Roast Goose With Port-Thyme Gravy - cooking recipe

Ingredients

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

Preparation

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