Roast Heirloom Goose with Balsamic Vinegar

Name: Roast Heirloom Goose with Balsamic Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 heads garlic, unpeeled, cut in half horizontally to expose cloves; 7 kilograms heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved; 8 servings Aged balsamic vinegar or Balsamic Pan Sauce; 4 lemons, pierced all over with fork; 2 mediums onions, unpeeled, quartered through root ends; 12 larges fresh sage sprigs; 1 bunch fresh thyme sprigs

You can never have too many side dish recipes, so give Roast Heirloom Goose with Balsamic Vinegar a try. One portion of this dish contains roughly 9g of protein, 2g of fat, and a total of 203 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have thyme sprigs, heirloom geese, lemons, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin feathers with pliers.

Ingredients you will need

Whole Goose

Equipment you will use

Knife

Place geese, side by side, on large rack set in large roasting pan.

Equipment you will use

Roasting Pan

Place wing tips and necks in pan. Refrigerate uncovered at least 1 day and up to 2 days for skin to dry.

Equipment you will use

Frying Pan

Preheat oven to 325°F.

Equipment you will use

Oven

Sprinkle main cavity of each goose with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Goose

Place half of herb sprigs, lemons, garlic, and onions into each. Using small metal pins, skewer cavities closed.

Ingredients you will need

Garlic

Lemon

Onion

Equipment you will use

Skewers

Place each goose, breast side down, on rack. Pierce skin on back all over with small sharp knife (do not pierce flesh).

Ingredients you will need

Whole Goose

Equipment you will use

Knife

Roast geese 1 1/2 hours. Using large spoon or bulb baster, transfer fat collected in bottom of roasting pan to bowl; leave juices in pan. Turn geese breast side up. Continue to roast geese until legs move easily, skin around thighs and breasts is puffed, and thermometer inserted into thickest part of thigh registers 175°F to 180°F, about 2 hours longer.

Equipment you will use

Roasting Pan

Kitchen Thermometer