How to Cook a Goose : How to Deglaze a Pan for Roasting Goose

How to Cook a Goose : How to Deglaze a Pan for Roasting Goose


Hi, I’m Jennifer Cail. On behalf of Expert
Village I’m going to show you how to roast a Christmas goose. Now that we have siphon
off the majority of fat from our pan it’s time to deglaze the little bit of pan juices
that are left. So we are going to start out by adding just a little bit of chicken broth
before we turn the pan on. So you can get if from a can a box or your homemade chicken
broth either one will work. If you are only using a little bit at a time I really like
having boxed chicken broth. So we are going to turn this on medium you don’t want it to
high cause you don’t want to burn the brown bits that are still in the pan. But you also
don’t want it to low cause you want to get a good temperature going. If you want to use
a wooden spoon for scraping up the pieces if you use metal it’s going to scrap up your
pan. So we are just going to be stirring the little bits into the chicken broth and as
this heats up we are going to add some more chicken broth. Depending on how much gravy
you want the size of your dinner party and how many bits of brown pan juices are left
in the pan. That will all determine how much chicken broth you are going to be using. Use
your own sense of taste and smell to be able to tell when you have enough and when it’s
time to stop. But for now we are going to keep this heated up and we are going to reduce
it about half before the next step.

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