The Right Presentation
December, 1998
Serving the holiday goose is probably the most festive Christmas tradition to come out of the kitchen. It isn't particularly hard to do, and the preparation makes the kitchen a locus of activity and good cheer. Fill the cavity of the bird with your favorite fruitbased stuffing, then truss the goose. Rub the skin with coarse salt and prick it all over to allow the fat to drain during cooking. Place the breast on a roasting rack in a shallow pan into which you have poured a cup or so of water. Pla...
