Today I will mostly be plucking a goose. Wish me luck!
Assuming that is not a euphemism, good luck. I have only ever prepped and cooked ready plucked ones.
If you haven't cooked goose before, one thing to watch is the huge amount of fat a goose seems to contain. So have a deep tray and take care when getting it out of the oven.
I stumbled a little with the pan once, the goose shifted and the entire kitchen floor was instantly a pool of fat.
EDIT: Good choice - much better than a boring, tasteless and dry turkey. Enjoy!
Thanks no I've got used to it over the years. Glad to hear there's another aficionado here, it's just so tasty compared to even the best turkey. Even better, it doesn't go that far, so we can't have a massive party.
Her name was Geraldine, and she was a good goose.
Goose is on the Christmas menu at ours this year too.
Much prefer it over Turkey.
The fat is great for roasting the potatoes in as swell.