What Makes Life Worth Living on the Most American of All Holidays
thanks for the tips little banana, when cooking any large bird I think that regular basting is pivotal if you want a nice crispy skin and to avoid dried out breast meat.
Also making a herb/garlic butter and stuffing it underneath the skin of both breast and leg before cooking helps to ensure that the meat remains moist as well as adding flavour.
I think that we’ve only got 6 for Christmas dinner this year so a goose should be plenty, i’ll be seeing all the other relatives over the few days before and afterwards.
You are so right about the roast potatoes, goose fat is the best fat to use I think for crispness. The people of south west France use goose fat a lot in cooking and they live longer than almst anywhere else on earth so it must be a good idea!
