3 tbsp. goose fat
1 1/2 onions
2 stalks celery
15 baby carrots
4 cloves garlic

  • heat goose fat in a large stock pot
  • roughly chop vegetables and saute until tender and bottom of pot starts browning

carcass and pan juices from roasted goose, including all bones but excluding fat
3 bay leaves
1 sprig rosemary
2 Tbsp. sage
1 Tbsp. thyme
1 tsp. black pepper
6 quarts cold water
salt to taste

  • add goose and herbs (cut carcass with scissors or cleaver as needed to fit) and cover with water (6 quarts is plenty in a 12” diam. stock pot)
  • bring to a gentle simmer for at least 3 hours
  • season with salt to taste
  • strain and portion into glass jars or freezer-safe storage containers

source: https://www.epicurious.com/recipes/food/views/basic-duck-stock-51197610