Gravy is tricky. This one, however, never fails. A perfect accompaniment to any spatchcocked bird! Miso and mushrooms give this delicious sauce even more depth.
Servings: 4 people
- Goose spine, wing tips, excess skin/fat Substitute: chicken/duck
- 7 Shiitake mushrooms Substitute: other flavourful mushrooms
- 4 King oyster mushrooms Substitute: portobellos
- Chestnut mushrooms (a handful) Substitute: button mushrooms
- 1 Brown onion
- 1/4 cup Miso Divided into 2 x 2 tbsp
- 4 cups Water 2 if using a pressure cooker
- 1 tsp Szechuan peppercorns
Christmas Morning / Morning of your Cook
Wash the mushrooms and the onion (we’ll be using the skin).
In a soup pot, add the goose bits, the mushrooms (just tear them in half or so, doesn’t need to be pretty). Halve the onion and add (skin n’ all) into the pot.
Top with half of the miso paste; pour the water over the top and lastly add the peppercorns.
Stove: bring to a boil, skim the top to collect any gross scuzzy bits with a skimmer/large spoon; reduce to a simmer and let that go for as long as possible.Pressure cooker: cook on high pressure for 45 minutes; natural release.
While the bird is in the oven, strain the broth into a small saucepan and put onto a low heat.
Add remaining miso, taste for seasoning and allow the gravy to simmer on the lowest heat setting.
When the meat is resting, strain your gravy one more time.
Rinse the saucepan then return the gravy to a low heat, add a knob of butter before serving in a gravy boat/serving mug, however it comes!!
Should your gravy be too loose/liquid-y, you can mix together 1 tbsp each cornstarch and water and add, little by little, to thicken your gravy right up.