You will need:
- 4.2 kg/ 9lb goose
- salt and pepper
For the lemon and thyme stuffing:
- 450 g bread crumbs
- the rind of 2 lemons
- 3 tbsp of thyme
- 2 eggs, beaten
- 3 tbsp butter
- salt and pepper
- 2 onions, chopped
Step 1:
Set the oven to 180ºC (360ºF/ gas mark 4)
Step 2:
Firstly, using the large knife, remove the neck. Next, remove the excess fat and the flaps of skin from its behind. They can be torn off with your hands or you can use a knife. Using the wooden skewer, lightly pierce the body of the goose just under the skin, but not down to the meat. This helps to release the oils and fats when cooking. Finally, season the top of the bird with salt and pepper.
Step 3:
Place the goose on the wire rack upside down and season the underbelly with salt and pepper.
Step 4:
Put the rack into the centre of the preheated oven, with a baking tray underneath to catch any fat and roast for roughly 2 hours.
Step 5:
Place a pan on a medium heat. Add 2 tablespoons of butter and allow to melt. When melted spoon in the onions, stir and sweat down for 5 minutes. Add the thyme and lemon peel and stir. Cook for another 3-4 minutes until the onions are soft and translucent.
Step 6:
Pour the onions into the bowl of breadcrumbs, season with salt and black pepper and Mix in well with your wooden spoon. Now add in the beaten eggs, which will bind the mixture together and stir well, making sure the entire mix is coated.
Step 7:
Grease the bottom and sides of the loaf tin with the remaining butter.
Step 8:
Spoon the stuffing mix into the greased tin and cover with tin foil, including the sides. Smooth it down and set aside until we turn the goose.
Step 9:
After an hour of cooking time, pull out the wire rack with a protective cloth. Grip the birds cavity securely with the tongs and turn the goose over to an upright position. Place the stuffing beside the goose, to cook for the last hour.
Step 10:
After two hours of cooking, using a cloth to protect your hands from the heat, remove first the stuffing then carefully pick up your roasted goose with the tongs and remove from the oven. Set both aside to rest for roughly 30 minutes, removing the foil from the loaf tin.
Step 11:
Your roasted goose is now ready to serve! Serve it with some lovely roasted potatoes and roasted parsnips.
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