Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens
ฝัง
- เผยแพร่เมื่อ 9 ธ.ค. 2020
- Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
**RECIPE, SERVES 6-8**
1 10-12 lb (4.5-5.5 kg) goose
3 lb (1.36 kg) small waxy potatoes, skin on
1 lb (454g) mustard greens, washed and chopped
1 quart (946mL) black cherry juice
1 quart (946mL) chicken stock
1 bunch fresh sage
flour
Christmassy spices (I used ground cinnamon, ginger, nutmeg and cloves)
dried chili flakes (or any dried spicy chili product, like cayenne)
salt
pepper
Put the goose in a deep roasting tray. Take everything out of the cavity - chunks of fat, the neck, any giblets - and lay it around the goose on the tray. Use a sharp knife to score a diamond pattern over the goose's entire skin and fat layer. Season all sides heavily with the Christmas spices and salt, and be sure to rub the spices into the scored skin.
Position the bird breast-side up in the pan, and put it in a cold oven. Turn the heat on 300ºF (150ºC).
While the bird is roasting, boil the potatoes until they're just fork-tender. Drain them and lay them out on a roasting tray or lipped baking sheet in a single layer.
Roast the goose until the internal temperature of the breast is a few degrees short of your desired doneness. If you want it pink, cook the breast to 135-140ºF (57-60ºC), which took me about 45 minutes, but be aware the USDA says cooking any poultry short of 165ºF (74ºC) entails some risk of foodborne illness.
Take the bird out of the oven and cut off both sides of the breast whole. Cover them and set them aside. Flip the goose around so that the thighs are facing up - you can stabilize the bird by letting its leg bones hang over the edge of the tray.
Ladle enough rendered goose fat onto the potatoes to thoroughly coat them and the bottom of their tray. Season the potatoes heavily with salt and pepper.
Put the bird and the potatoes in the oven, and turn the heat up to 400ºF (200ºC). Roast the bird until the thigh reads at least 175ºF (80ºC), which took me another 45 minutes. Take the goose and the potatoes out. Use a glass to crush each potato until you feel the skin pop open, and put them back in the oven.
Take the goose out of the roasting tray and put it aside to rest. Use a ladle to remove as much of the rendered fat from the tray as possible, while leaving behind all of the solids. Put the fat aside - you'll need it later, and whatever you don't use you can freeze.
Turn the burners under the roasting tray on medium heat, and stir enough flour into the remaining fat to make a loose paste. Fry it until it looks and smells brown, then gradually stir in the cherry juice, deglazing the pan as you go. Stir in enough chicken stock to give you the thickness you want, keeping in mind that the flour won't fully thicken the liquid until it boils. Season with salt, pepper and chili flakes to taste. Simmer the gravy for as long as you can to extract flavor from the solids, stirring every now and then to make sure nothing sticks and burns.
Check on the potatoes - when their bottoms are brown, flip each of them over and return them to the oven.
Cut the wings and leg quarters off the goose. Separate the legs from the thighs, and the drumettes from the wing tips. Feel around for any other bits of meat on the carcass you can tear off, then bag up the carcass and the wings tips for stock/soup and put them away.
Strain all the solids out of the gravy and throw them away. If the gravy is too thick, water it down a bit. Set it aside somewhere to keep warm.
When the potatoes are brown and crispy all over, toss them with fresh sage and set them aside somewhere to keep warm.
Right before you want to eat, heat a thick layer of goose fat over medium-high heat in your widest pan. Put the goose breasts in the pan, skin-side down, and fry them until the skin is crispy and the meat is re-heated. Take them out and do the same with the thighs, legs and drumettes. Take them out, then put in the mustard greens.
You'll probably need to wilt down some of the greens before you can add more in. Pouring a little water in the pan will help to get the greens cooking and deglaze the pan. Once all the greens are wilted, stir in salt and pepper to taste. Set the greens aside somewhere to keep warm.
Carve your meat and eat! Merry Christmas (if you're into that)! - แนวปฏิบัติและการใช้ชีวิต
Dear Adam RaGOOSEya, just want to say I live for your content.
almost 100 likes with no replies. sup
@@gyuuipa5166 make it 2 replies
Silly goose ball
Well I GEESE i have to like it now
bump
That potato 'trick' is actually a semi-common side dish in my country (Portugal). We call it batata a murro (something like punched potato)
I tried it before knowing of it, though I did it in a pan on the stove.
Punched potato is the BEST name for a food dish ever!
I'm using that phraseology henceforth. Punched potato sounds so... adventurous.
i was thinking of doing this recipe with my mother, but im not sure it really gets you crispier potatoes. soooo, does it really work ?
@@d1twem14 the skin gets super crispy where it's cracked
Man makes a full Christmas dinner multiple weeks before Christmas just so we have a recipe to use. God bless.
He's too good for us
My first thought instead was "good scam, Adam - now you get to have goose for Christmas and also goose for a pre-Christmas Christmas-dinner-video meal". Not just twice as much goose, but twice as much goose fat, so it might actually last past March!
ffs yeah, I really hate when foodtubers create topical videos day-of, so you ahve to wait a year to actually be able to make the recipes for their intended date.
When he said “ah no, not the blue light, not the blue light!” I legit thought that was his Segway into a sponsorship from some sort of blue light filter glasses company or something
“Ah no, not the blue light! I hate how it makes my eyes feel, that’s why this video is sponsored by Warby Parker™, with their new blue light filter! Use code Adam Ragusa at checkout for 15% off.”
@@asbestoseater979 That would've been super smooth.
@@lukeedwardpanganiban7891 BUT also a scam
@@lusteraliaszero I don't know enough light science to tell. I don't use glasses in general.
Bird : has an ancient Egyptian totem a cat and some tennis balls inside
Adam : I am going to leave it in the tray to flavour the gravy
@@thedocilefish its his Christmas gift for us
i like your profile pic
a bit random but i massively appreciate the consistency of having accurate captioning on all of your videos, thank you so much for doing it when so many other people don't
I have a deaf sister who I don't talk to anymore because she doesn't listen. -But I still appreciate that he caters to her.
@@madthumbs1564 I've heard somewhere that YT is removing community caption
@@541megaboy5 that is quite possibly the dumbest thing that youtube has ever done
@@541megaboy5 whaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat
@@eyadomar4668 YT plans to remove community caption because it was “rarely used and had problems with spam/abuse”. I did some reading and apparently they're just removing the community contribution part and not caption entirely, which is still bad
I made this . Dec 25, 2020 Houston, Texas . Took the Breast out as written and cooked the rest of the bird longer....as suggested . I put a cover on it and cooked it long steamed and slow at 300 degrees for 2 to 3 hours. The glaze with the drippings was amazing ., I couldn’t stop tasting it . Yes the potatoes were deelish and the greens ( home grown) were a great slightly bitter accompaniment to cut all the sweetness and fat . I thought I would be settling for less with what seemed like a sort of one flavor goose fat based meal but I was wrong it was a feast in a box. Thanks Adam . See you next Christmas !
Hello fellow Houston person from a year ago. Where did you find the goose was it somewhere local or an online store?
Hello fellow H-town ! I got the goose that year at a Whole Foods just outside of Dallas but I would check with any Whole Foods, and probs Central Market too . I’m investing in a mail order wild Turkey for Thanksgiving from D’Artagn . Wild Turkey is all dark meat even the breast . It’s pricey but I’ve been trying to get one for 3 years because they usually sell out so quickly . I also did a Cabrito this summer ….that was an adventure..
Peace! And go Stro’s !
this sounds like an alabi
Made this last night for Friendsmas. They all loved it and none of us have had goose before. Only substitution I made was making peas, carrots and onions instead of the mustard greens. Woke up this morning, diced some leftover goose meat really fine, mixed it with a little bit of the sides & panko then made a patty. Fried it in leftover goose fat, made an egg patty, put it all on an everything bagel before adding cheese and toasting and had one of the best breakfast sandwiches ever.
dayum sounds incredible.
@@KATOOMYChristmas with friends I guess
@@KATOOMYchristmas but they took God out of it because they twisted the holiday into a commercialised faithless mess
@@aetu35 oh no, looks like gramp’s off of his meds again
You just saved yourself a trip to the store for a can of expensive goose grease!
Hello Dwight
Hey Mr. Poop!
i was thinking about this scene and also for some reason the suet scene with cece. get a lump of suet, or any kind of congealed animal fat will do really, tie a piece of string to it and the other end to her toe, put the suet in her mouth, she'll be happy for hours.
@@sth5033 I don’t think gabe has suet
just commented this. should have known someone beat me to it.
love those goose fat Roast smashed potatoes!
Sorry no goose puns today, they can be *a little fowl.*
Too many not english people (including me) who didnt get that joke😅😂
Yeah, just make sure the glass is nice and cold so it breaks from the heat.
LOL love you ^_^
@@noahjackson4185 fowl is what birds are called, and instead of saying foul (which means nasty) he said fowl as in actual bird lol, hope this helps.
a b s o l u t e l e g e n d
"There never was such a goose! Bob said there never was such a goose cooked- its tenderness and flavor, size and cheapness were themes of universal admiration! Eked out by the applesauce and mashed potatoes, it was a sufficient meal for the entire family- indeed, as Mrs. Cratchit said with great delight surveying a small atom of a bone upon the dish, they had not ate it all at last... and yet everyone had had enough! And the youngest Cratchits in particular were steeped with sage and onion to the eyebrows!"
--Charles Dickens, "A Christmas Carol"
Ah, back when good was cheap and not some exotic thing.
@@alalalala57 The Cratchitts were poor, my dude. Goose was cheaper back then.
@@thetribunaloftheimaginatio5247 Heck, turkey would have been more expensive. You see, turkey was a foreign, imported bird from the Americas.
@@AdamYJ And Mrs. Cratchitt was likely a member of a "goose club..." where you paid in ha'-pennies over the course of a year to be ensured a goose come Christmas Eve... and a spot in the local baker's oven, since with only a fireplace to cook in the average English poorwife couldn't have roasted the goose at home unless she had a roasting-spit.
Honestly, the fact that squarespace has and continues to sponsor small one man creators gives a level of holiness to the brand that i genuinely appreciate, i have no problem at all watching squarespace ads from adam
*small one man creators*
"Festive AF" -- Tiny tim
Checks out.
@AllOut Soccer same! lol
@@shane9245 same haha
Now I know what do to with those pesky menaces in my backyard this holiday season.
😂😂😂😂😂
(Loads shotgun with festive intent)
The relationship between Adam & his fanbase is IDENTICAL to a high school teacher & their students.
My mom is immunocompromised, thank you so much for the tip.
Glad he gives out these pointers to people
Always adored those crisscross cuts on whenever I see them. They just look so gorgeous. Can you do that with chicken?
Not really any point, they help the fat render out and chicken doesn’t have fat caps like that. You’d just be slicing through the skin, and I feel like the skin might just fall off at that point or stick to the pan since chicken skin is always pretty loose in general from the start. You could try it, I guess, if you like the aesthetic that much. People do it on fish so it doesn’t curl up, though.
Yeah you can’t do it with chicken since there isn’t any fat to be rendered like that
It won't help render very much fat, but the skin will probably be crispier. Chef John has a recipe where he does this for chicken thighs. He says it helps them cook more evenly, but I'm not so sure.
no that's illegal
You need a meat with a lot of subcutaneous fat, duck, goose, pork, maybe some cuts of beef, are all good choices. Probably want 1/8 or 1/4 in minimum of fat to be cutting through, and chicken just doesn't have that
You’ve heard of Thanksgiving Turkey, but have you heard of..
*Christmas Goose?*
Goose was the traditional Christmas meat in the Uk before turkey became popular
Yes i eat it every year
Yes, yes I have. It's very much a thing in Germany.
Honestly never heard of it until today
Have you never heard the rhyme: Christmas is coming/ The goose is getting fat/ Please put a penny in the old man's hat.
If you haven't got a penny/ A half-penny will do/ If you haven't got a half-penny then God bless you.
That goose ain't in the rhyme as a pet. It's dinner.
If your wondering, a roux is a component that thickens up liquid, so it is really important for gravy.
Omg, not me having to analyse the importance of the Christmas goose in A Christmas Carol for GCSE English lit
Why did you awaken memories that I thought I completely forgot
Please do tell what the importance of the Christmas goose is tho, since you're already here 👀
Bruh, all we do for gcse is shakespeare :(
@@everynameimakeiscringe2610 All I've done for the past 3 years is Willy Russel and Shakespear, along with like... that one book where kids are on an island and they kill pigs and also kill this child called piggy. Only those three authors, none others
Who’s that one guy who dislikes the video without even watching it?
2; probably vegans?
The mustached Adam from the Parallel Universe. Long live the Empire!
Ethan Chlebowski himself
AI. This whole fucking app is run and managed by algorithms and AI, I'm fairly confident some of them are tasked with allocating likes and dislikes to some degree, but I have nothing to prove that suspicion. Hell, I wouldn't doubt a fair amount of commentors on most videos are bots. It's a schizophrenic's worst nightmare
@@Nikp117 They are probably bots that auto dislike as many videos as possible, not TH-cam but some random bot.
don’t mind me, I’m just waiting for the cutlery hypebeasts to comment on Adam’s knife sharpening choices
Better than my knife sharpening choice which is to have the same knives for 8 years and never sharpen them ever.
Luckily I have an entire video explaining my position on the subject! th-cam.com/video/USCtrS_Gvlo/w-d-xo.html
@@aragusea dood I just rewatched that video today. What a coincidence!
Stones are simply versatile. Eventually knives get thick behind the edge, or develop dead spots with his kind of sharpener. -Those issues are easier to fix with a stone. V-sharpeners aren't so bad if you don't apply crazy pressure when using them and understand their limitations. Cliff Stamp (on youtube and his own site) is a guru on sharpening and metallurgy if you want to learn from someone who doesn't romanticize things.
@@madthumbs1564 “if you want to learn from someone who doesn’t romanticize things” can you expand on this statement?
Christmas Goose is the holiday staple in my family, and let me tell you, all of our lives got a whole lot easier when we switched to cooking it low and slow over night. You start the oven off cold, then cook the bird on high heat for about an hour and then turn the oven down to like 70 C and let it cook for several hours.
We start cooking at about 8 or 9 PM on Christmas Eve, turn down the oven right before we go to bed and let it do its thing and then on Christmas Day we'll turn the heat up a bit and give the bird a quick glaze like half an hour before serving it for lunch.
I find this method renders out all of the fat and quickly heats the stuffing out of the 40 C danger zone (yes, we stuff our bird, with what is basically a goose haggis of ground organ meat, some ground chicken and nuts as filler and a bunch of herbs). Then everything has time to properly cook to 70 C, at which point both bird and stuffing are thoroughly cooked and safe to eat, the goose meat is both very tender and juicy, and the skin crispy and flavorful. The only downside to this method is that there is very little in terms of drippings to collect and make into a gravy, so as a fix I've taken to simply buying some extra goose trimmings and making a nice dark fond out of those beforehand. The main body of the gravy is made from that stock and whatever goose drippings do accumulate are added to this to really bring out those roasted goose flavors and christmas-y herbs and spices.
Anyway, doing this made our Christmas goose both tastier and a *lot* easier to prepare, since the low and slow method is so forgiving in terms of timing. Pretty much all of the prep work is done in the days before Christmas, Goose goes in the oven on Christmas Eve and is done whenever we feel like eating lunch and the sides are ready on Christmas Day. Highly recommend this method.
"There was never such a bird as their Christmas goose"- A Christmas Carol. I just finished A Christmas Carol recently on audiobook. Good work 👍
Love the criss cross. We tried goose for Thanksgiving a few years ago, and our recipe had use prick the skin all over and then suspend the thing over a pan with water to steam-render all the fat. Then after that was done, we cut up pork lardons and strung them through the holes before roasting. It was quite a process! And my sister took home several large mason jars filled with the rendered fat.
Verdict: it was super delicious, like an entire bird made from dark meat. We often talk about it but we haven't done it since, even though it was tastier than turkey.
2:39 "psych"
You got me, Adam. Nicely done.
underrated
Wut does he mean by that tho
@@createrz8433 One of his common tricks is moving his hand toward the camera lens to cover it, he uses this as a transition to the next shot. But in this shot he faked moving his hand to the camera, and moved it away.
@@artieghatavi416 Ohhhhhhh haha XD
Thank you so much from your European audience! I will definitely do a spin on this recipe for my family on Christmas. I will probably deconstruct the bird before I roast it and make brown stock and gravy with the carcass beforehand. We have red cabbage with red wine as a side traditionally.
"I'm done being gentle" - Adam Ragusea, circa 2020
When Adam meets someone who uses brown sugar.
@@bmdj4986 when the bear is upside down
@@adhiwicaksono6149 Oh God Oh Fuck.
Wait, geese aren't just beings that only exist to be stolen in old-timey fairy tales? Never would have guessed.
Also.
WHERE'S THE GOLDEN EGGS?!
They also steal things out of gardens and honk.
You never would have geesed!
Looks like you've never been to Canada
Zeus turned into one and raped a lady - to be fair he turned into a “swan”, but point stands
My family makes this goose every year
for as long as i remember
On 31 Dec everyone comes together like a 2nd thanksgiving...🤤
When we started our family we did the same thing- made more sense to work on the holiday- always used pre made brown sugar ham glaze with a little extra nutmeg.
Here in Sweden we have a soup called “Black soup.” It’s made with goose blood, veal stock, red wine, etc. I haven’t had it but it looks interesting. It’s eaten on November 10 mostly in the region of Scania (I think). It’s a celebration of the Saint Martinus I believe (I’m not a Christian so I’m not too well versed in the reasoning).
The homiest home cook I've ever seen! Props to You my man
We just ate it! Tastes amazing, espacially the potatoes. Merry Christmas everyone and thanks for the amazing dinner Adam!
For whatever reason, TH-cam really wants me to watch you cook this goose, even if I’ve already watched it 5 times. Still fascinating every time.
Same here lol
when adam's ad transitions are so good that u automatically expect one at 1:09
Omg saaaame. Though I was also thinking it was a bit too soon for the ad transition lol
My grandmother's family was originally from Luxembourg. Her family always had goose at Christmas with roasted potatoes in the fat.
The shot of the live goose to the dead goose was admittedly slightly horrifying
Lmao imagine if you had to see a clip of the animal you're about to eat living peacefully everytime before you eat it
@@shivamdas1801 I live next to a bunch of cows, it's not that big of a deal.
@@mr.squishy5024 I mean you're accustomed to it.. but not everyone lol
@@mr.squishy5024 Agree, not that big of a deal
Why?
My dad made a Christmas dinner consisting of almost precisely the same things you've made here. He said it was a whole pain in the ass to bring it together, but it was one of the best meals he's ever made, and he's an amazing cook.
2:13 Surgeon Simulator 2021
truly excellent vids. no music, no long intro, no trying to be too cuisiny... lol.
“STOP TRYING TO MAKE COOKIES TASTE GOOD” ~ Santa
He was wrong AF about turkey!
NNNOO!!
I knew this was coming
No you didnt
@@ricecrispies7674 you are correct
He posted it on his Instagram yesterday
Sup robert
I came here from ping from discord lmao
Me to kid
We're doing goose this year for the first time. Perfect timing, Adam. Thank you!
That final plate looks like the gourmet mega upgrade of your iconic roast chicken video with mashed potatos and peas
I've been dying for one of my youtube faves to do a christmas goose recipe, this is amazing
I got sick from too much nutmeg once. I could see that happening to me if I ate that. -It's a hallucinogen btw.
i dont think ill ever unsee that blue light, Adam.
Adam i wont lie watching your videos is so satisfying
This dude is sooo underrated...
He has like 1 million subs, that's very good for a *cooking* channel so you're drunk.
@@clashoclan3371 but still many cooking channels have 6 to 8 million subs... So yeah I'm pretty sober
“NOT THE YELLOW LIGHT!” is the new “Vinegar leg is on the right”.
The yellow light was the good one
🚫🟡💡
Not the blue light!! That’s the surgery light!
Society: "you're not ready for aot season 4"
Me: *not ready for adam not using white wine*
I really appreciate that you just as much as (if not more) emphasis on the actual flavor and texture of the bird vs. the safety issues in your little spiel about cooking it pink. So many people talk about this topic as if every person is severely immunocompromised instead of acknowledging that the risk of disease from eating rare meat or raw cookie dough is much smaller for some than it is for others.
We just cooked a goose for Thanksgiving because we couldn't find a small enough turkey and it was amazing. The 5-6 recipes I read about cooking them said to use the fat into the mashed potatoes and I have to say that was a fantastic idea, so much so that we frozen some of the fat to use in potatoes through out the year. So happy to see this video!!
When he started sharpening that knife I deadass thought he was going to smoothly introduce today's sponsor and was ready to skip forward a minute or two.
why I sharpen my goose and not my knife
IKR
Goose is actually traditionally served here in Czechia as a pre-christmas season food on the 11th of November (around when the first snow should start falling, though it rarely does right now due to global warming and such). The goose is roasted in wine and spices, with a variation of red and white sauerkraut (pickled cabbage) and either bread or potato sliced dumplings. Its something traditionally eaten with special "Saint Martin" wine on the side, a special kind of red wine only sold on this day.
We here serve it to honor Saint Martin of Tours, who as far as I know is only celebrated here locally due to his acts of kindness and non-lavish way of living, despite his high position in the west roman military. The story most well known is about the time he severed his cloak and gave one half to a freezing beggar to help him from the cold, though other legends of his are also told on this day.
And from what Ive read, its very possible people in France and other parts of Central Europe also celebrate something similar, though I have no sources to back up that claim.
Anyhow, I find it quite funny that even on the other side of the globe, people have come to love goose as a traditional christmas or pre christmas roast. Also I really have to try making those glass pressed potatoes, they look downright fancy.
St Martin's Day was the Shrove Tuesday/Mardi Gras of the pre-Christmas fast across much of Europe before Advent developed, and so was known as the last great day of feasting and fairs before Christmas. I think in England it was the traditional day for slaughtering cattle for the winter and so beef was traditional fare, but Norwegian friends of mine have asserted that goose was traditional there too.
@@charlescowper8815 Thats very cool. More you know bout different cultures festivals.
Goose is beautiful, rich dark meat. It's incredible. And the fat makes the best roast potatoes in the world
Im a sucker for those multi colored potatoes too. I have 2 bags in my kitchen rn. I eat them more than I probably should.
The fact almost 1 litre of fat rendered out of the bird is mind blowing
Don’t fat shame the goose!
Are you saving the Sugar Cookies video for when Christmas comes?
Holy shit Adam replied again 🤯
A week from today, if all goes according to plan.
Legend
Also 6:07 is a awesome voice crack
Thank you Adam; this was the video that inspired my family to try a goose this year. We were blown away. It is a new tradition!
Tbh, I started watching your content for recipe ideas, here a year later I am here because you make such clean/informative content. You could really talk about anything and make it interesting to watch. Love your food science videos too!
Adam cooking the goose is revenge for the decades of torment those geese inflict upon us.
What torment? All I can think of is their poop all over the place where they live.
My family always alternate goose/turkey on Christmas (so one year goose, the next year turkey). I love the gaminess of goose - so much flavour! Might be fun to do a video on other game birds (partridge, pheasant etc.). IMO game birds are criminally underrated!
Thanks Adam! I have a huge turkey thawing in the fridge; I'm terrified to cook something as big as a holiday bird but you're spatchcock video made me feel confident enough to try it myself.
I doubt I'll ever try goose in my life, but I still enjoyed this. Love you Adam, wishing your family well.
Thank you for this! I have one of those same geese in my freezer now, awaiting Christmas dinner.
Wanted to do something different this year, so we’ll be taking a gander at goose.
My gramps used to save the goose grease and use it for oiling his waffle iron before adding batter. Sounds strange but they tasted amazing.
Served with rum balls! And thick,rich, gravy,umm!! Ur show is excellent and shows how it really is!
I made this exact meal for my partner this Christmas. Absolutely astounding. I agree with Adam. Goose meat is rich, delicious,, and gamey,, but tough. Potatoes and greens in goose fat are amazing. The gravy was INSANELY good and made enough to pour on everything for weeks. But it was not cheap for a 12 pound goose. My partner and I both cleaned our plates and agreed that goose was amazing but we don't ever need to eat it again. Thanks Ragusea for planning my menu this year, it was a fancy success!
Adam! You always say we should save the carcass or bones for stock. Could you make a leftovers stock video?
@Nick S "its not rocket science dude"
proceeds to type an entire paragraph
@@Armadeus Still though, Adam has showed how to make stocks many times. Only difference is now it's leftover parts
I trusted your tenderloin recipe (plus the potatoes, not the veg lol) last year for Christmas dinner. Worked ABSOLUTELY perfectly! Actually done the potatoes 3 times since, always AMAZING. I will surely see about doing this. Looks so good
I've been binging Adam's videos and I feel like his only sponsor is squarespace.
This was glorious. I have multiple jars of animal fat in the fridge and freezer at all times for roasting potatoes. It is my secret weapon.
When you're so early none of the jokes are being made yet
Why I tell jokes in my head instead of the comments
Why i put my jokes in the video
and not the comment section
Serving this for dinner tonight, smells great already!
How was it
@@jackevans1708 It was fantastic, a few people were hesistant to eat goose for some reason but everything came out great, the goose especially, very fun to make and cook and absolutely amazing when it was done
@@grahamyoung2099 I’m happy to hear that
Scoring makes *SUCH* a difference with meat, especially poultry. Such a huge difference. Don't skip it.
I watch this video whenever I'm sad
I tried roasting a goose once and it also came out tough. I did a little more reading and found that it is kind of like brisket in that the cooking process is not just about getting the goose to temperature, you also want to hold the goose at that temperature for a long time to soften all the connective tissue.
Adam, just want to say thanks for an amazing recipe and all the great content. You totally made my 2021 Xmas. And considering how bad this year has been, I’d that’s a pretty big accomplishment. Have a great Xmas and happy new year yourself!
2021 Xmas? Are you from the future?
merry christmas, adam! this by far is the best cooking video you've ever made, bless you!
5:43 fun fact, in Portugal we call those “batatas a murro”, which closely translates to “punched potatoes” because we.... punch.... them
N I C E :)
I made the goose part of this (and used the fat for Brussel sprouts and mashed potatoes) and damn it is really good, 10/10 would recommend (I used a 11 lbs goose and it fed 7 adults perfectly). Looking forward to making stock with the carcass!!
Hey Adam,
just wanted to say we tried this recipe for our Christmas Eve meal and it was fantastic.
We just cooked the goose a little longer in the oven because my parents were not on board with it being so "raw" and we switched the mustard greens with red cabbage since that is what we traditionally eat with our christmas goose here in Germany, but otherwise it was the same.
The sauce especially was very delicious.
I don't think your parents know what raw is.
@@oskarelysee9076 Not fully cooked.
That is interesting, that you say that. That you eat goose as a traditional german christmas dinner. Because I come from the south west of Germany and I have never eaten any goose at all. Not at christmas, not at any other time of the year. And when with my friends at the university, we were talking about christmas that one time, an international student asked "so, are you guys goingto eat goose for christmas? I heard i is the traditional christmas dinner in Germany". It turned out, that I wasn't the only german student to have never even eaten goose at all, but we were all coming from different parts of the german south. I never even had heard before then, that that was a traditional german christmas food. Is that like a north german thing or something?
Now you got me suprised, I thought every german at least knew what a Weihnachtsgans is ;D I honestly can't tell you if its a north german thing. I am from central/west Germany (Hessen/NRW), and here everybody at least knows about it. Some people use turkey or duck instead of goose and some people have different christmas meals alltogether but in my social environment goose was what me made most of the time.@@martinbruhn5274
Hey adam, I am from Spain and when you have bits of birds or anything you can make "Croquetas", honestly one of the best dishes out there!
My favorite way of making goose is deboning it, throwing everything in a dutch oven where the rendered fat essentially confits it. Then you can do what you want but I usually treat it like a really bold take on pulled pork. It won't bring in those holiday views, but is delicious.
3:24 Ahh yes muscle physiology with Adam Ragusea
1:05 thought that was gonna be a sponsorship
Same
Made this earlier this year and absolutely loved it. Fantasy recipe, Adam!
These videos and the commentary especially are so good! Thanks, Adam!
panicked adam saying 'that's the SURGERY LIGHT' while working on a raw goose is amazing 😂
Not to mention you can save all that goose fat, thus saving you a trip to the store for a can of expensive goose fat
It always shocks me how small Americans go with Christmas dinner, but I guess with Thanksgiving just a month ago you don't want to push it.
than you for daring to defy over repeated myths. refreshing.
"Peace was never an option...."
Hey adam could you please make a New York style cheesecake recipe please.
Mabey even add in a berry sauce.
Please notice me adam
made this a couple years ago. it was a lot of work but probably my favorite meal I ever made. I'm considering making it again this year. Very well made video! Thank you for all the instruction.
I've watched this several times since you released and am finally giving it a go this Christmas so thank you! But each time I laugh my arse off at the "NOT THE BLUE LIGHT NOT THE BLUE LIGHT" portion. 😂
Ah yes the surgery light for Adam’s other channel where he teaches easy in home operations and autopsies
“Personally, I like to sew up the incision wound, but you do you.”
Why i sanitize my patient's liver and not my scalpel
"I'm done being gentle."
_~Adam Ragusea, 2020_
There’s a restaurant in Dresden that serves chilled firm goose fat with bread, red onion, and pickles and you spread it on the bread and eat it like butter. It sounded so bizarre, but it tastes surprisingly like gravy.
hearing adam say "i'm done being gentle" is really funny to me for some reason