BBC HomeExplore the BBC
This page has been archived and is no longer updated. Find out more about page archiving.

7 November 2014

BBC Homepage

Contact Us


You are in: Hereford and Worcester > Faith > Christmas > Your goose is cooked


Your goose is cooked

A local breeder gives tips on cooking a different type of bird this Christmas Day - goose.

You might fancy something a little different from the usual Turkey on Christmas Day.

One of the biggest suppliers of Geese is based in Worcestershire.

Judy Goodman began breeding geese as a hobby in 1984 - now she has more than 3,000.

If you fancy cooking goose for a change then here's her recipe for the perfect goose.

Approx cooking times

The cooking times will vary depending on the size of the goose. Below are some approximate cooking times where the oven temperature is set to 200C/400F/Gas 6:

  • Small goose: 1 3/4 - 2 hours
  • Medium goose: 2 - 2 1/2 hours
  • Large goose: 2 1/2 - 3 hours
  • Extra large goose: 3 - 3 1/1 hours

Cooking Instructions

1. Line your two tins with foil and cut two triangular pieces for the legs.

2. Take the goose and untie the string around the parsons nose area and fill the cavity of the goose with chopped green top of leeks and some cooking apples, add thyme or rosemary and seasoning. It you don't like leeks you can use onions instead. 

3. Prick the FAT GLAND under the wing of the goose plus the sides of the breast and around the back of the goose by the parsons nose . If you wish you can add stuffing of your choice and put it into the cavity of the goose. 

4. Melt some goose fat in a saucepan, cool and pour over the legs before you place the foil on top of them or you can use butter or cooking oil if you prefer. 

5. A useful tip is to have two roasting tins, as it makes it easier when turning the goose. 

6. After the first hour turn the goose so the back is upwards. Unwrap the back of the goose to let it brown. Pour over surplus goose fat, this is when you can put the goose into the second tin and then you have the spare fat for roasting your parsnips and potatoes. 

7. Remember to keep the legs covered and place back into the oven. Just lightly place a piece of foil on top of the back. Depending on the size of the goose approx. 3/4 - 1 hour more cooking. Turn the goose back again on to rack and add no more extra goose fat to the tin. Cover with a little flour and salt to crisp the skin of the breast - do keep the legs covered - this takes approx. 1/4 - 1 hour depending on the size of the goose and how hot your oven is. 

8. Lift the goose onto a carving dish to rest for approx. 20 minutes before carving - keep the goose covered. Place your stuffing balls, roast potatoes, roast parsnips and put some sage, green bay leaves and rosemary around the edge of the dish to make it look something extra special. 

If you have any great Christmas recipes then let us know. E-mail: or

last updated: 23/04/2008 at 09:35
created: 01/12/2004

You are in: Hereford and Worcester > Faith > Christmas > Your goose is cooked

About the BBC | Help | Terms of Use | Privacy & Cookies Policy