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I have a small question :
Id like your take on it . Im hoping to learn a bit more on cooking geese :
as i understand it, the goose fat was fine, and you will try to get as much as you can for further cooking Exp.
but the meat was awful, thus perhaps the stock ?
if nit was just a freezer issue, for lets way an Ion or 1/2
would make sense that both the fat the the meat has lost sits flavor ?
the fat oxidized ( i.e. 'rancid ) etc along with the meat and its flavor ?
I have a small question :
Id like your take on it . Im hoping to learn a bit more on cooking geese :
as i understand it, the goose fat was fine, and you will try to get as much as you can for further cooking Exp.
but the meat was awful, thus perhaps the stock ?
if nit was just a freezer issue, for lets way an Ion or 1/2
would make sense that both the fat the the meat has lost sits flavor ?
the fat oxidized ( i.e. 'rancid ) etc along with the flavor of the meat ?
