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

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

1. Prep goose (remove windtips, neck, excess fat; pierce skin)
2. salt and pepper outside and cavity to taste
3. place onion, sage, rosemary in cavity
4. roast breast down 1.75 hours
5. remove and save drippings; add 2 cups chicken broth and trimmed parts to pan
6. Turn breast up and roast until thermometer reads 180 (approx. 2 hours)

1. skim and strain drippings into medium saucepan
2. add au jus and bourbon (additional checkin broth can be used here for taste or consistency reasons); bring to boil
3. Stir in butter, minced sage, salt/pepper to taste
4. cook until alcohol "bite" from the steam no longer occurs
5. serve in gravy boat or over meat as desired

Blog ID: Food 007