??s re Rendering Fat in Child's Steamed Roast Goose Recipe
First of all, I know nothing about rendering fat, so any tips would be appreciated...but here's my question:
Here's jc's recipe for goose:
Julia Child's Steamed Roast Goose Recipe looks like another good option for my Christmas Goose...but seeing as there's so much boiling water involved...what happens to the fat?
And then how do you then render the fat from such a recipe?
Do you get as much fat as you would by regular roasting?
Uh - have you really read through & understood the recipe?
I've been making Julia Child's "Steam-Roasted Goose with Port Wine Gravy" recipe for Xmas since her cookbook where it first appeared "The Way To Cook" came out many years ago. And am absolutely stymied by your comment "so much boiling water". Where is there "so much boiling water"? The only "boiling water" in the recipe (& I own the cookbook) is where you pour 1" (as in 1 INCH) of water into the roasting pan for the initial steaming. Please explain how you feel that is "so much boiling water"? As far as rendering the fat, if you follow the recipe, all you need do after that first steaming step is, after you remove the goose to a platter, pour the water & fat from the roasting pan (before you proceed to the 2nd step wherein you add the vegetables) into a large pot or heat-proof bowl & allow it to cool/settle. All that absolutely glorious pure clear/golden goose fat will rise to the surface making it super easy to just ladle out into containers & pop into your fridge or freezer to use in all sorts of ways. It couldn't be easier, & there's no extra "rendering" necessary. It's already been "rendered" by the steaming process.
I use some of that wonderful fat when making my New Year's Day French Cassoulet (in which I use up what's left of Julia's wonderful Xmas roast goose), & it's the ultimate for any sort of dish that requires fried potatoes &/or other root vegetables.
I've been roasting geese for Xmas since the 1970's, & Julia's steam-roasting method beats all other recipes. You end up with a lovely crisp-skinned, juicy but grease-free bird, fabulous gravy, lovely goose fat for other uses, & almost best of all - a completely smoke-free kitchen.
Oh - & do yourself a favor. This "Saveur" version of Julia's recipe isn't the best one. Try to find online (or buy the cookbook) of Julia's "Steam-Roasted Goose with Port Wine Gravy". After the initial steaming, the bird is semi-steamed/braised again with Burgundy Wine & veggies, then crisped in the oven, & then the remaining juices are mixed with Port Wine into a luscious gravy. The "Madeira" version Saveur published doesn't hold a candle to the original cookbook version, although the method is the same.
Thanks...I should have been more clear. I was referring mostly to the water in the first step of the recipe...which, as you say, isn't really all that much. I'm a tyro when it comes to goose, and I was unsure as to how I was going to be able to remove the fat from the water... I'm usually a wastrel when it comes to steaming liquids... but when it comes to saving the goose fat, I wanted to be certain to get it all...and the cooling process you describe here will do the trick!
I'm glad to hear that you rely on this recipe....and that it is smoke-free (our alarm is insanely sensitive as is!) Cheers! R
No worries! Honestly, I've been making this one since she first published it (but again - not the Madeira one). After that first step when you take the goose out & pour out the initial steaming water, just pour it into a large pot or Pyrex bowl & set it aside somewhere. You'll be amazed how quickly it will separate & how easily you'll be able to harvest all that goosey goodness - lol!!
(Just picked up our Xmas goose today - can't wait!!!! Lol!!!)