>>Gansjung is the Bavarian term for goose giblets, and the neck, stomach, heart and wings of a goose belong to this purpose, in some places one also takes feet and heads for this purpose.
The removed stomachs as well as the skinned necks, hearts and wings are washed with care, dabbed dry with kitchen towel and placed in a container.
Pour half a liter of tap water and vinegar over the goose parts and add a peeled, halved onion, quartered carrots (halved lengthwise and diagonally), half the amount of thyme and bay leaves. Later, cover the baking dish with plastic wrap, put it in a cool place and leave the goose parts in the marinade for two to three days.
After that, the goose parts are taken out of the marinade and after draining, they are patted dry with kitchen towel. The marinade is then poured through a sieve and set aside.
Heat 30 grams of goose fat in a saucepan and fry the goose parts except the wings on all sides. Add the remaining thyme and the second peeled onion.
Then deglaze everything with the chicken broth and let the goose parts simmer at medium heat for about 40 minutes. (The cooking test is done on a piece of stomach). Strain the broth through a sieve into a bowl.
Heat the remaining goose fat in a small frying pan.
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