ROAST GOOSE - NEVER COOKED A GOOSE BEFORE!
DON'T WORRY - IT'S SIMPLE
Goose is naturally juicier than a turkey, so there is no fear of drying out,' says Claire. 'Indeed it's coping with the fat that puts some people off - but of course the fat is such a wonderful by-product much prized by top chefs today.'
Six simple tips to cook your Christmas goose to perfection
1. Choose goose of weight you need - 4.5kg (10lb) goose will feed 6-8 people, 6kg (13lb) goose 8-10 people.
2. Make sure the oven and roasting tin will accommodate the bird. If a tight fit, place bird diagonally in tin.
3. Use large width aluminum foil to wrap roasting tin, to avoid spillages.
4. Cover legs in fat and wrap in foil. Remove foil for the last 20 minutes, baste the breast with the fat and pour off the surplus.
5. Siphon off some fat from the roasting tin during cooking, ideally using a bulb baster, and use for potatoes and parsnips.
6. Rest for 30 minutes, then carve either from the breast or remove complete breasts and carve across the grain into slices.