How To – Roast Goose part 2

Wow there’s all goose that’s had this
one’s had three and a half hours at 180
and as you can see it’s absolutely
amazing color if you have a look in here
tray of fat is unbelievable so what
we’ll do is we’ll strain it off and call
it down you can leave it in the fridge
and have it for veg another day so just
being as careful as you can maybe using
a towel you can put some tongs in the
cavity it’s healthy
like that lifts up the bird and transfer
it to a platter like that take your
trail fat out being really careful
leave its cooldown so what we’re going
to do now is we’re going to cover the
meat for about 20-30 minutes just to let
it rest and this just means that all
those amazing juices that are still hot
inside are gonna have a chance to calm
down cool down and be absorbed back into
the meat to make it a succulent and
flavors as possible you cut into it now
they’ll just all one out and you know
you’ll lose a lot of flavor so not too
tightly you don’t want it to sweat you
want to keep the skin nice and crisp
just loosely cover the bourbon some foil
and just due to the sheer size of it
that will stay hot now for about 20-30
minutes right here’s our goose he’s had
30 minutes to rest
I’ve cut away the string where it was
trussed and we’re going to start with
the legs and the thigh meat and we’re
going to go oriental here we’re going to
pull them off because they’re super
tender they’ll fall off and we’re going
to shred them with two forks so
literally you can use a knife to help
you bit listen to how crispy that skin
is just pull it away and look how well
that’s cooked that should come away
super easy just pull that away what you
can do then
is just take the meat straight to the
platter using your Forks literally pull
it away that way you’re keeping your
hands nice and cool as well otherwise
it’ll still be really hot you don’t burn
yourself and you can shred it and the
cup Tender is it’s just completely
falling apart if you leave a champion
right and this is why you need your
carving knife
you’ve got the backbone here and you
want to work down the middle your fork
in and use the bone as a guide try not
to break too much of that amazing skin
off and just pull it away push it away
so I’m just using my knife to guide
along the bone there as you can see
because it’s cooked for long enough it’s
absolutely just falling away from the
bone so you actually shouldn’t need to
do much carving you don’t need to be the
best carver to do this you can almost
push it away and then the whole breast
has always come completely off you can
have to slice up the opposite direction
and that will give you even portion size
strips and everyone gets a lovely bit of
crispy skin and everyone gets a lovely
bit of tender piece like that okay so we
stripped off the meat from the goose
they’re just finishing off with the last
breast and what you can do you could
serve it as is now perfectly that would
be wonderful or if you want to get ahead
of yourselves for the big day what you
could do is get all this lovely meat put
it back in your tray and close it with a
bit of the fat that’s come out and
you’ve collected and then cool it down
and pop it in the fridge and that will
keep beautifully just make sure it’s all
coated in the goose fat and then all you
need to do is on Christmas Day put it
back in the oven and then it reheat
through and then just drain off the
excess fat but that coating will keep it
really moist and delicious and you know
what it’s one less thing to worry about
on the big day and there you have it
perfect goose for the festive season
you
you