Goose Masterstock

• 3.3 litres (115 fl oz) chicken stock
• 500 ml (

Combine all the masterstock ingredients except for the geese and bring to a soft boil. Reduce the heat to a low simmer and cook for 1½ hours. Remove from the heat and allow to cool completely. Strain the masterstock, discarding the solids.

Put the masterstock into the pot of a Gastrovac. Remove the legs and neck from the goose.

Put the goose breasts, on the crown (bone) into the