Goose fat is a kitchen treasure. Use it to fry golden-brown potatoes or to season a bowl of freshly cooked vegetables.


  • Fat from an 8-10 lb. (3 1/2-4 1/2-kg) goose, raw or melted


Cut raw goose fat into small dice. Place in a deep saucepan over very low heat, adding 1/4 cup water for every pound of fat. When it is melted, pour the fat through a fine strainer or cheesecloth. If you are roasting the goose, remove the fat every 20 minutes with a bulb baster or spoon. Strain it through a fine strainer or cheesecloth and set aside. When it congeals, it will separate from the liquid. Remove it and preserve by placing it in a covered jar in the refrigerator. Goose fat must be free of liquid and clean of all residue or it will spoil; cleaned and chilled, it will keep for months--up to a year, in fact, if well refrigerated

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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
Rendered Goose Fat