Roast Goose with Apple and Bay Leaves

5.5kg (12.5lb) goose
pork, cranberry and chestnut stuffing (see separate recipe)
salt and black pepper
1 whole garlic bulb
6 red cooking apples
40g (1.5oz) unsalted butter
3tbsp caster sugar
handful of fresh bay leaves
15g (0.5oz) plain flour
600ml (1pt) chicken stock

On Christmas Day remove the goose and stuffing from the fridge as soon as you get up.
Preheat the oven to 200C, 400F, […]

5.5kg (12.5lb) goose
pork, cranberry and chestnut stuffing (see separate recipe)
salt and black pepper
1 whole garlic bulb
6 red cooking apples
40g (1.5oz) unsalted butter
3tbsp caster sugar
handful of fresh bay leaves
15g (0.5oz) plain flour
600ml (1pt) chicken stock

• On Christmas Day remove the goose and stuffing from the fridge as soon as you get up.
• Preheat the oven to 200C, 400F, Gas 6.  Remove the giblets (saving the liver) and any excess fat from the goose, then dry the bird inside and out with kitchen paper.  Season well and fill the cavity with the garlic bulb and three whole apples.  Chop up the liver and stir into the stuffing.  Stuff the neck flap and secure with a cocktail stick.  Set the remaining stuffing aside to make stuffing balls (see separate recipe).
• Put the goose onto a wire rack in a large roasting tin.  Cover the wings with foil to prevent them from burning and place in the oven.  After 30 minutes, lower temperature to 180C, 350F, Gas 4 and cook for a further 3 hours.  Let the goose rest for 20 minutes before serving.
• Meanwhile core the remaining apples and cut into thick wedges.  Melt the butter in a frying pan over a low heat.  Add the sugar and stir until dissolved.  Add the apples and bay leaves and cook for 10 minutes until golden.  Place the goose on a serving dish and surround with the apple wedges.
• For the gravy, pour all but 2tbsp of fat out of the roasting tin.  Add the flour to the tin and stir over a low heat for 1 minute.  Take the garlic and apple from inside the goose.  Cut the garlic bulb in half and squeeze the roasted paste from the cloves into the tin.  Halve the apple and scop out the fluffy puree.  Stir into the tin, then slowly add the chicken stock, whisking as you go.  Simmer for 2 minutes until thickened, then season.  Strain before serving.

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