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|
|Oven temperatures and Conversions|
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|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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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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