Christmas Goose: A Traditional Roast Worth Reviving

For many families, Christmas dinner is synonymous with turkey. But long before the rise of the turkey, it was goose that reigned supreme on festive tables across the UK and Europe. Rich, succulent, and packed with flavour, goose is a true seasonal classic. A centrepiece that combines history, tradition, and indulgence in every bite.

A Feast Through the Ages: Why Goose Was the Original Christmas Bird

Goose has a long and storied association with Christmas. In medieval Britain, it was the bird of choice for festive feasts, prized for its size, richness, and flavour. Goose was often served alongside roasted root vegetables, spiced sauces, and seasonal fruits, creating a lavish banquet for wealthy households.

By the 16th and 17th centuries, the Christmas goose was a common sight in towns and villages, celebrated not only for its taste but for the ceremonial ritual of roasting the bird. In many parts of Europe - Germany, Scandinavia, and Poland, for example, goose remains a traditional Christmas favourite to this day.

It wasn't until the 20th century, with the import of cheaper turkeys and their larger size, that turkey gradually overtook goose as the British Christmas staple. Yet the flavour, richness, and festive charm of goose remain unmatched, making it a perfect alternative for those looking to revive a historic tradition at their own table.

Why Choose Goose for Christmas Dinner?

Goose has a deeper, more pronounced flavour than turkey, with a natural fattiness that bastes the meat as it cooks. This means tender, juicy slices with a rich, nutty taste, perfect for pairing with classic Christmas sides like roasted vegetables, spiced stuffing, and cranberry sauce.

Not only does it taste incredible, but choosing goose is also a way to relive a historic Christmas tradition. While turkey has dominated UK tables for decades, goose was the bird of choice for festive feasts for centuries and now is the perfect opportunity to bring it back.

How to Cook Christmas Goose

Cooking goose is easier than many realise. A few tips will help you achieve a tender, juicy roast with golden, crisp skin:

Preparation - Remove excess fat from the cavity and prick the skin all over. Season generously with sea salt and cracked black pepper. Aromatics like orange, thyme, or sage in the cavity enhance the festive aroma.

Roasting Temperature - Preheat the oven to 180°C (fan 160°C). Place the goose breast-side up on a rack in a roasting tray so the fat drains away.

Cooking Time - Allow approximately 40 minutes per kilogram, turning halfway to crisp the skin evenly. To finish, increase the oven to 210°C for fan-assisted or 230°C for ovens without a fan (gas 8) and roast for an additional 15 minutes or until the skin is golden and crispy.

Basting & Resting - Baste with rendered fat occasionally. Let the goose rest for 30 minutes before carving to lock in juices.

Internal Temperature - Aim for a minimum core temperature of 65°C out of the oven and 75°C at the thickest part of the meat when rested.

Festive Flavours That Complement Goose

Goose is naturally rich, which makes it perfect for pairing with classic Christmas flavours:

Spiced Stuffing - Our Winter Spice & Plum Sausagemeat Stuffing brings warmth, depth, and festive flavour to the rich goose, balancing the richness perfectly.

Braised Red Cabbage - Sweet, tart, and lightly spiced, our Braised Red Cabbage with Golden Raisins & Winter Spices is a seasonal essential. The spiced cabbage adds a pop of colour and a depth of flavour that complements the meat beautifully.

Berry & Wine Sauces - Redcurrant, cranberry, or port-based sauces provide a tangy contrast that cuts through the richness, rounding out your festive plate perfectly.

Why Farmison & Co Goose?

Our Christmas goose comes from high-welfare British farms, reared outdoors and fed naturally to produce tender, flavour-packed meat. Each bird is hand-prepared by our expert butchers, making it simple to create a traditional festive roast that honours centuries of Christmas tradition.

Pair it with our Christmas sides, like Winter Spiced Sausage Meat Stuffing, Apricot & Chestnut Pigs in Blankets, or our classic Sausagemeat Stuffing and Pigs in Blankets, for a feast that's rich in both flavour and heritage.

Make Goose the Star of Your Festive Feast

Bring history back to the table this Christmas. A Christmas goose is not just a meal; it's a celebration of tradition, flavour, and indulgence. Whether it's your first time cooking goose or a festive ritual you've long cherished, it makes for an unforgettable centrepiece and a worthy alternative to turkey.

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