Le­mon Herb Roast Goose With Car­rots

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 35 min­utes

To­tal time: 2 hours

Makes: 8 to 10 serv­ings

Prick­ing the goose skin with a fork helps ren­der the fat, mak­ing the skin su­per crispy. Use a roast­ing pan that holds the goose snugly and leaves enough space in your oven for a bak­ing sheet.

1 goose (about 4.5 kg)

1 le­mon, halved

10 sprigs fresh pars­ley

8 sprigs fresh thyme

4 sprigs fresh sage

½ tsp each salt and pep­per

900 g car­rots, cut cross­wise in thirds and

quar­tered length­wise

2 onions, cut in eighths

2 cups sodium-re­duced chicken broth

3 tbsp all-pur­pose flour

Re­move neck, giblets and any loose fat from cav­ity of goose; re­move wing tips. Dis­card all. Pat cav­ity dry; prick skin all over with fork. Squeeze juice from le­mon over skin. Stuff squeezed halves into cav­ity along with pars­ley, thyme and sage. Sprin­kle cav­ity with half each of the salt and pep­per; sprin­kle re­main­ing salt and pep­per over skin. Tuck wings un­der back; tie legs to­gether. Place goose on rack in roast­ing pan; roast in 400°F oven for 20 min­utes. Re­duce heat to 350°F; roast for 20 min­utes. Re­serv­ing 3 tbsp, drain fat from pan. Toss car­rots and onions with re­served fat; ar­range on foil-lined rimmed bak­ing sheet. Roast goose and veg­eta­bles, bast­ing of­ten, in 350°F oven un­til in­stant-read ther­mome­ter in­serted in thick­est part of thigh reg­is­ters 170°F and veg­eta­bles are golden and ten­der, 1 to 1¼ hours. Trans­fer goose and veg­eta­bles to plat­ter; tent with foil. Let stand for 10 min­utes be­fore carv­ing. Mean­while, skim all but 2 tbsp fat from pan, re­tain­ing pan juices. Whisk in broth and ½ cup wa­ter; bring to boil over high heat, whisk­ing and scrap­ing up any browned bits. Sprin­kle with flour; boil, whisk­ing con­stantly, un­til thick­ened, about 5 min­utes. Strain through fine-mesh sieve into serv­ing dish. Serve with goose.

PER EA CH OF 10 SER VINGS : about 387 cal, 36 g pro, 21 g to­tal fat (7 g sat. fat), 11 g carb (3 g di­etary fi­bre, 4 g sugar), 119 mg chol, 371 mg sodium, 691 mg potas­sium. % RDI : 4% cal­cium, 27% iron, 145% vit A, 10% vit C, 15% fo­late.

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