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Roast Goose with Port Gravy

Reviewed: Dec. 18, 2009
I rate this based on the extensive and detailed recipe. I have been roasting a goose for last 40 years and the simple European recipe is still the best. Only salt and caraway rubbed inside and outside. Never pick the skin until the last 30-40 minutes stage of roasting. It holds the precious juices that will come out for the sauce you keep. You collect the clear fat( very precious stuff for roux and even medicinal purpose) every 30 minutes. After you finally prick the meat you add broth from the neck and giblets. (You can fry the liver on the goose fat for the pate).Goose is not done ,until the legs move freely when pushed. Rule is the same as with the rotisserie roasting: do not rush to get the color on the skin. It will get golden when it's time comes!
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Justin's Hoosier Daddy Chili

Reviewed: Feb. 7, 2010
Full TBSP of ground cumin on 1# of meat is pretty strong. Onion, if fresh is better lightly sauteed. To limit tomato flavor and its acidity try 1/cup of strong coffee. You will be surprised. If 2cans of beans are used, make 1of them the dark red beans. It ads flavor, texture and color.
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