Quote:
Originally Posted by Kizzy
Near the end (when the meat juices are clear) either take the meat out and drain the juice into a cup to separate the fat from the stock, then put the spuds in the meaty tray back in the oven, or put the meat back too if you like a nice crackle or you have a glaze to add. mmmmmm hungry!!!!  |
Yep that works as well, goosefat roasties have been pushed by the celeb chefs for years