How Many Times Can I Refry The Fat From The Roast Goose?

Our answer

Nigella's Roast Goose With Pear And Cranberry Stuffing (from Nigella Christmas) yields plenty of goose fat that can be used for cooking and makes particularly good roast potatoes.

Animal fats that are sold in stores (such as goose, duck or beef fat/tallow) are normally rendered at low temperatures, filtered and cooled and chilled carefully, to make sure that there is only pure fat in the product. However, fat that comes from roasting a goose at home at high temperatures will contain small amounts of caramelised meat or juices, which can be difficult to remove fully, even with careful straining. This means that the fat rendered from a roast goose doesn't store as well as a store-bought fat. So we prefer not to keep the fat for too long in the fridge (about 1 week) or it can be frozen for up to 3 months. We would also suggest only using the fat once for cooking and just heating as much as you need, rather than trying to cool and use any excess again.