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Roast goose is a classic holiday dish that’s fallen out of favor, eclipsed by large, inexpensive, abundant turkeys. But try goose: Its rich, flavorful dark meat pairs wonderfully with stuffing. Order a fresh goose from specialty butchers or online. Keep in mind that if your goose is larger than 9 pounds, it will need to cook a bit longer.
Special equipment: Be sure to have a metal or wooden 10- to 12-inch skewer and a 24-inch piece of butcher’s twine handy before you begin.
Game plan: As it roasts, goose renders out a lot of delicious fat. Pass the rendered fat through a fine strainer to remove impurities and use it in place of olive oil in our Rosemary and Garlic Roasted Potatoes.
This recipe was featured as part of our story on The Last Kodachrome Christmas.
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