This beautiful goose actually didn't yield a great deal of meat. It was quite tasty, but not as abundant as your typical turkey.
Today I shall stick it in a big ass pot with some celery, carrot, onion and herbs and simmer the shit out of it until the bones have excreted all their flavor. That's how you make stock - basically.
Taking stock of yesterday and the faboo meal I cooked up it's easy to see how people get overwhelmed with holiday cooking and feasting. I totally got carried away with the feasting. The lower half of my body right now don't wanna know nothin'! First thing in the morning yesterday I started with the mashed potatoes and turnips, wrapping them in plastic and keeping them warm in the dehydrator all day was pure genius! (Thank you, Glory for the inspiration) My cooking was well ordered and mapped out. I choreographed different dishes from two ovens, thank goodness my neighbor is directly across the hall. I used her oven for the chestnuts and the stuffed pumpkin while mine was occupied with the goose.
I took another tip from Glory and papoosed my goose (took it out at 170 degrees and wrapped it in foil, newspaper and a blanket) so my oven was free to quickly cook my greenbeans. Bing, bang, boom - dinner was ready at 4:30. Not too shabby, I thought.
The food was excellent. The bird may have been overdone, we're not sure because we haven't had goose before, but I thought it was really tasty. And the plumwine, brandy, prune au jus I made was outstanding! Tons of flavor. And the sides...traditional as hell but totally scrumptious. End it all with an apple pecan dessert pizza pie and you got yourself a Thanksgiving!
But the most brilliant tip I can give you is inspired by my brothers girlfriend. Always dress up to the nines - for no one will ever expect you to do dishes. (Not that I would! Dave and I always do the clean-up. But I think if ever I go out to a friends house I shall rent a friggin' ball gown!)
Now, off to make stock in my jammies!
Bang on, my peeps!
-HH
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