- Melt a knob of butter in a large saucepan over a medium-high heat. When hot, add the neck and giblets and brown on all sides.
- Add 1-2 chopped onions, celery stalks and carrots and cook for 4-5 minutes until soft. Add 2 crushed garlic cloves and cook for 30 seconds. Add 1 bay leaf, 1 tsp dried thyme and 1.2l water.
- Bring to a simmer, then reduce the heat, partially cover and simmer gently for 2-2½ hours, while the goose is cooking. Once the bird is almost cooked, strain the stock through a fine mesh sieve into a bowl.
- Remove the giblets from the sieve. Finely chop the giblet meat and any meat from the neck.
- Once the goose is resting, pour off the excess fat (all but a tablespoon or two) from the roasting tin. Set the roasting tin on the hob over two burners on a medium heat.
- Whisk 3 tbsp plain flour into the drippings and stir in the chopped giblets. Cook for 2-3 minutes, whisking constantly.
- Add the strained stock and mix well to combine. Bring to a boil and stir for 2-3 minutes while the gravy thickens.
- If you prefer a smooth gravy, purée with a stick blender. Season to taste and serve with the goose.
This gravy is the perfect accompaniment for a roast goose dinner.
This method will also work with turkey giblets, so try it out with your Christmas dinner for a gorgeous gravy!