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A Goose Is A Wonderful Thing!
A goose is a wonderful thing! And roasting a goose and preparing it for my family for the first time has been a fantastic experience! It was the centerpiece of our recent Christmas dinner. We loved not only the taste of the roasted goose, but also using every part of the bird out of total respect for her.
Use The Goose Neck and Giblets To Make A Fantastic Giblet Gravy!
The neck and giblets that come with goose are to be treasured. They can be used to make a most fantastic gravy. Giblets refer to the innards of the goose such as the heart, liver, kidneys, etc.
The Giblet Gravy recipe that you will find here is easy and absolutely delicious. It will perfectly complement your roasted goose!
What Do I Need To Make This Giblet Gravy?
You will need the following ingredients to make Goose Giblet Gravy:
- Neck and giblets that come with your goose
- A bit of extra fat from the goose (if you have this available)
- Turkey or chicken broth
- Red wine
- Corn starch (only if you feel the gravy needs to be thickened)
- Salt and pepper
I promise you it's worth the time to make this Giblet Gravy you will absolutely love it!
The Method To Make This Delicious Gravy
Making this gravy will takes around 1.5 hours and it's very easy to make.
Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter.
Next add the chopped onion, garlic, and celery and cook until softened.
Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then simmer covered for an hour.
After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.
Finally, add some corn starch if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. At the end, you will get a rich and over the top delicious Goose Giblet Gravy which you will wish you had more of!
How To Serve This Giblet Gravy
This delicious Goose Giblet Gravy is best drizzled warm over some Roasted Goose.
It PERFECTLY complements the goose meat. You can also feel absolutely delighted that you made great use of these parts of this magnificent animal and you tried not to let anything go to waste.
I do hope that you will enjoy this dark and mouthwatering Giblet Gravy next time you roast a goose!
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How To Make A Delicious Goose Giblet Gravy
- Skillet with a cover
- neck and giblets that come with your goose; chop the giblets into small pieces
- small amount goose fat optional
- 2 tablespoon butter
- 1 small onion chopped
- 1 stalk celery chopped
- 4 cloves garlic minced
- 2 cups turkey or chicken broth additional may be needed if you want your gravy thinner
- ¼ cup red wine
- corn starch optional (use if you want to thicken your gravy)
- salt to taste
- pepper to taste
- Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet on med high, and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter (around 4-5 min).
- Next add the chopped onion, garlic, and celery and cook until softened (about 5 minutes).
- Then season with salt and pepper and add the turkey or chicken broth. Bring to the boil, and then lower the heat and simmer covered for an hour.
- After the hour, remove the neck and giblets and strain as best you can. Finally add the red wine and simmer for a few minutes.
- Finally, add some corn starch (according to directions on your corn starch package) if you feel the gravy is too thin. Alternatively you can add a bit more broth if you feel it's too thick. Season to taste and then it's ready to serve!