How to cook a Christmas Goose

Preparing a Christmas goose is a wonderful way to bring tradition and rich flavour to your holiday table. The naturally succulent meat and crisp, golden skin of a goose make it a beautiful centrepiece, and with a few careful steps, it’s easier to cook than you might think. Here’s a straightforward guide to cooking a John Howe Whole Free Range Goose from Farmfetch, ensuring it’s cooked perfectly for your Christmas feast.

Step 1: Preparation

Once you’ve collected your goose, remove all packaging and store it in a cool place, ideally the bottom of your fridge, to keep it fresh. The giblets included with your goose, can be stored separately in a cool place until you’re ready to make gravy. Taking the goose out of the fridge about two hours before cooking allows it to reach room temperature, which helps it cook more evenly.

Step 2: Seasoning

It’s best to avoid stuffing the main cavity of the goose, as this can prevent it from cooking evenly. Instead, place a peeled onion or an apple inside for added aroma and subtle flavour.

For a rich, flavourful gravy, arrange the giblets around the bird in the roasting pan. Season the goose with a little salt and pepper and place it breast-side down in the roasting tin to start, which helps keep the breast meat juicy.

Step 3: Cooking the Goose

Preheat your oven to 180ºC (160ºC fan) or Gas Mark 4, adjusting as closely as possible if you’re using an Aga. This moderate temperature is ideal for goose, allowing it to cook evenly without drying out.

Cook the goose for about an hour with the breast-side down, which allows the natural fats to render and keep the meat moist. After an hour, carefully turn the bird onto its back to let the breast brown and crisp up.

Step 4: Monitoring for Doneness

Avoiding overcooking is key to a deliciously tender goose. A meat thermometer is helpful here, with an internal temperature of around 68ºC indicating the bird is cooked through. Alternatively, you can check doneness by inserting a fork into the inner thigh; if the juices run clear, your goose is ready to rest.

Step 5: Resting the Goose

Once out of the oven, let your Christmas goose rest uncovered for 30-60 minutes before carving. This resting time allows the juices to settle, ensuring every slice is moist and flavourful.

Serving Suggestions

A John Howe Free Range Goose has a rich flavour that pairs beautifully with classic sides like roasted potatoes (especially if cooked in goose fat), red cabbage, and Brussels sprouts. A tart cranberry or apple sauce adds a touch of brightness to balance the richness of the meat.

With these simple steps, your Christmas goose will be the perfect centrepiece for a memorable holiday meal. Serve with family favourites, and enjoy the warm, nostalgic taste of a British Christmas tradition.