Unlike turkeys, which really do require brining and all the other associated work to ensure their moistness, goose is easy to prepare as it requires so little fussing. I ordered a "small" goose. Hahaha. Small means around 13 lbs / 5.5 kgs and would happily have fed six or more hungry guests, even without an extravagant number of side dishes.
For the perfect roast goose, here's what you need to do:
- Leave your goose out to come up to room temperature for a couple of hours.
- Pop her in a big baking tray on top of a trivet and preheat the oven to 200 degrees.
- Trim off any excess fat and put to one side (for your roasties).
- Use a fork to prick the skin all over.
- Dribble a tiny amount of olive oil over the skin, sprinkle salt over and then massage in with your hands.
- Tightly wrap the legs with tin foil.
- Loosely wrap the whole bird with tin foil.
- Bung her in the oven for 15 mins per lb (450g) + a further 15 mins. Drain off some or all of the fat about halfway through, and take the main peice of foil off for the last 15-30 minutes.
- Take her out of the oven and leave to rest, covered in foil, for at least half an hour and preferably for a full hour (though not longer) before taking to the table as a glorious centerpeice.
- Make the gravy.
Go to the Christmas Dinner (2011) post