Fricasseed Goose W/ Potato Dumplings
- 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
- 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.
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Taken from www.epicurious.com/recipes/member/views/fricasseed-goose-w-potato-dumplings-50108646 (may not work)