HOW TO COOK A GOOSE
- by Claire Symington, courtesy of the British Goose Producers
Choose goose of weight you need - a 4.5kg(10lb) goose will feed six to eight people, or a 6kg(13lb) goose eight to ten people.
Make sure the oven and roasting tin will accommodate it. If a tight fit, place bird diagonally in tin.
Use large width tin foil to wrap roasting tin, to avoid spillages.
To prevent burning wrap legs in foil and also cover with some of the fat. Remove foil for the last 20 minutes, baste the breast with the fat and pour off the surplus.
Siphon off some fat from the roasting tin, ideally using a bulb baster, and use for potatoes and parsnips.
Rest for 30 minutes, then carve either from the breast - or my way - remove complete breast from either side of the bird and carve across the grain into slices.
What you will need
A large, deep meat tin ideally with a trivet or rack, foil, salt and pepper and stuffing of your choice.
Storing - remove the giblets and the body cavity fat. Store the giblets and the goose separately in the fridge.
Frozen birds must be allowed to thaw thoroughly before cooking.
Cooking times - follow the instructions that came with the goose. I say about 3 hours for 4.5kg (10lb) and 3.5 hours for 5.5kg (12lb).
Cover with foil for all the cooking time and remove the foil for the last 20 minutes.
If you aren’t cooking a goose, or can’t get your hands on one, you can still use goose fat (available from your butcher and most supermarkets) to spice up your roast potatoes. Here is Ian Logan’s own recipe
Dry floury potatoes (eg Marris piper)
Peel and cut the potatoes into chunks about 2ins square. Place them in a pan of salted water, bring to the boil and simmer for 10 mins.
Drain the potatoes, place them back in the pan and shake them around to roughen the edges. Sprinkle the potatoes with semolina.
Put the goose fat into a roasting tin and heat in the oven for approximately 10 mins. Add the potatoes and coat them with the fat.
Cook the potatoes in a moderate oven for approximately 1 hour until they are golden crisp, recoating them now and again.