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.
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.
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