Simmering Stock


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!

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Posted by Suzanne McMinn on December 29, 2014  

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5 Responses | RSS feed for comments on this post

  1. 12-29

    Happy New Year Suzanne!

    OOOOOOHHH, goose fat! You are so lucky! I love duck fat, and goose fat is even better. Your idea to fry potatoes in it is wonderful – your potatoes will taste like potatoes in heaven. Also good to toss potatoes in duck or goose fat and roast them.

    Your idea of saving the veggies from stock to make a cream soup is great! I will have to try that next time I make stock.

  2. 12-29

    I did the same thing with the chicken carcass we had left over. I added celery, onion, French spices and a bay leaf. When it was ready I deboned it and took out the bay leaf. Then I added all the leftover Southern cornbread dressing (which had a lot of sage in it) and mixed it thoroughly. Lastly I added the left over cranberry sauce. OMG is that stew hearty and good!

  3. 12-30

    I was just reading some recipes a couple of days ago that calls for goose fat, I thought to myself ” who has that?”—now I know who does, you do!
    I love roast goose, every once in a blue moon we go to a very nice resturant that serves roast goose with cherry sauce–heaven, but extremely expensive. Your broth sounds lovely.

  4. 1-1

    At the back of my fridge there’s a selection of bacon, chicken, goose, and duck fat! Great selection for hash browns, chicken liver pate, . . . Turkey stock is simmering as I write this.

  5. 1-7

    I have never done goose, but I have done chicken, turkey, beef, pork, venison and elk.. So very nice for anything you want to make later.

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