Roast Goose
Chefs' choice for a delicious and fuss-free Christmas feast!
Chefs' choice for a delicious and fuss-free Christmas feast!
Ingredients
Method:
Pro tip: Keep the excess fat and use it to roast your potatoes!
Rest for at least 30 minutes on a different surface.
Use the caramelised meaty bits and goose juices to make your gravy
Remove the goose from the fridge a couple of hours before cooking so that it has time to come up to room temperature.
Prick the skin of the goose with a fork and then place on a colander to pour boiling water over in order to loosen the skin from the fat and pat dry.
Place the goose on a deep tray with a trivet and season with salt, pepper, thyme, honey (if you like) and olive oil.
Start the oven at 220°C fan/gas mark 7.
Place some of your favourite vegetables in the bottom of the tray and sit your goose on the top of them.
Roast in the oven for 30 minutes and then drop the temperature to 160°C fan/gas mark 3 for a further 2½ hours (add 20 mins if 5kg and 40mins if 4kg)
Remove from the tray and carefully place on a serving platter and leave to rest.
Cooking tips:
Ingredients
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