On Oct 2, 12:18*am, zydecogary > wrote:
> I tried cooking a goose for Thanksgiving on two occassions. I was
> shocked at all the fat that came from the bird.

Don't be shocked; save it. Goose fat is perhaps the best-ever frying
medium, as well as good for making confits.

> It does have a
> different taste, but I think that I will stick to the easier turkey
> and duck.

Back on the farm we used to have a goose out of the flock for a
traditional Christmas dinner - roasted just like the young roosters
that we had for the rest of the year with a mixed-herb and breadcrumbs
stuffing. We only ate the ducks when they reached to end of their
laying life, so they were more stew-material.

> [I've never tried a Turducken.]

Perhaps American slang is different, but the name always conjures most
unappetizing images in my mind.

LW