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Ingredients (Serves 12) |
1 12 to 14 pound goose,
thawed if frozen |
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Salt and pepper |
1 large yellow onion,
stuck with 3 whole
cloves |
6 fresh sage leaves or
2 teaspoons dried sage |
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2-3 cups chicken broth |
1 8-ounce container
demiglace
(available from
specialty markets or a
quality butcher),
or 2
envelopes au jus gravy
mix (0.6 oz. each)
plus
1 cup water |
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1/3 cup bourbon or whiskey |
4 tablespoons butter
(1/2 stick) |
1 tablespoon minced fresh
sage or 1
teaspoon dried
rubbed sage |
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Cut wing tips from goose and reserve, along with neck and giblets; pull
out and discard any large pieces of fat. With tip of paring knife,
pierce goose all over, especially in the fatty area of the breast.*
Preheat oven to 325 degrees F. Sprinkle goose inside and out with salt
and pepper; place onion and sage leaves in cavity. Place breast-side
down on rack in large open roasting pan. Roast 1 hour and 45 minutes.
Remove goose from oven; spoon off drippings and reserve. Turn goose
breast-side up. Add 2 cups chicken broth, wing tips, neck, and giblets
to roasting pan. Reserved fat may be used to roast potatoes.
Continue roasting 2 hours longer or until temperature on meat
thermometer inserted in thickest part of meat between breast and thigh
reaches 180 degrees F, or when thickest part of leg feels soft when
pressed with fingers protected by paper towels. If necessary, add more
chicken stock to roasting pan to prevent pan drippings from burning.
Remove goose to large serving platter. Cover loosely with foil to keep
warm. Prepare Bourbon Gravy (recipe follows).
Garnish platter with rosemary sprigs and potatoes if you wish.
Bourbon Gravy
Pour drippings from roasting pan into bowl; skim off fat and discard.
Strain remaining juices into medium saucepan; add the demiglace, or
gravy mix and water, and bourbon. Stirring constantly, heat to boiling
over medium-high heat. Stir in butter and minced sage. Season to taste
with salt and pepper. Pour into heated pitcher or sauceboat.
*To render some additional fat from goose, follow this optional step one
day before cooking. Place goose in a large kettle and add water to
cover. Cook over high heat until water boils; boil 1 minute. Remove
goose from water with tongs or forks, drain well and pat dry. Place
goose on rack in open roasting pan. Refrigerate uncovered overnight.
Roast as directed above.
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