Honey glazed roast goose

Name: Honey glazed roast goose
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 4 1/2 kg whole goose; 2 tbsp fresh or dried sage,; 2 tbsp parsley; 2 tbsp thyme; 2 tbsp chinese 5 spice; 2 lemons; 4 gloves of garlic; 3 tbsp honey; salt and pepper

Eva Jones @ej1153

Our Christmas goose. I served with roast potatoes of course, baby carrots in orange juice and herby butter, brussel sprouts and chestnuts, spiced red cabbage, pork/apple stuffing wrapped in bacon, honey glazed parsnips, but you can serve your goose with anything you like, the choice is yours #ChristmasGift

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Ingredients

2 1/2 hours

6 servings

4 1/2 kgwhole goose
2 tbspfresh or dried sage,
2 tbspparsley
2 tbspthyme
2 tbspchinese 5 spice
2lemons
4gloves of garlic
3 tbsphoney
salt and pepper

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Steps

2 1/2 hours

1

Remove excess fat from the goose, parson's nose also. Using a sharp knife, lightly score the breast and leg skin in a criss-cross try not to cut the meat, just the skin. Rub the goose with lemon juice. Mix all the herbs and rub skin and place lemons and garlic inside the cavity. Roast on a wire rack for 10 mins at 240C/fan 220C/gas 9. Glaze it with honey and cover. Reduce the heat to 190C/fan 170C/gas 5. cook for 30 mins per kg. Let it rest covered for 30 minutes before carving. Enjoy

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Cooksnaps

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Eva Jones @ej1153

on December 23, 2020 15:39

I was born in Hungary and have been brought up on delicious tasty food. Most people familiar with Hungarian Gulyas, however there are many other dishes that deserve to be recognized. I will introduce to you delicious flavourful Recipes that is Hungarian inspired, but with added touch of my own imagination. Cooking and baking is my passion, in addition, I also introduce recipes from around the world. In my opinion understanding global cooking traditions/cultures allows us to appreciate the myriad of influences that shape culinary practices today.