Cooking Goose on Your Aga
Aga cooking is famed for those perfectly succulent, slow roasted meats, but so many recipes out there cater only for home cooks that use conventional ovens. Here, we’ve collated some tips to make the perfect roast goose, at Christmas or any time of year.
For more cooking tips, check out our demos from the fabulous Sarah Whittaker, renowned Aga cooking expert and demonstrator. We have been extremely lucky to host some of her demos that focus on cooking for special occasions, so have a look at our recordings to create the perfect Christmas or Easter feast.
Words and recipes by Sarah Whittaker, with our thanks.
Cooking Instructions
Photograph from BBC food recipes.
I like to slow roast a goose.
1) Set it into the grill rack on its high setting. Put the rack into the roasting tin and cover with foil.
2) Put into the simmering oven overnight. In the morning, lift the rack and goose out of the tin and pour off the melted fat (freeze this in ice trays so that you have portion control for roast potatoes all year).
3) Put the rack and goose back into the tin and put into the roasting oven for 30 minutes to brown and crisp.
You can fast roast a goose, but it will spit fat all over the place and you will then have burnt, spat goose fat smoke in your face every time you open the oven until the end of January.
MOST IMPORTANT – REST THE JOINT, WHATEVER IT IS, BEFORE CARVING!
Visit our store for a selection of trays, tins and saucepans to make your cooking Christmas cooking experience as seamless as it can be.
