The recipe for Roast Stuffed Goose and assembly directions are in Fannie’s Last Supper.
This is a classic chicken stock although we have come up with a variety of quicker versions in the test kitchen over the years. Since we were doing a lot of all-day cooking for the dinner party, letting stock simmer on the stove with almost no additional work seemed like an easier method.
10 pounds chicken bones (necks and backs preferably, or wings)
8 quarts water
1 pound carrots
8 celery ribs
8 sprigs thyme
½ bunch parsley
1 bottle white wine
4 bay leaves
1 head garlic, cut in half across the equator
In 20-quart stockpot, add chicken bones and cold water and bring to simmer. Using ladle or large kitchen spoon, skim fat and foam from surface as necessary. Add all other ingredients and return to a boil. Reduce heat and simmer until flavorful, about 3 hours. Strain stock and discard solids. Chill immediately and refrigerate. When ready to use, remove and discard hardened fat with kitchen spoon.
Yields 5 quarts