Goose is the unknown bird to most Americans, and that is a shame. I just had my first goose, and it was an experience to remember.
Wait a minute... That sounded a little bit weird...
Starting over...
Instead of a turkey, why not have a goose for your holiday meal?
When celebrating the holidays, most Americans think of turkey. An entire industry has grown up around the American tradition of a big, stuffed turkey on major winter holidays. We have special side dishes, (some of them memorably h0rrible), to accompany the big bird. If one is a turkey virgin, one may call upon the good ladies and gentlemen at the Butterball turkey factory, for advice on all things turkey. The big birds, some weighing nearly 30 pounds, are sold year-round at every American supermarket.
So, why eat a goose, you might ask?
Because they are so darn good! Difficult to find, yes, unless you live in one of the larger metropolitan areas, geese sometimes turn up in even the most remote of marketplaces during the holiday season. Grab a goose while you can. >snicker< I did, and my family is glad that I did. A goose is all dark meat, and it is positively loaded with fat; delicious, fragrant fat that slowly bastes the meat as the bird cooks, making each slice of roasted goose tender and buttery, while it still retains a deliciously chewy quality.
Tomorrow: How I Cooked My Goose
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