Goose Stock (and Sauce) Recipe
Stocks are always a fantastic way of getting every last bit of flavour (and not wasting) a bird carcass, and this goose stock recipe will result in the ultimate gravy for a goose-based Christmas...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Ladle
- Spoon
Ingredients
- 1 goose carcass, plus any leftover trimmed fat (from a 5kg goose)
- 1 knob of butter
- 1 onion, peeled and roughly chopped
- 3 carrots, roughly chopped
- 3 sticks of celery, roughly chopped
- 1 head of garlic, halved horizontally
- 10 black peppercorns
- 3 bay leaves
- 1 bunch of parsley stalks
- 1 bunch of thyme, small
- 2l chicken stock
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