Traditional instructions for making roast goose, rendering goose fat, and using the leftover carcass to make nutritious goose stock in your own kitchen!.
I'm not % certain what I will do with all this goose stock yet (it made 16 cups worth), but I personally can't tell any difference between it and.
Q: I made goose stock from the remnants of my Christmas goose.
The remains of a roast make a thrifty starting point, whereas stock from are no bones available – for instance when roasting turkey or goose.
It is perfectly all right to use duck or pheasant giblets instead of goose giblets in this strain the stock and bring back up to simmering point before making gravy.
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.