Oatmeal de foie maigre

When one cooks a whole goose for Christmas, it’s possible to dine on the leftovers for weeks. Months, if your back deck stays cold enough.

MJ made a gallon of broth from the goose. Two quarts were using the liver and other giblets, and two quarts were using the wing-bones, the skin, and some odds and bobs of the meat. One batch tasted gooselich, and the other tasted mildly  liverish. I used the liver-flavored one for breakfast one morning. Another couple of quarts are in the offing, just as soon as we get the bones stripped.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of goose-giblet  broth, salt, poultry or other seasonings, as desired.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the salt and seasonings at the start, and the potato when you take it off the stove.

Results: Fair. The broth is a little too delicate on its own, but it would make a good base for something more exciting. Cheese helped.

Rating: *****

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