Roast Goose
This Roast Goose with Sage and Onion Stuffing recipe is perfect for serving as a Christmas dinner or celebrating Michaelmas. A classic dish is packed with festive flavours. The goose is roasted until its skin is beautifully crisp and golden, while the meat inside remains succulent and tender. Pair it with goose-fat roast potatoes and other seasonal sides for a traditional British roast that will impress your guests!The instructions below are for a 4.5 kg Goose. Read more on the blog post, covering everything from defrosting a whole goose to preparing the perfect stuffing and cooking times for different sizes of geese.
Ingredients
- 4.2 kg Goose
- 300 g Sage and Onion Stuffing
- 1 Apple (for stuffing)
- 1 Apple (for goose cavity)
- 1 Onion
- 2 tsp Dried Sage
- Salt and Pepper
Instructions
- 1
If using a frozen 4.2 kg Goose defrost in advance (see more advice in this blog post)2 hours before cooking, remove all packaging and place on a tray to dry out and come to room temperature.Preheat oven to 200℃ / 180℃ fan.
- 2
Chop 1 Apple and 1 Onion in half these will be used for adding flavour inside the goose.
- 3
Chop 1 Apple into small cubes, to add to the sage and onion stuffing.
- 4
Prepare the 300 g Sage and Onion Stuffing, adding the diced apple.
- 5
Remove giblets from inside the goose body cavity. Use kitchen towel to pat the goose dry inside and out.
- 6
From this cavity, cut away large pieces of fat
- 7
Season inside the body cavity with 2 tsp Dried Sage, Salt and Pepper
- 8
Place the chopped apple and onion into the seasoned cavity
- 9
Inside the neck cavity (the smaller cavity) fill with the prepared stuffing. You can fill this up quite alot as you can use the excess neck skin to secure it in place.
- 10
We use two wooden skewers threaded through the skin and the carcass to keep the stuffing in place.
- 11
Season the skin all over with Salt and Pepper
- 12
Use a cocktail stick or skewer to prick the skin all over, try not to pierce through to the goose meat, just the skin.
- 13
--- Roast Goose Cooking Time ---
- 14
We have prepared a 4.2 kg Goose with 300g of stuffing. This makes the total weight with stuffing 4.5kg. Please see blog post for advice on bigger/smaller goose cooking times.You should cook this stuffed 4.5kg Goose for 15 minutes per 450 grams, plus and extra 15 minutes. This is equal to 2 hours and 45 minutes total cooking timeBut take note of the instructions below, as the cooking temperature will change during cooking and drain the fat every 30 minutes.
- 15
Begin cooking at 200℃ /180℃ fan/ 400℉/ gas mark 6 for 30 minutes - Breast side down
- 16
Remove the goose from the oven, and tip the fat into a jug. Return back in the oven to continue cooking for the next 1 hour 45 minutes at a lower temperature of 160℃/ 140℃ fan/ 325℉/ gas mark 3.
- 17
Make sure to continue draining the fat every 30 minutes (this will be 3 more times).
- 18
On the last fat draining, turn the goose breast side up and increase the temperature to 200℃ /180℃ fan/ 400℉/ gas mark 6 for the final 30 minutes.
- 19
Remove from the oven, and cover loosely with foil. Allow to rest for at least 30 minutes, preferably longer before carving for the most tender results.
- 20
Sieve all the collected goose fat into another jug to remove cooking sediments. This is fantastic to use for cooking our Goose Fat Roast Potatoes.
- 21
It will make more than you need, so store the excess goose fat in sterilised kilner jars. This homemade goose fat will keep in the fridge for 2-3 months.
- 22
Before serving, carve the goose. Start by removing the legs and wings.
- 23
Cut off both breasts from the goose carcass.
- 24
Slice the breasts into smaller portions and remove the stuffing from inside the goose. Pick off any remaining meat from the carcass and wings and you're ready to serve.
- 25
Serve with your favourite roast dinner sides.
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk