January 21, 2018

A Golden Goose for the Christmas Table

A Golden Goose for the Christmas Table


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A roast goose for Christmas: Bob Cratchit would approve.

Credit
Rick Loomis for The New York Times

Here’s one simple way to have that Christmas goose on the table: Let Jake Dickson, the butcher in Chelsea Market, do it. This year he will put fresh, locally raised geese in the rotisserie and sell the succulent, well-bronzed birds to take home hot and ready to serve on Christmas Day. (Save the carcass to make stock.) And if goose is not the ticket for your holiday table, perhaps his deeply flavorful dry-aged (up to 125 days) prime rib will be: Hot rotisserie goose with potatoes and drippings, $325, (order by Friday, Dec. 22, for pickup Dec. 25 at 3 p.m. at the loading dock, 428 West 16th Street); uncooked fresh geese, $14.59 a pound; dry-aged rib roasts, $30.59 to $44 a pound (depending on the age), Dickson’s Farmstand Meats, Chelsea Market, 75 Ninth Avenue (15th Street), 212-242-2630, dicksonsfarmstand.com.

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