Here are the details on roasting your Gressingham Goose from chilled.
All ovens vary in performance, this is a guide only.
Preheat your oven to 180°c, Fan 160°c, Gas mark 4.
Remove all packaging.
Take the giblets out of the body cavity (they're useful for making stock).
Weigh the goose without the giblets. It's important to do this - don't just use the weight on the bag as this includes the giblets.
Place on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt in to the skin.
Cover loosley with foil and place in the middle of the preheated oven.
Roast the goose for 30 minutes per 1kg.
Carefully pour off the goose fat occasionally.
This can be kept to make crispy roast potatoes.
Remove the foil for the last 30 minutes cook time then remove the goose from the oven and allow it to rest for 20 minutes before carving.
