Jimmy Bradley on Christmas goose at the 2011 Food & Wine Classic in Aspen.Jimmy Bradley on Christmas goose at the 2011 Food & Wine Classic in Aspen.
My main course for Christmas dinner, always, is spaghetti with goose and tomato sauce. I take a goose and I boil it for a half an hour and then I pull the skin off of it and then I boil it for two hours in spaghetti sauce. Or simmer it for two hours. Then I pick it and toss it with the spaghetti and the sauce and cheese and herbs.