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roasting and cosed-cover techniques recommended ty various auton. Sines the Bt WAY render sounded like 2 yeas to eat To make 2 go0d es EMS itis imper- Mtive to rid the bird of this Fat ‘vrow cookbooks and chefs SURE ee, ce ssiaes ‘water, steaming, sng with chicken stock oF wie © reece fat promising procedure. IS had already worked for us ine womoce a handsome brown Add heart and gizzard, onion, cart, and ccl- ables brown ery, sauté, stirring frequently, until veg jround edges, about 10 minutes longer. Stir in sogar fontinve to cook, stirring continuously, until it pan bottom with carameliees. Pour in wine, scrapin ‘wooden spoon to dissolve browned bit. 3. Add chicken stock, parsley, bay leaf, pepper Bring to simmer, then adjust corns, and thyme hheat co that liquid barely bubbles. Simmer, partially ‘covered, until stock is dark and rich, about 2 hours, adding a little water if solids become exposed “Spoon most of fat out of rusting pan, leaving bbchind all brown roasting particles. Set pan over 10 turers on low heat. Add sherry: scrape with wood fen spoon until all brown glaze in pan is dissolved. Pour mixture into goose stock; simmer to blend fla- 5, Seraim mixture into 4-cup glass measure, pre ing down on solids with back of spoon: let gale stand until fat rises to top. Skim fat, and, if necessary nd enough chicken stock to make up to 2 CUPS Range out goore stockpot and return strained stock to it Take heart and gizzard from strainer, cut in siny and add to goose stock, (Discard remaining dice solids in strainer) Return stock £0 bot 6. Heat goose fat and flour over medium-low heat in heavy-bostomied medium saucepan. stirring constantly with wooden spoon until roux just begins to color, about 5 aninutes; remove from ‘constantly with whisk, pour boiling Return hheat. Beatin stock, all at once, into brown roux. saucepan to low heat; simmer 3 minutes, Add liver simmer 1 minute longer. Taste, and adjust season ing, adding salt and loss of freshly ground Black pepper:

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