Roast Goose

Geese are free range, spending most of their lives grazing on grass in the open fields. They are a hardy bird with a rich flavour and they’re easier to cook than turkeys. We ate geese here in Ireland for centuries, long before we had ever heard of a turkey. In the earlier half of the last century, turkeys became more popular, though only for those who could afford it as turkey was an expensive bird to rear. For some, a roast goose is and always will be the traditional bird eaten at Christmas. It has far more flavour than turkey meat and it is also cheaper per KG, though some places will charge a premium for a good goose. The fat on a goose breaks down at a much lower heat than a duck, 43.88C for a goose and 52.22 for a duck, making it easier to cook and consume. Goose fat can be kept and stored, refrigerated, in airtight jars for 2 months. It can be used to fry all sorts of meat and to make great chips or roast potatoes.