I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. ...
I'd like to roast a goose, but none of my local supermarkets stocks them. Where should I look?I would prefer fresh and local but frozen would suffice.
I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average ...