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We’ve got his goose (Serves 4) One leftover goose (whatever you’ve got left after a roast) 1 potato, cubed 1 large carrot, roughly chopped 1 stick of celery, roughly chopped 1 onion, finely chopped Fresh thyme Bay leaf A glass of white wine Salt Pepper Two knobs of butter Double cream and good olive oil for serving First, make the stock. Scrape off all the bits of meat left on the carcass and put them to one side. Then put the carcass into a large pot and cover with cold water. You can cut up the carcass first if that makes it easier; the important thing is that everything is fully submerged Bring the water to the boil, then turn the heat down to a very low simmer and leave uncovered for 5 hours When it’s done, strain through a colander, discard the carcass and let the liquid cool You then need to skim off the fat. This will be easier when the soup is cold as the fat will harden on the surface Leave the pot in the freezer for half an hour, remove the hardened fat and you will be left with a rich, low-fat stock In a large, heavy bottomed pot melt a knob of butter and then add the onion Fry on a low heat until translucent before adding the celery and then after a few minutes the carrot Fry for a few minutes, turning regularly (make sure nothing sticks) and then add the cubes of potato After a few more minutes add the glass of white wine and turn up the heat When the alcohol from the wine has boiled off add 1-2 litres of the stock (depending your preferred consistency – flavour won’t be a problem here), a couple of sprigs of thyme and a bay leaf, and bring to a simmer At this point you should season the soup – don’t be shy here, the soup will take what might seem like a lot of salt. Add what you think is appropriate, leave for a couple of minutes and then taste – you will probably need to add more. Also add pepper, but only a twist – the salt is the important thing Cover the soup and let it simmer for half an hour Next, add the bits of meat you salvaged from the carcass and another knob of butter Cover again and simmer for another 5 minutes and then taste Adjust the seasoning if necessary and then serve in shallow bowls with a teaspoon of thick double cream and a drizzle of olive oil in the middle Scuba’s soupy tip A lot of recipes tell you that to make stock from a leftover carcass you just need a couple of hours boiling time - don’t believe a word of it! Five hours is the minimum. - http://www.thriftygobbler.com/80/

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