Goose And Noodles Recipes

GOOSE PHO

Steps:

• Heat oven to 375 degrees. Using a heavy cleaver or large chef's knife, whack the feet into a few pieces, which will help the collagen to render while cooking. Place the feet, carcasses and bones, if using them, on a baking sheet or in a large roasting pan. If necessary, cut carcasses into smaller pieces so everything fits in the pan. Roast, turning the bones after about 30 minutes, until dark brown, at least 45 minutes or up to 1 1/2 hours. Do not allow the bones to burn. Transfer the bones to a large stockpot and discard the rendered fat and juices.
• Heat a large heavy skillet over high. Cook the onion and ginger cut-side down in the dry skillet until charred and dark brown, 6 to 8 minutes. Transfer to the stockpot.
• Fill the pot with water, leaving about 2 inches of space at the top. Bring it to a steady simmer over medium-high, then reduce the heat so that only one or two bubbles come to the surface every second or so. Let simmer very gently, occasionally skimming foam from the top, for at least 4 hours and up to 12 hours. The longer you let it go, the more flavor will be extracted.
• Strain the broth through a fine-mesh chinois into another large pot and discard the solids. Allow the broth to settle for a few minutes, then skim the fat and scum from the top. Wipe out the stockpot, then return the broth to the stockpot and bring it to a steady simmer over medium-low, continuing to skim the top of the broth until it has reached the desired clarity, about 10 or 15 minutes.
• For a clearer broth, in a small bowl, whisk the egg whites together until foamy. While the broth is at a very slow simmer, gently pour the whites into the broth and allow the mixture to cook, undisturbed. Small particles will stick to the whites as they cook, and the egg whites will form a raft that can be skimmed out once firm, about 10 minutes. If there are small pieces of egg white left behind, strain the broth again through the chinois.
• Add the spices to the stockpot with the broth. You can wrap them together in a piece of cheesecloth and tie tightly with kitchen string, or simply toss them directly into the pot. Simmer until the broth is fragrant, about 1 hour. (Leaving the spices in for an extended period can overwhelm the broth.) Remove spice bag or strain the broth again through the chinois, discarding the spices.
• Add the sugar, fish sauce and MSG, if using, to the broth to taste, and season with salt.
• Prepare the rice noodles according to package instructions. To serve, divide noodles among 6 large bowls. Top with sliced meat, if using, and pour the hot broth over the meat. Serve with a platter of toppings and garnishes to pass at the table.

SLOW-COOKED GOOSE

Steps:

• In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight., Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides. , Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice.

ROASTED CHRISTMAS GOOSE

Steps:

• Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
• Preheat oven to 450 degrees F.
• Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
• Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
• Carve goose and serve with Stuffing and Cumberland sauce.
• Mix all ingredients together in a small bowl.
• Preheat oven to 350 degrees F.
• Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
• Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
• In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

GORDON'S CHRISTMAS ROAST GOOSE

Steps:

• Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
• If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
• Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
• Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
• Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
• Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
• Heat oven to 240C/fan 220C/gas 9.
• If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
• Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
• Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
• Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
• At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

ROAST GOOSE

Steps:

• Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
• Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
• Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
• After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
• After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
• Remove potatoes from pan and keep them warm under foil until ready to serve.

GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)

Steps:

• Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
• Cover & cook on low for 8 hours.
• An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

GOOSE AND NOODLES

Steps:

• Next time you roast a goose for dinner, don't cover the leftovers and put them in the refrigerator. Roast goose, in my experience, gets tough and dry even if it's well wrapped. After dinner put the carcass in a large stockpot with about a gallon of water, set it on the stove and simmer until the meat falls off the bones. Usually this takes only a couple of hours. Let cool and pull all remaining meat off the carcass. Discard bones and skin. Refrigerate if you're going to make this in the next day or two, or freeze it for later use. I prefer to freeze the meat with about two quarts of the broth. For a quick camp dinner, I pull the broth out of the cooler in the morning and allow it to thaw. That evening just pour it in a pot and add a pound of egg noodles after the broth comes to a boil. In about ten minutes you have a delicious and nutritious main dish. Serve with coleslaw and hard rolls.Spiced with More Tall Tales - Fish and Fowl