Recipe courtesy of David Rosengarten

Goose Stock

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  • Level: Easy



  1. 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.
  2. Boil, reduce temperature to a simmer and reduce the liquid to 1 1/2 cups.