Goose Stock

[TarteTatin]

Mr. Tarte Tatin made a fresh, local, goose for Thanksgiving. Yesterday, he used the carcass and made a million tubs of fantastic goose stock for the freezer.

What to do with it?

Can we make soup?

(If this post should be under the topic already called, "Goose", feel free to move it. I just thought that since it was so specific a question, this would be ok?)

[godito]

Not quite goose, but we used to make a duck-bbq sauce that was spiced with chipotles and it was great. Pretty much a very spicy (and aromatic) bbq sauce that was thinned with duck stock. I'm sure it will work great with goose as well

[Vadouvan]

Hearty winter soups, whe bean, chick pea, escarole ect ect

[Carolyn Tillie]

Using it in a bean soup would be amazing!

[TarteTatin]

Yes, we could use the white beans and goose stock and call it,

"Cassoulet soup".

How fun!

[HungryC]

Goose gumbo! But you'll need another goose to go into the pot as well. Use some of that stock for cooking savory rice, too.

[C_Ruark]

I've seen goose stock used in a twist on French Onion soup.

A Béchamel from Goose is the basis for Gansleinmachsuppe.

~C

[Shaya]

Here's an idea for you: we're having a private dinner this Saturday, and the first course is Goose Consomme with black salsify and scallions.

[paul o' vendange]

How about heat, time, and clarification.

Edited November 29, 2006 by paul o' vendange (log)

[Joisey]

I made an awesome Duck consomme with a carcass from Thanksgiving. I'd go that route with the goose.