For late season birds I like to pluck a few and keep them whole. They are relatively easy to pluck and nice and fat.
A favorite way for goose is:
whole goose with skin (washed)
stuff with favorite stuffing/I add raisins and nuts (walnuts/pine nuts)
sprinkle with spices you like and cover with bacon (use toothpics to hold)
in a roaster pour a can of chicken broth over (baste as you go) and roast slowly till done (pink inside)
make gravy with drippings and slice thin
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