Keeping meat “on ice”

[Anonymous]

We picked up a Christmas goose yesterday at the farmers market. The farmer suggested keeping it “on ice” but not freezing it since we’re not cooking it until Friday. I should have asked more questions. I’ve had it in a roasting pan in the fridge with ice under it and on the sides, but not on top because it’s not a deep enough pan. It’s also too big for my stock pot. I could put it in our cooler outside surrounded by ice - it usually keeps ice frozen for about 2 days, so we’d just add more ice during the week.

Suggestions?

[Anonymous]

The cooler sounds like a better option, unless you have racoons.

[Anonymous]

Fridge with ice underneath sounds fine to me. That’s about what people do to keep fish “on ice”