Goose Stock (and Sauce) Recipe - Great British Chefs

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