Devon Organically Reared Goose

Goose Size Guide

This is our recommendation: 

4-5kg - approx. servings 4-6

5-6kg - approx. servings 6-8

6-7kg - approx. servings 8-10

Good To Know

Ingredients & Nutritional's

Organically Reared Goose

How To Store

Please Note: If you plan to purchase a Goose before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your Goose will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Goose from its wrapping, making sure you keep hold of the exact weight of the bird (you’ll find this on the card label. Place the Goose onto a wire rack and sit the rack on a plate.

Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Thawing:
If your roast is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing.

How To Cook  

We recommend:

Cooking Times for Whole Goose

Here are the approximate roasting times for the whole goose at 180°C (350°F):

Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Take the goose out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
   • Remove any innards from the cavity (these can be used to make stock or gravy).
   • Pat the goose dry with paper towels, which helps with crisping the skin.
   • Prick the skin all over, especially around the fattier areas (legs, thighs, breast), without piercing the meat. This allows the fat to render out during cooking.
   • Rub the goose with salt, pepper, and your choice of herbs, like thyme, rosemary, or sage.

2. Optional Stuffing:

   • You can stuff the cavity with aromatics like apple slices, onions, and herbs. Avoid dense stuffing, as the goose cooks faster than turkey, and dense stuffing may not heat through properly.

3. Roasting:

   • Place the goose breast-side up on a roasting rack in a large roasting pan. The rack is important because a lot of fat will be rendered out during cooking.
   • Roast the goose according to the times listed above based on its weight:
     • For a 4-5 kg goose, roast for 2.5 to 3 hours.
     • For a 5-6 kg goose, roast for 3 to 3.5 hours.
     • For a 6-7 kg goose, roast for 3.5 to 4 hours.
   • Basting: After the first hour, start basting the goose with its own fat. Baste every 30 minutes. You can also drain some of the fat from the roasting pan periodically to prevent smoking.

4. Rendering the Fat:

   • After the first hour, remove the goose from the oven and carefully pour off the excess fat into a heatproof container. Goose fat is great for roasting vegetables later!
   • Repeat this process as necessary during the cooking process to prevent the bird from sitting in too much fat.

5. Crisping the Skin:

   • For the last 30 minutes of cooking, increase the oven temperature to 220°C (425°F) to help the skin get extra crispy.

6. Check Doneness:

   • Insert a meat thermometer into the thickest part of the leg. The internal temperature should reach 75°C (165°F).
   • If the skin browns too quickly, cover the goose loosely with foil to prevent burning.