Roasting a Goose
This recipe gives aideas for a great stuffing mix, as well as suggestions on how to roast a goose for best results.
Stuffing
12 oz breadcrumbs
12 oz apples (peeled and chopped)
6 tsps rum (any kind)
2 oz sultana or raisins
1 medium onion (diced)
Goose stock (from giblets)
Goose liver (fried and chopped)
Salt and pepper
Method
(Roasting time based on a 4-5kg bird. Larger geese should be cooked a little longer.
- Soak the apples with the rum, leaving for 3-4 hours, but mixing to ensure all liquid is absorbed.
- Fry the onion.
- Add all other ingredients, and mix well.
- Remove any excess fat from inside the goose.
- Place mixture inside body cavity of goose
- Gently prick skin of goose with a skewer (to allow fat to escape)
- Lightly sprinkle salt and pepper over goose
- Using some internal fat, cover legs to prevent drying
- Wrap goose in foil, and place breast-up in roasting tin.
- Place in pre-heated oven at 375 deg F/190 deg C; gas mark 5
- Roast in the oven for 3½ hours until the juices run clear.
- Take the foil off 30 minutes before the end of roasting so that the skin can become crisp and brown.
- Allow to rest for 20 minutes before carving.
- Serve with gravy made from the juices, and bacon rolls.
Goose fat is very useful. Some ideas about what to do with it are on www.goosefat.co.uk
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