Goose Stock

Author: Canadian Living

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: January 2008

Ingredients

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

Method

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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Goose Stock

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