Giblet Gravy
Add goose giblets to a saucepan with boiling water and a bouquet garni of celery leaves, parsley, carrot, peppercorns, and salt . Simmer the giblets for around 2 hours and then strain the flavorful liquid, discarding the vegetables. Finely chop the giblets and set them aside.Remove most of the drippings from the roasting pan and heat the remaining drippings on the stove.Stir in flour, add the liquid from cooking the giblets gradually, and stir until the mixture is smooth.Add enough boiling water to create the ideal gravy consistency. Season with salt and pepper to taste. Stir in the chopped giblets and heat until the dish is warm and flavorful.
Equipment
- Saucepan
- roasting pan
- cutting board
- Sharp knife
- stove or cooktop
- whisk or wooden spoon
- gravy boat or serving dish
Ingredients
- Goose giblets (Expert liver)
- Boiling water
- 2 large sprigs Celery leaves - 2 large sprigs
- 2 large sprigs Parsley - 2 large sprigs
- 1 large Carrot, cut up Coarsely - 1 large
- 4 Peppercorns - 4
- 1/2 cup Salt - 2 ml
- Goose Drippings
- 1/4 cup All - Purpose Flour - 60 ml
Notes
Utilize the full potential of your goose by adding its giblets to a saucepan while it cooks. Cover them with boiling water and add a bouquet garni of celery leaves, parsley, carrot, peppercorns, and salt. Bring to a boil, then reduce heat, cover and allow to simmer for around two hours. Lift out the tender giblets and strain the flavorful liquid, discarding the cooked vegetables. Finely chop the giblets and set aside.
As your goose roasts to perfection, pour out all but a quarter cup (60 ml) of drippings from the roasting pan. Heat the pan on the stove and stir in flour, letting it bubble and brown slightly. Gradually add in the liquid left from cooking the giblets, stirring until the mixture is smooth after each addition. To achieve the ideal consistency, stir in enough boiling water to create a sumptuous gravy. Taste and season with salt and pepper as needed. Finally, stir in the chopped giblets and heat the dish to perfection.
