Eversfield Organic Other Poultry Devon Organically Reared Goose
Eversfield Organic Other Poultry Devon Organically Reared Goose

Eversfield Organic

Non- Organic Goose, Previously Frozen

£119.00 £145.00
Save 18%
Pack Weight:5-6kg
Quantity:
A tasty, traditional free-range goose reared in the picturesque Backdown Hills countryside, fed on a natural, home-grown diet supplemented by clover-rich pastures. Our geese are allowed to grow and mature slowly, resulting in a wonderfully flavourful bird.

This whole goose is dry-plucked and hung to perfection, arriving oven-ready for your Christmas meal or family celebration. 

While our geese are raised with dedication to organic principles, please note that they are not certified organic. 

Goose Size Guide

This is our recommendation: 

4-5kg - approx. servings 4-6

5-6kg - approx. servings 6-8

6-7kg - approx. servings 8-10

Good To Know

Ingredients & Nutritional's

Non-Organic Goose

How To Store

Our Goose is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). in an insulated box. 

How To Cook  

We recommend:

Cooking Times for Whole Goose

Here are the approximate roasting times for the whole goose at 180°C (350°F):

Goose Weight Roasting Time (hours)
4-5 kg 2.5 - 3
5-6 kg 3 - 3.5
6-7 kg 3.5 - 4

Cooking Steps

  1. Preparation:

    • Preheat your oven to 180°C (350°F).
    • Take the goose out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
    • Remove any innards from the cavity (these can be used to make stock or gravy).
    • Pat the goose dry with paper towels, which helps with crisping the skin.
    • Prick the skin all over, especially around the fattier areas (legs, thighs, breast), without piercing the meat. This allows the fat to render out during cooking.
    • Rub the goose with salt, pepper, and your choice of herbs, like thyme, rosemary, or sage.

  2. Optional Stuffing:

    • You can stuff the cavity with aromatics like apple slices, onions, and herbs. Avoid dense stuffing, as the goose cooks faster than turkey, and dense stuffing may not heat through properly.

  3. Roasting:

    • Place the goose breast-side up on a roasting rack in a large roasting pan. The rack is important because a lot of fat will be rendered out during cooking.
    • Roast the goose according to the times listed above based on its weight:
      • For a 4-5 kg goose, roast for 2.5 to 3 hours.
      • For a 5-6 kg goose, roast for 3 to 3.5 hours.
      • For a 6-7 kg goose, roast for 3.5 to 4 hours.
    • Basting: After the first hour, start basting the goose with its own fat. Baste every 30 minutes. You can also drain some of the fat from the roasting pan periodically to prevent smoking.

  4. Rendering the Fat:

    • After the first hour, remove the goose from the oven and carefully pour off the excess fat into a heatproof container. Goose fat is great for roasting vegetables later!
    • Repeat this process as necessary during the cooking process to prevent the bird from sitting in too much fat.

  5. Crisping the Skin:

    • For the last 30 minutes of cooking, increase the oven temperature to 220°C (425°F) to help the skin get extra crispy.

  6. Check Doneness:

    • Insert a meat thermometer into the thickest part of the leg. The internal temperature should reach 75°C (165°F).
    • If the skin browns too quickly, cover the goose loosely with foil to prevent burning.