Name: Making Goose (Or Any Poultry) Gravy
Cuisine: British
Ingredients: a few sprigs of thyme; 6 black peppercorns; 2 litres chicken stock (2 good-quality stock cubes dissolved in that amount of water will do); 1 leek, trimmed, roughly chopped and well rinsed; 1 tablespoon flour; 500 g chicken or duck bones, or a mixture, chopped into small pieces; 1 celery stalk, roughly chopped; 1 teaspoon tomato paste; 2 medium carrots, peeled and roughly chopped; 1 large onion, roughly chopped; 2-3 garlic cloves, chopped; 1 bay leaf

Preparation info

Difficulty
Complex

Appears in

British Regional Food

By Mark Hix

Published 2006

About

It’s always a good idea to get ahead of a big meal like Christmas (or Michaelmas) Day with a good batch of gravy that has been carefully made and looked after, rather than scrabbling around after all the meat is cooked, waiting for the liquid in the roasting tin to take on some flavour. In fact, it’s a good idea all the year round to have a good stock of gravy in the freezer for roasts and quick sauces.

With goose, or any poultry come to that, you are only going to get a certain amo