Christmas Goose

Goose is reputed to have the finest flavour of all domesticated birds. The reason for this is probably due to the high amount of fat it contains which gives the bird a very rich flavour. Save the fat in the roasting tin for the best ever roast potatoes!


  •  1 ovenready goose 9-10 lb.


  • 2 oz. butter
  • 4 fresh sage leaves, finely chopped
  • 1 large onion, finely chopped
  • 1 teaspoon salt
  • 6 oz. fresh white breadcrumbs
  • pepper

Directions for Christmas Goose

     Set the oven to 425 degrees F or Mark 7. Melt the butter in a saucepan and add the onion. Cook gently until soft, but not browned. Mix the butter and onion with the breadcrumbs, sage leaves and salt and pepper. Stuff the goose with the mixture and place on a rack in a large roasting tin. Prick the bird all over with a skwer to allow the fat to escape during cooking. Rub a little salt and pepper into the skin and place the tin just below the middle of the oven and roast for 20 minutes. Cover the breast with greased foil and reduce the heat to 325 degrees F or Mark 3 and cook for about 3 1/2-4 hours or until the juices run clear when a skewer is pushed into the thickest part of the leg, close to the body. To make the skin really crisp, remov the foil for the last 20 minutes of cooking time. Leave to rest for 15 minutes before craving.

Tags: goose, recipes Christmas Recipes

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