Prepare power soup from goose bones
The festival is over and, as every year, there was traditionally a goose on Christmas Eve.
After the cudgels were eaten with relish, of course, there was still plenty left for the first holiday, and as in the last few years, I then put on the disposable gloves and loosen the large pieces of meat from the skeleton. This meat is frozen, because after 2 days of roast goose something variety of the figure is conducive. There is so much meat left on the bones that it is worthwhile to prepare a broth from it:
preparation
- I also add the wings / wing tips and the offal to the skeleton of the goose, and cook everything in plenty of water on a low flame for about 4-5 hours.
- Season with salt and pepper, 2-3 bay leaves, leek and possibly with a little liquid from the roasting pan (gravy, no goose fat!). Since I prepare the goose with the Niedergarmethode, is always enough goose stock for seasoning left.
- At the end of the cooking time, I remove all bones from the soup and dissolve any remaining meat after cooling down. But most of the meat has already separated from the bone on its own.
- If you like, add a little more vegetables, I still had Brussels sprouts, carrots and half a pot of parsley left over.
The broth is quite greasy, the fat can be removed if necessary with a piece of household roll, which is put on the soup. If you put ice cubes in a cloth, they bind the fat even faster. Also, after completely cooling, you can remove the white layer of fat well as a whole by simply lifting it off. For little money, there are also bowls that degrease sauces. For a large pot of soup, however, they are unsuitable because the capacity is rather low.
I freeze this soup in portions and if necessary it is used, because it is a chicken soup in any way after, is rather tastier and certainly very helpful for colds.
Many housewives will handle it with holiday poultry; I happened to find it myself but only a few years ago and there are certainly many who discard everything after the feast.
Important to mention, I still find that we do not gnaw the bones. It would not be a big hygienic problem now, as the soup is simmering for a long time, but I do not like it.
