Return to listing

Goose (Pheasant or Duck) Giblet Stock

It is perfectly all right to use duck or pheasant giblets instead of goose giblets in this recipe, although you will only need 1 pint (570 ml) water if you do.

 
 

Method

Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 1½ pints (900 ml) water. Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer. Put a lid half on the pan and simmer for 1½-2 hours. After that, strain the stock and bring back up to simmering point before making gravy.
_This recipe is taken from Delia Smith's Christmas_.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Roast Stuffed Goose with Prunes in Armagnac Serves 8

Roast Stuffed Goose with Prunes in Armagnac

Until Victorian times, goose was the bird of choice on the Christmas table in Britain, but it was then eclipsed by turkey. Why not revive a tradition with this wonderful recipe?

 
 
Roast Goose with Pork, Sage and Pear Stuffing with a Confit of Pears Serves 6-8

Roast Goose with Pork, Sage and Pear Stuffing with a Confit of Pears

Pears and goose complement each other very well, which is why there are pears in the stuffing as well as an accompaniment. Goose deserves a wider audience so this would be a great alternative to turkey at Christmas.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For marianne fynn
22 Oct 2014 22:41
Coffee Break Salt and Pepper Mills
22 Oct 2014 13:06
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Prestige
22 Oct 2014 21:34
Books Video
21 Oct 2014 19:59
Equipment For Boy Wonder
21 Oct 2014 15:41
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com