Plan your fridge space effectively. Store raw goose and other raw food separately from cooked and ready-to-eat food. Keep covered and chilled on the bottom shelf of your fridge. Check that your fridge is below 5°C. Wash your hands after touching raw meat.

We recommend cooking stuffing in a separate roasting tin. The bird will cook more easily, and the cooking guidelines will be more accurate if it isn’t stuffed. To cook your stuffing inside the goose, you’ll need to extend the cooking time to ensure that everything is properly cooked.

Cover your goose with foil during cooking and uncover for the last 30 minutes to brown the skin.

It is very important to cook your goose at the right temperature and for the correct length of time. A general guide, in an oven pre-heated to 220°C (425°F, gas mark 7) for 35 minutes per kg.

• The goose is steaming hot throughout
• The meat juices must run clear
• Use a temperature/thermometer probe – you should ensure that the thickest part of the bird (between the breast and thigh) should reach 75°C for a minimum of 30 seconds.

Allow the goose to rest for 20 minutes.

If you have frozen your goose at home, to work our roughly how long it will take to fully thaw your goose follow the guidelines below:

• In a fridge at 4°C (39°F), allow around 10-12 hours per kg
• In a cool room (below 17.5°C, 64°F), allow approximately 3-4 hours per kg, or longer if the room is particularly cold.

Before cooking, make sure there aren’t any ice crystals in the bird’s cavity. Test the thicker parts of the goose with a fork to check if the meat feels frozen.

Enjoy!