Roast Goose

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

No Christmas is complete without roast goose: here is how I prepare mine. As with all birds, a goose will take longer to cook if stuffed.

For birds that have a high fat content, such as duck or goose, I prefer to cook a crispy stuffing separately. My favourite for goose is chestnut stuffing.


  • 1 × 6-8 lb (3 kg-4 kg) free-range goose, dressed, giblets reserved
  • Salt

For the stock

  • ½ onion
  • ½ carrot
  • 1 bay leaf
  • 1 bouquet garni


To make the stock, cover the giblets with water and add the other ingredients. Allow to simmer slowly for 2 hours.

Remove any fat from inside the goose. Prick the bird well all over with a skewer or fork. Sprinkle with salt and place, breast down, on a rack in a roasting tin. Roast in the oven at gas mark 4, 350°F (180°C), for 25 to 30 minutes per lb (500 g). Drain the fat periodically from the tin and reserve in a glass bowl. Turn the goose 30 minutes before the end. When the goose is cooked, keep warm. Skim any fat from the roasting tin and add to the tin the juices that have settled under the fat in the bowl. Boil the cooking juices rapidly, add a little of the stock and serve hot with the goose.