Brisbourne Geese - goose cooked for Christmas DinnerHow to cook your goose

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Remove the giblets and any body cavity fat and store separately from the goose, all in the fridge.

Frozen birds must be allowed to thaw thoroughly before cooking, slowly over 24-48 hours.
 
Allow 15 minutes per 450g/1lb plus 20 minutes.
Approximate timing: 4.50kg/10lb = 3 hours, 5.40kg/12lb = 3.5 hours.
Oven temperature 200ºC/400ºF/Gas mark 6/Aga top right hand oven, this is a guide only as all ovens vary.

Prick the skin, rub salt and pepper over the skin.

Stuff the goose with your favourite stuffing, or as an alternative fill the body cavity with chopped apple, green leek tops and herbs of your choice and cook the stuffing separately in a dish.

To prevent burning wrap legs in a double layer of foil or one layer and also cover with some of the fat. Place the goose on a trivet or rack in the meat tin breast side up.

Brisbourne Geese - carving a Christmas gooseCover meat tin with foil and place in pre-heated oven. After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning. Pour off surplus fat into a container. You can now use some of this surplus fat to roast your potatoes.

For the last half to threequarters of an hour uncover the breast to brown and baste again, pouring off the surplus fat.

When cooked, lift the goose on to a carving dish to rest for approximately 20 minutes before carving.  Cover loosely with foil.

Giblet Gravy
Place the giblets in 2.2 litres/4 pints of water. Bring to the boil and then simmer gently for approx 1 hour with the lid on. Strain and thicken the stock to make the gravy.