Cooking your Goose

Take your goose from the refrigerator, untie the trussing string and leave the goose to stand for several hours until it has reached room temperature.

Fill the cavity of the goose with chopped green tops of leeks or peeled onion, cooking apple and herbs provided.

Next, sprinkle the goose generously with salt and pepper both inside and out. Prick the fat gland several times beneath the wing of the goose and at the parson's nose. This will release the fat during cooking and ensure the meat is tender and moist. Place triangular pieces of foil on the legs and a loose piece of foil on the breast for protection.

Into the Oven

Preheat oven to 200°C/180°C Fan. Place the goose inside a deep roasting pan, breast upwards, and put into the preheated oven for approximately 3/4 - 1 hour, then turn the goose on to its back for a further 3/4 - 1 hour replacing the foil loosely over the back and ensuring the legs remain covered.

About half an hour before full cooking time turn the goose again, breast upwards, remove the foil and sprinkle with a little flour and salt to crisp the skin. Keep the legs covered. Your goose is cooked when the juices run clear when pricking the breast and thigh.

After cooking, allow to stand for 30-40 minutes before carving.

These instructions should be used as a guideline only.

Cooking Times

A fan oven is much quicker so keep an eye on your goose. Cooking temperature is either 200°C (Fan180°C)/ 400°F or gas mark 6. Aga etc., Hot.

A useful tip is to have two roasting tins, as it makes it easier when turning the goose. Line both tins with cooking foil and cut two pieces triangular shape to cover both legs while the goose is cooking.