November 01 2016
Be sure to order your goose early from the Smokehouse as demand is high, especially during the festive period.
1 x 12 - 14lb Cheshire Goose
Remove the goose from the fridge and bring up to room temperature. Pre-heat oven to 220ºc. Remove any trussing and pull out the wings a little which will help the cooking. Hold the goose upright and scald the skin all over with boiling water, this will help the fat render off and crisp the skin. Now season with sea salt and place upside down on a rack in a deep roasting tin.
Roast for 10 mins at 220ºc then reduce the heat to 190ºc and cook for 25 mins per lb. Approximately half way through turn the goose over (breast up) and baste with the cooking juices. Note; you will need the remove the fat carefully as the goose cooks, up to a litre of fat is normal. Save the fat for roasting potatoes etc. Check the bird towards the end of cooking and place foil over the breast if required to prevent burning.
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