Mother goose rillettes
Instructions
Put the goose and pork in saucepan and Cook, along with all other smells for about 7-8 hours at very slow fire, at least until the goose meat scraped from the bones.
Drain the meat into a sieve and set aside.
Crush the goose meat with a fork so as to eliminate even small bones.
Put the meat in jars of pressing porcelain or glass, filling it to the brim and covering with cooking fat so that the air is only a layer of fat, to facilitate the task you can warm it up if it had become solid.
The pots you can store in a cool, dry place, or in the fridge and last two or three months, but if you open be consumed within 5-days -6
Ingredients and dosing for 6 persons
- 750 g of oca cut into portions
- 500 g of fresh pork bacon in cubes
- 20 cl of water
- 1 bunch of smells
- Salt
- Pepper
- == 1 finely chopped onion
- 1 finely chopped carrot