{"id":10793,"date":"2026-08-21T17:24:16","date_gmt":"2026-08-21T16:24:16","guid":{"rendered":"https:\/\/www.jameswhelanbutchers.com\/info\/?p=10793"},"modified":"2026-08-21T17:28:56","modified_gmt":"2026-08-21T16:28:56","slug":"how-to-cook-your-free-range-christmas-goose","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/10793\/how-to-cook-your-free-range-christmas-goose\/","title":{"rendered":"How to Cook Your Free-Range Christmas Goose"},"content":{"rendered":"

\"Cooked
\nOur 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.<\/p>\n

How to Cook Your Free-Range Christmas Goose – Printer Friendly Download<\/a><\/strong><\/p>\n

Before cooking:<\/h2>\n

Remove the goose from the fridge and allow it to come towards room temperature. Remove any packaging and pat the skin dry.<\/p>\n

To Cook:<\/h2>\n
    \n
  1. Preheat your oven to 220\u00b0C \/ 200\u00b0C fan \/ Gas 7<\/strong>.<\/li>\n
  2. 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.<\/li>\n
  3. Season the goose and place it breast-side up in a roasting tray.<\/li>\n
  4. Roast at the high temperature for 40 minutes<\/strong>.<\/li>\n
  5. Reduce the oven to approximately 180\u00b0C \/ 160\u00b0C fan \/ Gas 4<\/strong> and continue roasting until fully cooked.<\/li>\n
  6. During cooking, carefully spoon or drain away the excess fat from the roasting tray as it collects.<\/li>\n
  7. Check that the goose is fully cooked before removing it from the oven.<\/li>\n
  8. Rest the goose, loosely covered with foil, for at least 20 minutes before carving<\/strong>.<\/li>\n<\/ol>\n

    As a guide, allow approximately 20 minutes per 500g after the initial 40 minutes of roasting.<\/strong><\/p>\n

    For best results, always ensure the thickest part of the goose is thoroughly cooked before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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 […]<\/p>\n","protected":false},"author":8,"featured_media":10794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,8,5],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n