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All Recipes > Goose Soup Stock

Goose Soup Stock

Makes about 4 quarts of goose stock, or soup. Used for soups and sauces that have a lighter touch than the heavier beef versions. The stock is not expensive to make, nor does it take much time. The result, however, is so far superior to the canned stuff or the salty chicken bouillon cubes that you won’t believe it.


  • 3 lbs Goose/goose necks and backs
  • 4 stalks celery chopped into large pieces
  • 6 carrots chopped into large pieces
  • 2 yellow onions peeled and chopped into large pieces
  • Salt and pepper to taste


Boil the goose and/or goose necks and backs in water to cover. Add the celery, carrots, and yellow onions. Add salt and pepper. Simmer for 2 hours. Strain and refrigerate.

The Frugal Gourmet Cooks American, Jeff Smith, William Morrow & Company, Inc., New York, 1987, p. 35.

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