Goose jelly

The goose is the fattest bird, so boiling the goose jellied meat is a good thing. The principle is the same as when cooking ordinary jellied meat. The goose, together with its legs, neck, wings and even a tail, fits into a large (and taking into account that the weight of a goose is about 4-5 kilograms – a huge) pan, if it does not fit, it is chopped into pieces. It is better to take care of this in advance and, if necessary, even in the butcher’s shop, ask to cut the goose into pieces. Pour cold water over the goose to slightly cover the bird when cooking. Boil the goose over high heat for the first 10 minutes to release the foam. This foam must be removed, the pan covered with a lid – and 4 hours of cooking must be noted. This time is enough for the goose to completely give natural collagen (the reason why the jellied meat freezes) to the broth and the jellied meat freezes on its own.

Spices and seasonings

Put the onion, carrot, black peppercorns and salt in a saucepan for the goose.

What is the role of goose fat in boiling jellied meat?

It is not for nothing that our recipe says that even a tail should be used. Jellied meat with a large amount of fat, as it hardens, will be covered with a white crust – this is the fat that has simply melted out. The fatty coating reliably keeps the jellied meat from drying out and will extend its shelf life in the refrigerator up to 2 weeks. You don’t need to eat goose fat – just remove it with a fork, and when serving, turn the jelly out of the mold onto a flat plate so that it looks beautiful.

What to add when cooking goose jellied meat?

Goose is a fatty bird, and this property will perfectly smooth out chicken fillet, turkey and lean beef. Keep in mind that despite the abundance of fat, goose is considered a delicious meat.

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