Free Range Goose 5kg-6kg

5kg-6kg Serves 6-8

Our geese are supplied from Brisbourne Geese, Shrewsbury, Shropshire.
They are a wonderful, traditionally farmed and finished bird.
They graze and roam freely with ad lib supplements of home produced Wheat (grown to Farm Assured standards), potatoes and a specially prepared corn ration, without the use of growth promoters and additives.

At night the geese are brought indoors, for protection reasons, bedded down daily on fresh straw. Though sheltered at night they are still open to fresh air and natural light. All our geese grow naturally to reach full maturity.
Roast goose makes for a very special Christmas celebration. Goose is a rich succulent meat so you don’t need large portions.

Goose fat is a fundamental part of the appeal of a goose. It contains a low level of saturated fats and a higher proportion of the more desirable mono-unsaturated and essential fatty acids and only a mere trace of cholesterol.
Goose fat is highly prized amongst top chefs; use it to roast your potatoes for superb results, also for basting other meats and for excellent pastry. It will store in your refrigerator for several months and also freezes well.

Goose Cooking Guide
Plan your fridge space effectively. Store raw goose and other raw food separately from cooked and ready-to-eat food. Keep covered and chilled on the bottom shelf of your fridge. Check that your fridge is below 5°C. Wash your hands after touching raw meat.

We recommend cooking stuffing in a separate roasting tin. The bird will cook more easily, and the cooking guidelines will be more accurate if it isn’t stuffed. To cook your stuffing inside the goose, you’ll need to extend the cooking time to ensure that everything is properly cooked.

Cover your goose with foil during cooking and uncover for the last 30 minutes to brown the skin.
You can roast the bird on a trivet, if you have one. Also you can choose to ladle out some of the excess fat while cooking, but do not throw it away!
It is very important to cook your goose at the right temperature and for the correct length of time. A general guide, in an oven pre-heated to 220°C (425°F, gas mark 7) for 35 minutes per kg.

The goose is steaming hot throughout
The meat juices must run clear
Use a temperature/thermometer probe. Ensure that the thickest part of the bird (between the breast and thigh) reaches 75°C for a minimum of 30 seconds.
Allow the goose to rest for 20 minutes.