How to Make Goose Gravy

This basic giblet gravy includes directions to make your own giblet broth. The recipe assumes that you have already roasted a goose. Yields about 4 cups.

Difficulty: Moderately challenging

Instructions

Things You'll Need:

• water
• salt
• spoons
• saucepans
• strainers
• 3/4 cup chopped celery
• peppers
• 2 tbsp. chopped parsleys
• measuring spoons
• blenders
• cutting boards
• dry sherry to taste
• wire whisks
• measuring cups
• mixing bowls
• 1/2 cup all-purpose flour
• chef's knives
• 1 small red onions chopped
• gravy boats
• giblets
• fat separators
• gravy ladles
• Dry Sherry To Taste
• Giblets
• Peppers
• Salt
• Water
• Salt
• Chef's Knives
• Blenders
• Chef's Knives
• Cutting Boards
• Fat Separators
• Gravy Boats
• Gravy Ladles
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Saucepans
• Spoons
• Strainers
• Wire Whisks
• Water
• Salt
• Saucepans
• Spoons
• Salt
• Strainers
• Mixing bowls
• Measuring cups
• 1/2 cup all-purpose flour
• 2 tbsp. chopped parsleys
• 3/4 cup chopped celery
• 1 small red onions chopped

1. Take the giblets and set aside the liver. Place the rest of the giblets along with the neck into a medium-sized saucepan and cover with cold water so that the liquid level is 2 inches above the giblets.

2. Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface.

3. Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes.

4. Add liver and simmer for 20 more minutes.

5. Strain the broth and reserve.

6. Take the pan that you roasted the goose in and pour all the fat and other liquid in the pan into a bowl. Set aside until the fat rises to the top.

7. Skim the fat off the surface and discard.

8. Place the roasting pan over medium heat and whisk in the flour.

9. Cook a few minutes, whisking constantly, until the flour is a nice golden brown.

10. Remove the pan from the burner and slowly add the reserved goose broth and sherry, stirring constantly.

11. Put the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until the gravy thickens and coats the back of a spoon.

12. Season with salt and pepper, pour into a gravy boat and serve.

Tips & Warnings

• Start with just a splash of sherry (perhaps 2 tbsp.). You can always add more, but you can't add less.
• To splash the sherry out of the bottle, cover the bottle opening with your thumb, tip the bottle, and then move your thumb just a little bit.

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