Tested till perfect Goose Stock

Goose Stock

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

  • rating starrating starrating starrating starrating star
  • Portion size 5 cups (1.25 L)


  • neck, gizzard, heart and wing tips from goose
  • 1 1oniononions, quartered
  • 1 1celery stalk with leavescelery stalks with leaves, chopped
  • 1 1carrotcarrots, chopped
  • 1 1clove garliccloves of garlic
  • 1 1bay leafbay leaves
  • 3 sprigs 3sprigsparsley
  • 2 sprigs 2sprigsfresh thyme, or 1/ tsp/1 ml dried
  • 4 4clovecloves
  • 1/2 tsp 1/2tsppeppercorns
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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.

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