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For the goose:
Preparation Time: 20 minutes
Cooking time: 2 - 4 hours
Serves: 6
For the potatoes:
Preparation Time: 20 minutes
Cooking time: 35 minutes
Serves: 6
No nutritional information available. The Method is split over 2 days, Christmas Eve and Christmas Day.
Ingredients
For the goose:
- 5½kg - 6kg (12lb - 14lb) goose
- 1 whole onion, peeled
- 1 apple, washed and cored
- Bunch of parsley
- Salt and pepper
- Stuffing of your choice. If you are looking for a recipe for the stuffing checkout out Apple, Prune & Chutney Filling - that recipe and this recipe were published together.
For the potatoes:
- 900g (2lb) of potatoes, peeled and cut into even-sized pieces
- 4 tbsp goose fat
Method
Christmas Eve
Goose preparation:
1. Remove any loose globules of fat from the cavity and pop into a small pan over a low heat to slowly render. Some of this fat will be used when roasting the potatoes.
2. Add the onion, apple and sage to the cavity.
3. Pat the goose dry with kitchen paper.
4. Take the goose and working from the neck end, being very careful not to break the skin, remove any globules of fat and pop them in the ovenproof dish. Slide the flat of your hand under the skin to loosen it, it should be possible to get right down over the breast near the thighs. Insert your stuffing under the skin, Insert a skewer to secure the flap.
5. Using another skewer, prick along the sides and just below he wings.
6. Rub salt and pepper into the skin then pop the goose onto a wire rack if possible, in the roasting tray, then cover and leave in a cool, safe place.
Roast potatoes preparation:
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 6.
2. Add the prepared potatoes to a pan of salted boiling water. Parboil for 5 minutes, then drain, return to the pan and give them a shake - this will give them fluffy edges.
3. Pop a roasting tray with the goose fat into the oven. When the fat is very hot, add in the potatoes, ensuring the fat completely covers them.
4. Return the tray to the oven and roast for 30 minutes, until they are lightly coloured. Drain off the fat into a large ovenproof bowl. Allow the potatoes to cool. Cover and leave for Day 2.
Christmas Day
Cooking the goose:
1. If you kept the goose in the fridge overnight, take it out at least an hour before roasting.
2. Put the goose in the oven, uncovered, at 220°C/Fan 200°C/Gas Mark 7 for 30 minutes.
3. After 30 minutes take the goose out of the oven and drain off any fat. Cover the tray with a double sheet of foil, you can use a single sheet but double is stronger.
4. Reduce the heat to 180°C/Fan 160°C/Gas Mark 4, and return to the oven. Leave in the oven for 1 hour, then remove the goose, baste and drain any excess fat. Ensure the tin foil is firmly in place and return to the oven. Thereafter remove every half an hour, baste, and remove excess fat.
5. 30 minutes before the end of the cooking time, test the goose by inserting a skewer into the thickest part of the thigh; when cooked, the juices will run clear.
6. Remove the cooked goose from the oven and pop it on the serving platter, cover tightly with the tin foil. Keep it in a warm place. It is important to rest the meat for at least 20 minutes before carving.
*Allow roughly 20 minutes cooking time per 500g (1lb), but always check around 30 minutes before the end of the cooking time as oven temperature, amount of stuffing and time taken to baste the bird can all affect timings. Make a note of when the goose goes into the oven, basting time and finish time.*
Finishing off the roast potatoes:
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Uncover the semi-roasted potatoes and roast in the pre-heated oven for 30 minutes. When cooked they can be kept warm in the oven.
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