LarryG on 27/12/2015 at 00:12

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Roast Goose Broth


* Pick all the good bits you can from a roast goose carcass and set aside.
* Break the carcass up into pieces and fit them into a stock pot. Be sure to include all the fat and skin. It will render out in the pot and add a wonderful flavor to the soup. And later, when you degrease the soup, you'll get a bowl of lovely goose gold for other cooking.
* Add:
[INDENT]1 cut up onion, skin and all
1-3 carrots, top off but skin on, cut into chunks
4-5 celery stalks, cut up
2-3 bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme
4-5 fresh sage leaves
1/2 tsp salt (you can salt the broth to taste later, this is just to encourage the other ingredients to give up their flavors)
cold water to cover[/INDENT]
* Put the covered stock pot onto a back burner of your stove, turned down to as low a heat setting as possible. If you have a heat diffuser for the burner, use it. Bottom line, you want the pot to come to a simmer as slowly as possible, and stay at a very low simmer for a long time.
* Ignore the covered pot for 12-24 hours.
* Ladle out as much of the pure goose grease as you can and filter out any solid bits with a metal sieve. Refrigerate to solidify the grease.
* Ladle out the broth, filtering out any solid bits with a metal sieve.
* Scavenge through the bones for bits of meat to give to your dogs, cats, etc.
* Pour the sieved broth through a cheesecloth to remove more bits.
* If you want a clear broth, then read up on clarifying broth using an egg white and egg shell raft. I don't want clarified broth, so I don't do that to this broth.
* Refrigerate the broth overnight. The remaining goose gold will rise to the top and solidify there, sealing the broth. Don't break the seal until you are ready to use the broth to make soup. Any soup that uses a chicken broth base can be improved using goose broth instead.