Goose stock


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Place the goose carcass along with any trimmed pieces of fat onto a rack over a roasting tin and into the oven at 180°C/gas mark 4 for an hour to render all the fat out of it and brown the carcass
  • 1 goose carcass, plus any leftover trimmed fat (from a 5kg goose)
Once ready, pour off the fat into a heatproof container and reserve (you can use this for goose fat roast potatoes or confit goose legs)
Melt the butter in a large stockpot over a medium heat, then add the onion, carrot, celery, garlic, peppercorns, bay, parsley and thyme. Stir well, turn the heat up a little and brown for 5 to 10 minutes until caramelised but not too dark
Add in the cooked goose carcass and the chicken stock (if the carcass isn’t completely covered, add cold water to cover) and allow to simmer gently over a low heat for 5 hours, regularly skimming off scum from the top of the liquid
  • 2l chicken stock
Do not let the stock boil, otherwise it will incorporate the remaining fat into the stock and it will become cloudy. If you can see it’s reducing down too much, then top up with a little cold water
When ready, gently pour the stock through a sieve. Reserve the liquid and discard the bones and vegetables
If you want to make a thicker goose sauce, reduce the stock over a medium heat, skimming away any remaining fat coming to the surface. Allow the stock to reduce until it is thickened, rich and dark. This will take around 45 minutes to 1 hour. Taste for seasoning, then serve
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