How to cook a tasty whole goose
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.
How to cook a tasty whole goose
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.
- Serves: 6
- Prepare: 10 Minutes
- Cook: 2 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC GOOSE?
Our geese are reared to Soil Association organic standards, we slowly grow our birds and they have the liberty to range freely and follow their natural instincts. You can really taste the difference in a bird that’s been grown this way - both the depth of flavour and the texture are second to none.
Ingredients
- 3.3-5.5kg organic whole goose
- 1/2 onion
- 1 orange
- 1 bunch fresh rosemary
- olive oil
Method
- 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
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC GOOSE?
Our geese are reared to Soil Association organic standards, we slowly grow our birds and they have the liberty to range freely and follow their natural instincts. You can really taste the difference in a bird that’s been grown this way - both the depth of flavour and the texture are second to none.
Frequently asked questions
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Absolutely! At The Organic Butchery we love to eat goose all year round, not just at Christmas. Goose meat has a rich intense flavour and is the perfect bird for roasting, we like to partner it with sharp plums and a sauce made from zingy blackcurrant liqueur. Together they cut through the sweet fattiness of the goose, delivery a balanced dish with just a hint of retro-chic about it.
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Goose and turkey are both delicious meats with the main difference being goose contains significantly higher fat content within the skin, with the meat remaining rather lean. Goose meat is a rich, tender, dark meat with an intense flavour. At The Organic Butchery, we think cooking a goose is really something very special indeed, so our frozen geese are available all year round, not just at Christmas.
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Goose meat is rich with an intense flavour, which is often compared to that of beef. All of our geese are of a Legarth type. They're reared in an organic, free-range environment with access to water for swimming and grass for nibbling. Like all large game birds, we feel that slow growth is critical to the taste, texture and finish of our geese. So they naturally mature to the age of 24 weeks. Once slaughtered, we dry pluck and wax the carcasses (to make sure there are no stubborn little feathers left) and hang them in a temperature-controlled environment for at least 10 days. This means the meat is relaxed and excess moisture has evaporated when you come to cook your bird.