Goose or Duck Broth
Use roasted goose or duck bones for this recipe, or use raw birds from which the breast meat has been cut and reserved for another recipe.
INGREDIENTS | SERVES 6
2 duck or 1 goose carcass
2 bay leaves
3 celery ribs, halved
2 onions, quartered
2 carrots, halved
2 sprigs fresh thyme
10 peppercorns
1 teaspoon salt
10 cups water
Combine all ingredients in a large soup pot or Dutch oven; water should cover ingredients. Break up carcasses if necessary. Bring mixture to a boil over high heat. Boil 3 minutes, skimming off any foam that rises to top of water.
Reduce heat to medium low. Cover pot; simmer 6 hours.
Remove from heat; let stand 30 minutes. Ladle broth through a fine sieve into a bowl; discard solids. Cover and refrigerate overnight.
In the morning, scrape off congealed fat on surface. Store fat in refrigerator to use in recipes. Use broth within 3 days, or store in freezer.
