Goose (Pheasant or Duck) Giblet Stock

1 hour 30 minutes - 2 hours
to cook

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.

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This recipe is from Delia Smith's Christmas


  • method
  • Ingredients

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.
 

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