Goose broth step by step
ProductsGoose - 2 wings and 1 neck, or a pair of legs in a 3 liter pot of stock
Bow - 2 heads
Carrots - 1 large
Bay leaf - 3 leaves
Allspice - 6 peas
Recipe
- Remove excess fat from the neck.
- Inspect the wings for loose feathers and remove them.
- Rinse the outside of the goose parts thoroughly under running water.
- Put the prepared cuts in a saucepan and cover with cold water.
- Bring water to a boil over high heat
- Set the stove to minimum fire.
- Cook over low heat for 1.5-2 hours.
- Remove foam as it develops.
- Add washed and halved onions with peels, coarsely chopped carrots and peppercorns to the broth.
- Close to the end of cooking (in 5 minutes) add herbs and bay leaf.
Fusofacts
Poultry broths are often prescribed for dietary nutrition, but goose is not the case. Goose is a very fatty bird, so it is important to remove all fat before boiling for normal taste, otherwise it will have to be removed with a ladle after. The goose broth turns out to be so fat that it can be served simply with bread or croutons - a hearty lunch is guaranteed.If the broth is supposed to be used for soup or jellied meat, use not only fatty parts, but also meaty ones for cooking the broth.
If you have a whole goose carcass, then use the bones of the body, wings and neck for boiling the broth, and use the legs and breast, along with fat, for frying, stewing or baking.
In order to give the broth a golden color, put the prepared vegetables in a dry frying pan before cooking and hold them until black for 3-4 minutes.
If you cook the goose over high heat, the broth will not be saturated, and the water will evaporate faster than the meat is cooked. The readiness of the goose can be checked by breaking the bone at the joint: if the limb is immediately separated, then the broth is ready.
The broth will be richer if you put the meat in cold water and it is desirable that in the past it belonged to an old or adult animal.
If you have a bunch of dill or parsley in your fridge, put the stems in the broth 10 minutes before the end of cooking - this will add richness to the broth, and the leaves are better saved for decorating dishes.