I’m horrible at making pan gravy, from drippings. Tonight, I tried to correct my roast goose gravy (drippings, a bit of goose fat, flour, water) with added dried thyme, a bay leaf, some Madeira, some pepper, some chopped celery (I’m out of carrots), more water . The gravy tastes less goose-y now, but I’m not sure it tastes good.
What else should I or could I try? It doesn’t need chicken stock since it has a distinct goose flavor already. Thanks for any ideas.