Goose is the traditional country Christmas bird: rich, dark meat, crisp golden skin and a jar of liquid gold goose fat that makes the best roast potatoes you will ever eat. It is fattier than turkey, so a lot of fat renders out during cooking, and a roasting tin with a rack is essential. A 4 to 5kg goose serves six to eight.
Ingredients
Goose:
- 1 oven-ready goose, 4 to 5kg, fully defrosted if frozen and taken out of the fridge 1 hour before cooking
- 2 tsp flaky sea salt and plenty of black pepper
- 1 onion, quartered, and 2 eating apples, quartered
- 1 orange, halved, and a few sprigs of sage and thyme
Goose fat roast potatoes:
- 1.5kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks
- 4 to 5 tbsp goose fat from the roasting tin
- Flaky sea salt and a few sprigs of rosemary
Gravy:
- 1 tbsp plain flour
- 150ml port or red wine
- 500ml chicken or game stock
Method
- Heat the oven to 200°C (180°C fan) / gas 6. Remove any giblets and trim the excess fat from around the cavity opening, saving it. Pat the skin very dry and prick it all over with a skewer, taking care not to pierce the meat. Rub with salt and pepper.
- Put the onion, apples, orange and herbs in the cavity. Sit the goose breast-side up on a rack in a large, deep roasting tin.
- Roast for 30 minutes, then turn the oven down to 170°C (150°C fan) / gas 3. Continue roasting. A 4 to 5kg bird usually takes 2 hours 45 minutes to 3 hours 15 minutes in total, but go by a thermometer: the juices should run clear and the thickest part of the thigh should reach 75°C.
- Every 45 minutes, carefully lift the tin out and pour the rendered fat into a heatproof bowl. Keep it for the potatoes.
- When the goose is cooked, lift it onto a board, cover loosely with foil and a clean tea towel and rest for 30 to 40 minutes. It will stay hot. Turn the oven up to 220°C (200°C fan) / gas 7.
- While the goose rests, boil the potatoes in salted water for 8 to 10 minutes until the edges are soft. Drain, steam dry for 2 minutes, then shake in the pan to roughen the edges.
- Heat the goose fat in a roasting tin in the hot oven for 10 minutes until sizzling. Add the potatoes, turn to coat, add the rosemary and roast for 45 to 50 minutes, turning once, until deep golden and crisp. Sprinkle with salt.
- For the gravy, pour all but 1 tbsp of fat from the goose tin, set it over a medium heat and stir in the flour. Add the port or wine and boil for 2 minutes, then add the stock and simmer for 10 minutes. Strain into a warm jug.
- Carve the goose and serve with the potatoes and gravy.
What to serve with roast goose
Braised red cabbage, sprouts, cranberry sauce, bread sauce and a good stuffing. Goose is rich, so something sharp and fruity on the plate works well.
Tips
- Save every drop of fat. Strained and stored in a jar in the fridge, it keeps for up to three months, or you can freeze it.
- Do not pack dense stuffing into the cavity. Bake stuffing separately so the bird cooks evenly and safely.
- A frozen goose needs 2 to 3 days to defrost fully in the fridge. Never cook it from frozen.
- Use a thermometer. Goose is cooked when the juices run clear and the thigh reaches 75°C.
FAQs
How much goose do I need per person?
Allow roughly 500 to 600g oven-ready weight per person, because a goose has a large carcass and renders a lot of fat.
How do you get goose skin crisp?
Pat the skin completely dry, prick it all over, salt it and pour off the fat as it renders. Letting the bird uncovered in the fridge overnight also helps.
What temperature should goose be cooked to?
The thickest part of the thigh should reach 75°C and the juices should run clear.
Can I cook goose from frozen?
No. Defrost it fully in the fridge first, allowing 2 to 3 days for a large bird.
Related reading
- Roast Potatoes Recipe: Crispy, Fluffy Sunday & Christmas Classic
- Braised Red Cabbage Recipe: Apple, Spice & Red Wine Vinegar
- Cranberry Sauce Recipe: Easy Homemade with Orange & Port
- Bread Sauce Recipe: Traditional with Cloves & Bay
- Sage, Onion & Chestnut Stuffing Recipe
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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