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!
Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin.
Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible.
Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins.
Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.
Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.
To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm.
To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown.
To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast.
Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning.
Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.