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Goose Stock

By The Canadian Living Test Kitchen

Tested till perfect

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Goose Stock

This recipe makes 5 cups servings

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Ingredients

  • Neck, gizzard, heart and wing tips from goose
  • 1 onion, quartered
  • 1 celery stalk with leaves, chopped
  • 1 carrot, chopped
  • 1 clove garlic
  • 1 bay leaf
  • 3 sprigs parsley
  • 2 sprigs fresh thyme, or 1/ tsp/1 ml dried
  • 4 cloves
  • 1/2 tsp peppercorns

Preparation

Chop neck into 5 or 6 pieces. Remove any fat or membranes from gizzard; cut in half. Cut heart in half; rinse out any blood. Place in saucepan with wing tips and 7 cups (1.75 L) water; bring to boil. Skim off foam.

Add onion, celery, carrot, garlic, bay leaf, parsley, thyme, cloves and  peppercorns. Cover and simmer for 3 hours. Strain.

Source : Canadian Living Magazine: January 2008

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