Emma Get festive with a Gressingham Free Range Roast Goose this Christmas
Gressingham’s Free Range Goose is a traditional and delicious festive centrepiece. Once a staple of the Christmas table, goose is still a popular choice and is renowned for its dark meat and intense flavour – perfect for those looking for an alternative to turkey this year.
Goose is so much tastier than turkey and easy to cook as it bastes itself with it’s delicious fat. Once in the oven, we ignored it until the last 30 mins of cooking time. Time to chill, wrap presents, or have a cat nap!
Gressingham Free Range Roast Goose Recipe
Ingredients
1 Gressingham® Goose
Oil
Salt
Pepper
Method
Preheat oven to 180oC, Fan 160oC, Gas Mark 4.
Remove giblets etc and any spare fat from inside cavity.
Use the spare fat to spread over the legs of the goose.
Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg
Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin
Cover loosely with foil and place in the middle of the preheated oven.
Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
Remove the foil for the last 30 minutes of cook time.
When the cooking time’s up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast
All cooking appliances vary in performance, these are guidelines only.
Gressingham Free Range Roast Goose Recipe
Ingredients
- 1 Gressingham® Goose
- Oil
- Salt
- Pepper
Instructions
- Preheat oven to 180oC, Fan 160oC, Gas Mark 4.
- Remove giblets etc and any spare fat from inside cavity.
- Use the spare fat to spread over the legs of the goose.
- Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg
- Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin
- Cover loosely with foil and place in the middle of the preheated oven.
- Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
- Remove the foil for the last 30 minutes of cook time.
- When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast
- All cooking appliances vary in performance, these are guidelines only.
