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.
|giblets and neck of a goose|
|1 onion, sliced in half|
|1 carrot, split lengthways|
|1 thick celery stick, cut into chunks (plus leaves)|
|1 bay leaf|
|1 sprig thyme|
|6 black peppercorns|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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_.
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Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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?
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.
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