Free Range Goose 4kg-5kg

Description If you have frozen your goose at home, to work out roughly how long it will take to fully thaw your goose, follow the guidelines below: In a fridge at 4°C (39°F), allow around 10-12 hours per kg In a cool room (below 17.5°C, 64°F), allow approximately 3-4 hours per kg, or longer if the room is particularly cold. Before cooking, make sure there aren’t any ice crystals in the bird’s cavity. Test the thicker parts of the goose with a fork to check if the meat feels frozen. Don’t forget the Giblet Gravy! Place the giblets in 2.2 litres/4 pints of water. Bring to the boil and then simmer gently for approximately 1 hour with the lid on. Strain and thicken the stock to make the gravy.