Cooks' Question

When ordering the Christmas Goose (Prunes & Armagnac) my Butcher told me to make approx 30 skewer insertions in the body of the goose to let the fat run out. Is this necessary as Delia makes no mention of this practice?

Response

This is not necessary, it just allows the fat to be released more quickly and it means the goose is self-basting. We recommend that you follow the instructions as Delia mentions as all her recipes are tried and tested.

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