Thank you for your concern about my foot. It is much better :o) By bedtime last night it had stopped hurting and I was able to sleep perfectly comfortably. By the way I was not cooking barefoot, I had socks on. Judging from all your stories the kitchen is a dangerous place to be. Nevertheless I can't keep out of it and today I have been dealing with the leftovers.
I do this with every chicken, turkey or goose I roast. It makes sense economically and gastronomically. Homemade stock is superior to those salty cubes in every way. Once you start making it you'll never want to stop.
To Make Stock
Strip the meat from the carcase and save it for another meal. Throw the carcase into a large pot with an onion, a carrot, a leek and some celery sticks if you have them. Cover with water, bring to the boil and then simmer for a couple of hours. Strain the stock into a bowl and discard all the solids. I freeze all my stocks in tubs. The stock in the picture below is not goose stock but the liquid I boiled my ham in on Christmas Eve. I added some flavouring veg to that too.
This is the meat I pulled off the goose carcase.
And the veg leftover from yesterday.
The gravy too. I made this immediately after scalding my foot with goose fat so it was not one of my better efforts. Perfect for my favourite leftover dish however.
Christmas lunch hash.
Just fry it altogether, in a little goose fat (if you have some that hasn't been all over your kitchen floor), add the gravy and slug of alcohol -dry sherry in this case. Yum.
This is Christmas Mess, a festive variation on Eton Mess
Leftover meringues, cream and a couple of spoonfuls of mincemeat.
I still have a huge amount of ham left. It will keep well in the fridge for at least a week. Whatever is still leftover will be sliced and frozen in meal-sized portions.
I love leftovers.