hello I’m Georgia from Jamie’s food team
and I’m going to show you how to cook
goose so here we have a really beautiful
piece moriches and as you can see when
you order goose geese they tend to come
already trust so the butcher should do
it for you and if you turn it over
you’ll see that what they’ve done is
they’ve got butchers needle they’ve
trusted with a bit of string both sides
and I just keep the legs in place and
stops them from rising up as it cooks
keys are quite fatty animals so what you
want to do is make little incisions all
around to release that fat so when it’s
cooking over a long period of time all
that fat gets released and then you can
use that to cook potatoes and for
another day so that’s perfect what we’re
going to do first before we use our
knife to make little incisions we’re
just going to flavor it with some
five-spice you might want Mike a
teaspoon but actually just easier to use
your hands just use a few pinches it’s
just a little bit more just sprinkle it
all over and then quite a little salt as
well and you just want to massage that
in rub it all over want to transfer this
onto the board so it’s a bit easier you
can see so you want to get up all over
the bird so let’s go for a bit more
underneath as well because what you’re
going to do the way you’re going to cook
the goose is you’re going to put it
directly onto the bars in the oven and
what happens there is the heat can
rotate all the way around like a
rotisserie sort of cook evenly 360
degrees and you’re going to get really
crispy skin all over the fat will
release evenly what you want to do is
you can see here this bits quite fatty
you can actually feel it and you can see
it as well so just get your knife shot
knife and just just prick it joint
gently just enough so that as it’s
cooking and heating up
that fat comes out go underneath if you
turn the gusta side you can see here
again just work all the way around and
next what you want to do is you want to
get some flavor in there as well you
want the flavor to go from the inside
and come out so just grab a couple of
clementines orange cut them in half
pop them inside got some sage here got
bit of Rosalie’s one actually I’ll be
nice just shove those in and then just
to get it going and get a nice bit of
color you really don’t need masses
because it’s such a fatty animal just a
tiny bit of oil massaging it in like
that
and literally that is it so all you need
to do now is pop this in the oven it
will take about three to four hours at
180 and it should be evenly nice and
golden so all you need to do is in your
oven have the grill straight in without
a tray directly underneath it and then
you just pop your bird straight on the
rollers like that
and then underneath you’re quite a
higher cider tray just to catch all the
fat that’s going to come out and then as
you go as the goose is cooking you can
baste it with the fat keeping some of
the flavor in but that should cook
really nice and evenly just keep
checking on it every sort of our half
hour hour so that’d be fine
and I’m going to show you how to cook
goose so here we have a really beautiful
piece moriches and as you can see when
you order goose geese they tend to come
already trust so the butcher should do
it for you and if you turn it over
you’ll see that what they’ve done is
they’ve got butchers needle they’ve
trusted with a bit of string both sides
and I just keep the legs in place and
stops them from rising up as it cooks
keys are quite fatty animals so what you
want to do is make little incisions all
around to release that fat so when it’s
cooking over a long period of time all
that fat gets released and then you can
use that to cook potatoes and for
another day so that’s perfect what we’re
going to do first before we use our
knife to make little incisions we’re
just going to flavor it with some
five-spice you might want Mike a
teaspoon but actually just easier to use
your hands just use a few pinches it’s
just a little bit more just sprinkle it
all over and then quite a little salt as
well and you just want to massage that
in rub it all over want to transfer this
onto the board so it’s a bit easier you
can see so you want to get up all over
the bird so let’s go for a bit more
underneath as well because what you’re
going to do the way you’re going to cook
the goose is you’re going to put it
directly onto the bars in the oven and
what happens there is the heat can
rotate all the way around like a
rotisserie sort of cook evenly 360
degrees and you’re going to get really
crispy skin all over the fat will
release evenly what you want to do is
you can see here this bits quite fatty
you can actually feel it and you can see
it as well so just get your knife shot
knife and just just prick it joint
gently just enough so that as it’s
cooking and heating up
that fat comes out go underneath if you
turn the gusta side you can see here
again just work all the way around and
next what you want to do is you want to
get some flavor in there as well you
want the flavor to go from the inside
and come out so just grab a couple of
clementines orange cut them in half
pop them inside got some sage here got
bit of Rosalie’s one actually I’ll be
nice just shove those in and then just
to get it going and get a nice bit of
color you really don’t need masses
because it’s such a fatty animal just a
tiny bit of oil massaging it in like
that
and literally that is it so all you need
to do now is pop this in the oven it
will take about three to four hours at
180 and it should be evenly nice and
golden so all you need to do is in your
oven have the grill straight in without
a tray directly underneath it and then
you just pop your bird straight on the
rollers like that
and then underneath you’re quite a
higher cider tray just to catch all the
fat that’s going to come out and then as
you go as the goose is cooking you can
baste it with the fat keeping some of
the flavor in but that should cook
really nice and evenly just keep
checking on it every sort of our half
hour hour so that’d be fine
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