| 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)
Gravy
- 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
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