Here's how to get it right...
Traditional Roast goose recipe
- Stuffing of your choice
- Carrots and parsnips cut into chunks
- Salt and pepper
Preheat oven to 190oC, Fan 170oC, Gas Mark 5.
Remove giblets etc and any spare fat from inside cavity.
Use the spare fat to spread over the legs of the goose.
Stuff the neck cavity with your chosen stuffing.
Place the carrots and parsnips in a deep baking tray to make a platform for the goose to rest on.
Prick the skin and rub salt and pepper over it, then brush with cooking oil or butter.
Place the goose on a rack or crumpled foil in the meat tin, breast side up. Do not cover.
Cook in the centre of a preheated oven for 30 minutes per kilo plus 30 minutes. That's around 2 hours 45 minutes for a 4.5kg goose or 3 hours 15 minutes for a 5.4kg goose. Allow 20 minutes extra per 500g of stuffing.
After the first hour, thoroughly baste the goose with its fat.
When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent meat.
Save the fat for roast potatoes or for basting other meats. Goose fat is low in saturates and high in polyunsaturates and mono-unsaturates. It can be stored in the deep freeze and used to make top quality pastry.
All cooking appliances vary in performance, these are guidelines only.
Recipe from Gressingham Duck
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