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Ingredients |
Goose back, wings, neck,
giblets and heart |
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1/2 tsp. salt |
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1/4 tsp. pepper |
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1/4 tsp.ginger |
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6 cups water |
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1 cup sliced onion |
2 stalks celery and tops,
cut up |
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1 clove garlic, crushed |
2 tsps. chicken seasoned
stock base |
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1 tsp. salt |
4 tablespoons rendered
goose fat (use drippings
from roasting goose)
or butter |
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1/3 cup flour |
1 package (10 oz.) frozen
peas and carrots |
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Potato Dumplings |
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1 cup mashed potatoes |
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1 egg, beaten |
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1/2 cup flour |
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1/2 tsp. dried parsley flakes |
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1/4 teaspoon salt |
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Dash of nutmeg |
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Hold aside the giblets, carcass, wings and any leftover scraps
when roasting your goose.
To Prepare Stew:
In a Dutch oven, or large kettle, place goose back, wings, neck,
giblets and heart with 1/2 teaspoon salt, pepper and ginger; cover with
water.
Add onion, celery, garlic, stock base and salt. Bring to boil. Cover,
reduce heat and simmer 2 hours, stirring occasionally. Strain into a
bowl.
In Dutch oven, melt fat. Blend in flour, stirring to make a smooth
paste. Gradually add strained broth, stirring until smooth. Remove meat
from bones; cut up giblets and heart; return to kettle. (Add any
leftover roast goose, cut up.)
Add vegetables. Bring to a boil; cover, reduce heat and simmer 15
minutes.
To Prepare Potato Dumplings:
During last 15 minutes
of stew's second simmering, combine mashed potatoes, egg, flour, parsley flakes, salt and
nutmeg.
Stir with a fork until well blended. Drop by tablespoonful into boiling stew. When
dumplings rise to surface, cover and simmer 12-15 minutes.
To test for doneness:
Remove 1 dumpling and separate with 2 forks.
To serve:
Spoon dumplings into large
soup bowls. Ladle goose mixture over dumplings. Makes 6 servings of 2 dumplings each.
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