AGA Goose Roasting Times

A 4.5-5kg goose will feed 8-10 people comfortably and is a popular choice. It is essential to cook a goose on a grill rack in a roasting tin. Do not prick the skin all over but do prick the heavy folds of fat just behind the wings by the back legs.

All cooking times are approximate.

Whole Goose
A whole stuffed goose 4.5kg will take approximately 3 hours total cooking time, a 5.4kg 3 1/2 hours. Protect the legs and wings with fat bacon and foil, tent the whole bird with foil leaving a slit in the top by the breastbone during cooking. Roast in an AGA roasting tin on the lowest set of runners in the Roasting Oven for 1 hour. Then drain the fat has filled the tin, turn the bird upside down and roast for further hour. Drain the fat and turn back the right side up to brown, uncovered, for 20 minutes. Recover with foil and continue roasting until cooked.

Boned & Rolled Goose Roasts
For roasts such as 'goose banquet rolls'. 'birds within a bird' (a pheasant in a chicken in a goose, etc.) and turkey or duck breasts rolled in a boned goose, fast roast these only - using the turkey fast method timings as a guide. Because boned and rolled roasts are so dense it is essential to ensure that they are thoroughly cooked right to the centre. The use of a meat thermometer is strongly recommended.
The slow method is not suitable for these roasts and should not be used.