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Goose Broth with Barley

This recipe makes good use of the giblets, wings and carcass. Make sure you cut off as much fat and skin as you can, saving that to render for goose fat later. Keep in mind the broth is the star here — I add barley largely because I like the taste combination. This recipe makes nearly a gallon of broth, so you’ll have some leftovers, which will keep for a week in the refrigerator or up to a year frozen in Mason jars.

Serves 4-6

Trimmings from one goose (hack the carcass into several pieces)
2 carrots, chopped into large pieces
1 stalk celery, chopped into large pieces
1 onion, sliced
1 fennel bulb with fronds, chopped into large pieces
1/2 a parsnip, chopped (don’t use more; parsnips are very sweet)
5-10 juniper berries, bruised
1 sprig thyme (or a tablespoon dried
1 sprig rosemary (or a tablespoon dried
2 tablespoons of rendered goose fat or olive oil
Salt
Fresh-ground pepper
1 cup barley
2 handfuls of young spinach leaves, slivered
Grated pecorino (optional)

  • Roast goose bits at 400 degrees until browned. This could take 30 minutes.
  • In a stock pot (or the largest pot you have) add the fat and sauté the vegetables over medium-high heat until just turning brown. Add goose bits, salt, herbs and juniper berries; add enough water to cover by an inch or so; and turn the heat up to high.
  • Bring to a boil. As soon as it boils, turn the heat to low and simmer the stock. The surface should just barely be shaking.
  • Simmer for at least two hours; four is better. Begin tasting it. When it is to the concentration you like (it will get more concentrated the longer you simmer it); use tongs and begin grabbing all the big bits out. Now you can toss them.
  • Strain the whole lot through a fine mesh strainer with a piece of cheesecloth over it. You want to get all the floating bits out for a clear broth.
  • Pour two quarts broth into a large pot for the barley. Bring to a boil, add barley, then turn down to a simmer.
  • When barley is done, add slivered spinach and cook two to three minutes. Serve immediately with fresh-ground pepper. You can also grate some pecorino over this for some added richness.

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