Monday, December 21, 2015

Roasted Goose with Banana Flour Gravy

Happy Monday!!

Last night, I roasted a goose for the first time; my family and I thought it was really good! It's like a duck, but more gamey. Before I roasted it, I coated it with spices and stuffed it with garlic, which made it so flavorful and delicious!! This goose did not take long to cook, so it does not have to be in the oven all day.

The banana flour gravy I made to serve with the roasted goose was SO delicious!! It tasted amazing; it was one of the most delicious gravies I've ever made!! The trick to having no clumps of flour in your gravy, is to whisk the gravy constantly while you are pouring the flour.

Let's get to cooking!!!

Roasted Goose with Banana Flour Gravy

  • 13 pound goose
  • 1/4 cup fresh thyme (plus more for gravy)
  • 1 teaspoon coriander
  • 5 whole garlic cloves, peeled
  • salt and pepper, to taste
  • 4 cups chicken stock
  • 3 1/2 tablespoons wedo banana flour
  • 1/4 teaspoon cayenne pepper
Preheat your oven to 350 degrees. Pat goose dry with paper towels. Place in roasting pan. Score the fat on the goose (it helps make skin crispier.) Season with salt, pepper, coriander and fresh thyme. Stuff inside of goose with garlic. Place in oven for about 2 hours, or until internal temperature reaches about 170-175*F.

Once the goose has finished roasting, take out of oven and let it rest for about 20 minutes or so. While the goose is resting, we are going to make the gravy! Heat 3 tablespoons of goose fat in a saucepan with banana flour. Whisk flour in with goose fat until it makes a rue. Add in chicken stock, salt, pepper, thyme, and cayenne pepper. Whisk every few moments on medium-low heat until thickened.

Carve goose, and serve with gravy! Enjoy!!


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