Brined roast goose (or chicken, turkey or duck) from Ham, Pickles & Jam: Traditional Skills for the Modern Kitchen Larder (page 137) by Thane Prince

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to brine for 24 to 48 hours. Can substitute whole chicken, duck, or turkey for goose.

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