Roast Goose with Chestnut Stuffing
1 leek, sliced
1 onion, quartered
6kg/12lb goose, with giblets
salt and freshly ground pepper
goose fat, for roasting
For the gravy
1 tbsp cornflour or arrowroot
For stuffing recipe see: Chestnut Stuffing
Preheat the oven to 200C/400F/Gas 4.
Place the leek and onion into the goose cavity.
Prick the skin of the goose all over with a fork and rub in the salt and
freshly ground black pepper.
Rub a little goose fat over the legs of the goose and cover them well with
Line a deep roasting dish with more aluminium foil, enough to make a parcel
to enclose the goose.
Sit the goose onto a wire rack in the roasting tin and cover with the
aluminium foil. Transfer to the oven and roast for about 15 minutes per
450g/16oz plus an extra 20 minutes. (This 6kg/12lb goose will need about
3 1/2 hours.)
After an hour of roasting, remove the foil cover and baste the goose with
the juices collected. Check that the legs aren't burning and baste them
too. Drain off any excess fat into a separate roasting tray. Return the
goose to the oven to cook, repeating the basting every 30 minutes. Return
the goose to the oven uncovered for the last 45 minutes of roasting, or
until completely cooked through. Test the goose is cooked by piercing the
thigh meat with a metal skewer. If the juices run clear the goose is ready.
Remove from the oven and leave to rest in a warm place for 20 minutes
For the gravy, place the goose giblets into a large saucepan filled with
about 2.5litres/4 pints of water. Bring to the boil and simmer for three
hours, then strain. Return the liquid to the saucepan and simmer. Add the
cornflour or arrowroot and stir well to thicken.
To serve, carve the goose and place onto warmed plates. Serve the stuffing
alongside, with gravy poured over.
Adapted from: BBC: Food Recipes
Pashkov Andrey / 123RF Stock Photo 11757045