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Cooking Organic Goose

Preparation

Remember to take the giblets out of the cavity. The liver can be used to make pate. If you are not using it straight away, freeze it.

Prick the goose all over especially the fat gland under the wing and around the parson's nose. This will allow the goose fat to come out of the bird during cooking. Remove any fat from around the opening of the bird and set this aside.

Melt the goose fat you set aside in a pan. Then baste the legs of the goose with the fat. These days it is recommended that you cook your stuffing separately, rather than inside the bird.

Put the goose on a rack over the roasting tin. Cover the goose and the pan in tin foil. After the first hour take the goose out of the oven. Lift the goose and the rack off the roasting pan while you pour the hot fat and juice mix into a large bowl. Obviously take care when you do this.

What you get in the bottom of the pan is a mixture of fat and goose juice. You need to let this cool down, then it will separate and then you will be able to spoon the fat off from the top to make your roast potatoes. There is nothing quite like potatoes roasted in goose fat.

Pour a little goose fat over the legs and cover just the legs with tin foil.

For the last half hour of cooking (see below for times) cover the goose with a little flour and salt to crisp the skin of the breast.

Lift the goose onto a carving dish to rest for approx. 20 minutes before carving - keep the goose covered. Then enjoy a delightful roast goose.

Cooking Times

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

The cooking times will vary depending on the type of oven you use. The Food Standards Agency recommend 35 minutes per kilogram (of oven ready bird weight) at 220°C, 425°F or Gas Mark 7.

Phone now to order your organic goose 01342 834940.

You can order turkeys and geese for Christmas 2008 any time throughout the year.