Goose is reputed to have the finest flawour of all domesticated birds. the reason for this is probably due to the high amount of fat it contains which gives the bird a very rich flavour. save the fat in the roasting tin for the best ever roasted potatoes.
Ingredients
1 ovenready goose 9-10 lb 4.5 kilos
55 g 2 oz butter
1 large onion, finely chopped
170g 6oz, fresh white breadcrumbs
4 fresh sage leaves, finely chopped
1 teaspoon salt
pepper
Method
1) Set oven to 425°F Gas mark7
2) Melt the butter in a saucepan and add the onion
3) Cook gently until soft, but not browned
4) Mix the butter and onion with the breadcrumbs,sage leaves and salt and peppper
5) Stuff the goose with this mixture and place on a rack in a large roasting tin
6) prick the bird all over with a skewer to allow the fat to escape during cooking
7) rub a little salt and pepper into the skin and place the tin just below the middle of the oven and roast for 20 minutes.
8) Cover the breast with greased foil and reduce the heat to 325°F or mark 3 and cook for about 31/2-4 hours or until the juices run clear when a skewer is pushed into the thickest part of the leg.
9) To make the skin really crisp remove the foil for the last 20 minutes of cooking time, leave to rest for 15 minutes before carving.
