Goose Stock
Canada Goose Recipe
1Setup & Prepare
About This Recipe
Transform your canada goose into something spectacular with this rich and flavorful preparation. Through long simmering extraction, you'll achieve the perfect foundation for soups, sauces, and braises that will impress even the most discerning palates.
Foundation for waterfowl cookery
Culinary Base Rich goose stock provides the foundation for countless preparations, using bones and trim to create deeply flavored cooking liquid superior to chicken stock.
Ingredients (Makes 4-6 quarts)
- 6-8 lbs goose bones and carcasses
- 2 tbsp tomato paste
- 2 large onions, quartered
- 4 carrots, chunked
- 4 celery stalks, chunked
- 1 head garlic, halved
- 1 bunch parsley stems
- 4 bay leaves
- 1 tbsp black peppercorns
- 2 sprigs fresh thyme
Method
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Bone Roasting: Spread the goose bones in a single layer and roast at 425°F for 45 minutes.
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Vegetable Addition: Add roughly chopped onions, carrots, and celery. Roast for another 20 minutes.
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Water Addition: Transfer to a stockpot and cover the bones by two inches with cold water.
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Long Simmer: Bring to a bare simmer and cook for 6 to 8 hours, skimming foam as it rises.
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Straining: Strain through a fine-mesh strainer lined with cheesecloth for a clear stock.
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Cooling: Cool quickly in an ice bath, then refrigerate. Scrape off the fat cap before using.
2Ingredients
Shopping List
3Cooking Instructions
-
Bone Roasting: Spread the goose bones in a single layer and roast at 425°F for 45 minutes.
-
Vegetable Addition: Add roughly chopped onions, carrots, and celery. Roast for another 20 minutes.
-
Water Addition: Transfer to a stockpot and cover the bones by two inches with cold water.
-
Long Simmer: Bring to a bare simmer and cook for 6 to 8 hours, skimming foam as it rises.
-
Straining: Strain through a fine-mesh strainer lined with cheesecloth for a clear stock.
-
Cooling: Cool quickly in an ice bath, then refrigerate. Scrape off the fat cap before using.
FDA Food Safety Guidelines
⚠️ Important: Cook to an internal temperature of 165°F (74°C) to ensure food safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 250 calories, 18g protein, 19g fat, 6g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 250 calories, 18g protein, 19g fat, 6g carbohydrates.
