Classic roast goose with cider gravy

Classic roast goose with cider gravy

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs, 30 mins Plus resting

Skill level

Moderately easy

Servings

Serves 6 - 8

A foolproof guide to cooking this festive favourite with a simple gravy

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
956
protein
80g
carbs
11g
fat
65g
saturates
20g
fibre
0g
sugar
3g
salt
1.4g

Ingredients

  • 4-5kg/9-11lb 4 oz oven-ready goose, trussed for roasting
  • 6 small onions, halved
  • 3 bay leaves
  • bunch thyme
  • 2 tbsp sunflower oil

For the cider gravy

  • 1 tbsp sunflower oil
  • goose neck, chopped into a few pieces
  • 2 carrots, cut into small chunks
  • 2 onions, chopped
  • 2 bay leaves
  • small bunch thyme
  • 500ml bottle cider
  • 1l chicken stock
  • 4 tbsp plain flour

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.
  2. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don’t worry about whether it’s done – the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
  3. To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
  4. Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.
  5. Serve the goose on a platter with the herby onions from the cavity scattered around.

Recipe from Good Food magazine, January 2009

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Comments

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beckyrose82's picture
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I have cooked Goose for my last few christmass's and it is so much easier and less stressfull than Turkey and tastes fantastic. You also end up with the best tasting goose fat for your roasties (and it will last you a good few months). I love goose and this is a great recipe.

les_reed's picture
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Having found a good source of local free range geese, I found this recipe to make sure the goose turned out well for Christmas day. It was a great stress free success and I will certainly use it again next year. If a good recipe for goose liver paté could be added to the Good Food recipes I would be even more delighted.

whitta's picture
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My first time with a goose and this recipe was superb! Great flavors and the the easy to follow instructions gave me the confidence to pull out a real show stopper for me and my wife on Christmas day!!
Roll on next Christmas....

maureenstephen's picture
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Cooked this for christmas dinner. It was the first time for goose, but it was delicious and will definately be on the table next Christmas. Only problem was that we found it difficult to carve so a new carving knife is on next Christmas's wish list!

karenja's picture
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Highly recommend goose. Delicious. Will be ordering one next year.

drusilla's picture

First time ever for goose - expensive, but worth it for the end result of a crisp brown and very succulent goose sitting front and center on the table! (plus enough fat to keep us in roasties for the next six months!

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