Goose or Duck Stock
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 0 kcals | 0 kcals |
| Carbohydrates | 0 grams | 0 grams |
| Fat | 0 grams | 0 grams |
| Protein | 0 grams | 0 grams |
Cook Time
150 mins
Produces
1.4 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Steps
- Break up the carcass and roast it and the other bones for 15 minutes at 200°C.
- Mix in the onion, carrots and celery and cook for a further 10 minutes.
- Transfer to a stock-pot and deglaze the roasting-pan with the wine.
- Pour this and 1.75 litres of cold water into the pan and bring to the boil.
- Skim, then add the bayleaf, sage and peppercorns.
- Simmer gently for 2 hours.
- Strain and season with salt.