Thanks for buying your free range goose from us. Once you get your Christmas goose home it should be unwrapped placed on a plate covered with greaseproof paper and placed in the bottom of the fridge at temperatures of between 2C and 5C, giblets should be stored separately in the fridge. If you want to store longer than two days (for giblets) or five days (for geese), it is best to freeze. Geese freeze very well, thawing takes 24-30 hours.
We’ve provided links below to some of our favourite roast goose recipes:
Or for our straight forward and simple Christmas goose cooking instructions
Preheat your oven to 400F/200C/Gas 6/Aga top right oven, rinse the goose and pat dry with paper towels, fill the cavity with stuffing of your choice (using a fruit based stuffing provides a great accompaniment to a goose). Make small cuts in the skin and place breast down on a rack in a large roasting tin. Calculate the roasting time (see below for guidelines) and place in the oven with foil covering. Baste during cooking and remove fat. For the last 45/60 minutes remove foil (leave covering on legs) turn over and roast until brown (check using a thermometer that the meat in the thickest part of the thigh registers 175F).
Lift onto the carving dish, cover and allow to “rest” for approx 20mins.
Guidelines for Cooking Times
Allow 15 mins per 450g/1lb plus 20 mins (Approx times 4.5kg/10lb – 3 hours, 5.4kg/12lb – 3.5 hours)
Everyone knows goose fat produces the finest roast potatoes (the best potatoes to roast are dry floury varieties such as Kind Edward, Wilja or Maris Piper).But what is less well known is that although animal fats often get a “bad press” , goose fat is one of the better animal fats. It contains far fewer saturated fats than butter or lard and is high in “heart healthy” monounsaturated and polyunsaturated fats. Goose fat has also recently been found to have high levels of Oleic acid which can lower cholesterol. So sometimes things that taste great are not all bad……….
Stuffings and Sauces
450g onions chopped
450g apples diced
4tbsp orange juice
zest of large orange
Melt the butter, add the onions and cook on a low heat for about 5 minutes. Add the apples, thyme and orange juice and cook, covered, for 10 mins until the apples are soft. Boil and mash the potatoes, add the fruit and onion mixture with orange zest and season well. Chill and stuff the chilled goose.
6 cups breadcrumbs
2 chopped onions
2 chopped apples
2 cups chopped fresh plums or dried plums (soaked overnight in Brandy)
fresh sage and Thyme
Melt the butter, add the onions and cook on a low heat for about 5 minutes. Add the apples, plums sage and thyme and cook, covered, for 10 mins until the apples are soft. Add the bread crumbs with stock to moisten and season well. Chill and stuff the chilled goose. (a variation on this recipe includes goose liver, bacon and parsley replacing thyme)
2 tbsp flour
Drain the fat from the roasting tin leaving just 2 tbsps, put tin on medium heat and sprinkle over the flour, stir constantly until flour has browned then gradually add the cider and stock. Simmer stirring well until the gravy is smooth and has thickened then season to taste.
Bramley Apple Sauce
3 apples peeled and diced
50 caster sugar
Mix all ingredients together in pan over low heat and simmer stirring occasionally until the mixture becomes a puree after approx 15 mins.