Description
Free range goose, a fabulous Christmas treat - a very traditional festive meal.
Remove the goose from the fridge, leave it to stand for 2 hours before cooking.
Allow 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over cooking. As individual oven temperatures vary it is advisable to test the bird between two thirds to three quarters through the cooking time. Prick the breast and thigh and if the juices run clear then the goose is cooked and should be removed from the oven and rested prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again. During cooking you may choose to drain off the excess fat, which keeps well in a refrigerator or can be frozen. This fat is invaluable for cooking roast potatoes with a delicious flavour or it can be used to make an exceptionally light pastry.
We will provide poultry and other meat products as close in size as your requested weight as is possible, but the product may be slightly larger or smaller than ordered.
We will do our best to fulfil your order, however there may be circumstances beyond our control which mean that we are unable to supply a particular product. We will inform you if this happens and do our best to offer suitable alternatives.