Roast capon is a juicy, tender bird that is larger than a chicken but smaller than a turkey, and perfect for dinner during ...

The regular patrons of the tavern would order a goose, and the whole bird would be brought to their table in a big roasting pan, positively swimming in aromatic and delicious grease. A piece of bread ...

Method Preheat the oven to 160C/140C fan/gas mark 3. Remove the legs from the goose by pulling them away from the bone and ...

In Bavaria, it's not Christmas without roast goose. Food & Wine editor Melanie Hansche reimagines the traditional German dish in her recipe for sour cherry–glazed roasted goose legs, an easier ...