Goose broth: A flavorful twist on classic

Goose is considered a noble type of poultry meat. It’s essential to note that it’s not just about a mere sentimentality towards tradition, but also about taste and health benefits. Take, for example, the previously mentioned goose broth, the protagonist of this article. How does such a soup differ from the much more common chicken broth? Primarily in its intensity. This is especially noticeable in the fall.

Praising autumn goose has two meanings. The first relates to a legend dating back to the 4th century AD and Saint Martin, the patron saint of travellers and beggars. The second is linked to the rearing cycle of these birds. It’s in the fall that geese reach optimal growth, starting the best season for their fatty meat. The abundance of healthy fatty acids, iron, and vitamins (particularly niacin) makes this meat considered much healthier than what chicken offers. Goose broth, therefore, comes out more intense, fatty, and rich in health-promoting elements. It’s worth opting for – that’s why we’re presenting a sample recipe below.

Ingredients:

• 1 portion of goose meat for broth,
• 2 carrots,
• 1 parsley root,
• 1 piece of celery root,
• 1 onion,
• 2 cloves of garlic,
• 3 bay leaves,
• 5 allspice berries,
• salt,
• pepper,
• parsley.

Instructions:

1. Clean the goose, rinse it, place it in a large pot, and cover with cold water.
2. Add the allspice and bay leaves.
3. Bring to a boil, reduce the heat, and simmer for an hour.
4. During this time, skim off the scum and prepare the vegetables.
5. Peel the soup vegetables and cut them into smaller pieces. Char the onion.
6. After an hour of cooking, add all the vegetables. Cook for another 1.5 hours.
7. Finally, season with salt and pepper to taste.
8. Serve with pasta prepared according to the package instructions and parsley. Enjoy!