Geese

Geese are available fresh during the Christmas season and frozen throughout the year although you may have to special-order one. Farm-raised geese are butchered at six to eight months of age when they weigh between 8 and 12 pounds. Look for the fresh, tender Toulouse goose in the market or ask your butcher for a recommendation. Because geese have less meat and more bone than chicken and turkey, you should allow 1½ pounds raw weight per person. The smaller and younger birds are preferred; the heavier birds are both older and tougher. Look for plumpness, a flexible breastbone, and pale, soft skin.