How To Make Roasted Goose With Lemon And Thyme Stuffing

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1. Step 2: Preheat the oven

   Set the oven to 180ºC (360ºF/ gas mark 4).

2. Step 3: Prepare the goose

   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.

3. Step 4: Season the underbelly

   Place the goose on the wire rack upside down and season the underbelly with salt and pepper.

4. Step 5: Roast the goose

   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.

5. Step 6: Make the stuffing

   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.

6. Step 7: Add onions and eggs

   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.

7. Step 8: Grease the loaf tin

   Grease the bottom and sides of the loaf tin with the remaining butter.

8. Step 9: Transfer to loaf tin

   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.

9. Step 10: Turn the roasted goose

   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.

10. Step 11: Remove from the oven

    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.

11. Step 12: Serve

    Your roasted goose is now ready to serve! For a truly delicious alternative for a Christmas turkey dinner, why not serve it with some lovely roasted potatoes and roasted parsnips. Along with the flavoursome lemon and thyme stuffing, julienne carrots, sprouts and a tangy apple sauce, to bring out that extra flavour? All these extra recipes can be found here on the Videojug website for a stress free Christmas! Merry Christmas!

Thanks for watching our video How To Make Roasted Goose With Lemon And Thyme Stuffing For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Roast Dinners.