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For the cider gravy

Nutrition: per serving (6)

  • kcal956
  • fat65g
  • saturates20g
  • carbs11g
  • sugars3g
  • fibre0g
  • protein80g
  • salt1.4g
    low

Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.

  • step 2

    Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don’t worry about whether it’s done – the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.

  • step 3

    To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.

  • step 4

    Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.

  • step 5

    Serve the goose on a platter with the herby onions from the cavity scattered around.

RECIPE TIPS
TIP

It may seem a little strange rubbing the goose with oil first, but fat renders fat, so in the long run you will end up with less fatty, crisper skin.

BUYING GEESE

Geese come with a bag in the cavity containing the liver, giblets, neck and extra fat. The liver can be used to make pâté, the giblets will make a tasty stock, the neck is used in the gravy and the fat can be rendered and kept.

COOKING TIMES

The timings in this recipe will give you a perfectly roasted goose of about 5kg. If your goose is larger, increase the cooking times with the foil on by 15 minutes per 500g extra, giving all birds a final 30 minutes uncovered to brown.

GOOSE FAT

Goose fat is wonderful for roasting and frying, so keep any that is left over. The fat can be kept in the fridge for up to 1 month or frozen for 6 months.

Recipe from Good Food magazine, January 2009

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.8 out of 5.12 ratings

richhughes1986d7-gtMnK

question

Hi, I'm looking at cooking a large goose on the rotisserie attached to my gas bbq, any tips? Thanks.

Lolly2

question

Hi, can I make the cider gravy in advance & freeze it?

CassieBestGF

Hello, Cassie from the cookery team here. Yes absolutely, gravy freezes very well!

tt1133

question

Can I cook this on a rack in the roasting tin or does it need to be cooked directly on the roasting pan? Guessing the only thing it might affect might be the gravy but want to double check.

goodfoodteam avatar
goodfoodteam

Hi Trish, it's no problem at all to cook the bird on the a rack in the roasting tin. Make sure you cover it tightly with foil as stated. Enjoy!

beckyrose82

A star rating of 5 out of 5.

I have cooked Goose for my last few christmass's and it is so much easier and less stressfull than Turkey and tastes fantastic. You also end up with the best tasting goose fat for your roasties (and it will last you a good few months). I love goose and this is a great recipe.

les_reed

A star rating of 5 out of 5.

Having found a good source of local free range geese, I found this recipe to make sure the goose turned out well for Christmas day. It was a great stress free success and I will certainly use it again next year. If a good recipe for goose liver paté could be added to the Good Food recipes I would…

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