886935772071.tranews.com/

Goose has much more fat than turkey or chicken, but the fat can easily be taken off. Remove the obvious pods of fat from the goose’s lean meat, but do not discard! Save the fat to render later to add richness and flavor to the dish.

It’s also important to pierce the skin of the goose before cooking, but be careful as to not pierce the meat. Poking holes in the skin only allows the remaining fat in the bird to escape while cooking.

Check out this delicious-looking recipe for Goose Bourguignon with Beet Gnocchi from Salty Seattle!

And a very very happy birthday to my best friend Imani who turns 20 today! Buon Compleanno!