Homemade Goose Stock

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 10)

Ingredients

2 bones - framework from the goose (goose carcasses without meat)
100 g flour, 500 Mirepoix (onions, carrots, celery in a ratio 2: 1: 1:)
water

Instructions

Weigh and prepare ingredients.
Fry the Mirepoix vigorously in hot fat, turning more often for about 5 minutes (Mirepoix must be deeply brown!).
Add the carcasses, sauté briefly, process the whole thing with flour to a sweat. Tip up the water (approx. 3 liters).
Let it boil for 4 hours, this results in a loss of fluid that has to be refilled again and again.
Then strain the stock and let it cool down.
Sauce is created by heating the stock, adding some red wine and binding it to the desired consistency with a sauce thickener (dark).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.