Roast Goose with gravy is a lovely alternative to the normal roast turkey and chicken. It has a succulent flesh that carries string flavours such a s Port Gravy. This is excellent for holiday get togethers like Christmas, Easter and Thanks Giving. The juices make a superb base for a gravy which is hard to beat. I have cooked a goose as a main dish with a baked ham for a range of flavours.
- Preheat your oven to 220 C / Gas mark 7
- Rinse the goose inside and out and dry with paper towel.
- Using a thin knife or skewer, pierce the goose skin over the entire body and season with salt and pepper.
- Cut the onion into quarters and all the celery, and put inside the cavity of the goose. Using cooking string, loosely tie the legs together.
- Place the goose into a high sided roasting tin breast side up.
- Cut the other onions and carrots into large chunks and place into the roasting pan with any giblets that may have come with the goose.
- Place the roasting tin on the middle shelf of the oven for the first 30 minutes.
- Boil the kettle.
- After 30 minutes, reduce the oven temperature to 160 C / Gas mark 3.
- Continue roasting goose basting with the juices every 15 – 20 minutes. Skim off the fat each time.
- Cook for a further 2 to 2 1/2 hours. A simple test is to pierce the thick part of the goose with a fork an if the juices run clear, its perfectly cooked.
- When cooked, transfer to a heated plate to relax. Keep the goose warm and covered with aluminium foil until ready to carve.
- Discard the vegetables, neck pieces and giblets from roasting tin. Spoon off fat from pan juices and reserve. Use whats left for a succulent gravy. Check out our Goose Port Gravy.