hello I’m Georgia from Jamie’s food team and I’m going to show you how to cook
and I’m going to show you how to cook
and I’m going to show you how to cook goose so here we have a really beautiful
goose so here we have a really beautiful
goose so here we have a really beautiful piece moriches and as you can see when
piece moriches and as you can see when
piece moriches and as you can see when you order goose geese they tend to come
you order goose geese they tend to come
you order goose geese they tend to come already trust so the butcher should do
already trust so the butcher should do
already trust so the butcher should do it for you and if you turn it over
it for you and if you turn it over
it for you and if you turn it over you’ll see that what they’ve done is
you’ll see that what they’ve done is
you’ll see that what they’ve done is they’ve got butchers needle they’ve
they’ve got butchers needle they’ve
they’ve got butchers needle they’ve trusted with a bit of string both sides
trusted with a bit of string both sides
trusted with a bit of string both sides and I just keep the legs in place and
and I just keep the legs in place and
and I just keep the legs in place and stops them from rising up as it cooks
stops them from rising up as it cooks
stops them from rising up as it cooks keys are quite fatty animals so what you
keys are quite fatty animals so what you
keys are quite fatty animals so what you want to do is make little incisions all
want to do is make little incisions all
want to do is make little incisions all around to release that fat so when it’s
around to release that fat so when it’s
around to release that fat so when it’s cooking over a long period of time all
cooking over a long period of time all
cooking over a long period of time all that fat gets released and then you can
that fat gets released and then you can
that fat gets released and then you can use that to cook potatoes and for
use that to cook potatoes and for
use that to cook potatoes and for another day so that’s perfect what we’re
another day so that’s perfect what we’re
another day so that’s perfect what we’re going to do first before we use our
going to do first before we use our
going to do first before we use our knife to make little incisions we’re
knife to make little incisions we’re
knife to make little incisions we’re just going to flavor it with some
just going to flavor it with some
just going to flavor it with some five-spice you might want Mike a
five-spice you might want Mike a
five-spice you might want Mike a teaspoon but actually just easier to use
teaspoon but actually just easier to use
teaspoon but actually just easier to use your hands just use a few pinches it’s
your hands just use a few pinches it’s
your hands just use a few pinches it’s just a little bit more just sprinkle it
just a little bit more just sprinkle it
just a little bit more just sprinkle it all over and then quite a little salt as
all over and then quite a little salt as
all over and then quite a little salt as well and you just want to massage that
well and you just want to massage that
well and you just want to massage that in rub it all over want to transfer this
in rub it all over want to transfer this
in rub it all over want to transfer this onto the board so it’s a bit easier you
onto the board so it’s a bit easier you
onto the board so it’s a bit easier you can see so you want to get up all over
can see so you want to get up all over
can see so you want to get up all over the bird so let’s go for a bit more
the bird so let’s go for a bit more
the bird so let’s go for a bit more underneath as well because what you’re
underneath as well because what you’re
underneath as well because what you’re going to do the way you’re going to cook
going to do the way you’re going to cook
going to do the way you’re going to cook the goose is you’re going to put it
the goose is you’re going to put it
the goose is you’re going to put it directly onto the bars in the oven and
directly onto the bars in the oven and
directly onto the bars in the oven and what happens there is the heat can
what happens there is the heat can
what happens there is the heat can rotate all the way around like a
rotate all the way around like a
rotate all the way around like a rotisserie sort of cook evenly 360
rotisserie sort of cook evenly 360
rotisserie sort of cook evenly 360 degrees and you’re going to get really
degrees and you’re going to get really
degrees and you’re going to get really crispy skin all over the fat will
crispy skin all over the fat will
crispy skin all over the fat will release evenly what you want to do is
release evenly what you want to do is
release evenly what you want to do is you can see here this bits quite fatty
you can see here this bits quite fatty
you can see here this bits quite fatty you can actually feel it and you can see
you can actually feel it and you can see
you can actually feel it and you can see it as well so just get your knife shot
it as well so just get your knife shot
it as well so just get your knife shot knife and just just prick it joint
knife and just just prick it joint
knife and just just prick it joint gently just enough so that as it’s
gently just enough so that as it’s
gently just enough so that as it’s cooking and heating up
cooking and heating up
cooking and heating up that fat comes out go underneath if you
that fat comes out go underneath if you
that fat comes out go underneath if you turn the gusta side you can see here
turn the gusta side you can see here
turn the gusta side you can see here again just work all the way around and
again just work all the way around and
again just work all the way around and next what you want to do is you want to
next what you want to do is you want to
next what you want to do is you want to get some flavor in there as well you
get some flavor in there as well you
get some flavor in there as well you want the flavor to go from the inside
want the flavor to go from the inside
want the flavor to go from the inside and come out so just grab a couple of
and come out so just grab a couple of
and come out so just grab a couple of clementines orange cut them in half
clementines orange cut them in half
clementines orange cut them in half pop them inside got some sage here got
pop them inside got some sage here got
pop them inside got some sage here got bit of Rosalie’s one actually I’ll be
bit of Rosalie’s one actually I’ll be
bit of Rosalie’s one actually I’ll be nice just shove those in and then just
nice just shove those in and then just
nice just shove those in and then just to get it going and get a nice bit of
to get it going and get a nice bit of
to get it going and get a nice bit of color you really don’t need masses
color you really don’t need masses
color you really don’t need masses because it’s such a fatty animal just a
because it’s such a fatty animal just a
because it’s such a fatty animal just a tiny bit of oil massaging it in like
tiny bit of oil massaging it in like
tiny bit of oil massaging it in like that
that
that and literally that is it so all you need
and literally that is it so all you need
and literally that is it so all you need to do now is pop this in the oven it
to do now is pop this in the oven it
to do now is pop this in the oven it will take about three to four hours at
will take about three to four hours at
will take about three to four hours at 180 and it should be evenly nice and
180 and it should be evenly nice and
180 and it should be evenly nice and golden so all you need to do is in your
golden so all you need to do is in your
golden so all you need to do is in your oven have the grill straight in without
oven have the grill straight in without
oven have the grill straight in without a tray directly underneath it and then
a tray directly underneath it and then
a tray directly underneath it and then you just pop your bird straight on the
you just pop your bird straight on the
you just pop your bird straight on the rollers like that
and then underneath you’re quite a
and then underneath you’re quite a higher cider tray just to catch all the
higher cider tray just to catch all the
higher cider tray just to catch all the fat that’s going to come out and then as
fat that’s going to come out and then as
fat that’s going to come out and then as you go as the goose is cooking you can
you go as the goose is cooking you can
you go as the goose is cooking you can baste it with the fat keeping some of
baste it with the fat keeping some of
baste it with the fat keeping some of the flavor in but that should cook
the flavor in but that should cook
the flavor in but that should cook really nice and evenly just keep
really nice and evenly just keep
really nice and evenly just keep checking on it every sort of our half
checking on it every sort of our half
checking on it every sort of our half hour hour so that’d be fine
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