- 20g butter, melted
- 1 tbsp honey
- 1 tsp light soy sauce
- 3.5kg whole goose
- 1 tbsp plain flour
- Preheat the oven to 200°C/400°F.
- Combine the butter, honey and soy sauce in a small bowl and brush the goose inside and outside with the mixture. Tie the legs with kitchen string and tuck the wings under the goose. Prick the skin to release the fat during roasting.
- Place onto a wire rack in a large roasting tin. Cover with foil and roast for 1 hour. Remove the foil, and roast for a further 1 hour until browned all over and cooked through. Remove the goose from the pan, remove the string and discard.
- Stand for 15minutes before carving.
Tip: Use the pan juices to make delicious goose gravy.