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Homemade goose stock

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Ingredients for 10 servings:

  • 2 bones – frameworks of the goose (goose carcasses without meat)
  • 100 g flour, 500 g mirepoix (onions, carrots, celery in a ratio of 2:1:1)
  • Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Weigh the ingredients and set them aside. Brown the mirepoix in hot fat, turning frequently for about 5 minutes (the mirepoix must be a deep brown!). Add the carcasses and brown them briefly, then mix everything with the flour to form a roux. Pour on water (about 3 liters). Let it simmer for 4 hours; this will result in a loss of liquid, which must be topped up again and again. Then strain the stock and let it cool. The sauce is made by heating the stock, adding a little red wine and thickening with a sauce thickener (dark) to the desired consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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