Ingredients
Goose back, wings, neck,
giblets and heart
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp.ginger
6 cups water
1 cup sliced onion
2 stalks celery and tops,
cut up
1 clove garlic, crushed
2 tsps. chicken seasoned
stock base
1 tsp. salt
4 tablespoons rendered
goose fat (use drippings
from roasting goose)
or butter
1/3 cup flour
1 package (10 oz.) frozen
peas and carrots
Potato Dumplings
1 cup mashed potatoes
1 egg, beaten
1/2 cup flour
1/2 tsp. dried parsley flakes
1/4 teaspoon salt
Dash of nutmeg
Preparation
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.
