Golden Christmas Goose
Prepping the goose
Inspect the goose and remove any pads of fat, giblets and innards. With a sharp knife in a criss-cross formation, score the breast and thigh skin. This will help the fat render quickly while roasting. Put the goose in a large pot and add water to cover the entire goose. Add the sea salt and place in the fridge overnight.
The next day discard the water and dry the goose well. Preheat the oven to 240C. Pour the lemon and lime juice all over the goose and inside the cavity, season generously with salt and rub all the oil over the bird. Mix together the chopped apple, sliced orange, and celery and stuff inside the goose cavity. Finally, truss the goose as you would a turkey.
Cook and baste
Place the goose inside a roasting tin and stick in the oven. Cook 20 minutes per kilo. Every 25 minutes baste with the basting syrup. If the goose begins to brown too much, cover with tin foil.
Once the goose is finished cooking, take it out of the oven and let rest for 30 minutes. Serve with stuffing and gravy.
Tips and warnings
- Sieve the goose fat and juices and save for adding flavour to stuffing or vegetables.
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