A whole goose for the holiday table. 8 to 10 pounds, shipped frozen.
Goose is the old-school holiday bird: rich, dark meat, crisp skin, and enough rendered fat to make the best roast potatoes you've had all year. One goose feeds about 6.
How to cook it
- Thaw in the fridge, 2 to 3 days.
- Prick the skin all over (not the meat), salt it well, and roast low and slow on a rack so the fat renders out.
- Save the fat. Potatoes, stuffing, eggs, all winter.
Package
One whole goose, 8 to 10 lbs, frozen. Limited holiday quantity.
