A foolproof guide to cooking this festive favourite with a simple gravy
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It may seem a little strange rubbing the goose with oil first, but fat renders fat, so in the long run you will end up with less fatty, crisper skin.
Geese come with a bag in the cavity containing the liver, giblets, neck and extra fat. The liver can be used to make pâté, the giblets will make a tasty stock, the neck is used in the gravy and the fat can be rendered and kept.
The timings in this recipe will give you a perfectly roasted goose of about 5kg. If your goose is larger, increase the cooking times with the foil on by 15 minutes per 500g extra, giving all birds a final 30 minutes uncovered to brown.
Goose fat is wonderful for roasting and frying, so keep any that is left over. The fat can be kept in the fridge for up to 1 month or frozen for 6 months.