I'm looking forward to my confirmation, which will take place on the observation of St Michael and All Angels (30 Sept this year). Once upon a time, roast goose was the traditional feast on St Michael's. I'm of three minds on this: (1) cook it myself and serve at room temperature; (2) have my local pub cook it; (3) and, lamely, just have the pub cater, sans oie.
Questions: (1) Advice? (2) Have you a favourite recipe? I have over 60 cookbooks, so I have no shortage of possibilities, but something different is always welcome. Methods? Stuffings/dressings? (3) The tentative guest list is eight to eleven adults and two to four boys, aged nine to twelve. Can I do that with one goose? I don't think so - a second might be a good idea. Leftover goose is never a bad thing.
Feel free to offer advice on anything I should have asked and have not done. FYI I'm a dab hand with duck, so I am guardedly optimistic in wrestling with a goose. (I would have the advantage - it would be dead, after all.)