Goose

Oven Roasted Whole Goose

33 minutes a KG (2.2lb in a KG)

Electric oven 200°C
Fan 180°C
Gas Mark 6

Ingredients

1 Skeaghanore Farm

Oven Ready Goose

Salt & Pepper

Method

  1. Preheat your oven to the selected temperature
  2. Remove your goose from the packaging and remove the string from the legs
  3. Pull out the legs and wings a bit to assist with the cooking
  4. Remove the gizzards/ any inners left in the goose, and any pads of fat
  5. Weight the goose – this is essential for the correct cooking time
  6. Score the skin lightly in a criss cross design – this helps with the rendering of the fat
  7. Season the bird with salt and pepper
  8. Place the goose breast side down on the roasting tray and put in the oven on the middle shelf
  9. After 1 hour, Remove the fat from the tray, turn the bird around and baste with the fat
  10. Cut the legs open along the breast side to ensure even cooking
  11. Ensure you baste the Goose throughout the cooking
  12. Once cooked and the juices run clear, leave to rest for 30 minutes before carving

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