Roasted Goose Legs with Sour Cherry Glaze and Gravy

Pat goose legs dry with paper towels,and arrange skin side up on a large rimmed baking sheet. Refrigerate, uncovered, at least 8 hours or up to 24 hours to dry out skin.

从冰箱中取出;用盐和胡椒均匀地撒上鹅腿。让一小时的室温静置。

同时，从烤箱顶部预热烤箱到350°F，齿条10英寸。将酸樱桃蔓延，醋和芥末结合在一个小的平底锅;煮熟，偶尔搅拌，直到合并得很好，2至3分钟。将混合物通过细丝网过滤器倒入一个小碗中;丢弃固体。放在一边釉。

在大型边缘烘焙板上的偶数层中布置洋葱，胡萝卜和百里香树枝。倒入1杯水。放置鹅腿，皮肤侧面，在植物混合物顶部，均匀间隔。烤，直到皮肤开始渲染和棕色，约45分钟。从烤箱中取出烤盘;将鹅腿转移到一个大盘子。小心地将平底锅汁和脂肪从烤盘中倒入大型恒温液体测量杯或脂肪分离器（烘焙料板上留下蔬菜）;搁置。返回鹅腿，皮肤侧面，到烤盘上的蔬菜混合物顶部;倒入鸡汤。 Return to oven; roast at 350°F for 20 minutes, occasionally basting goose legs with juices on baking sheet.

同时，通过撇去顶部或使用脂肪分离器将保留平底锅汁中的脂肪分开脂肪。分别留出脂肪和锅果汁。

Brush skin side of goose legs with sour cherry glaze. Continue roasting at 350°F until a meat thermometer inserted into thickest portion of legs registers 170°F, 15 to 20 minutes. Turn on broiler to high. Broil goose legs until skin is dark mahoganyand lacquered, and a meat thermometer inserted into thickest portion of legs registers 180°F, 3 to 6 minutes. Transfer goose legs to a large platter, and cover loosely with aluminum foil to keep warm.

Pour vegetable mixture on baking sheet through a fine wire-mesh strainer into a large heatproof liquid measuring cup; discard solids. Separate fat from strained pan juices by skimming the top or using a fat separator. Add separated fat to reserved fat; add pan juices to reserved pan juices. Add chicken stock to pan juices as needed to measure 1 1/4 cups liquid.

加热2汤匙在培养基上保留脂肪。保留剩余的脂肪另一次使用。在煎锅中加入脂肪的面粉;厨师，不断搅拌，直到混合物是金黄色的，2至3分钟。逐步添加预留1 1/4杯锅果汁，不断搅拌，直到肉汁光滑。煮，不断搅拌，直到加厚，1到2分钟。从热量中取出;在伍斯特郡酱中搅拌，或盐味。携带鹅卵石爪子。