There’s no denying the numbers – the turkey really does rule the roost when it comes to Christmas dinner. But that wasn’t always the story. Although
After a fairly dramatic fall from glory through the second half of the twentieth century, recent years have seen the quiet growth of a goosey revolution as people have rediscovered the joys of this most traditional of table birds. In Dickens’ A Christmas Carol, it’s a goose that the Cratchits are tucking into with delight as Scrooge looks on, accompanied by the Ghost of Christmas Present. It wasn’t an everyday bird, it was marked out as being special: a celebratory
The Pipers Farm Free Range Goose
Here at Pipers Farm, we love a bit of turkey and our free-range birds are packed with
In reality, cooking a goose is arguably easier than cooking a turkey. With a more even distribution of meat over the carcass, all parts of a goose cook in pretty much the same time, so there are no worries about any bits drying out or being underdone. And as for the fat, only if your bird sits directly in its own juices will you have a problem with sogginess. So set the bird directly onto the bars of an oven rack, prick all over with a fork, place a deep roasting tin underneath and as your goose cooks let the liquid-gold fat drip through. Then ladle it over your potatoes as they roast to sublime crispy perfection.
So why not ring the changes this year and serve up a slice of Christmas past? Push the boat out and cook a whole goose for a real Dickensian feast, or experiment with some breast or leg alongside your turkey. We’re certain you’ll be won over!