23:00, 21 May 2024, author: Ermakova M.

Goose broth

Name: Goose broth
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: European
Ingredients: Goose meat (any parts of it) - 350 g; Onion - 1 pc.; Carrots - 0.5 pcs.; Bay leaf - 2 pcs.; Ground black pepper - 3 pcs.; Salt - to taste; Water - 2.5 l

A recipe for making a delicious, rich broth from homemade goose.

Photo source: https://ru.123rf.com/profile_gingagi

Broth made from poultry always captivates with its bright color and excellent aroma. Today I propose to cook goose broth. For this dish, you can use any part of the bird, with or without skin. The main thing is to understand: if you choose meat with skin, the broth will be quite fatty, so be careful.

Such broths can become the basis for creating other dishes; stewed potatoes and various soups are especially tasty. They are also served as a separate hot dish, poured into portioned plates and topped with a piece of meat.

So, let's begin! To prepare goose broth, prepare the ingredients according to the recipe list.

Goose broth

Кухня: European, суп, калории: 243, время приготовления: 01:40

Ингредиенты

Goose meat (any parts of it) - 350 g

Onion - 1 pc.

Carrots - 0.5 pcs.

Bay leaf - 2 pcs.

Ground black pepper - 3 pcs.

Salt - to taste

Water - 2.5 l

Рецепт

1. Rinse the meat thoroughly under cold running water. If there are areas with feathers on the skin, be sure to remove them. Then place the poultry parts in a cooking container and fill with clean filtered water. Bring the liquid to a boil, reduce heat and skim off any foam that forms.

2. Next, add a large onion (or a couple of small onions) and carrots, cut into thick slices, to the pan. Simmer the broth over low heat for 1-1.5 hours until the meat is completely cooked. Checking this is very simple: if the meat is easily pierced with a fork, it is ready. The boiling force of the liquid plays a big role; the transparency of the broth will depend on it.

3. 15 minutes before the end of cooking, do not forget to salt the broth, and also add black (allspice) peppercorns and bay leaves.

4. Goose broth turns out to be very tasty and rich, but before further use it must be strained through a fine sieve or a double layer of brand.

5. Based on goose broth, you can prepare many delicious first courses or serve them immediately, pouring them into portioned plates.

6. Bon appetit!