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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.

 Goose (Pheasant or Duck) Giblet Stock


 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
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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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