Goose feeds how many people

Gravy, sauces, dressings and stock Perfect pies Aubergines Apple recipes Lunch and Snacks Curries Autumn lamb Flourless cakes Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube. Goose In Britain the goose always used to be the favoured bird at the Christmas table.

Getting the right sized Christmas Goose A free range Christmas Goose is a great choice as it will feed feed a large number of friends and family and more as delicious cold cuts the next day. Christmas Goose Preparation When you collect your Goose from Morley Butchers it will boxed and oven ready so you just need to prepare it and plan your cooking schedule.

These are already separated from the bird and wrapped separately often inside the bird. Bring the bird up to room temperature. Allow two hours We recommend that you do not place stuffing in the main cavity as this will prevent hot air from circulating inside the bird which will slow the cooking time. Stuffing is best placed in the neck cavity or cooked separately. Use the liver in whatever stuffing you choose. This will allow the fat to run out during cooking.

Season your goose well with sea salt and freshly ground black pepper. For extra flavour add a quartered onion and some bay leaves inside the goose body cavity. The legs and wings should be covered with foil to prevent burning.

Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.

To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices. If they are running clear then your Goose is cooked. If still pink put back in the oven for a further 15 minutes. Remove the goose from the oven and place on a warmed plate.

Cover loosely with foil to keep it warm. See www. Cooking the perfect Christmas goose, with delicious gravy, is a fantastic way to celebrate Christmas. Mark Hix explains how it's. We've spoken to two top chefs to get tips on how to make a beautiful, moist Christmas turkey.

Jason Goodwin offers up a recipe for turkey stuffing which will infuse your bird with a touch of Istanbul. Home Food and Drink Recipes. Credit: Alamy.