Instructions: Heat the oven to 425 degrees. Boil a kettle of water to use for basting the bird. Begin by trimming and removing excess fat from the bird. Using your hands, carefully create space ...
(Mass Appeal) – Chef Mick Corduff, co-owner and executive chef of The Delaney House, joined us to make a roasted Christmas goose, complete with red skin potatoes and Brussels sprouts. Corduff brined ...
“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...
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