Fill a large pot with the 12 cups of water. Add the goose (you may have to cut it in half), carrots, onion, celery, garlic, bay leaves, Bone Dust, and Orgasmic Onion. Bring the pot to a boil, then turn it down to simmer for 45 minutes to an hour, until the water has reduced quite a bit and is a nice strong broth-y flavour.
Strain the stock through a mesh sieve to remove all the solids. Keep the goose bones, but discard all the giblets, veggies and bay leaves.
There may be a good layer of goose fat on the stock. Use a gravy separator or carefully spoon the goose fat off the top of the stock. If you didn’t save the fat from initially grilling your goose, save it now. It is fantastic to use as a fat to roast potatoes and other veggies, and a great flavouring.
Pour the stock back into the pot, add 4 to 6 more cups of water, chopped carrots and celery, diced onion and garlic, and barley. Bring the soup back to a simmer.
While the soup is simmering away, preheat your grill to 400°F to 450°F.
Season your chicken breasts with Bone Dust and grill them until they are cooked all the way through. Allow them to cool slightly before shredding and adding them to the soup. The reason for the chicken is because we basically stripped the bird clean when we ate it, there was no meat left. If you can find a little meat on those bones, add that to the soup too.
Simmer the soup about an hour or until the barley is tender. Add salt and pepper to taste and serve the soup with a tasty side, like Hassleback Garlic Bread.