The recipe for Roast Stuffed Goose and assembly directions are in Fannie’s Last Supper.
This is the ultimate in using every part of the bird. This is a quick stock as well -- it cooks in about one hour. We made our own chicken stock but you can use canned if you actually have a real job! The recipe for homemade chicken stock can be found at www.fannieslastsupper.com.
1 tablespoon vegetable oil
Neck, wings, and gizzard from one goose, chopped into 1 to 2” pieces
2 medium onions, chopped medium
1 medium carrot, chopped medium
1 celery stalk, chopped medium
6 cups chicken stock, homemade (or 4 cups low sodium chicken broth plus 2 cups water)
8 sprigs fresh parsley
2 bay leaves
½ teaspoon dried thyme, or 2 sprigs fresh thyme
1. Heat oil in large saucepan over medium-high heat until shimmering; add chopped neck, wings and gizzard, and cook until browned, about 10 minutes. Add onion, carrot and celery and cook until slightly softened, 2 to 3 minutes. Reduce heat to low, cover, and sweat until vegetables begins to brown and liquid has been thrown off, about 20 minutes. Increase heat to high; add stock (or canned broth plus water if using), parsley stems and bay leaves, peppercorns and thyme; stir to scrape up brown bits. Bring to boil, then reduce heat to low; cover (cracked lid) and simmer slowly until stock is rich and flavorful, about 30 minutes, skimming foam off surface, if desired.
2. Strain broth and discard solids. Before using, defat stock. After stock has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot stock, we recommend using a ladle or fat separator.
Yield about 4 ½ cups