Perfecting the Christmas Goose
We tested the goose with prunes and armagnac recipe last weekend as practice for Christmas but with a duck because there were only 4 of us.
All went very well except I used the goose stock recipe with water for duck as per the recipe and after 2 hours on the lowest heat of our smallest hob ring with the lid on we only had about 150ml stock. Then there were no juices at all, only fat. We drained some fat off after initial cooking at a higher temp and all that was in the tin at the very end was a small amount of burnt fat. It would have smoked the house out if we hadn't removed it earlier and it was just fat. If we'd tried to use the tin for gravy the burnt bits would have been bitter. I tried adding carrot water and flour to the tiny but of stock but it just tasted like carrot water... What can we do to ensure good gravy on Christmas day?