3 tablespoons of fat from the roasted goose
5 tablespoons flour
4 cups boiled stock or chicken stock (or both)
1/4 cup dry white wine
dash salt
dash pepper
dash garlic
hint of sage and thyme

Heat the goose fat in a saucepan large enough to hold all four cups of stock. Now add the flour to the goose fat stirring quickly until all of the flour is dampened (this will prevent lumps from forming). Be sure not to scorch this mixture. Now add the stock and the wine, bring gravy to a boil, then reduce heat to medium. Add spices and stir constantly until the gravy thickens.

Pour into gravy boat. Makes about 3 cups.

To go with roast goose recipe.