Any recipe ideas for a goose??

[FartNRoses]

My husband has decided he wants to cook a goose this Christmas!
However, he doesn’t actually know what he’s doing! 🙄
Any tips, recipes or timings would be greatly appreciated.

The fat that comes out of one is unreal!! Deep tray underneath to catch it all and empty frequently.

Cook it on a trivet, if you have one, to help drain the fat more easily. Don’t be surprised at how little meat you get for the size of the bird. Goose has a heavy carcass.

Classic Fanny- no timings included but I guess these can be Googled.

Definitely cook it on a rack above your deepest roasting tray - if you don't you'll end up with goose fat all over the bottom of your oven. Look up Delia's timings and whenever she says to baste it, drain the fat from the tray as well. Factor in resting time. I know people worry about things getting cold but it won't, it'll be well heated from inside and you can cover it over with foil and towels while it rests. It makes all the difference to the tenderness and moisture of the meat.

Take the legs off (or ask your butcher to) so it cooks more evenly and put the legs in a separate roasting tin with a few stock veggies, they'll make great gravy. When we've had goose in the past we've cooked it and the legs to be ready an hour ahead of everything else, take the goose out to rest, take the legs out to make the gravy, and you've freed the oven up for everything else.

Delia Smith's goose with Armagnac is nice if he wants to make an effort.

Roast goose is easy to cook, though. As pp said, the only thing you really have to do is keep removing the fat. You'll get far more than you need for the day's roasties, so have some jars handy so you can save the rest in the freezer.

Another tip is to take the liver from the giblets before you make the stock, chop it up and add it to your stuffing. I make Delia's forcemeat stuffing with goose.

Can't go wrong with Delia!

Wow, thank you so much. He probably doesn’t have a clue how much fat that bird has, so thanks for the heads up.

Yes definitely make sure you buy a bigger goose than you think uou need, it doesn’t yield as much meat as turkey.

Oooh enjoy! Much prefer Goose to Turkey, but I'm not hosting this year.

Keep some of the fat for roasties, and like pp say, be prepared to change the fat tray.

We serve our Goose with red cabbage as well as thd usual veggies. Delish!