- Portion size 25 servings
- Credits : Canadian Living Magazine: January 2008
- 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
MethodChop 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.