Sage Roasted Goose w/Bourbon Gravy 12/5/2020
Rating:




Servings: 12
Prep Time: 30 mins
Cook Time: 220 mins
Ingrediants
- 1 12 - 14 Ibs. Goose
- Salt / Pepper
- 1 large yellow onion studded with cloves
- 6 fresh sage leaves
- 3 cups of chicken broth
- 8 oz. au jus
- 1/2 cup rye bourbon
- 4 tbs. butter
- rosemary
Instructions
Goose
- Prep goose (remove windtips, neck, excess fat; pierce skin)
- salt and pepper outside and cavity to taste
- place onion, sage, rosemary in cavity
- roast breast down 1.75 hours
- remove and save drippings; add 2 cups chicken broth and trimmed parts to pan
- Turn breast up and roast until thermometer reads 180 (approx. 2 hours)
- skim and strain drippings into medium saucepan
- add au jus and bourbon (additional checkin broth can be used here for taste or consistency reasons); bring to boil
- Stir in butter, minced sage, salt/pepper to taste
- cook until alcohol "bite" from the steam no longer occurs
- serve in gravy boat or over meat as desired
Blog ID: Food 007