Goose is no less traditional than turkey, but can be a bit more work. You'll need to cook the goose on a raised rack
in the roasting tin and be sure to pour the fat off regularly and to baste the bird frequently.
The Food Standards Agency advise that a goose be cooked for 35 minutes per kilogram (of oven ready bird weight) at 220°C,
425°F or Gas Mark 7
Preparation is the key!
When cooking your goose use two roasting tins. This makes it easier when turning the goose. Line both tins with cooking
foil and cut two triangular pieces to cover both legs while the goose is cooking.
Fill the cavity of the goose with your preferred stuffing. You can used fruit based stuffing such as cooking apples
with leeks, or my favourite with par boiled potatoes, sage, onions, Toulouse sausage meat and grated truffle.
Melt some goose fat in a saucepan, cool and pour over the legs before you place the foil on top of them or you can use
butter or cooking oil if you prefer.
Into the Oven
After the first hour turn the goose so the back is upwards. Unwrap the back of the goose to let it brown. Pour over surplus
goose fat, this is when you can put the goose into the second tin and then you have the spare fat for roasting your parsnips
and potatoes.
Remember to keep the legs covered and place back into the oven. Just lightly place a piece of foil on top of the back.
Depending on the size of the goose approximately ¾ to 1 hour more
cooking.
Turn the goose back again on to rack. There is no need to add more goose fat to the tin. Cover with a little flour
and salt to crisp the skin of the breast - do keep the legs covered - this takes approx. 30-45 minutes depending on the size
of the goose and how hot your oven is.
Lift the goose onto a carving dish to rest for approximately 20 minutes before carving. Keep the goose covered.
