Free Range Oxfordshire Goose

Prick skin all over with folk to allow fat to drip out.

season with salt and pepper and cook for 3 hours on a wire rack so goose fat can drip into roasting tin.

Every hour carefully take out of oven and spoon some juices over bird then pour excess fat off in containers to store.

You can also put fat into ice cube containers and freeze to use throughout the year. It will make the best roast potatoes.

Allow 45 mins resting time before carving.