We donated a goose to a friend last week to roast for our Bonfire Night party here at Greyfields (Remember, remember the 5th of November!).
It was utterly divine and blew me away. It was golden, juicy and delicious with crispy skin. I assumed he had basted the hell out of it to get such good skin. But now, here is the trick:
If you want a bird (chicken, duck, goose) to have very crispy skin, leave it uncovered in the fridge for 24 hours. This dries the skin out and lets it roast into golden mana from heaven. Mmmm, goose skin....
It was utterly divine and blew me away. It was golden, juicy and delicious with crispy skin. I assumed he had basted the hell out of it to get such good skin. But now, here is the trick:
If you want a bird (chicken, duck, goose) to have very crispy skin, leave it uncovered in the fridge for 24 hours. This dries the skin out and lets it roast into golden mana from heaven. Mmmm, goose skin....
