| Original Message: Hmmm... |
|---|
Chicken is largely white meat, and tends to be dry. That's why we generally roast it barded with streaky bacon, and with a fair-sized knob of butter inside the carcass. Goose is a much darker meat and is so fatty that if you're roasting it you have to put it on a trivet above the roasting pan. Do you think the Great Honk might actually have been a chicken masquerading as a goose? 
|
|
|