Home Cooking

Questions for Goose Cooks


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Questions for Goose Cooks

Aaron | Dec 22, 2004 10:25 AM

I'm roasting a holiday goose and I've read a few different articles on the prep work. Some say brine, some say scald, some say just prick the skin and let the oven do the work. Also, I've heard with Turkey, it's best not to stuff the bird and to try not to open the oven until it's ready to come out. Are these things true of goose as well? Thanks.

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