Winnie Swarbrick's Christmas roast goose recipe
PUBLISHED: 10:37 03 October 2011 | UPDATED: 11:58 24 October 2015
A traditional north west roast goose recipe from Reg’s mum, Winnie. (Based on a goose of between 10 and 16 lbs)
1. Prepare a stuffing before hand. My mum liked to use a good traditional sage and onion but you can choose whichever you like.
2. Stuff the tail end of the bird and tie it together to keep the sage and onion stuffing inside. Place the goose in a roasting tin on a roasting rack so you can raise it up a fraction.
3. Prick the bird on all parts to allow the fat to run out as it cooks. Season it, you can rub salt into the skin of the bird and then cover with tin foil.
4. Preheat the oven on full heat for 30 minutes. For the first hour cook the goose with the breast side down, so it’s upside down.
5. Reduce the temperature to 180 degrees/350 Fahrenheit/gas mark 4 and then cook for a further 2 1/2 hours. For the final hour remove the tin foil.
6. Remove the goose from the roasting tin and drain the fat off, trying to retain the roasting juices. You can then use these to either make a giblet stock or you can add garlic, onion and some bay leaf and a bit of gravy browning to the giblet stock to make a lovely gravy to go with the goose.