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Celebrate Christmas with a Home-Reared Goose from Franklins Farm

Yes. We’re mentioning the ‘C’ word in June….

Christmas goose/ Chrismas geese/ Franklins Farm

Christmas is the perfect time to enjoy a festive feast, and what better centrepiece than a succulent goose from Franklins Farm?

 At Franklins of Thorncote, we pride ourselves on rearing happy, healthy geese in the heart of the Bedfordshire countryside. Our geese have plenty of space to roam, ensuring they are stress-free and well-cared for, which translates to better quality meat that is succulent and tasty.

Happy and Healthy Geese

Our farm is dedicated to providing the best environment for our geese. They enjoy the freedom of the meadows by day and have straw beds to retreat to at night. We believe that a stress-free life and a natural diet are key to producing the finest quality meat. Our geese are fed a high-quality, balanced diet, ensuring they grow strong and healthy. This commitment to welfare not only supports the ethical treatment of our animals but also enhances the flavour and tenderness of the meat.

Contract Franklins Farm & Order your Christmas Goose

Preparing Your Christmas Goose

Cooking a goose for Christmas can be a delightful experience, and it’s easier than you might think. Save these tips for December to help you prepare a delicious goose for your holiday meal:

  1. Thawing and Preparing: If your goose is frozen, ensure it is fully thawed in the refrigerator for 24-48 hours. Remove any giblets and pat the goose dry with paper towels.

  2. Seasoning: Rub the goose inside and out with a mixture of salt, pepper, and your favourite herbs. Common choices include thyme, rosemary, and sage. You can also stuff the cavity with aromatics like apples, onions, and garlic for added flavour.

  3. Roasting: Preheat your oven to 180°C (350°F). Place the goose on a rack in a roasting pan, breast side up. Roast for approximately 20 minutes per pound, basting occasionally with the pan juices. To ensure the meat is tender and juicy, consider covering the goose with foil for the first half of the cooking time.

  4. Crisping the Skin: For a crispy skin, increase the oven temperature to 220°C (425°F) for the last 30 minutes of cooking. Keep an eye on it to prevent burning.

  5. Resting and Carving: Once the goose reaches an internal temperature of 75°C (165°F), remove it from the oven and let it rest for 20-30 minutes. This allows the juices to redistribute, ensuring moist and flavourful meat. Carve and serve with your favourite sides.

The Perfect Christmas Meal

A roast goose pairs wonderfully with traditional Christmas sides such as roasted potatoes, Brussels sprouts, and red cabbage. Don't forget the gravy, made from the rich pan drippings, and perhaps a fruity sauce like apple or cranberry to complement the rich meat.

Of course, we also rear our own turkeys, cows, sheep and pigs too so we can cater for your whole range of Christmas meats.

At Franklins Farm, we’re committed to providing you with the finest quality geese for your Christmas feast. We will be putting together our Christmas pricing and packages soon so keep your eye out for more information on our socials and website!


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