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Jan 2, 2007 08:38 PM

Uses for goose stock?

My fiance turned the remnants of our Christmas goose into a lovely, fragrant stock.

Now, what do we do with it?

Bonus points for recipes using goose stock AND goose fat.

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  1. I made a quasi-cassoulet yesterday with goose carcass and stock. I say quasi, because I didnt have any nice pork products to throw in there (until, near the end of cooking I found an old hambone in the freezer) and didnt follow a recipe. Other ingredients were white beans, bay leaves, rosemary, most of a head of garlic,onion,celery and carrots. Cooked coverered on the stove until the beans were pretty much cooked - continued in the oven (still had a lot of liquid until it started to thicken a bit, then added bread crumbs sauteed with parsley and garlic and salt as a crust and continued to bake. Went a little too long with the evaporation on this, but boy was it good.

    In definitely making confit this year, now that I have enuf of a grease stash.

    2 Replies
    1. re: jen kalb

      I second the suggestion for cassoulet. I made both cassoulet and roast goose for Christmas (yeah, I know we're going to have a heart attack in 2007). I use goose fat and stock to do the first cooking of the confit and pork in the cassoulet, and the fat again at the end to add little pats of fat on top with the bread crumbs.

      Jen_kalb, did you find your cassoulet was better without the pork? I would be interested to try that. How was the flavor different?

      1. re: coolbean98

        I would have liked some nice mild pork in there, I think,
        it was interesting how strong the flavor from the ham bone was, even tho it was only in there for the last stage of cooking -unsmoked pork would have partnered better with the goose flavor and not wiped its distinctiveness out so much.

    2. Here's one: Clarify your stock (either make consomme or pass thru cheese cloth) and reduce and season making sure to skim the top plenty. Get a package of good quality semolina for dumplings. Oh, I guess a cup or so of semolina, an egg and a generous spoonful of goose fat to mix and maybe some fine chopped parsley. Have the broth at a bare simmer and with two teaspoons make small egg shapes with the semolina mixture and put them in the broth to poach, turning once when they are a little more than half cooked. They're done when a cake tester passes through with almost no resistance.