25 December 2012

Cooking the Goose

Three stages in the cooking of the goose for our dinner today: firstly weighing the bird, after its extraction from the freezer yesterday, to calculate the cooking time:



....putting in the home-made stuffing (breadcrumbs, apricots, onions, eggs, Vietnamese coriander) after breakfast this morning, once the bird had completely thawed out:



....piercing the bird with a skewer after a few hours in the oven, to check that it was cooking correctly (the blurred hand of the Judith shows that this was an activity captured in real-time, not posed):

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