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In response to
"No sauerkraut, but lots of pork, black eyed peas and collards"
by
samara
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we roasted a goose, mom always wanted to, but I over cooked it, was like chewing jerky, but we have quarts of soup and a pint of goose fat
Posted by
zeitgeist
Jan 1 '22, 19:02
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the UK recipe called for 400 for 2 hours, 'baste often' so I guess they expected the frequent opening of the oven door would lower the temp, raise it again, lower sorta like a rotissery puts heat on, rotates to the cool side...
but instead of however often they were expecting, i did it every 20m or so, melted a hole in the side of the cheap plastic baster.
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