Large Free Range Traditional whole goose with giblets(6kg-6.99kg)

Oven cook

From Chilled

For best results cook in a fan oven. Calculated cooking time for this goose is shown on the front price weight label. Size and thickness may vary, cook times are given as guidance. Preheat oven. Remove all packaging. Place the goose in a large roasting tin and generously brush the breast and legs with melted butter or oil. Season the bird with salt and freshly ground black pepper and cover loosely with foil. Place in the centre of preheated oven, basting occasionally until golden brown. For the last 45 minutes of cooking time, remove the foil, baste the bird and cover each breast with overlapping rashers of unsmoked bacon, if desired. Return to the oven for the remaining cooking time. End of cooking: Remove from the oven. Pierce the thickest part of the thigh with a skewer to check that there is no pink meat and the juices run clear. If more cooking is required return it to the oven, checking every 15 minutes. Once cooked, remove from the oven, cover loosely with foil and allow to rest for 15-30 minutes before carving. (Time 30 mins per kg, Oven: 180°C, Fan: 160°C, Gas: Gas Mark 4)