Goose for me for the first time this year.
Any tips on killing, plucking and cooking would be much appreciated
Cant help with the killing and plucking as I leave that to others
Its got a LOT of fat. Remove any excess from the cavity beforehand. This can be subsequently rendered down and used to make wonderful roast potatoes in the new year.
Not an exact recipe, don't have my book to hand for quantities, but the general gist ....
Make stuffing of mash, sage (fresh if available), and onion - boil the finely chopped onions up for a few mins in water beforehand. The stuffing absorbs the cooking juices and is a real treat.
Assuming you have giblets, make some stock by roughly chopping them up (apart from the liver which can be bitter and eaten separately) and dry fry (very little fat, very hot) in a heavy saucepan with an onion and carrot for just a minute or two until brown. Take away from heat and pour on a litre or two of cold water add salt, pepper, a couple of bay leaves, and any other herbs that take your fancy. Bring up to the boil and simmer gently for a few hours, removing any scum that collects. Use in gravy and or subsequent goose soup.
Stuff the goose, tie up the cavity, prick the skin and rub all over with a mixture of butter and powdered ginger before putting it in the oven . Place on a rack above a deep baking tray to catch all the fat. Can't remember offhand the temperature and time, but its around 3 hours for a 14Lb at 170 I think - best to check though.
Throughout the process keep basting and empty out the fat from the tray as required (again, keep this for later use, starting with the roast spuds you are having with the goose).
I like to give a final baste with some port, even if it doesn't make a huge difference to the goose flavour it will enhance the juices that you are going to make the gravy with.
Like all meat it will benefit from being rested once cooking is complete - I normally cover lightly with foil and leave it for 45 mins or so while doing the roasties, gravy and veg.
