Yield: ~2 quarts/liters
Ingredients:
- Goose giblets, neck and wing tips, reserved from Steam Roasted Goose (see recipe [1])
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 2 tablespoons (30 ml) goose fat, rendered, reserved from Steam Roasted Goose (see recipe [1])
- 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 [2]).
Buon appetito!