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Roast Goose

Chefs' choice for a delicious and fuss-free Christmas feast!

2 hours

Total Time

20 minutes

Prep Time

1 hour 40 minutes

Cook Time

6

Feeds

Chefs' choice for a delicious and fuss-free Christmas feast!

Roast Goose Cooking Times | HG Walter Ltd

 

Roast Goose

Ingredients

  • Free Range Goose 
  • Oil, salt & pepper to season
  • Thyme
  • Honey (optional)
  • Horseradish to serve 
  • Temperature Probe 

Method:

Pro tip: Keep the excess fat and use it to roast your potatoes!
Rest for at least 30 minutes on a different surface.
Use the caramelised meaty bits and goose juices to make your gravy

1

Remove the goose from the fridge a couple of hours before cooking so that it has time to come up to room temperature.

2

Prick the skin of the goose with a fork and then place on a colander to pour boiling water over in order to loosen the skin from the fat and pat dry.

3

Place the goose on a deep tray with a trivet and season with salt, pepper, thyme, honey (if you like) and olive oil.

4

Start the oven at 220°C fan/gas mark 7.

5

Place some of your favourite vegetables in the bottom of the tray and sit your goose on the top of them.

6

Roast in the oven for 30 minutes and then drop the temperature to 160°C fan/gas mark 3 for a further 2½ hours (add 20 mins if 5kg and 40mins if 4kg)

7

Remove from the tray and carefully place on a serving platter and leave to rest.

Cooking tips:

1
Preheat the oven to 220°C gas mark 8 and roast the goose for 20 minutes at this temperature.
2
Baste every 20 minutes.

Ingredients

  • Free Range Goose 
  • Oil, salt & pepper to season
  • Thyme
  • Honey (optional)
  • Horseradish to serve 
  • Temperature Probe 

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