Large Free Range Christmas Goose 5.5kg

Name: Large Free Range Christmas Goose 5.5kg
Brand: Factored goods
SKU: JHGL
Price: 165.0 GBP
Availability: InStock
Rating: 4.8 (21 reviews)

21 Reviews

This goose is being delivered fresh from the farm on Friday, December 20th (this will arrive separately from the rest of your order). The last day to order this is Monday, December 16th. If you want to try something new this year, roast free-ra...

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Delivery To: 23/12/2024

Product Code: JHGL

~~£0.00~~ £165.00

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5.5kg (Serves 8+) - £165.00

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PRODUCT DESCRIPTION

This goose is being delivered fresh from the farm on Friday, December 20th (this will arrive separately from the rest of your order). The last day to order this is Monday, December 16th.

If you want to try something new this year, roast free-range goose makes a wonderful alternative to turkey for a festive feast! Famed for rich flavour, our Christmas goose has been reared the old fashioned way and grown to maturity using a slow growing breed. Our free-range geese are hand-plucked, 'game hung' and dry aged to produce a rich, succulent, flavoursome meat.

Each free-range goose will come complete with giblets. 5.5kg Christmas goose serves a minimum of 8 people, perfect for large families and big celebrations.

Your Christmas goose will be delivered fresh from the farm. Any other items will be delivered on the date selected at checkout.

REVIEWS & QUESTIONS

COOKING INSTRUCTIONS

Remove all packaging and the neck from in the cavity of the bird. Allow the goose to stand at ambient temperature for a minimum of 30 mins. Prick the skin, rub salt and pepper over the skin. Stuff the goose with your favourite stuffing or as an alternative fill the cavity with chopped apple and herbs of your choice. To prevent burning wrap legs in foil and cover with some fat. Place the goose on a trivet or rack in a meat tin, breast side up. Cover with foil and place in a preheated oven 200oC/ Gas 6 for 15 mins per 450g plus 20 mins.Afer the forst hour baste the goose and make sure the legs are still covered and that the skin is not burning. Pour off surplus fat into a container. For the last 30 -45 mind remove all foil to baste again and allow to brown. Once cooked allow to stand for a minimum of 15 minutes before carving. Aga owners please consult your Aga cook book for options of cooking methodology. These are for guidance only.