Roast Heirloom Goose With Balsamic Vinegar
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
36
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
12 large
Sage (fresh sprigs)1 bunch
Thyme (fresh sprigs)Directions:
1
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)
2
Pull out remaining pin feathers with pliers
3
Place geese, side by side, on large rack set in large roasting pan
4
Place wing tips and necks in pan
5
Refrigerate uncovered at least 1 day and up to 2 days for skin to dry
6
Preheat oven to 325°F
7
Sprinkle main cavity of each goose with salt and pepper
8
Place half of herb sprigs, lemons, garlic, and onions into each
9
Using small metal pins, skewer cavities closed
10
Place each goose, breast side down, on rack
11
Pierce skin on back all over with small sharp knife (do not pierce flesh)
12
Roast geese 1 1/2 hours
13
Using large spoon or bulb baster, transfer fat collected in bottom of roasting pan to bowl; leave juices in pan
14
Turn geese breast side up
15
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
16
Transfer to platter; tent loosely with foil
17
Let rest 30 to 45 minutes
18
If desired, reserve roasting pan with juices to make pan sauce
19
Carve geese and serve with aged balsamic vinegar or Balsamic Pan Sauce
20
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)
21
Pull out remaining pin feathers with pliers
22
Place geese, side by side, on large rack set in large roasting pan
23
Place wing tips and necks in pan
24
Refrigerate uncovered at least 1 day and up to 2 days for skin to dry
25
Preheat oven to 325°F
26
Sprinkle main cavity of each goose with salt and pepper
27
Place half of herb sprigs, lemons, garlic, and onions into each
28
Using small metal pins, skewer cavities closed
29
Place each goose, breast side down, on rack
30
Pierce skin on back all over with small sharp knife (do not pierce flesh)
31
Roast geese 1 1/2 hours
32
Using large spoon or bulb baster, transfer fat collected in bottom of roasting pan to bowl; leave juices in pan
33
Turn geese breast side up
34
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
35
Transfer to platter; tent loosely with foil
36
Let rest 30 to 45 minutes
37
If desired, reserve roasting pan with juices to make pan sauce
38
Carve geese and serve with aged balsamic vinegar or Balsamic Pan Sauce