Brown Goose Stock
NOTE: The goose
stock can be cooled to room temperature and refrigerated in the
saucepan up to 3 days. Makes about 11/2
cups.
3 tablespoons goose fat, patted dry and chopped
Reserved goose neck and wing tips, cut into 1-inch pieces; heart and gizzard left whole
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 medium celery stalk, chopped
2 teaspoons sugar
2 cups full-bodied red wine
1/2 cup chicken stock or low-sodium canned chicken broth
6 large parsley stems
1 large bay leaf
1 teaspoon black peppercorns
1/2 teaspoon dried thyme
INSTRUCTIONS:
1. Heat fat over medium heat in large saucepan until it melts, leaving small browned bits. Increase heat to medium-high; heat fat until it just begins to smoke. Add goose pieces; sauté, stirring until meat turns mahogany, about 10 minutes.
2. Add onion, carrot, and celery; sauté, stirring frequently, until vegetables brown around edges, about 10 minutes longer. Stir in sugar; continue to cook, stirring continuously, until it caramelizes and begins to smoke. Pour in wine, scraping pan bottom with wooden spoon to dissolve browned bits.
3. Add chicken stock, parsley, bay leaf, peppercorns, and thyme. Bring to simmer, lower heat so liquid barely bubbles. Simmer, partially covered, until stock is dark and rich, about 2 hours, adding water if solids become exposed.