Christmas is coming and the goose is getting fat.” Thus the Victorian rhyme and the goose was often the centre-piece of English Christmas dinner in Dickens’ time. In France it is the traditional yule-tide dish in Alsace. Today, though, it has become a minority taste in both countries. In my house this year we are eschewing our habitual turkey and going for a goose. If you feel like being adventurous, too, here’s how to cook it. 

For 4 to 5 people you need a bird of around 3.5 kilos. The day before the meal you should make the goose stock for the gravy. Place the giblets in a pan with sliced onion, bay leaves and parsley. Pour in 850ml of water and simmer for about an hour. Strain and put in the fridge. After rinsing the bird inside and out, season the inside with salt and pepper then pierce the body all over with a skewer. Meanwhile the oven should be preheated to 190°C. (375°F, gas 5).

Cooking time is crucial. Weigh the bird, allowing a maximum of 40 minutes per kilogram, then sprinkle with salt and place on a wire rack in a roasting tin. Cook for the measured time (an overcooked goose risks being tough and tasteless, basting occasionally). The fat in the tin should be used to roast the potatoes. Transfer to a serving plate and keep warm while serving the gravy. Pour the cooking juices into a saucepan, add the goose stock, bring to the boil, whisk and simmer for about 10 minutes until it has thickened and is ready to serve with the goose and roast potatoes. Bon appétit!

From Reporter 106 - Dec 2004

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