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
Print Recipe
Pin Recipe 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).
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