Our Christmas Geese are free-range and slow reared on open pastures on a small family farm in Co. Antrim. With rich, dark meat, wonderful flavour and beautifully golden skin, goose makes a very special Christmas centrepiece.
How to Cook Your Free-Range Christmas Goose – Printer Friendly Download
Before cooking:
Remove the goose from the fridge and allow it to come towards room temperature. Remove any packaging and pat the skin dry.
To Cook:
- Preheat your oven to 220°C / 200°C fan / Gas 7.
- Prick the skin of the goose all over, taking care not to pierce too deeply into the meat. This helps the fat to render during cooking.
- Season the goose and place it breast-side up in a roasting tray.
- Roast at the high temperature for 40 minutes.
- Reduce the oven to approximately 180°C / 160°C fan / Gas 4 and continue roasting until fully cooked.
- During cooking, carefully spoon or drain away the excess fat from the roasting tray as it collects.
- Check that the goose is fully cooked before removing it from the oven.
- Rest the goose, loosely covered with foil, for at least 20 minutes before carving.
As a guide, allow approximately 20 minutes per 500g after the initial 40 minutes of roasting.
For best results, always ensure the thickest part of the goose is thoroughly cooked before serving.
