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[personal profile] cissalj
This is from Cook's Illustrated old "poultry" cookbook. It makes an excellent gravy base.

Brown Goose Stock

3 tablespoons goose fat, removed from cavity and chopped
Goose neck and wing tips, and arguably flats, cut into 1-2 inch pieces (this is hard), patted dry
Goose gizzards and heart (reserve liver), patted dry

1 med or 2 sm onions, peeled and chopped coarsely
1 med carrot, washed and chopped coarsely
1 celery rib, chopped coarsely

2 teaspoons sugar
2 cups full-bodied red wine, not tannin-y

0.5 cup chicken stock, homemade or low-sodium commercial
6 large fresh parsley stems
1 large bay leaf
1 teaspoon whole black peppercorns
0.5 teaspoon dried thyme

Heat the goose fat in large saucepan over med heat until it renders leaving small browned bits.

Heat fat until it starts to smoke (turn on exhaust fan), then add the goose pieces as above. Saute, stirring often, until the goose is a deep mahogany color. recipe says 10 min; more like 20-30.

Add onions, carrots, celery. Add pinch of salt. cook, stirring often, till veg browns around the edges, 10-20+ min.

Add sugar and cook, stirring constantly, until it caramelizes and begins to smoke. IMMEDIATELY pour in wine and stir to deglaze.

Add stock, parsley, bay, peppercorns, and thyme.

Bring to a bare simmer and turn down heat. Simmer partially covered at least 2 hours, adding water if solids are exposed.

Strain and discard solids, except for giblets. Chill and remove fat cap, saving fat for cooking potatoes.

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