Thanksgiving 2021 - Botterills' Goose
Please note: Order by Monday 22nd November
Only available for delivery Friday 19th to Saturday 27th November
An Embden crossbreed, reared slowly on a diet of grassland herbage from the fields and meadows surrounding Belvoir Castle in Leicestershire. The Botterills’ geese are quite famous, driven across the village on foot each day from barn to field, and back again in time for bed. A rich and flavoursome bird, with plenty of fat for top-notch roast potatoes.
See below for COOKING INSTRUCTIONS and MORE DETAILS for approximate serving sizes.
Delivery Friday19th and Saturday 20th November, and Tuesday 23rd through Saturday 27th November ONLY.
(Order by Monday 22nd November! Any orders placed outside of these dates will not be delivered.)
SIZE - WEIGHT NO. - PEOPLE
SMALL - 4kg - Serves 3 - 5
MEDIUM - 5kg - Serves 5 - 7
Please be aware while we do our utmost to select the right size bird for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December.
To avoid the stress from unnecessary travelling, the birds are slaughtered on site on the Belvoir Estate, dry-plucked by hand and hung guts-in for 7-14 days to allow for greater flavour and succulence. The giblets are then removed, vacuum-sealed and included with the bird.
Take out of the fridge a couple of hours before cooking. Prick the skin and fatty parts with a skewer but do not pierce the meat, season well.
Place on a rack over a deep tray and roast for 3-4 hours (depending on whether you have a small, medium, or large goose) at 180°C. You may need to drain off excess fat a couple of times.
Once cooked, rest the bird well while you roast your potatoes in the delicious goose fat.
Please remove all wrapping and place your bird on a plate on the bottom shelf of your fridge away from cooked items so that air can circulate properly.