Wow there’s all goose that’s had this one’s had three and a half hours at 180
one’s had three and a half hours at 180
one’s had three and a half hours at 180 and as you can see it’s absolutely
and as you can see it’s absolutely
and as you can see it’s absolutely amazing color if you have a look in here
amazing color if you have a look in here
amazing color if you have a look in here tray of fat is unbelievable so what
tray of fat is unbelievable so what
tray of fat is unbelievable so what we’ll do is we’ll strain it off and call
we’ll do is we’ll strain it off and call
we’ll do is we’ll strain it off and call it down you can leave it in the fridge
it down you can leave it in the fridge
it down you can leave it in the fridge and have it for veg another day so just
and have it for veg another day so just
and have it for veg another day so just being as careful as you can maybe using
being as careful as you can maybe using
being as careful as you can maybe using a towel you can put some tongs in the
a towel you can put some tongs in the
a towel you can put some tongs in the cavity it’s healthy
like that lifts up the bird and transfer
like that lifts up the bird and transfer it to a platter like that take your
it to a platter like that take your
it to a platter like that take your trail fat out being really careful
leave its cooldown so what we’re going
leave its cooldown so what we’re going to do now is we’re going to cover the
to do now is we’re going to cover the
to do now is we’re going to cover the meat for about 20-30 minutes just to let
meat for about 20-30 minutes just to let
meat for about 20-30 minutes just to let it rest and this just means that all
it rest and this just means that all
it rest and this just means that all those amazing juices that are still hot
those amazing juices that are still hot
those amazing juices that are still hot inside are gonna have a chance to calm
inside are gonna have a chance to calm
inside are gonna have a chance to calm down cool down and be absorbed back into
down cool down and be absorbed back into
down cool down and be absorbed back into the meat to make it a succulent and
the meat to make it a succulent and
the meat to make it a succulent and flavors as possible you cut into it now
flavors as possible you cut into it now
flavors as possible you cut into it now they’ll just all one out and you know
they’ll just all one out and you know
they’ll just all one out and you know you’ll lose a lot of flavor so not too
you’ll lose a lot of flavor so not too
you’ll lose a lot of flavor so not too tightly you don’t want it to sweat you
tightly you don’t want it to sweat you
tightly you don’t want it to sweat you want to keep the skin nice and crisp
want to keep the skin nice and crisp
want to keep the skin nice and crisp just loosely cover the bourbon some foil
just loosely cover the bourbon some foil
just loosely cover the bourbon some foil and just due to the sheer size of it
and just due to the sheer size of it
and just due to the sheer size of it that will stay hot now for about 20-30
that will stay hot now for about 20-30
that will stay hot now for about 20-30 minutes right here’s our goose he’s had
minutes right here’s our goose he’s had
minutes right here’s our goose he’s had 30 minutes to rest
30 minutes to rest
30 minutes to rest I’ve cut away the string where it was
I’ve cut away the string where it was
I’ve cut away the string where it was trussed and we’re going to start with
trussed and we’re going to start with
trussed and we’re going to start with the legs and the thigh meat and we’re
the legs and the thigh meat and we’re
the legs and the thigh meat and we’re going to go oriental here we’re going to
going to go oriental here we’re going to
going to go oriental here we’re going to pull them off because they’re super
pull them off because they’re super
pull them off because they’re super tender they’ll fall off and we’re going
tender they’ll fall off and we’re going
tender they’ll fall off and we’re going to shred them with two forks so
to shred them with two forks so
to shred them with two forks so literally you can use a knife to help
literally you can use a knife to help
literally you can use a knife to help you bit listen to how crispy that skin
you bit listen to how crispy that skin
you bit listen to how crispy that skin is just pull it away and look how well
is just pull it away and look how well
is just pull it away and look how well that’s cooked that should come away
that’s cooked that should come away
that’s cooked that should come away super easy just pull that away what you
super easy just pull that away what you
super easy just pull that away what you can do then
is just take the meat straight to the
is just take the meat straight to the platter using your Forks literally pull
platter using your Forks literally pull
platter using your Forks literally pull it away that way you’re keeping your
it away that way you’re keeping your
it away that way you’re keeping your hands nice and cool as well otherwise
hands nice and cool as well otherwise
hands nice and cool as well otherwise it’ll still be really hot you don’t burn
it’ll still be really hot you don’t burn
it’ll still be really hot you don’t burn yourself and you can shred it and the
yourself and you can shred it and the
yourself and you can shred it and the cup Tender is it’s just completely
cup Tender is it’s just completely
cup Tender is it’s just completely falling apart if you leave a champion
falling apart if you leave a champion
falling apart if you leave a champion right and this is why you need your
right and this is why you need your
right and this is why you need your carving knife
carving knife
carving knife you’ve got the backbone here and you
you’ve got the backbone here and you
you’ve got the backbone here and you want to work down the middle your fork
want to work down the middle your fork
want to work down the middle your fork in and use the bone as a guide try not
in and use the bone as a guide try not
in and use the bone as a guide try not to break too much of that amazing skin
to break too much of that amazing skin
to break too much of that amazing skin off and just pull it away push it away
so I’m just using my knife to guide
so I’m just using my knife to guide along the bone there as you can see
along the bone there as you can see
along the bone there as you can see because it’s cooked for long enough it’s
because it’s cooked for long enough it’s
because it’s cooked for long enough it’s absolutely just falling away from the
absolutely just falling away from the
absolutely just falling away from the bone so you actually shouldn’t need to
bone so you actually shouldn’t need to
bone so you actually shouldn’t need to do much carving you don’t need to be the
do much carving you don’t need to be the
do much carving you don’t need to be the best carver to do this you can almost
best carver to do this you can almost
best carver to do this you can almost push it away and then the whole breast
push it away and then the whole breast
push it away and then the whole breast has always come completely off you can
has always come completely off you can
has always come completely off you can have to slice up the opposite direction
have to slice up the opposite direction
have to slice up the opposite direction and that will give you even portion size
and that will give you even portion size
and that will give you even portion size strips and everyone gets a lovely bit of
strips and everyone gets a lovely bit of
strips and everyone gets a lovely bit of crispy skin and everyone gets a lovely
crispy skin and everyone gets a lovely
crispy skin and everyone gets a lovely bit of tender piece like that okay so we
bit of tender piece like that okay so we
bit of tender piece like that okay so we stripped off the meat from the goose
stripped off the meat from the goose
stripped off the meat from the goose they’re just finishing off with the last
they’re just finishing off with the last
they’re just finishing off with the last breast and what you can do you could
breast and what you can do you could
breast and what you can do you could serve it as is now perfectly that would
serve it as is now perfectly that would
serve it as is now perfectly that would be wonderful or if you want to get ahead
be wonderful or if you want to get ahead
be wonderful or if you want to get ahead of yourselves for the big day what you
of yourselves for the big day what you
of yourselves for the big day what you could do is get all this lovely meat put
could do is get all this lovely meat put
could do is get all this lovely meat put it back in your tray and close it with a
it back in your tray and close it with a
it back in your tray and close it with a bit of the fat that’s come out and
bit of the fat that’s come out and
bit of the fat that’s come out and you’ve collected and then cool it down
you’ve collected and then cool it down
you’ve collected and then cool it down and pop it in the fridge and that will
and pop it in the fridge and that will
and pop it in the fridge and that will keep beautifully just make sure it’s all
keep beautifully just make sure it’s all
keep beautifully just make sure it’s all coated in the goose fat and then all you
coated in the goose fat and then all you
coated in the goose fat and then all you need to do is on Christmas Day put it
need to do is on Christmas Day put it
need to do is on Christmas Day put it back in the oven and then it reheat
back in the oven and then it reheat
back in the oven and then it reheat through and then just drain off the
through and then just drain off the
through and then just drain off the excess fat but that coating will keep it
excess fat but that coating will keep it
excess fat but that coating will keep it really moist and delicious and you know
really moist and delicious and you know
really moist and delicious and you know what it’s one less thing to worry about
what it’s one less thing to worry about
what it’s one less thing to worry about on the big day and there you have it
on the big day and there you have it
on the big day and there you have it perfect goose for the festive season
perfect goose for the festive season
perfect goose for the festive season you
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