Best Goose Stock Recipes

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GOOSE STOCK



Goose Stock image

Provided by Food Network

Number Of Ingredients 6

Giblets from goose
1 carrot, chopped
1 onion, chopped
Stems from one bunch of parsley
2 1/2 cups water
Seasoned flour

Steps:

  • Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sauteir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water.
  • Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups.

HEARTY GOOSE SOUP



Hearty Goose Soup image

"After my son went goose hunting, I had to cook what he brought home. So I got ingredients together and came up with this chunky soup. It's chock-full of pasta and vegetables," relates Loretta Fenrich of Bonney Lake, Washington.

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 13 servings (about 3 quarts).

Number Of Ingredients 12

2-1/4 cups cubed uncooked goose
1 pound red potatoes, cubed
1 large onion, chopped
1 each medium green, sweet yellow and red peppers, chopped
2 medium carrot, cut into 1/2-inch slices
1 cup water
3 garlic cloves, minced
2 teaspoons dried basil
Salt and pepper to taste
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
2 cups uncooked elbow macaroni

Steps:

  • In a 5-qt. slow cooker, combine the goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat is tender. , Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup.

Nutrition Facts :

BASIC DUCK STOCK



Basic Duck Stock image

This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you don’t have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space. Make this stock when you have a day off, as it takes all day.

Provided by Hank Shaw

Categories     Duck     Poultry     Freeze/Chill     Roast     Goose     Simmer

Yield Makes about 6 quarts

Number Of Ingredients 17

Carcasses of 4 to 6 wild ducks, 2 to 3 wild geese, or 1 to 2 domestic ducks or geese, including wing tips, neck, and innards (not the liver), if possible
Vegetable oil, for coating
Kosher salt
1 pig's foot or 20 duck or chicken feet (optional)
1 large yellow or white onion, chopped
1 large carrot, sliced
2 celery stalks, chopped
4 cloves garlic, chopped
1/2 ounce (about 1 handful) dried mushrooms (any kind)
1 tablespoon black peppercorns
1 tablespoon juniper berries (optional)
3 bay leaves
1 large sprig rosemary
Tops from 1 fennel bulb (optional)
Stems from 1 bunch flat-leaf parsley, chopped
10 fresh sage leaves, chopped
1 tablespoon dried or fresh thyme

Steps:

  • Coat the carcasses and various bird bits with oil. Salt them well and put in a large roasting pan. Put in the oven, turn on the oven to 400°F, and roast for about 1 hour, until well browned.
  • Meanwhile, score the pig's foot all over, or chop the duck feet with a cleaver or other heavy knife, to break the skin and expose the joints and bones. There is collagen in the feet that will seep into the water and give the finished stock more body.
  • When the carcasses are ready, remove them from the oven and chop them into large pieces with heavy kitchen shears or a cleaver. This will make it possible to fit them all into your stockpot. Transfer them to a large stockpot and add the feet. Pour in cold water to cover everything by about 1 inch. Turn the heat to medium, bring to a bare simmer, and cook very gently for 2 to 8 hours. Do not let this boil.
  • Meanwhile, put the onion, carrot, celery, and garlic in the roasting pan and stir to coat with the fat that has rendered from the duck bits. If you are using domestic ducks or fatty wild ones, you may have too much fat: if you have a pool of fat at the bottom of the roasting pan, drain off all but about 3 tablespoons. You can strain the fat and reuse it (it's great for roasting potatoes). Put the vegetables in the oven and roast for about 45 minutes, until browned.
  • When the vegetables are browned, pour about 4 cups water into the roasting pan and scrape up any browned bits with a wooden spoon.
  • When the stock has simmered for at least 2 hours, add the vegetables, the liquid from the roasting pan, and all the remaining ingredients. Stir well and simmer, uncovered, for 1 1/2 to 2 hours longer.
  • Turn off the heat and strain the stock. Set up a fine-mesh sieve over another large pot (you may need 2 pots if you don't have a second large pot). Line the sieve with a piece of plain paper towel or cheesecloth and ladle the stock through the sieve. Change the paper towel or rinse the cheesecloth once or twice. This step is vital to making a clear stock. Do not attempt to capture the last dregs of stock at the bottom of the pot, or you will have cloudy stock.
  • Your stock is now ready. Season to taste with salt, adding a little at a time. Skip the salting if you want to further concentrate flavors by simmering the strained stock for as long as you like. Check every 15 minutes or so to see if the flavor is as you want it.
  • Transfer the stock to jars, let cool, cover, and refrigerate for up to 1 week or freeze for up to 9 months. Alternatively, pressure can the stock and store for up to 1 year.

ROAST GOOSE



Roast Goose image

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 fresh or frozen (12-pound) goose, giblets reserved
Salt and freshly ground black pepper
3 medium carrots, scrubbed and cut in half
3 stalks celery, cut in half
1 head garlic, cut in half crosswise
1 bunch fresh thyme sprigs
1 bunch fresh sage
1 medium onion, cut in half
8 sprigs flat-leaf fresh parsley
1 dried bay leaf
1 teaspoon whole black peppercorns
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
  • With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
  • Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
  • Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
  • Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
  • Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

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