Poultry parboiling predicament
Hello Pornistas,
I promise post-holiday porn, but I come to you with questions. I will be roasting a goose this year--got a lovely bird from a local farm and couldn't be more excited.
The recipe I'm following is instructing me to parboil the goose 2 days ahead, and then leave uncovered in the fridge until ready to roast. This is to ensure maximum porny skin crispiness.
My question is twofold:
1) It says to prepare a large pot of boiling water, then to put the bird in the pot and "boil for one minute". Would you take that to mean "put it in the pot of boiling water and leave it there for a minute" or "put it in the pot, bring it back up to boiling, then leave it there for a minute"? I'm thinking the latter but I don't want to *poach* the bird. The commenters on the recipe asked the same question, pointing out that with a 12-lb bird, it took almost 15 minutes to get back up to a boil.
2) What does this parboil *do*? I get that drying out the skin very well in the cold, dry refrigerator will enable it to roast up crispy. Does it make the fat render better or something?
I'm so excited for my goose, and almost as excited to have goosefat to roast the xmas potatoes with!
I promise post-holiday porn, but I come to you with questions. I will be roasting a goose this year--got a lovely bird from a local farm and couldn't be more excited.
The recipe I'm following is instructing me to parboil the goose 2 days ahead, and then leave uncovered in the fridge until ready to roast. This is to ensure maximum porny skin crispiness.
My question is twofold:
1) It says to prepare a large pot of boiling water, then to put the bird in the pot and "boil for one minute". Would you take that to mean "put it in the pot of boiling water and leave it there for a minute" or "put it in the pot, bring it back up to boiling, then leave it there for a minute"? I'm thinking the latter but I don't want to *poach* the bird. The commenters on the recipe asked the same question, pointing out that with a 12-lb bird, it took almost 15 minutes to get back up to a boil.
2) What does this parboil *do*? I get that drying out the skin very well in the cold, dry refrigerator will enable it to roast up crispy. Does it make the fat render better or something?
I'm so excited for my goose, and almost as excited to have goosefat to roast the xmas potatoes with!