Nothing beats the taste and texture of roast goose as a festive treat, but the naturally rich meat and large amount of fat compared to a turkey means that the cooking process is slightly different. Follow these instructions for our failsafe guide to perfect results!
- Remove all packaging, and take the neck and any giblets from the cavity of the bird.
- Before cooking, remove the goose from the fridge and allow it to come up to room temperature.
- Preheat your oven to 200°c / 400°F / Gas Mark 6. Prick the skin all over with a fork or skewer, and rub the skin generously with salt and pepper.
- Either stuff the goose with your favourite stuffing (nothing too fatty!), or simply stuff the cavity with chopped apple and your choice of herbs, cooking any other stuffing separately in a dish.
- Covering the legs with a little extra fat and a layer of foil will help to prevent them from burning.
- Place the goose on a rack or trivet in a large, deep-sided meat tin, breast side up. Cover the whole roasting tray with a loose layer of foil.
- Roast for 15 minutes per 450g / lb, plus an extra 20 minutes.
- After the first hour, baste the goose and make sure the legs are still covered and that the skin is not burning. Carefully ladle or pour off surplus fat into a container and retain for roasting the best ever roast potatoes!
- Keep an eye on the skin; it will probably need 30-45 minutes with the foil removed to become brown and crispy, but if it looks as though it is in danger of catching you can always cover it again.
- Once cooked, cover loosely with foil and allow to stand for at least 15 (and preferably 30) minutes before carving. This will give you time to make the gravy, and allow the meat to absorb the cooking juices.
Please remember, all appliances vary, and these are guidelines only.