Goose is a beautiful alternative to turkey at Christmas time, rich in flavour with plenty of goose fat to keep it succuelent, try something different this Christmas. 
 
4Kg - 4 to 5 People 
4.5Kg - 5 to 6 People
5.0Kg - 6 to 7 People
5.5Kg - 7 to 8 People 
6.0Kg - 8 People + 
 
Remove your goose from the fridge and allow it to come to room temperature. 

Preheat your oven to 180C/350F/Gs 4. This may vary according to your oven. 

Pierce the skin of your goose in several places, aiming for the fattier parts of the bird. 

Stuff the main larger cavity of your goose with your choice of stuffing.

Cover the goose with buttered greaseproof paper or foil. 

Place the goose on a wire rack within an oven dish. It is really important to lift the Goose off the bottom of the roasting dish otherwise it will stew in the fat and become greasy. 

During the last 20 minutes of roasting remove the paper or foil and throw a generous glass of port all over the bird. 

Leave it to brown and let the skin crisp up.

Remove from the oven and leave to rest somewhere warm for 20 minutes.

Be sure to save the leftover fat in the bottom of the pan as it is so valuable for so many dishes. This can be potted up and kept in a container in the fridge or stored in the freezer for longer. 
 
4kg will take approx. 2 hours
5kg will take approx. 2 1/2 hours
6kg will take approx. 2 3/4 hours