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6 February 2012 (Gregorian)	24 January 2012 (Julian)	13 Shevat 5772 (Hebrew)	15th day 1st month 4710 (Chinese)
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Roast goose

Gluten-free. Egg-free. Dairy-free. Nut-free. Sugar-free. Low-carb.

One goose
salt and pepper

Traditional stuffing is Parsley and Thyme or Sage and Onion
Traditional accompaniments are boiled onions and apple sauce
3-6 kg (6-12lb) serves 8-12

Prick bird all over. Stuff and weigh to calculate cooking time. Place on a rack in a roasting tin. Season with salt and pepper and cover with foil.

Roast for 30 minutes per kilo (15 minutes per lb) plus 15 minutes at 200º C (400º F, gas mark 6), adding potatoes around the joint about 1¼ hours before the end of cooking. There is no need to add any oil, as the goose will have provided sufficient grease.

Half an hour before the end of cooking, remove foil and return to the oven to brown.

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