Homemade Goose Stock
- Cuisine: German
Ingredients
Units Scale
- 8 cups water
- 6 cups chicken stock
- Bones and skin from one 5-kilo goose
- 6 stalks celery (cut into 1-inch sections)
- 2 large carrots (sliced into 2-inch sections)
- 2 medium onions (cut into chunks)
- 4 bay leaves
- 1 bunch of thyme
- 4 tablespoons fresh parsley
Instructions
- Add everything to a large pot and bring to boil for 5 minutes. You may have to use your hands to snap the goose carcass in half to get it to fit in the pot. I actually did our carcass in two batches within the same pot because it was just too huge.
- Cover, reduce heat and simmer for at least 1 hour.
- Strain out bones, skin and veggies.
Notes
That’s it. You’re done. Couldn’t be much more simple, right? Soon I’m going to figure out how I can start canning this instead of freezing it. It would be available for use much more quickly and wouldn’t be taking up so much precious space in our already overstuffed freezer. Plus I have tons of canning jars just sitting around waiting to be filled!
Find it online: https://www.noordinaryhomestead.com/homemade-goose-stock/