Roast goose with a crab apple jelly glaze
SERVES 6-8
• 5.5–6kg goose, including giblets
• 50g butter
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stick, chopped
• 3 garlic cloves, crushed
• 25g plain flour
• Few sprigs of rosemary, thyme and sage
• 600ml chicken or beef stock
• 100ml red wine
• 2 oranges, zest and juice
• 1 tbsp crab apple or redcurrant jelly
• Sea salt and black pepper
1 Trim the excess fat and the ‘flap’ from the bird, remove the giblets from the cavity and trim the wing tips, reserving all these items.
Rinse the neck, heart, gizzard and liver in