Roast Goose with Bourbon Gravy

Sage Roasted Goose

10-12 pound goose, thawed and brined (see brine note below)

Salt and Pepper and Paprika (or Creole Seasoning and Black Pepper)

Large sweet onion, quartered

Whole cloves of garlic, cracked

Fresh sage leaves (or 2 tsp dried sage)

chicken broth

Bourbon Gravy

Goose Drippings

demiglace (home-made or available from specialty markets or butchers) or 2 envelopes au jus gravy mix plus 1 cup water.

Bourbon or Whiskey

butter

minced fresh sage, or 1 tsp dried sage