Roast Goose With Port-Thyme Gravy Recipe

Name: Roast Goose With Port-Thyme Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 to 14 lb.) goose, fat removed from cavity (giblets and neck reserved); 2 Tbsp. vegetable oil; 3 c. chopped onions; 1 c. chopped carrots; 6 sprigs fresh thyme or 1 tsp. dried thyme; 6 sprigs fresh parsley; 2 bay leaves; 3 c. or more canned low-salt chicken broth; 4 c. water; 1 c. tawny Port wine; 2 1/2 Tbsp. chopped fresh thyme or 2 1/4 tsp. dried thyme; 3 Tbsp. cornstarch

Servings: persons

1 (12 to 14 lb.) goose, fat removed from cavity (giblets and neck reserved)
2 Tbsp. vegetable oil
3 c. chopped onions
1 c. chopped carrots
6 sprigs fresh thyme or 1 tsp. dried thyme
6 sprigs fresh parsley
2 bay leaves
3 c. or more canned low-salt chicken broth
4 c. water
1 c. tawny Port wine
2 1/2 Tbsp. chopped fresh thyme or 2 1/4 tsp. dried thyme
3 Tbsp. cornstarch

1
Discard goose liver.
2
Chop reserved heart and gizzards.
3
Cut neck into 2-inch lengths.
4
Heat oil in heavy, large Dutch oven over medium heat.
5
Add heart, gizzards and neck; saute until brown, about 15 minutes.
6
Add onions, carrots, thyme sprigs, parsley and bay leaves; saute until golden, scraping bottom of pan occasionally, about 20 minutes.
7
Add 3 cups broth and 2 cups water. Bring to simmer.
8
Cover partially; simmer for 1 hour and 15 minutes, skimming surface occasionally.
9
Strain stock into large glass measuring cup; discard solids.
10
Skim any fat from surface of stock.
11
Add more chicken broth to stock if necessary to measure 4 cups.
12
Set aside.
13
(Can be prepared 1 day ahead.
14
Cover and refrigerate.)

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12 to 14 lb.) goose, fat removed from cavity (giblets and neck reserved), 2 Tbsp. vegetable oil, 3 c. chopped onions, 1 c. chopped carrots, and more.

Yes, Roast Goose With Port-Thyme Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Goose With Port-Thyme Gravy

How did you like this recipe?

Frequently Asked Questions