Adult Male
Name: unnamed
Species: Roast Arkenian Goose
Birthday: Thursday, December 18, 2014
Owner: nosuchlove
Element: Neutral 
Oh dear. Sometimes, a gosling just gets too hot. Well, when life gives a magi a spontaneously combusted bird...
First, brine the bird. A brine is pretty much just cold water, alcohol, and a mix of fine and coarse-ground salt, plus add a bit of sugar or seasonings.
After you've brined it overnight, rinse it out, pat it dry, and set up the marinade.
Marinade: citrus juice, and a couple of bay leaves. Add some sweetener, too.
Next, carefully prick the skin, but don't go down into the meat. It's a way for the fat to escape, and it'll make it all crispy and golden. Now to stuff that hollow middle! Roughly chop some carrots, potatoes, celery, and an apple, and one or two onions. Toss them with rosemary, pepper, chopped garlic, and a little salt, then shove it in. Sew the openings as shut as they will go, and pop the bird in the oven, using fire magic to keep it hot. Start with the temperature high, then reduce the heat after ten or twenty minutes. Roast until it smells right. The breast meat should be served rare, so pull it out early.
Enjoy your meal!
Sprite art: Tekla (adult) | Description: ApprenticeCrone/Raneth