Pic of Roast goose

Roast goose

Show ingredients

Meat mains

Roast goose

Serves 4 2h 40 min


  • 1 whole goose
  • Salt


Prep time: 10 min
Cooking time: 2h 30 min

Before cooking

  • Step 1

    2-3 hours before cooking, lightly prick the skin over the breast, season generously, and return to the fridge. 30 mins before cooking, remove and
  • Step 2

    leave out of the fridge. Remove the bag of giblets from the cavity (keep to make a stock or gravy)

To roast the goose

  • Step 1

    Preheat the oven to 220°C/Gas 7, cover the goose with foil and roast for 30 mins.
  • Step 2

    Remove the foil, baste with the fat, put the goose on a wire rack in a roasting tin, and reduce the heat to 180°C/Gas 4. Roast for 30 mins per kg, basting halfway through. If the skin looks like starting to burn, cover with foil towards the end of cooking.
  • Step 3

    Check the bird is cooked, insert a knife into the thickest part of the leg where it joins the breast. The juices should run clear.
  • Step 4

    Leave to rest for 20 mins before carving.

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