'Your usual roast potatoes and vegetables will go with the meat nicely' - Matt Austin Goose is often criticised for being a very fatty bird, and roasting it to get rid of the fat often ends up with ...

A British holiday staple and a perfect end to your goose dinner menu, this seasonal trifle contains three luscious desserts in one: velvety white chocolate mousse, warmly spiced gingerbread, and sweet ...

Instructions: Heat the oven to 425 degrees. Boil a kettle of water to use for basting the bird. Begin by trimming and removing excess fat from the bird. Using your hands, carefully create space ...

1. Preheat the oven to 350 degrees F. 2. Remove the goose from the refrigerator 1 hour before roasting and allow it to sit at room temperature. Place it on a baking rack set inside a low-side roasting ...

In the United Kingdom and Europe, roast goose is a popular choice for the Christmas dinner centerpiece. At Jack & Charlie's 118 in New York, Chef Ed Cotton is celebrating that tradition with a ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...

You may look for Gordon Ramsay way to roast a goose. But did you even taste the Wilderness Cooking's tandoori roasted Goose?

White-fronted Geese (Anser albifrons) sometimes called 'Specklebelly' are a fine choice for a holiday meal, according to chef John Folse. (istock) "South Louisiana is a haven for game birds, which may ...

Goose was so important in the Victorian-era that people would save — and save — for the big day, often joining the equivalent of modern-day Christmas club accounts to afford a plump, juicy bird. And ...

Everyone can and should bring a bottle of something over for the holidays. Maybe some whiskey for your dad, a nice Bordeaux for your in-laws, or a digestion-aiding amaro for your friends. But rare is ...

In the past, some extraordinary things were eaten around Christmas. At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "adorned." The flesh was painted with ...

1. If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat.