Goose Stock

Name: Goose Stock
Yield: Makes 6 cups
Cuisine: United States
Ingredients: 1 goose heart; 1 goose gizzard; 1 celery stalk from the heart, chopped; 1 carrot, peeled and chopped; 1 goose neck; 9 cups Chicken Stock; 1 bouquet garni: 6 peppercorns; 1 celery stalk, cut in half; 2 sprigs fresh thyme; and 1 bay leaf; 1 bouquet garni: 6 peppercorns; 1 celery stalk, cut in half; 2 sprigs fresh thyme; and 1 bay leaf; 1 bouquet garni: 6 peppercorns; 1 celery stalk, cut in half; 2 sprigs fresh thyme; and 1 bay leaf

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Ingredients

9 cups Chicken Stock
1 goose neck
1 goose gizzard<

Americas
United States
Stock
Dinner
Gluten-free

Method

Make a bouquet garni by pressing the peppercorns into one half stalk of celery. Place the thyme and bay leaf on top and tie the other half stalk on top with string to make a tight sandwich.
Place all ingredients in a 2-quart saucepan. Bring to a boil, then simmer, uncovered, until the liquid is reduced to 6 cups, about 50 minutes. Strain.