Meat mains
Roast goose
A simple step-by-step guide to cook the perfect roast goose
Ingredients
- 1 whole goose
- Salt
Method
Before cooking
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Step 1
2-3 hours before cooking, lightly prick the skin over the breast, season generously, and return to the fridge. 30 mins before cooking, remove and leave out of the fridge. Remove the bag of giblets from the cavity (keep to make a stock or gravy)
To roast the goose
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Step 1
Preheat the oven to 220°C/Gas 7, cover the goose with foil and roast for 30 mins.
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Step 2
Remove the foil, baste with the fat, put the goose on a wire rack in a roasting tin, and reduce the heat to 180°C/Gas 4. Roast for 30 mins per kg, basting halfway through. If the skin looks like starting to burn, cover with foil towards the end of cooking.
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Step 3
Check the bird is cooked, insert a knife into the thickest part of the leg where it joins the breast. The juices should run clear.
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Step 4
Leave to rest for 20 mins before carving.