Goose Whole Cooking Times and Calculator
Goose is a flavoursome, high density meat that produces very little waste. As an added bonus, goose fat drained off during cooking keeps well refrigerated or frozen and can be used to roast deliciously crisp roast potatoes or used to make exceptionally light pastry.
Goose Roasting Tips
- The two large lobes of fat by the cavity opening will need to be removed before roasting. These can then be rendered down and saved for frying or roasting. Once rendered, the fat can be kept in the fridge for up to six months.
- Due to the amount of fat in goose, it is best to raise up the goose for roasting on a wire rack or trivet of vegetables.
- Unlike chicken and turkey, goose breast can be served pink. However, the legs will need more cooking. This can be achieved by either slow cooking everything or better still, by removing the legs and slow cooking them while you quick roast the breast for that perfect pink finish.
- After cooking allow the meat to rest uncovered for 30 minutes before carving.