Of course there is an added bonus of cooking a goose and that’s the goose fat that will render from the bird. Roast potatoes cooked in goose fat are far superior to any cooked in any other oil or fat.
For the Goose
- A goose, 5Kg will be good for 4 to 6 people
- Maldon salt
- 2 small onions
- 2 small oranges or clementines
For the gravy
- 2 carrots
- 2 sticks of celery
- The giblets and neck from the goose
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 1 tsp Maldon salt
- 1/2 tsp fresh ground black pepper
- 1 litre of chicken stock
- 2 heaped tablespoons of plain flour
- 1/2 glass madeira wine
For the goose
- Remove the giblets and any large lumps of goose fat from your bird.
- Bring it to room temperature.
- Peel 2 small onions and push them, the thyme and the 2 clementines into the cavity.
- Rub the skin with a little olive oil and a generous amount of Maldon salt.
- Pierce the skin of the goose all over with just the tip of a knife. This is to allow the fat to render out as it cooks.
- Setup your Big Green Egg to cook the goose at 180°C with an indirect setup (plate setter feet up with the stainless grid on top).
- Place your goose onto a V-Rack in a rectangular drip tray. This is important as we want to keep the goose out of the fat that will render.
- Cook your goose for about 2 hours. You’re aiming to get the meat to 62°C in the thickest part for a medium cook, 67°C for well done. I recommend you go for a medium cook.
For the gravy
- In a large pan sauté the onions, celery and giblets for a few minutes in 2tbsp of goose fat.
- Add the plain flour and cook off for 2 minutes on a medium heat.
- Now add the stock and other ingredients with the exception of the madeira.
- Simmer together for 45 minutes. You should have a thick gravy, if it’s too thick add a little water.
- After the goose has cooked and the fat strained off, add any cooking juices to the gravy.
- Add the madeira.
- Strain through a sieve and serve.
Use a twin probe wireless thermometer for best results as you can monitor the cook without having to lift the Egg lid.
Any solid fat you’ve removed should be melted down, combined with the rendered fat and run through a fine sieve into a heat proof dish. Keep this fat in the fridge and use it with your roast potatoes.