Serves: 8
Total Calories: 162
Next time you roast a goose for dinner, don’t cover the leftovers and put them in the refrigerator. Roast goose, in my experience, gets tough and dry even if it’s well wrapped. After dinner put the carcass in a large stockpot with about a gallon of water, set it on the stove and simmer until the meat falls off the bones. Usually this takes only a couple of hours. Let cool and pull all remaining meat off the carcass. Discard bones and skin. Refrigerate if you’re going to make this in the next day or two, or freeze it for later use. I prefer to freeze the meat with about two quarts of the broth. For a quick camp dinner, I pull the broth out of the cooler in the morning and allow it to thaw. That evening just pour it in a pot and add a pound of egg noodles after the broth comes to a boil. In about ten minutes you have a delicious and nutritious main dish. Serve with coleslaw and hard rolls.
Spiced with More Tall Tales - Fish and Fowl
This Goose And Noodles recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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