Guidelines for cooking a Christmas Goose

As soon as possible, after you’ve collected your goose, remove all packaging and store in a refrigerator. The giblets will come to you vacuumed packed and they should also be stored in the refrigerator. The goose is best cooked within 3 days of purchase.

Remove the goose from the fridge, leave it to stand for 2 hours before cooking.

Geese are trussed with a simple trussing band, which is best removed before cooking. We advise not to stuff the cavity as this will hinder the proper cooking of the goose but you may choose to put an apple or peeled onion inside.

Sprinkle the goose with salt and pepper, and place goose on a roasting rack or small cake rake inside a deep roasting pan without foil. Place goose in a pre-heated oven 180ºC/350ºF, Gas Mark 4. After 30 minutes prick skin alongside each breast which releases some of the meat juices.

Allow 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over cooking. As individual oven temperatures vary it is advisable to test the bird between two thirds to three quarters through the cooking time. Prick the breast and thigh and if the juices run clear then the goose is cooked and should be removed from the oven and rested prior to carving.

If the juices are still pink, return to the oven for the remaining cooking time and test again. During cooking you may choose to drain off the excess fat, which keeps well in a refrigerator or can be frozen. This fat is invaluable for cooking roast potatoes with a delicious flavour or it can be used to make an exceptionally light pastry.

Suggested cooking times (remember ovens vary greatly)

Carving made easy:

• Hold the leg by the end knuckle, cut close to the body and twist off.

• Carve this leg meat.

• Similarly remove the wing and cut in half.

• To carve the breast meat start from the outside working to the breast bone in the middle.

• Repeat for the other side.