GOOSE FAT

Crispy Crackling Flavoured Goose Fat

How to render your own...

Old fashioned simple methods that produce the cleanest tastiest healthiest lower saturated cooking fats and by roasting the skin along with the goose fat you add that honest extra layer of flavour to your cooking, something commercially produce fats cheats you out of.  Really simple to make and one batch should last around six months.

Oven rendering time 40 minutes

Ingredients 

(makes approx 800ml)

1 whole goose or fat and skin of a goose

Pre heated oven 200 C

There is plenty of obvious white fat pockets on your goose, but if you want to roast and eat the goose as a whole bird you can still render down a lot of roast goose flavoured fat and enjoy the bird too.  To do this prick the goose skin all over, this will allow more of the fat to render out, place the goose on a trivit in a deep roasting pan and place in the pre heated oven for 12 minutes per lb, once cooked leave to rest for 20 minutes, drain off all the fat into a ball mason jar and leave to cool.  Enjoy your juicy moist goose and once the fat has cooled place on the screw lid and keep in the fridge.

If you just have the fat and skin from a goose, place in a deep roasting tin and roast in the oven for the 40 minutes, remove and pour off all the rendered down fat as above into a ball mason jar and store in the fridge.  

That's it gorgeous crispy crackling flavoured goose fat for cooking perfect roast potatoes.