[PrimalJay]

I am going to attempt a roast dinner tomorrow and am going to cook some small chicken thighs with some frozen roast vegetables, yorkshire puddings and gravy.

Now, I have just bought a large jar of goose fat to be used for cooking as was wondering if this is a better universal fat to be used instead of using other fats like duck fat, butter or cooking oil. I was wondering if I should just put my chicken thighs in the oven and put a few spoons of goose fat on top to melt and aid cooking, is this how goose fat is supposed to be used and should I do the same with the frozen roast vegetables or should I cook them dry while just having the meat covered in fat. Also, can I just cook frozen veg in the oven or do I have to defrost them, they are just sprouts, parsnips and par boiled potatoes and how long should I cook the meat for while doing the vegetables so they are timing about right.

Also, can I use goose fat to fry things with as I have got some sizzling pork steaks and was wondering if I can cook that dry in a pan with some melted goose fat in or should I use cooking oil for doing things like steaks in a pan.

Which is healthier goose or duck fat and what are the pros and cons of both?

[andyofborg]

everything you could ever want to know about goose fat

http://www.goosefat.co.uk/page/home

[shanes teeth]

I'm sure there's a really good Sunday carvery somewhere near where you live.

[boyfriday]

Originally Posted by PrimalJay

I am going to attempt a roast dinner tomorrow and am going to cook some small chicken thighs with some frozen roast vegetables, yorkshire puddings and gravy.

Now, I have just bought a large jar of goose fat to be used for cooking as was wondering if this is a better universal fat to be used instead of using other fats like duck fat, butter or cooking oil. I was wondering if I should just put my chicken thighs in the oven and put a few spoons of goose fat on top to melt and aid cooking, is this how goose fat is supposed to be used and should I do the same with the frozen roast vegetables or should I cook them dry while just having the meat covered in fat. Also, can I just cook frozen veg in the oven or do I have to defrost them, they are just sprouts, parsnips and par boiled potatoes and how long should I cook the meat for while doing the vegetables so they are timing about right.

Also, can I use goose fat to fry things with as I have got some sizzling pork steaks and was wondering if I can cook that dry in a pan with some melted goose fat in or should I use cooking oil for doing things like steaks in a pan.

Which is healthier goose or duck fat and what are the pros and cons of both?

You don't need goosefat or any extra fat to cook chicken thighs PrimalJay, chicken thighs with the skin on are quite fatty anyway so don't need the basting that say a breast might. You could roast your frozen potatoes in the goose fat, but to be honest given how expensive it it I'd save it for when you're doing everything from first principles

[PrimalJay]

What do you mean by first principles?

[lectrolove]

You don't need any extra fat for frozen roast potatoes. Neither duck nor goose fat are healthy options, they do make for tasty roasties though But as above only worth using when cooking from scratch.

[VideoPro]

A big duck is automatically a goose.

[Riche]

FAT Eat healthy

[anywebsite]

Originally Posted by PrimalJay

What do you mean by first principles?

Not using frozen 'roasted vegetables'?

[tasha_78_1]

Just wrap your chicken in foil and put it in the oven. You dont need any fat at all with chicken, it cooks in its own juices. Goose fat makes great roast potatoes. Parboil your potatoes for 10 minutes first, then put them in hot goose fat for about 30 minutes at 200 celsius, or gas 6. Enjoy your lunch

[discodown]

Originally Posted by lectrolove

Neither duck nor goose fat are healthy options,

Then why does the area of france that uses the most goose fat have the lowest count of heart attacks in europe?

[discodown]

Originally Posted by tasha_78_1

Just wrap your chicken in foil and put it in the oven. You dont need any fat at all with chicken, it cooks in its own juices. Goose fat makes great roast potatoes. Parboil your potatoes for 10 minutes first, then put them in hot goose fat for about 30 minutes at 200 celsius, or gas 6. Enjoy your lunch

Why wrap it in foil? You're cooking it, not making it run a marathon

[tasha_78_1]

Originally Posted by discodown

Why wrap it in foil? You're cooking it, not making it run a marathon

stops it drying out and you dont have to baste it

[discodown]

Also stops it colouring. Never seen the point of it myself. Pour water into the cavity with cloves of garlic and lemon wedges, steam it from the inside and form the base of the gravy while allowing the skin to crisp at the same time. A much better solution to my mind.

That only works for a whole bird of course

[shanes teeth]

Rub salt and pepper into skin,brush with olive oil,no foil and you'll have lovely crispy skin.Wrap it in foil and the skin will be soggy. Thighs cook quickly enough not to dry out.
You could also treat the skin with some paprika,chile oil,BBQ sauce or better still a splash of Hendos.

[shanes teeth]

Originally Posted by Riche

FAT Eat healthy

Goose fat may be no good for your physical health but it's great for your mental health!

[discodown]

Originally Posted by shanes teeth

Goose fat may be no good for your physical health but it's great for your mental health!

No. Just eat lettuce and dust and live unhappily to the age of 148. Thats the way forward.

[shanes teeth]

Originally Posted by discodown

No. Just eat lettuce and dust and live unhappily to the age of 148. Thats the way forward.

You won't live that long,it will just seem like it!

[tasha_78_1]

Originally Posted by shanes teeth

Rub salt and pepper into skin,brush with olive oil,no foil and you'll have lovely crispy skin.Wrap it in foil and the skin will be soggy. Thighs cook quickly enough not to dry out.
You could also treat the skin with some paprika,chile oil,BBQ sauce or better still a splash of Hendos.

but I remove the skin before cooking as thats the fattiest part, so I dont need to crisp it up, or put paprika or anything on it

[PrimalJay]

Well I put the chicken thighs skin side down in a large round pyrex dish and put a teaspoon of goose fat on the bottom, I then put the fozen sprouts and parsnips round the chicken and put a generous amount of salt and pepper on top then put it in my electric oven on 200c for an hour, turning chicken once after 30 minutes to which I put some loose frozen garden peas and sweetcorn round then popped back in for another 30 minutes, then last 10 minutes put my frozen yorkshire puddings in. When I finished I put a vegetable oxo cube in the juices with the peas and corn, filled with boling water till the base of dish was full and stired then put the pirex dish in microwave for one minute then served the gravy and bits over my chicken, veg and puddings. I did not bother with covering the chicken or putting the dish cover on as wanted to keep it simple.

It all worked out great and chicken was done just right and had the slight colour of pink around the bone but the chicken itself was cooked, maybe next time should I put more fat in or should I put some water in with the chicken and oxo cube next time I do the chicken.