Roast Goose with Bourbon Gravy
Recipe type: Main Dish
Serves: Varied
  • Sage Roasted Goose
  • 1 10-12 pound goose, thawed and brined (see brine note below)
  • Salt and Pepper and Paprika (or Creole Seasoning and Black Pepper)
  • 1 Large sweet onion, quartered
  • 3-4 Whole cloves of garlic, cracked
  • 6 Fresh sage leaves (or 2 tsp dried sage)
  • 2-3 Cups chicken broth
  • Bourbon Gravy
  • Goose Drippings
  • 1 8 ounce container demiglace (home-made or available from specialty markets or butchers) or 2 envelopes au jus gravy mix plus 1 cup water.
  • ⅓ Cup Bourbon or Whiskey
  • 4 Tbsp butter
  • 1 Tbsp minced fresh sage, or 1 tsp dried sage
  1. The night before your dinner, remove neck, giblets, and wing tips (reserving all for later). Remove and discard large pieces of fat.
  2. Begin brining the cleaned goose (simple brine recipe in note below).
  3. About 5 hours before you plan to eat, rinse the brine off.
  4. Preheat oven to 325 degrees.
  5. Pierce goose skin all over with a paring nice, especially in fatty area of breast (not necessary with wild goose).
  6. Sprinkle inside and out with salt, pepper and paprika (or creole seasoning and pepper).
  7. Insert onion quarters, garlic, and sage leaves in cavity of goose.
  8. Place breast-side down on roasting rack in large, open roasting pan (ours in the picture really wasn’t quite large enough, but was all we have).
  9. Roast goose for 1 hour and 45 minutes—(if you’re one of those people who doesn’t read the whole recipe first, note that this is only HALF the total cooking time–two more hours or so is still to come).
  10. Remove goose from oven, spoon or pour off drippings and reserve for future use (I was shocked at how much oil came off the goose–see pic above).
  11. Add 2 cups chicken broth, wing tips, neck, and giblets to roasting pan.
  12. Rotate goose to breast-side up on roasting rack.
  13. Continue roasting 2 more hours or until temperature of goose at thickest part of meat (between breast and thigh) reaches 180 degrees, or until juices run clear when stabbed. If necessary, add more broth to pan to prevent pan drippings from burning.
  14. Place goose on large serving platter, and cover loosely with foil.
  15. Pour drippings from roasting pan into bowl or gravy separator. Skim off fat and discard.
  16. Strain remaining juices into saucepan, add demiglace (or gravy mix and water), and bourbon.
  17. Heat to boiling over medium-high heat, stirring constantly.
  18. Stir in butter and minced sage, and season to taste with salt and pepper.
  19. Pour into heated pitcher or sauceboat.
Recipe by The Taste Place at