Goose or Duck Broth

Use roasted goose or duck bones for this recipe, or use raw birds from which the breast meat has been cut and reserved for another recipe.


2 duck or 1 goose carcass

2 bay leaves

3 celery ribs, halved

2 onions, quartered

2 carrots, halved

2 sprigs fresh thyme

10 peppercorns

1 teaspoon salt

10 cups water

  • Combine all ingredients in a large soup pot or Dutch oven; water should cover ingredients. Break up carcasses if necessary. Bring mixture to a boil over high heat. Boil 3 minutes, skimming off any foam that rises to top of water.

  • Reduce heat to medium low. Cover pot; simmer 6 hours.

  • Remove from heat; let stand 30 minutes. Ladle broth through a fine sieve into a bowl; discard solids. Cover and refrigerate overnight.

  • In the morning, scrape off congealed fat on surface. Store fat in refrigerator to use in recipes. Use broth within 3 days, or store in freezer.

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