cooking wines

[Innkeeper]

When we roast goose (usually at Christmas) we estimate the cooking time and remove from oven an hour before done. After draining off all the fat, we return it to oven and baste it every fifteen minutes with a fourth cup of Tawny Port for the last hour. All the while we are making stock with the goose neck, wings, inards, and approprate aromatic veggies, herbs, and seasonings. When goose is done, we remove it and rack from roaster, and make gravy with the stock and flour with what is left in the bottom of the roaster. It is like Foodie says...........!