Roast goose

Traditional Czech roast goose scented with caraway and garlic and stuffed with apple — the centrepiece of a festive autumn feast for six.

Ingredients

• goose1 pcs (4 kg)
• caraway2 tbsp
• garlic4 cloves
• apple1 pcs
• salt2 tbsp

Method

1. Prepare and season goose. Pat the goose dry inside and out with kitchen paper, then remove any large pockets of loose fat from the cavity — set this aside for roasting potatoes another day. Crush the garlic with the salt and caraway seeds into a rough paste and rub it vigorously all over the skin and inside the cavity.
2. Stuff and truss. Quarter the apple and tuck it inside the cavity so it sits snugly. Tie the legs together loosely with kitchen string so the bird holds its shape during roasting.
3. Rest before roasting. Leave the seasoned goose uncovered at room temperature for 30 minutes — this helps the skin start to dry out, which is key to good crackling.
4. Start the roast. Heat your oven to 220°C (200°C fan). Place the goose breast-side up on a rack in a deep roasting tin and roast for 30 minutes until the skin is beginning to colour and fat is running freely into the tin.
5. Lower heat and continue roasting. Reduce the oven to 170°C (150°C fan). Carefully drain the rendered fat from the tin into a heatproof bowl, then return the goose and roast for a further 2 hours, draining excess fat every 45 minutes or so — this prevents the fat burning and keeps the bird basting in its own juices.
6. Check doneness. The goose is ready when the juices run clear when you pierce the thickest part of the thigh, and a meat thermometer inserted into the thigh (not touching bone) reads at least 82°C. If the skin is darkening too quickly, tent loosely with foil.
7. Rest the bird. Lift the goose onto a warm board or platter, tent with foil, and rest for at least 20–30 minutes — the meat will relax and carve far more cleanly.
8. Carve and plate. Remove and discard the apple — it has done its job perfuming the meat. Carve the goose into generous portions, arrange on warmed plates, and spoon over any resting juices from the board.

Safety & hygiene Important

• Poultry core temperature. Goose must reach an internal temperature of at least 82°C in the thickest part of the thigh — use a meat thermometer rather than relying solely on juices running clear, especially with a large 4 kg bird.
• Hot rendered fat. Goose produces a very large quantity of extremely hot liquid fat during roasting. Use a ladle and a stable heatproof container when draining the tin, and never let water come into contact with the hot fat as it will spit violently.
• Reheating leftovers. If reheating carved goose the next day, ensure it reaches 75°C throughout before serving — do not reheat more than once.