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goose, poultry

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Goose with Chestnut Stuffing

(Saveur, November/December, 1994)

Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
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Roast Goose

(Saveur, January/February, 2005)

Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
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Roast Goose

(Martha Stewart Living, December/January, 1997)

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Roasted Goose with Crispy Skin

(Food & Wine, December, 2005)

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Steam-Roasted Goose

(Saveur, November, 1997)

This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
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Viennese Christmas Goose

(Saveur, December, 2003)

Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
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