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Posted in: Poultry
Prep Time:
Grill time:

Goose Soup

Absolutely Delicious

Posted on by SuperUser Account
Goose Soup
Serves 12
Prep Time:
Grill time: 120

I have never been big on soup. I feel like I don’t get full enough when I have it. But this Goose Soup is just the best. I was full and happy after eating it, but didn’t feel like I’d eaten a side of beef. I didn’t need chocolate or dessert (they are NOT the same thing) after either. Goose soup is satisfying and warm. It’s feel good soup that is a great way to make the most of your leftover goose. I mean a goose is expensive, and if you can get a flipping great meal, yay, but two or more? Now that’s value!

With winter supposed to last another six weeks, how do you plan on riding the rest of this cold weather out? Leave a comment below and tell us how you plan to stay warm for these extra six weeks of winter.

Making stock
Making stock
Delicious meal
Delicious meal
Serve with some great bread
Serve with some great bread

Goose Soup

Serves: 12       Total Time: 180


  • 1 leftover goose including gizzards, wings and legs, whatever's left
  • 2 large carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 2 medium onions, quartered
  • ½ of a head of garlic, roughly chopped
  • 3 bay leaves
  • 2 tsp. Bone Dust
  • 2 tsp. Orgasmic Onion
  • 12 cups of water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 1 cup of barley, rinsed
  • 4 cups water
  • 2 tsp. parsley
  • 1 tsp. dill
  • salt and pepper to taste
  • 2 chicken breasts, seasoned with Bone Dust


Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
While the soup is simmering away, preheat your grill to 400°F to 450°F.
Step 6
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.
Step 7
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.

Well. The groundhogs have spoken, Wiarton Willie in Ontario and Punxsutawney Phil of Pennsylvania have both predicted another six weeks of winter. What better way to keep warm and cozy, than to make some good soup. The Baron of Baking and I pulled out the leftovers from that Christmas Goose I made and made the most incredible soup completely from scratch.

Soup is something that some people just can't seem to get right, but it must be in the Baron's genes because his Granny and he himself just MAKE soup. It just happens. They throw this and that in a pot and magically a great soup appears. I don't know how to describe it. I watched closely this time and the following is how it happened.