For Thanksgiving, we decided to cook a goose. Dan stuffed the bird with coarse chopped white onion, carrots, celery, whole cloves of garlic, and fresh bay. The skin was rubbed with grey French sea salt and freshly cracked pepper, then dusted with paprika.
I snapped another picture when the goose was half-done, but failed to get another snap in at dinnertime—it smelled too good and we just served her up, with the roasted vegetables and garlic, and a side of Cranberry Tequila Salsa.
The grand old bird also gave us goose frittata and later in the week, homemade goose stock, simmered with more mirapoix (onions, celery, carrots), caramelized onions for darker color, garlic, ginger root, asparagus ends and Italian parsley.
The goose broth then became the base for a hearty meal of French Onion Soup (although I don't know why we call it that when everything in it was grown in America ...) made with caramelized sweet white onions, topped with a thick slice of our homemade safflower-coriander bread, and melted Mozzarella cheese. We added a tiny dollop of white truffle oil to the soup before topping with the cheese and broiling it, and another tiny drop to finish.
Happy Thanksgiving to all!
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