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Roast Goose

Goose is an alternative to turkey at Christmas, but it is equally good all year round. You can buy it frozen or fresh from a good butcher.


5.4 kg (12 lb) goose, giblets removed
1/4 of a lemon
1 large carrot, peeled
2 sticks celery
1 head garlic, unpeeled and cut in half across the middle to expose the cloves
10 stalks of fresh sage
10 stalks of fresh thyme
Salt and freshly ground black pepper



1. Preheat oven to 200C/400F/ Gas Mark 6.
2. Take the goose and trim excess fat from the cavity opening, then tuck in the loose skin and tie the legs together with string. Prick the skin all over with a fork (this will help the fat to come out).
3.Turn the goose over and stuff the lemon quarter, carrot, celery, garlic and herbs in the neck cavity. Attach the loose skin around the neck to the body with a cocktail stick.
4. Season the skin well with salt and black pepper.
5. Place the bird on a wire rack in a roasting tin and roast for 1 hour near the bottom of the oven.
6. Reduce the heat to 160C/325F/ Gas Mark 3 and roast for a further 1 and 1⁄2 hours, until the goose is golden. Insert a fork or skewer into the thickest part of the leg to make sure the juices run clear - now it is cooked. If not, put it back for another 5 minutes and check again. Allow the goose to stand, covered in tin foil, for at least 20 minutes before carving to let the juices flow back into the flesh so you have a moist bird.

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