Lemon Herb Roast Goose With Carrots
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
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.