Pot au feu: Goose Recipe

Ingredients

• 1 whole goose (about 5-6 pounds)
• 2 onions, peeled and halved
• 4 celery stalks, chopped
• 4 carrots, peeled and sliced
• 1 leek, chopped
• 2 cloves garlic, minced
• 10 cups water
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon salt
• 1 bunch parsley, chopped
• 1 loaf of crusty bread

Instructions

1. Rinse the goose and place it in a large pot.
2. Add the onions, celery, carrots, leek, garlic, and water to the pot.
3. Add the bay leaves, peppercorns, and salt to the pot.
4. Bring the water to a boil, then reduce the heat to low and simmer for 3-4 hours, skimming any foam or fat that rises to the surface.
5. Remove the goose from the pot and let it cool for a few minutes.
6. Remove the meat from the bones and set aside. Discard the bones and skin.
7. Strain the remaining broth through a fine mesh strainer.
8. Return the broth to the pot and add the chopped parsley.
9. Bring the broth to a boil, then reduce the heat and simmer for an additional 10-15 minutes.
10. Divide the meat among soup bowls and ladle the hot broth over the top.
11. Serve with crusty bread.

Verdict: Pot au feu is a classic French dish that is perfect for a cozy winter meal. This recipe uses goose for a rich and flavorful twist on the traditional beef version. The slow simmering process allows the goose to become tender and the broth to become fragrant with aromatic vegetables and herbs. The addition of crusty bread makes for a satisfying and hearty meal.