Roast Goose with your favourite trimmings

Main courseServes 4 - 6

Storing your free range goose

As soon as possible after purchase remove all packaging and the vacuum packed giblets and fat from your goose. Store them separately in the refrigerator, avoiding contact with other food. The bird is best cooked within 2 to 3 days of purchase.

Roasting your free range goose

The following information is only an approximate guide. Oven temperatures vary greatly and serving quantities depend on individual appetites and 'leftover' requirements. Oven Temperature: 200 C / 400 F Gas Mark 6 Allow 15 minutes per 450 kg / 1lb plus 20 minutes. # Remove the goose from the fridge approximately 2 hours before cooking, to allow it to reach room temperature. # Preheat the oven to *maximum* temperature. # Prepare the bird by adding leaks or onions, fruit such as apples, oranges, lemons, plus herbs of your choice, to the body cavity. If you prefer to cook stuffing inside the bird, this can be added to the neck cavity. # Prick the skin of the goose taking care not to pierce the flesh. Rub salt and pepper into the skin and brush with melted goose fat or butter, cover the breast and legs with strips of (un-smoked) streaky bacon. To prevent the legs over cooking they should also be wrapped in foil. # Place the goose breast side up on a trivet or rack, in a deep sided roasting tin and cover loosely with foil. # Put the goose into the preheated oven and *immediately* turn the oven temperature down to 200C/400F Gas Mark 6. # After 1 hour remove the foil and baste the goose with the juices, making sure that the skin is not burning. Pour off the surplus fat and save (use it to make great roast potatoes and vegetables). Replace all the foil and return the goose to the oven. # Repeat this process at regular intervals (approximately every 30 minutes) and adjust oven temperature and timings accordingly. # For the last 30 minutes of cooking time, remove the foil from the breast of the goose to allow the skin to brown. Baste and pour off any surplus fat. # To test that your goose is cooked insert a skewer into the inner thigh meat, the juices should run clear. # When cooked remove your goose from the oven, place on a warmed serving dish, cover loosely with foil and keep warm. Allow the goose to 'rest' for approximately 30 minutes. # All you need to do now is carve, serve and enjoy!