Great Cooking Videos

Hi I’m Cat Cora, today we’re gonna roast a Christmas goose. It’s a specialty dish that takes about 4 hours but boy is it worth it. I’m stuffing the goose with an aromatic mixture. It’s already been cleaned, trimmed and the innards are taken out. Once it’s stuffed I’m going to start tying the legs.

I’ve got this loose piece of skin that I’m gonna kinda fold the legs into while I tie it. That kinda helps me to hold the legs in place. I’m gonna do one twice around the legs like so and then I’m going to pull the tail up and this closes off the cavity. Do a little double knot to tie off the legs and finish that process and then you’re just gonna cut off any excess that you have. After that what you wanna do is you wanna take the wing skewer and just skewer the neck, skewer the fat the neck together.

And now I’m gonna secure the wings to the breast. I’m gonna tie once around and I’m gonna tie it in a knot again and cut off any excess string. You’re gonna salt and pepper the whole body of the goose.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: vegetarian cooking, mexican cooking, cooking recipes

Tags

Culinary School