The 5 key points on how to cook and serve a Christmas
The Christmas goose can be the centre piece to any dinner table
this festive season. Which is why many want to know how to cook the
Christmas meat to perfection to wow all your guests. Our top 5
things to consider are:
- If defrosting a free range goose for Christmas, do this in the
fridge, not near a radiator or in contact with direct heat. This
may take up to 3 days for a large goose so plan ahead.
- The giblets
and lobes of fat must be removed before roasting your goose.
- Plan your oven space well; the bird can be resting up to 1 hour
whilst you apply finishing touches to the Christmas feast such as
the vegetables and gravy.
- Baste the goose frequently whilst roasting; basting will keep
the breast meat moist and flavourful to wow guests at the
- Choose the right accompaniments to enhance the natural beauty
of the goose. Fruity-based condiments work really well, paired with
festive devils on
horseback, a PX sherry and
chestnut sauce, or a simple Granny Smiths apple relish for the
perfect Christmas goose.
Preparing your Christmas Goose
Preparation is the key to success. Especially when you consider
cooking a Christmas goose. (If you haven't chosen which meat to
have for Christmas yet, look to our guide.) To get you started you
will need to ensure you have a large roasting tin at the ready.
Goose is a wonderful meat to enjoy and keeping the following
elements in mind, you can't go wrong on the big day:
- To start, remove the two large lobes of fat just at the opening
of the chamber if that has not already been done. Simply remove
with your hands and reserve - this fat adds great flavour when
roasting to a variety of meats or it can be rendered down for
frying or roasting.
- To render, slowly melt then simmer the fat over a low heat;
then cool, strain and keep in the fridge for up to 3 months
- Remember to remove the giblets from the cavity; often there in
a plastic bag, this must be removed before roasting.
- The giblets make great stock for Christmas gravy, or they can
be poached in the goose fat until tender and rich to create confit
before frying over high heat. These are a favourite on the
continent served on toast with chopped parsley and garlic.
- Your goose has a deep layer of fat under the skin which will
need to be released when roasting. To achieve this, simply pierce
the skin all over using a toothpick concentrating around the area
between the breast and legs.
- To achieve crisp fat, I recommend starting the day before
roasting. Scald the bird over a sink on a wire rack with 2 or 3
kettles of boiling water slowly poured over the bird, pat dry, then
leave uncovered in the fridge overnight.
- Roast the goose on a trivet of vegetables or a wire rack in the
roasting tin so the goose doesn't boil in its own fat. The trivet
makes a base for superb gravy to serve alongside your Christmas
How to Cook Christmas Goose
One of the most important elements to get right with a Christmas
goose is cooking it properly. We have an 8 step guide to help you
master the craft:
- On the day of roasting, massage with fine sea salt and a little
oil and bring to room temperature.
- Preheat your oven to 160°C for fan assisted or 180°C for ovens
without a fan (gas 4).
- Place the goose breast side up on a trivet of chopped onion,
carrot and apples in a large, heavy-based roasting tray, with deep
sides and handles for easy movement.
- Place the tray in the centre of the oven and roast for 20
minutes per 500g basting the goose with its own fat as it
- 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 brown and crisp.
- The core temperature should read a minimum 65°C before
- Remove from the oven, drain away excess fat reserving for
another use, and place the goose onto a clean tray and keep warm by
covering with a sheet of foil.
- Rest for a minimum of 30 minutes before carving for one special
Approximate times for your Whole Christmas Goose
We have done the hard work for you and you can find the cooking
times for a whole Christmas goose below:
|4-4.5 kg = 3 hours
|5-5.5 kg = 3 ½ hours
|6 kg = 4 hours
A top tip to ensuring your Christmas goose cooks evenly, is
working out the cooking time based on the weight of the bird. Doing
this will help to provide a succulent piece of meat which everyone
Farmison & Co Christmas Goose
Christmas goose is magnificent, richly satisfying and ideal for
a traditional Christmas dinner. Our free range goose meat has a
darker colour and a much richer flavour than that of other poultry. Our free-range
geese plump up naturally on a hearty diet in the great outdoors
ready for Christmas delivery. Each is handpicked to ensure ample
meat, before being expertly prepared, leaving the whole bird
game hung, with the giblets. Goose is typically more prized
than turkey, they take a lot more food to fatten, but the reward is
delicious rich meat.
Discover our full Christmas meat range which includes succulent
and mutton. Whatever meat you cook for the dinner table this
Christmas, enjoy high quality produce with Farmison & Co.