Ingredients
- Gizzard, Neck, Heart, Liver and Wing Tips of Goose , chopped
- 1 Onion , peeled and sliced
- 1 Carrot , sliced
- 1-2 Tbsp Rendered Goose Fat or Cooking Oil
- 3 C Stock or Beef Bouillon
- 1/2 Bay leaf
- 3 Sprigs Parsley
- Salt & Pepper to taste
Servings:
Instructions
- Prepare gravy while goose is roasting
- In a large saucepan, brown the goose parts, onion and carrot in fat.
- When these are nicely browned, add the stock and seasonings
- Simmer, partially covered for about 1 hour, skimming occasionally.
- Strain, degrease and pour into a warmed sauce-boat for serving.
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