Quote:
Originally Posted by TheMentat
I'm tempted to try a goose this year... anybody tried it?
|
We did a goose this thanksgiving. I'm inexperienced with non chicken/turkey domestic birds and was surprised at how little meat there was. What was there was very good - we're dark meat fans in the house.
We gave it a quick par-boil to render off some fat per the seriouseats website. I also did their baking powder trick on the skin and it was awesomely crisp.
Would do again. It was expensive compared to the bottom-shelf inorganic turkeys. Probably equal to fancier birds though. I think we were at US$6/lb.
Maybe a capon next year?