In Britain the goose always used to be the favoured bird at the Christmas table,even though many of you think is actually turkey.
In recent years they have returned to popularity .
More and more people are choosing goose for Christmas. I personally chose goose because of it has very special flavour and make Christmas more magic but there is never enough left over because goose is very fatty……
…….but you can prick the skin and cook it on a rack, the fat then will run away – and you can cook your roast potatoes!
I used to order my goose each Christmas from my local butcher as I am not a fan of Turkey. You can also order it online.
Preparing your goose
Fill the cavity of goose with chopped green top of leeks or onions and some cooking apples, add thyme or rosemary and seasoning. If you wish you can add stuffing of your choice and put it into the cavity of the goose.
Into the Oven
Keep the legs covered. After the first hour turn the goose so the back is upwards.Pour over surplus goose fat.
After another hour turn the goose back again. Cover with a little flour and salt to crisp the skin of the breast – do keep the legs covered.
Lift the goose onto a carving dish to rest for approx. 20 minutes before carving – keep the goose covered. Place your roast potatoes, roast parsnips and put some sage, green bay leaves and rosemary around the edge of the dish to make it look something extra special.
Cooking Times
A fan oven is much quicker so keep an eye on your goose. Cooking temperature is 200°C 30minutes,then 180°C for 3 hours if the goose is 5 kilo. It is 15minutes less for 4.5kilo goose.
A useful tip is to have two roasting tins, as it makes it easier when turning the goose.
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