Traditional Roast Goose

Ingredients:

1 goose (between 4 and 5kg)
stuffing or forcemeat mixture (apple stuffing is traditional)
sea salt

Method:

Stuff the goose (typically done at both the neck and the body cavity) then truss as for chicken. Sprinkle liberally with salt then place on a trivet or wire rack in a roasting tin. Cover the breast with foil then halve a crab apple (or sour apple) and add to he base of the tin (this improves the flavour of the fat).

Either cook in an oven pre-heated to 200°C for 33 minutes per kg plus 15 minutes without basting or cook at 180°C for 55 minutes per kg, basting frequently. For both roasting methods remove the foil for the final 30 minutes to ensure the skin is browned.

Use some of the fat to make gravy and keep the remainder to make very tasty roast potatoes. Serve accompanied with an apple or gooseberry sauce.