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This is also from the Cook's Illustrated Poultry cookbook, and makes a rich and exquisite gravy, though sadly not a lot of it. We are experimenting with how to adapt this part, but the recipe below is pretty much out of the book.

Red Wine Giblet Gravy for Goose

1 recipe Brown Goose Stock (~1.5 cups goose stock)*
0.5 cup sweet sherry

0.5 cup homemade or low-sodium chicken stock, if necessary

2.5 tablespoons melted goose fat

2.5 tablespoons flour

Cooked heart and gizzards (optional)

1 goose liver, cut into small pieces (optional)

Bring the goose stock to a simmer.

Remove goose from pan and let rest. Spoon most of the fat out of the roasting pan (reserving it for future potatoes!) Add sherry to pan (amount based on the amount of goose stock you have) and deglaze. Pour deglazing liquid into pan with goose stock and simmer 5 min.

Strain the mixture, pressing on solids, and discard solids. Let mixture sit until fat rises to the top; skim off fat. if you do not have 2 cups- based on a single recipe of Brown Goose Stock and no extra liquid- add broth to make up the difference.

Rinse out stockpot and add strained stock to it. If using, cut heart and liver into tiny dice and add to stock.

Heat goose fat and flour in a heavy, med saucepan over low-med heat until it starts to color, stirring (5+ min).

Whisking constantly, stir in hot stock all at once. Return to low heat; simmer 3 min. Add finely diced liver, if using, simmer 1 more minute. season to taste, adding much black pepper.


*At this time we are pre-cooking our goose by braising it in a flavorful and veg-infused liquid, which can be added to the above to make MORE GRAVY by doubling or whatever the rest of the stuff. I have never found an excess of gravy to be a problem without a solution...

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