Did you have a Christmas turkey? Or duck? Or goose? We had Christmas goose here. And not THAT goose!
This goose. A goose we didn’t know personally.
Then! Because the goose was so expensive to begin with, and because I have heard the wondrous tales of goose fat, and because making stock is just the thing to do anyway, I simmered the carcass in enough water to cover, until the remaining bits of meat were falling off the bones.
I removed the meat and bones, straining the liquid, then added back more liquid along with several carrots, onions, and celery stalks plus some herbs, salt, and pepper. I simmered that down by about half then removed the vegetables.
The vegetables were then pureed in my blender. It came out very orangey because the vegetable mix was high on carrots. I tucked the puree away in the freezer for now. Sometime this winter, I’ll take it back out, add stock and some milk and make a cream of carrot soup. Yum. It made about a cup and a half of puree, which will make a good base for a pot of soup.
Meanwhile, I set the stock in the fridge overnight to set the fat. Fat rises to the top so I was able to easily skim the fat off the top the next day. Goose fat can be cooked at a high temperature without smoking/burning, and I’m going to save it for frying potatoes, I think. For now, I froze the fat, then measured out the stock in two-cup batches and also froze that–to take out for sauces and gravies and soups and rice-cooking liquid, etc.
The whole process took a few days, but the simmering stock made my house smell delicious, and it’s the best way to get the most out of your meat. And really, it’s easy!