Ingredients

• ●1 whole Goose
• ●1 large Onion
• ●2 Carrots
• ●2 Celery stalks
• ●4 Garlic cloves
• ●2 Bay leaves
• ●1 tablespoon Black peppercorns
• ●to taste Salt
• ●enough to cover Water

Instructions

1. 1Remove any giblets from the goose cavity and rinse the goose inside and out.
2. 2Place the onion, carrots, celery, garlic, bay leaves, and peppercorns in a large stockpot.
3. 3Place the goose on top of the vegetables.
4. 4Add enough cold water to completely cover the goose.
5. 5Bring the water to a rolling boil over high heat.
6. 6Once boiling, reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the goose is cooked through. The meat should be falling off the bone.
7. 7Season the broth generously with salt to taste.
8. 8Remove the goose from the pot. Let it rest for a few minutes before carving. Serve with some of the broth.