This slow roast goose makes a succulent Christmas roast a breeze.
I love eating Christmas dinner, but I have better things to do with the day than spend it in the kitchen fretting over whether the meat is done. I love eating goose at Christmas – it was a favourite in Victorian Christmases, it’s full of flavour and it’s a bit different. My local butchers supplies beautiful free range birds. Geese are quite narrow so fit well in our modern oven, and there are plenty of leftovers for boxing day and beyond.
An easy Christmas roast
This recipe is really simple – it brings out the flavour of the goose itself without adding a lot of complicated, fiddly seasoning. Basting the bird really does help it to keep moist over the long cooking time. It doesn’t need any special equipment – just use a small spoon to pour juices over the whole bird. The long cooking time means that the amount of time you need to actually spend tending to it is very minimal – as a result, you can get on with enjoying the festivities while your goose cooks away in the oven. We cooked it for 6.5 hours this time, but it was safe to eat after 5 hours and would probably have happliy waited longer.
When I say this slow roast goose was very tender, I kept nearly pulling one of the legs off when I put it back in the oven after basting and it just fell apart when being carved. Giving it a good stab at the start helps all the fat drain out.
A simple, no frills recipe that produces succulent melt-in-the-mouth slow roast goose. The perfect foolproof festive roast. Calories given are per ounce of roast goose
- 5-6 kg whole goose (11-13 lbs)
- 1 pint apple juice (500ml)
- 500 g forcemeat stuffing (approx 1lb)
Take the goose out of the oven an hour before you plan to start cooking so it comes up to room temperature, and remove the packaging. Preheat your oven to gas mark 7 (220c/425F). Remember to rearrange any shelves in your oven so the goose will fit.
When you are ready to put it in the oven place it on a roasting tin with a griddle/trivet so it doesn't sit in the fat that drains off. Pour the apple juice into the bottom, and stab the skin well with a sharp knife. Remove any giblets and place the goose in the preheated oven.
One hour later, baste the goose so it stays moist and turn it down to gas mark 1 (140c/275F). I basted by using a teaspoon to spread juices over the bird.
Baste every hour, and turn it roughly half way through cooking. We cooked for a total of 6.5 hours, and then left it to rest, covered, until we were ready to carve it.