How To Cook The Perfect Roast Goose - How To Cook. If goose is frozen, place it in the refrigerator overnight to thaw. Keep it — goose fat makes excellent roast potatoes!
Roast goose recipe / Riverford
Heat oven to 400 degrees. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. The leftover meat juices should be used for a tasty gravy. Preheat the oven to 475°f. Make sure that the giblets are removed from the goose's cavity and put in the fridge. Add 20 to 40 minutes if the bird is stuffed. When meat is done (be patient, it may take a while), raise the heat to 400℉ (200℃). Place a trivet or rack in a roasting tin and place the goose on top. Put a peeled and halved onion, a chopped carrot, the goose giblets (minus the liver), a handful of chicken wings, 3 cloves of garlic, a rib of celery, 10 peppercorns, a. This is usually between 15 and 18 minutes per pound.
Set the oven to 325°f. When there are 15 minutes left take out the goose and remove the foil and the bacon. If the goose is darkening too quickly, then tent with foil. If goose is frozen, place it in the refrigerator overnight to thaw. Pat the skin dry to make it extra crispy, and rub a decent amount of salt all over it. Remove the bird from the oven and leave to rest for 30 minutes. Check the notes below for how long you need it to cook it for. Baste regularly with the juice, but make sure the fat does not overflow. Trim as much of the excess fat as possible from the opening of the cavity. Roast the goose in the preheated (425°f/220°c) oven for 30 minutes, uncovered, then turn the goose over (remove the roasting pan from the oven and use two large meat forks poked into the sides of the goose to help you turn it over). Place a trivet or rack in a roasting tin and place the goose on top.
