Roast Goose With Port-Thyme Gravy

• 1 (12 to 14 lb.) goose, fat removed from cavity (giblets and neck reserved)
• 2 Tbsp. vegetable oil
• 3 c. chopped onions
• 1 c. chopped carrots
• 6 sprigs fresh thyme or 1 tsp. dried thyme
• 6 sprigs fresh parsley
• 2 bay leaves
• 3 c. or more canned low-salt chicken broth
• 4 c. water
• 1 c. tawny Port wine
• 2 1/2 Tbsp. chopped fresh thyme or 2 1/4 tsp. dried thyme
• 3 Tbsp. cornstarch

1. Discard goose liver.
2. Chop reserved heart and gizzards.
3. Cut neck into 2-inch lengths.
4. Heat oil in heavy, large Dutch oven over medium heat.
5. Add heart, gizzards and neck; saute until brown, about 15 minutes.
6. Add onions, carrots, thyme sprigs, parsley and bay leaves; saute until golden, scraping bottom of pan occasionally, about 20 minutes.
7. Add 3 cups broth and 2 cups water. Bring to simmer.
8. Cover partially; simmer for 1 hour and 15 minutes, skimming surface occasionally.
9. Strain stock into large glass measuring cup; discard solids.
10. Skim any fat from surface of stock.
11. Add more chicken broth to stock if necessary to measure 4 cups.
12. Set aside.
13. (Can be prepared 1 day ahead.
14. Cover and refrigerate.)

goose, vegetable oil, onions, carrots, thyme, parsley, bay leaves, chicken broth, water, tawny, thyme, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082653 (may not work)