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A 3-6 kg (6-12lb) goose |
Gluten-free1 Low-carb1 Dairy-free Egg-free Nut-free Sugar-free 1. without stuffing |
Pre-heat oven to 200º C (400º F, gas mark 6).
Prick bird all over. Stuff and weigh to calculate cooking time. Place on a rack in a roasting tin. Season with salt and pepper and cover with foil.
Roast for 35 minutes per kilo (15 minutes per lb) plus 15 minutes, adding potatoes around the joint about 1¼ hours before the end of cooking. There is no need to add any oil, as the goose will have provided sufficient grease.
Half an hour before the end of cooking, remove foil and return to the oven to brown.
Traditional stuffing is Parsley and Thyme or Sage and Onion (not suitable for gluten-free or low-carb diets). For gluten-intolerant diets, use a stuffing based on rice, not breadcrumbs, or serve extra vegetables.
Traditional accompaniments are boiled onions and apple sauce.
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