> Roast, One-pot, and Oven bake
1. Heat oven to 200°C.
2. Remove any excess fat from inside the bird and, prick the skin all over.
3. Sit the goose in an empty sink and pour over 2 kettles of boiling water. This will tighten the skin. Leave to cool and then dry off with kitchen roll.
4. Stuff the goose with the onion, something citrusy and some bay leaves. Rub all over with Maldon's Sea Salt.
5. Sit the goose on a trivet in a large roasting tin and tightly cover with a large piece of foil. Cook for 1 hr 30 mins.
6. Remove from the oven, take off the foil, using oven gloves lift the rack (and the goose) out of the roasting tin. Pour all the fat from the tin into a bowl and set aside.
7. Sit the goose back in the tin, cover with foil, then roast for 1 hr.
8. Remove the foil and return the bird to the oven for 15-20 mins to brown the skin.
9. Place your goose on a wooden board to rest for 30 mins.
