Goose - what to do with one

[Littlepig8834]

DH wanted a change for Christmas lunch so we plumped for a goose. Neither of us have any idea how to cook one, we've Googled but thought I would ask on here for any hints and tips.

Can you pop the potatoes round the goose when cooking to roast, or will there be too much fat to do this? I know a lot of fat comes off when cooking.

Is it best in a roasting tray or straight on the oven rack with a tray underneath to collect the fat?

Goose fat is very good at high temperatures, so great for roast potatoes and Yorkshire pudding.

We are having goose and estimate 2 pints from a goose that serves 6-8. This is based on previous goose cooking experience.

We have a roasting tin which has a false bottom as it were, so the fat drains. We baste it a little bit but poor the excess fat off regularly.

Loads of fat.

I remove as much as I can before it goes in the oven.

Littlepig - we have had goose for several years now, and I love it.

Re. the potatoes - yes, you can cook them round the bird, but I would suggest you drain off the fat from round the bird several times whilst it is cooking, so you don't end up with too much for the potatoes to sit in.

Keep it in a jar, and you will have lovely roasties for ages - and you could have my dirty secret - toast with goose dripping - just a thin scraping, instead of butter, with sea salt. Yum.

I do stuff the goose, because Christmas would not be the same without sage, onion and bacon stuffing.

I do sticky Asian goose with the leftovers - strip the bird and shred the meat into bite size pieces, add runny honey, some soy sauce and Chinese ficve spice, and fry until dark and sticky - serve with rice.

Oh - I forgot to say - it is worth checking the cavity of the bird, and pulling out the pads of fat in there - you can put that in a pan and heat it, to render it into more fat for future roasties.

I also prick the fattiest bits of the bird with a sharp fork or knife, to help let the fat drain out.

You'll need to drain the fat off once or twice during cooking. You can either use the drained fat separately to do the potatoes or put the potatoes around the goose after draining most of the fat off.
I use Delia Smith's instructions. Apparently it's good but I'm a veggie so I've not tasted my work

I put a wire rack in the roasting tin. You'll get a pint or more of dripping. Make sure you empty the cavity and render that too. Keeps for ages and ages. I can't remember which stuffing I did but I've an idea it had prunes in it. I love goose but dm doesn't so we aren't having it.

Enjoy!

There will be gallons of wonderful fat but surprisingly little meat. Personally I cook the potatoes separately in some of the fat from the bird, there is so much in the roasting tray they would just be deep fried. You need to make sure the tin is big enough that fat doesn't drip off the goose and onto the oven floor.

Also save all the bones and cook them up for stock. Makes the most fabulous soup or risotto.

Thank you for all the tips. Feel a little more confident about cooking it now. It's currently taking up all the space in our fridge so I'll be glad to get it in the oven!