How to cook a tasty whole goose
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
2 minutes
When it comes to cooking your goose, let's dispel the myth: it really isn't tricky. This bird naturally has an admired intense flavour. With tender, dark meat and delicious crispy skin, a goose on your table really is a taste of tradition.
Directions
Take the goose out of the fridge and allow it to get to room temperature
Preheat your oven to 180°C
Halve your onion and orange, and place in the neck cavity of your bird followed by your bunch of rosemary
If you have a big enough oven, sit the bird on the bars of an oven shelf with a deep roasting pan underneath. The fat will drip though into the pan, making it easy for you to drain it off into a waiting jar (you'll need a big one) every 20 minutes or so. Alternatively, pop your bird in a tray if your oven is a little on the smaller size. Still check it every 20 minutes and collect the fat in a jar. Roast for 2 hours for a 4kg bird, and an extra 30 minutes per kg for birds any larger
Rest under two layers of foil for at least 20 minutes before carving