Roast Goose

Name: Roast Goose
Yield: Serves eight to ten
Cuisine: United Kingdom
Ingredients: thyme, sage or rosemary, to garnish; salt and black pepper; 3 garlic cloves, peeled and crushed; 1 onion, peeled and sliced; white pepper; ½ carrot, peeled and sliced; 2 leek tops; 1 celery stick, sliced; 1 large goose, 5–6 kg (11–13 lb 4 oz., including heart, wing tips and neck; 500 ml (18 fl oz) chicken stock, or 1 stock cube and 500 ml (18 fl oz) water; 1 lemon, cut in half; ½ bottle of white wine; 2 teaspoons plain flour

Preparation info

Serves
eight to ten

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

This recipe is mostly a distillation of Judy Goodman’s wisdom and expertise with the bird: I have interpolated a slightly more sophisticated approach to gravy.

Ingredients

1 large goose, 5–6 kg (11–13 lb 4 oz., incl

Europe
United Kingdom
Main course
Dinner
December
England

Method

Preheat the oven to 200°C (400°F, Gas Mark 6). Chop the heart, wing tips and neck and place in a large and heavy roasting tin.

Season the goose inside with salt and pepper, add the leek tops, half a lemon and garlic, then truss it well and put it on a trivet in the roasting tin