DETAILS |
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STORAGE ADVICE |
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PACKAGING |
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COUNTRY OF ORIGIN | UK |
Thawing: If your Whole Goose is frozen, it’s important to thaw it thoroughly before cooking. Place the goose in its original packaging in the refrigerator and allow it to thaw for approximately 24-48 hours. Ensure that the goose is fully thawed before proceeding with cooking.
Preheat your oven to 325°F (163°C). Remove the thawed goose from its packaging and pat it dry with paper towels.
Seasoning: Rub the goose generously with your preferred seasonings, such as salt, pepper, herbs, or spices. You can also stuff the cavity with aromatics like onion, garlic, herbs, or citrus fruits for added flavor.
Roasting: Place the seasoned goose on a rack in a roasting pan, breast-side up. Roast the goose in the preheated oven for approximately 20 minutes per pound (0.45 kg), or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer.
Basting: During the roasting process, baste the goose every 30 minutes with its own drippings or a mixture of melted butter and herbs. Basting helps to keep the meat moist and enhances the flavor.
Resting: Once the goose is cooked, remove it from the oven and let it rest for about 20 minutes before carving. This resting period allows the juices to redistribute, resulting in tender, juicy meat.
Carving: Carve the Whole Goose by separating the legs and wings from the body. Then, carefully carve the breast meat, following the bone structure. Serve the succulent slices on a platter and enjoy!
Note: Cooking times may vary depending on the size of the Whole Goose, so it’s important to use a meat thermometer to ensure the meat is cooked to the recommended internal temperature of 165°F (74°C) for safe consumption.
Experience the culinary delight of a Whole Goose from The Black Farmer, and savor the succulent flavors and tender meat that will impress your guests and create unforgettable dining moments.
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 100g,
as sold | |
Energy | 230 kCal |
Fat | 13.4 g |
of which saturates | 3.3 g |
Carbohydrate | 0.1 g |
of which sugars | 0.1 g |
Fibre | 0 g |
Protein | 27 g |
Salt | 0 g |
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