Roast Goose with Chestnut Stuffing

Step 1
Preheat oven to 190deg C, Fan 170deg C, gas 5
Step 2
Remove giblets & any spare fat from inside the cavity
Step 3
Use the spare fat to spread over the legs of the goose
Step 4
Stuff the neck cavity with your chosen stuffing - for chestnut stuffing see method below
Step 5
Prick the skin and rub salt and pepper over it, brush with cooking oil or butter.
Step 6
Place the goose on a rack or crumpled foil in the meat tin, breast side up. Do not cover.
Step 7
Cook in the centre of the oven for 30mins per kilo plus 30mins. After the first hour, thoroughly baste the goose with its fat.
Step 8
After cooking, place the goose on to a carving dish, cover with foil and let it rest for 20mins before carving to retain the juices for succulent meat.
Save the fat for roast potatoes or basting other meat
For the Stuffing
Method as follows:
Step 1
Melt the butter in a large frying pan over medium heat. Stir in the onion, cook for 5 mins until softened.
Step 2
Add the garlic and cook for a further minute.
Add diced bacon and mushrooms, stir over medium heat for 5 mins or until the bacon is cooked.
Step 3
Mix in sausage meat, stirring to cook, add the chestnuts, parsley, breadcrumbs, beaten eggs, salt and pepper and mix well.
Step 4
Transfer into a bowl, cool and refrigerate until use or shape into balls and cook for the last few minutes of the goose's cooking time.