Goose (Whole)
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Our subscription is for three deliveries only and cannot be cancelled
Our Goose is only available for delivery after 20th December
British Goose
Roast goose isn't as popular as turkey for the Christmas feast.
It produces half the meat of a turkey so you're unlikely to get many leftover sandwiches out of it, but it is so delicious!
The flesh is rich and juicy, the skin is the crispiest gold, and the goose fat is like liquid nectar for the ultimate roast potatoes.
Plus goose meat is surprisingly lean. Even the fat is good for you when compared with other fats - it is high in 'heart healthy' monounsaturated fats which can lower blood cholesterol level.
A real special treat this Christmas.
NOTE. Farming is difficult, we do our best to support all of our farmers and to keep them financially stable. When you order a Goose from Parson's Nose, we secure that bird immediately for you. We are then obliged to pay for it. Please note that once ordered, you cannot cancel the order at any time, NO refunds can be given. If you contact us more than 1 month before delivery or collection, we may be able to offer you a store credit or gift card only.
Allergens are stated in BOLD CAPITALS
100% Goose
To cook a whole goose, preheat your oven to 200°C. Remove any excess fat from the cavity and prick the skin all over with a fork, taking care not to pierce the meat. Season generously with salt and pepper, then place the goose breast-side up on a roasting rack over a roasting tray.
Roast for approximately 20 minutes per 500g, plus 20 minutes, basting occasionally with the rendered fat. Reduce the oven temperature to 180°C if the skin is browning too quickly. Cook until the juices run clear and the thickest part of the thigh reaches at least 75°C. Rest the goose for 20-30 minutes, loosely covered with foil, before carving.
Serve the goose with rich gravy, roasted potatoes, seasonal vegetables, and traditional accompaniments such as apple sauce or redcurrant jelly for a festive and flavourful meal.
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