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Why not slow cook a goose in aromatic herbs

Aromatic herbs are required in this roast recipe

Chefs who enjoy cooking with basil could try using this ingredient in tandem with other aromatic herbs to slow-cook a goose.

Owner and head chef of the Dock Kitchen in Notting Hill Stevie Parle made this recommendation in an article for the Daily Telegraph.

A goose is roasted for around half an hour in an oven until it starts to brown.

The fat is removed before bay leaves, celery, garlic, sage and thyme are poured into the baking tray with a pint of water and some brandy.

This is returned to the oven for approximately three hours, with occasional extra splashes of brandy throughout cooking.

Mr Parle's serving suggestion was to carve the meat and offer the juices as a condiment in a small jug.

An alternative roast chefs could try is a whole roast suckling pig, which author of the Beyond Nose to Tail: A Kind of British Cooking: Part II cookery book Fergus Henderson recently recommended in an article for the Guardian.

Related Products: Bay Leaves, Chopped Garlic in Oil, Sage, Thyme

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