How to Cook Goose
Created | Updated Jan 1, 2006
This Entry was inspired by the fact that we bought agoose to cook for New Years Day, but the cooking instructions on the Bernard Matthews packaging fdiffered very significantly from that in our various cookery cooks. Could this be a function of more efficient modern ovens?
Bernard Matthews Instructions: Roast at 220 deg C conventional oven; 200 deg C fan oven; 425 deg F; Gas Mark 7 for 1 hour. Reduce cooking temp to 190 deg C conventional oven; 170 deg C fan oven, 375 deg F; Gas Mark 5 and cook for approx another 30 mins. Thus total cooking time = 1.5 hours.
Mrs Beeton instructions Roast bird in a fairly hot oven: 375-400 deg F; Gas Mark 5-6 for 2.5 hours.
Well, we started off cooking our bird at 190 deg C, then reduced it to 170 deg C after 1 hour. After the first hour it actually looked cooked if not even burned (bolackened on the breast - one reason for turning the temp down. However, when Mrs RBA chexked it after a toal of 1.5 hours cooking, she discovered raw blood drained into 'the sump'. This may be due to insulation due to the stuffing. Decided to keep it cooking, albeit at the lower temperature.
