THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

The goose is cooked, easier than you'd think

Roasted bird with all the trimmings is a classic feast

Golden goose (Globe Staff Photo / Mark Wilson) Golden goose garnished with turnip fries, squash, and purple fingerling potatoes.
By Darry Madden
Globe Correspondent / December 19, 2007

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PLYMOUTH - Preparing goose isn't the epic or complicated affair many cooks imagine. There are no special tools or culinary school techniques required, no Victorian secrets or mandatory oyster stuffings. Roasting a plump Christmas goose is a craftsmanlike act of simplicity, an all-but-abandoned holiday tradition. But a grand tradition it is. (Full article: 752 words)

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