Heat oven to 200C/fan 180C/gas 6.
Remove all the fat from inside the bird
and use a skewer to prick the skin all over,
especially under the wings. Season the inside
and stuff the goose with the onions and
herbs. Rub the breast and legs with the oil;
season generously with salt. Sit the bird, the
right way up, in a large roasting tin. Cover
with a large piece of foil, scrunching it up at
the sides so it’s a tight fit. Place the goose in
the oven (leaving a shelf above free for the
Roasted roots, see page 62) for 1 hr 30 mins.
Take the goose out of the oven, then
remove the foil, carefully ladle all the fat out
of the tin (or use a baster to suck it out) into
a bowl, then lightly baste the goose. Re-cover
with foil, then roast for another 1 hr 30 mins.
Pour all the fat from the tin again, baste,
then return to the oven without any foil to
brown for a final 30-40 mins until golden
brown. Don’t worry about whether it’s done
– the goose will be cooked all the way
through. Transfer the goose to a large board
or platter to rest in a warmish place for
30 mins. Keep the tin to finish the gravy in.
To make the gravy, while the goose is
roasting, heat the oil in a sauté pan until very
hot, add the pieces of goose neck, then fry
until browned and caramelised. Add the veg
to the pan, then fry for about 10 mins until
brown and just starting to burn slightly. Throw
in the herbs, then pour over the cider and
boil down by about two-thirds, skimming off
any froth that comes to the top. Pour in the
chicken stock, reduce by half, then strain into
a large jug and set aside. The stock can be
made the day before.
Once the goose has come out of the tin,
pour all but about 2 tbsp of fat from it,
keeping in any brown juices. Place the tin
on the heat, scatter in the flour and stir to
make a brown paste the texture of wet sand.
Slowly pour in the cider stock and stir to
make a smooth gravy. Season to taste, then
strain again into a gravy jug.
Serve the goose on a platter with the herby
onions from the cavity scattered around.