Remove giblets etc and any spare fat from inside cavity. Use the spare fat to spread over the legs of the goose.
3
Step 3
Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg.
4
Step 4
Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin. Cover loosely with foil and place in the middle of the preheated oven.
5
Step 5
Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes
6
Step 6
Remove the foil for the last 30 minutes of cook time. When the cooking time's up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent roast