How To Roast A Goose ｜ Waitrose

So I'm going to be showing you roast goose with sausage meat stuffing. The rich full flavoured meat makes a great alternative to turkey at Christmas time. So the first thing you need to do, it's very important to remove the giblets that are inside the cavity of the goose. Make sure you get these out, it's extremely important. You then may also find some large deposits of fat just located inside. Now these can be pulled out and they're just amazing, tossed into a hot oven till they're well melted and tossing your potatoes in there, amazing roast potatoes. What this will also do as well is help circulate the air throughout. You can then take a little sprinkle of salt inside the cavity that will season the goose. Next thing to do will be to come up to the neck end where we're going to place our stuffing. Again, what you want to do is make sure this is the neck end that's being stuffed. Again, this will just regulate the cooking time. I'll then take my sausage meat stuffing and place inside this neck cavity, making sure it's well stuffed in. Take in a pre-soaked wooden skewer, run it through the back of the goose before pulling the skin taut and securing. This will hold the skin in place during the cooking process. We can now season the goose with a sprinkle of salt on the top and a grind of black pepper as well before placing into our roasting tray on a trivet to remove it from the base of the pan. So I'm going to wash my hands as I've been touching the raw meat. The goose is now ready to go into a preheated oven. After 45 minutes, your goose will need to be removed from the oven, pour off the lovely goose fat, and this is fantastic for roast potatoes, and then back into the oven to continue cooking. So, cooking times will vary on the size of the goose, but it's really important that you follow the packet instructions, then check that the goose is cooked by skewering by the leg and making sure the juices run clear. It's very important to allow the meat to rest, so just lightly cover this in foil. The reason for this being, it will allow the meat to stay nice and moist because the protein is relaxing. After 30 minutes or so, you're now ready to serve your roast goose and sausage meat stuffing.