Ingredients

• one goose (small 3-4.5kg, medium 4.5-5.5kg, large 5.5-6.5kg)
• bay leaves
• fresh sage
• apple skins (can be leftover from making apple sauce to go with)
• one onion

Preparation

1. Defrost the goose according to its instructions in a tray, removing the giblets bag from the interior if it’s there. Once defrosted, pull out any large clumps of fat in the neck cavity. (Render them in a small saucepan, strain, and save the goose fat.)
2. Preheat the oven to 220 C.
3. Place the bird on a rack in a roasting pan. Stuff with bay leaves, sage, apple skins, and onion, quartered. Season the skin with salt and pepper. Roast for 20 minutes. Remove the rack to a temporary location, and pour off the fat from the pan into a bowl.
4. Lower the oven temperature to 180 C, and roast for another 90 minutes (you should no longer need the rack). Watch to see if you need to pour off more excess fat, though you shouldn’t.
5. The bird is cooked when juices run clear from the thigh.
6. When done, remove the bird to a carving board and let rest for 20 minutes, covered.
7. Serve with goose gravy.

Pigeon Cottage