Goose Valley Farm


First time cooking a goose? No problem.


This is what your goose should look like when done, complete with potato stuffing.













All of our geese come to you oven-ready, and look something like this... 










 * Note: Cooking temperatures and times are an estimate and will vary from oven to oven, and also the size of the goose. An average sized goose of between 9 and 10 lbs (incl giblets) will feed between 4 and 6 people.

Potato Stuffing

So let's get started with the potato stuffing. Geese have large chest cavities, so this is a handy way to create an alternative potato dish to complement your roasties. You are welcome to create your own concoction, but this will get you started. 


  • Butter
  • 1 pound chopped onions
  • 1 pound of cooking apples
  • A splash of juice (white wine will also do, anything sweet really)
  • 2 pounds of potatoes
  • Salt, pepper, rosemary, thyme

Use a frying pan to melt the butter, then add rosemary and thyme, followed by onions and cook for about 5 minutes until onions begin to soften. Then add apples, juice, salt and pepper. Cook until the apples are soft.

Meanwhile, peel potatoes and cube them (for faster cooking). Boil til soft, add butter then mash them.

Once potatoes have cooled, add to onion/apple dish and mix together thoroughly.

Stuff the bird until it is full. You can hold the stuffing in place with a piece of bread if necessary.



Our gravy is thick, tasty and entirely gluten free (if that floats your boat). My mum says it is the best gravy she has ever tasted, and she's pretty honest.

I am bringing this up before we talk about the bird itself because the prep work needs to be completed before the goose goes into the oven.


  • Assortment of vegetables left over in the fridge
  • Giblets
  • Red wine
  • Vegetable or chicken stock cube
  • Salt and pepper

Create a bed of vegetables on the tray the bird is to roast in. You can use whatever you have (great for cleaning out the fridge), but I normally include celery, spinach / broccoli, mushrooms, onions and garlic. I have also used parsnip and carrots, but go easy on the carrots or your gravy will be orange! The more green vegetables you use, the darker the resulting gravy. You can also include the giblets for enhanced flavours -  I always do.

Sit the bird directly on the bed of vegetables for cooking, allowing juices to seep into them. Once the bird is cooked, remove it from the tray, then skim off excess fat in the tray for use with your roast potatoes. Take the remainder of the vegetables, giblets (except for the gizzard, which is full of grit- throw it out at this stage) and juices and put in a blender. 

Mix a cup of boiling water with the stock cube until the cube dissolves. Pour the water into the cooking tray and scrape out the tray, adding the scrapings and water to the contents of the blender.

Blend the entire mix until relatively smooth. Move it to a saucepan. Add a glass of red wine and bring it all to a boil to bring flavours together (boiling also burns off the alcohol). Turn heat down to a simmer, then season to taste.


The Goose

Now that we have prepared our stuffing and our vegetables are ready for the gravy, we turn to the bird itself. 

Preheat your over to 190c (or 170c with fan).

Remove any excess fat with a sharp knife if necessary. Prick the skin of the goose all over to allow excess fat to escape while cooking. Make sure you are using a deep tray (2 inches minimum) as you don't want the cooking  juices to seep over the side into the oven. If you have lemon, rub all over the surface of the bird, then season the bird.

Assuming you have already stuffed the bird (see above), place the goose on the bed of vegetables. 

Roast the bird for 15 minutes per pound (450g), plus 20 minutes. Add a little more time if the bird is stuffed. Note: Unlike turkey, it is OK to serve goose a little pink. Also, please note that cooking times are a guideline - check the bird regularly to make sure it is not under/overcooked. 

Once the bird is removed from the oven, move to a different plate so you can deal with the gravy. Cover the bird with aluminium foil to keep moist and hot while preparing vegetables, roasties and gravy. The covered goose will sweat additional juices. Every now and again, you can pour the additional juices into the gravy saucepan for extra gravy flavour.

When you are ready to serve, remove the aluminium foil, then remove the stuffing and serve on a separate plate. Voila!