Category : Poultry
Author : Nerio
Hits : 2548
Date : 17/03/2002
1 Goose1 Large Onion10 Slices of bacon4 cups long grain ricesalt to tastepepper to taste
Boil goose and onion in 4 quarts of water until meat will tear from bones. Remove goose from water. De-bone and chunk the meat.Fry bacon until crisp, remove and reserve 4 tablespoons of grease. Place bacon, goose, and bacon grease into the water with the onion. Add salt and pepper to taste and bring to a boil.Add rice and simmer until most of the liquid is absorbed. Continue to cook until rice is done, add more water if needed.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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