Goose

Always use a deep roasting tray as goose always produces

a large amount of fat. 

Also use a rack so the fat from under the skin can run off.

During cooking drain off the fat- every 30 minutes.

Preparation:

Put the goose on a board and remove any inside fat.

Rub salt over the skin before cooking.

Preheat the oven to 200 deg.

If desired fill the neck cavity with Stuffing (Cullens Traditional Homemade Stuffing)

Secure so it doesn’t spill out.

(or alternatively shape stuffing into balls and cook separately)

Weigh the goose with the stuffing inside –

(always remember if cooking a bird with stuffing inside to weigh it with the stuffing

 to calculate the correct cooking time)

Turn oven to 180 deg.

Cover goose with tin foil.

Cook Goose for 15mins per LB plus 15mins remembering to drain off fat regularly.

after 1hr remove the foil. 

Continue to cook adding some wedges of apple or orange to the roasting tray

for the last 30mins of cooking – for a lovely fruity flavour.

TIP: Goose goes great with apple, orange or apricots.Add sage as a garnish.