Goose or Duck Stock

Preparation info

  • Difficulty


  • Makes

    6 to 7 Cups

Appears in


  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 2 quarts cold water
  • 2 pounds goose, duck, or turkey bones, coarsely chopped
  • 4 carrots, chopped
  • 1 cup chopped celeriac
  • 2 bay leaves


Heat the butter in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until soft and golden. Add the water, goose bones, carrots, celeriac, and bay leaves and bring to a boil; with a large spoon, skim off the foam that forms on the surface. Reduce the heat and simmer gently for 1 hour and 15 minutes.

Line a colander or sieve with cheesecloth and strain the stock into a bowl or other container. Cover and refrigerate until ready to use.