Goose Stock

Yield: ~2 quarts/liters

Ingredients:

• Goose giblets, neck and wing tips, reserved from Steam Roasted Goose (see recipe)
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 2 tablespoons (30 ml) goose fat, rendered, reserved from Steam Roasted Goose (see recipe)
• 2 yellow onions, roughly chopped
• 2 carrots, large, peeled and roughly chopped
• 3 stalks celery, roughly chopped
• 4 cloves garlic
• 2 bay leaves
• 1 tablespoon (15 ml) black peppercorns
• 3 quarts (~3 L) of chicken stock
• 1 cup (240 ml) dry white wine

Method:

Preheat oven to 450 F (230 C).

Toss goose neck, giblets, and wing tips in olive oil. Season with salt and pepper.

Spread on a pan and roast for 12 minutes, until starting to brown.

Heat the goose fat in a stock pot over medium heat. Add onion, celery, carrot, and garlic, and sauté for 1-2 minutes, until starting to soften.

Add bay, pepper, chicken stock, and white wine, and bring to a simmer.

Transfer the roasted goose neck, giblets, and wing tips to the simmering stock.

Simmer for 2 hours or until reduced in volume by one third.

Strain and reserve liquid, discard the solids.

Use for Apple White Wine Gravy (see recipe).

Buon appetito!