Jump to content

Recommended Posts

We have goose every year. Apple sauce goes well with it, and slow-roasting is good. You need to prick the flesh all over with a skewer and be prepared to pour off the fat half-way through roasting. Also a goose yields far less meat than a turkey - so don't expect to feed massive numbers with one! It's also nice cold and thinky sliced...

Sue, apologies...... :-$


As for catching the goose, was intending on outsourcing that part!


6 for Christmas dinner and 10 for boxing day hence the goose Christmas day and Turkey boxing day. Good idea re the parsons noses, top tip ;-)


Thanks for the tips and recipes :)-D

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...