The Gressingham goose is grown free range on farms in East Anglia, from early summer until autumn, where it is allowed to graze the grass as well as eat a mix of wheat, soya, vitamins and minerals. Free range awarding winning goose Supplied by Gressingham In limited numbers, so order now to avoid disappointment Preparation & Use Cooking Instructions: Oven cooked from chilled. For best results remove from the refrigerator for 1 hour prior to cooking. Preheat oven to 180°C / Fan 160°C / Gas Mark 4. Remove from packaging. Remove bone guards from wing tips. Remove the giblet bag and neck from the body cavity and place to one side. For cook time, please see the weight label on the front of the bag (cook time is calculated by the weight of the goose at 30 minutes per kg). Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin. Cover loosely with foil and place in the middle of the preheated oven. Carefully pour off the goose fat occasionally. This can be kept to make crispy roast potatoes. Remove the foil for the last 30 minutes of cook time. Once cooked, remove from the oven and check the goose is piping hot throughout and the juices run clear. If juices are pink, return the goose to the oven for a a further 15 minutes and recheck. Cover with foil and allow to rest for 20 minutes before carving. This retains more of the juices for a more succulent meat. All cooking appliances vary. This is a guide only.
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