By now you’ve undoubtedly caught on to the fact that I am addicted to making broth from leftover poultry bones. I have made some mighty fine chicken noodle soup and chicken soup with rice over the past year and since we had a huge goose on Christmas day, I just couldn’t let those bones go to waste. I’m not 100% certain what I will do with all this goose stock yet (it made 16 cups worth), but I personally can’t tell any difference between it and chicken stock so I’m sure I’ll find something yummy to do with it soon. For the time being, it’s in our trunk freezer…which was one of the best purchases we’ve made since we bought this house!
If you’d like to make this into a soup, cut the vegetables into smaller pieces, remove the bones once the flavor has been released and add noodles or rice as desired. Because I was just making a broth, I elected to remove the veggies but I did save them for Ayla who seemed to think they were heavenly. At least that’s the impression that I got from all the drool and her completely licked-clean bowl afterwards.
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- 8 cups water
- 6 cups chicken stock
- Bones and skin from one 5-kilo goose
- 6 stalks celery cut into 1-inch sections
- 2 large carrots sliced into 2-inch sections
- 2 medium onions cut into chunks
- 4 bay leaves
- 1 bunch of thyme
- 4 tablespoons fresh parsley
Ingredients
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- Add everything to a large pot and bring to boil for 5 minutes. You may have to use your hands to snap the goose carcass in half to get it to fit in the pot. I actually did our carcass in two batches within the same pot because it was just too huge.
- Cover, reduce heat and simmer for at least 1 hour.
- Strain out bones, skin and veggies.
That’s it. You’re done. Couldn’t be much more simple, right? Soon I’m going to figure out how I can start canning this instead of freezing it. It would be available for use much more quickly and wouldn’t be taking up so much precious space in our already overstuffed freezer. Plus I have tons of canning jars just sitting around waiting to be filled!
