The festive season presents a wonderful opportunity to share and enjoy a traditional meal with family and friends. If you've never tried goose, you'll find it's naturally juicy, and the fat is a wonderful byproduct that is prized by top chefs for making delicious, crispy roast potatoes.
Preparation
As soon as possible after you’ve collected your goose, remove all packaging and store in the refrigerator. The giblets will come vacuum-packed and should also be stored in the refrigerator.
On the day, remove the goose from the fridge, remove the trussing band, and leave to stand for 2 hours before cooking. We recommend that you don't stuff the cavity, as this will may prevent the goose from cooking evenly, but you may choose to put an apple, citrus fruit or peeled onion inside.
Sprinkle the goose with salt and pepper, and place on a rack inside a deep roasting pan without foil. Place in a pre-heated oven at 180ºC/350ºF, Gas Mark 4.
Suggested cooking times
4kg - 2 hrs 10 mins 5kg - 2 hrs 45 mins
6kg - 3 hrs 20 mins 7kg - 3 hrs 55 mins
Cooking
Allow approximately 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over-cooking. As individual oven temperatures vary, test the bird between two-thirds to three-quarters through the cooking time.
Prick the breast and thigh and if the juices run clear, the goose is cooked and should be removed from the oven to rest prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again.
During cooking, drain off the excess fat and use for roast potatoes. Any leftover fat will keep beautifully in the fridge. Don't forget, goose giblets make a wonderful base for your gravy, and the carcass can be simmered with whatever vegetables or herbs you have to hand to make a delicious stock.
Carving made easy
- Hold the leg by the end 'knuckle', cut close to the body and twist off.
- Carve the leg meat from the bone.
- To slice off the breast meat, start from the outside working to the breast bone in the middle and repeat on the other side.
- Alternatively, remove each breast whole, and carve diagonally into thick, juicy slices.