Cooking your Christmas Goose
You will need a large, deep, meat tin with a trivet or rack, foil, salt and pepper and the stuffing of your choice.Storing
Remove the giblets and the body cavity fat. Store the giblets and the goose separately in the fridge. Frozen birds must be allowed to thaw thoroughly before cooking, follow instructions.
Allow 15 minutes per 450g / 1lb plus 20 minutes at oven temperature 200°C / 400°F / Gas mark 6 / Aga top right hand oven. Do not overcook.
Approximate times: 4.50kg / 10lb = 3 hours 5.40kg / 12lb = 3.5 hours.
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.
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 and herbs of your choice and cook the stuffing separately in a dish.
To prevent burning wrap legs in foil and also cover with some of the fat. Place the goose on a trivet or rack in the meat tin breast side up. Cover 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.
For the last half to three quarters of an hour uncover the breast to brown and baste again, pouring off the surplus fat.
When cooked place the goose on a carving dish, cover with foil and allow to rest for approximately 20 minutes before carving.
Sever the legs at the thigh joints (under the back). When carving, angle the blade of the knife at right angle to the breast bone.