Categories: gravies, sauces, seasoning
Ingredients
- 8 lbs. bones, duck and goose
- 1 lb. mirepoix (onion, carrot, celery, 2-1-1 ratio)
- 1 sachet of aromatic herbs (whole fresh sage, garlic, thyme, rosemary, etc.)
- 1 gallon water
Directions
- In a large roasting pan, place bones in a 450 to 500 degrees oven and roast until golden brown, turning as necessary to achieve uniform color. Place bones in a large pot, add water and simmer. Skim the surface as needed. After simmering four hours, add sachet of herbs and mirepoix, and continue to simmer for up to six hours. Strain through a fine mesh strainer and cheese cloth; the less the bones are disturbed toe better. Allow to cool prior to freezing or refrigerating. if you boil your stock it will become cloudy, which is not a desirable characteristic.