Christmas during my childhood in England was full of chilly winds, crackling fires and ”frumenty,” a comforting dish of spiced barley porridge, dating to medieval times. With it came a bounty of ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...

Craig Shelton ladles cubed duck sausage into a woodsy, earthy stuffing already aromatic with chestnuts, pearl onions, organic baby carrots and fresh sage, and smiles."The stuffing," the renowned chef ...

CBC North is telling the stories behind recipes posted on our Facebook group, The Arctic Kitchen: Recipes of the North. Join our group and follow along! Hunt it, stuff it, bake and enjoy. That's what ...

For the goose 6kg/13lb oven-ready goose, at room temperature 2 tbsps redcurrant jelly 1 tbsp balsamic vinegar 1 tbsp ruby red Port or red wine Finely grated zest of 1 orange Salt and freshly ground ...

“There never was such a goose. … Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for ...

You will need for the stuffing: 500g dried pears 175g cranberries, fresh or, if frozen, thawed 100g dried breadcrumbs 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves This bird has such a large ...

When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here ...

Many people have been caught out by imagining that it will serve more people than it does. Allow 450g (1 lb) in cooked weight per person. This stuffing is also delicious with duck, but use one quarter ...