[Sca-cooks] Goose report

silverr0se at aol.com silverr0se at aol.com
Tue Nov 20 10:40:32 PST 2007

Since Stefan was so kind as to ask...

>>So what were the reactions of your kittens to the liver? I think I'm  
still far enough behind in reading this list that you've already  
cooked your goose.<<

Yes, the goose was cooked on Sunday and, if I do say so myself, it was good! 
I rubbed it inside and out with a mixture of salt, pepper, granulated garlic 
dried marjaram (no fresh was to be had!) and fresh rosemary and sage.I put 
some onion, carrots, celery and a lemon in the cavity and pricked the skin
all over, then roasted the bird for 20 minutes at 475 degree. I pricked the 
skin again and turned the temp down to 350 degrees and gave it another 
2 1/2 hours, pricking every 30 minutes or so. The pricking is for the fat
to render out of the bird and crisp up the skin. This it did so well that 
the leftovers are even good cold. 


Email and AIM finally together. You've gotta check out free AOL Mail! - http://mail.aol.com

More information about the Sca-cooks mailing list