Delicious leftover roast goose soup

Ingredients for 6 servings:

• 1 carcass(s) (skeleton) of roast goose
• lots of soup vegetables
• 1 onion(s)
• 1 bay leaf
• 6 allspice berries
• 10 peppercorns
• 1 bunch of parsley
• n. B. Rice
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 3 hours 35 minutes

Roughly chop the goose carcass and everything else except the stuffing and place it in a 5-liter pot. If the goose has been cooked in the roasting pan, rinse it thoroughly with water and add the water to the pot with the bones. Add plenty of soup greens, the parsley stalks, the onion, and the spices. Fill the pot with water almost to the brim and cover. Bring everything to a boil and simmer gently over medium heat for at least 3 hours. Remove the bones and let cool slightly. Pour the soup through a large sieve and remove any bits of meat that may have fallen off. Return these to the soup. Discard the remaining soup greens and goose skin. The remaining meat can now be easily removed from the cooled bones. This is the best way to make the most of the goose. This broth is also perfect for freezing. It won’t be as clear as chicken broth, but it tastes excellent. Cook the rice separately in a pot. You should get 1-2 tablespoons of cooked rice per plate. Now reheat the broth with the meat. Add fresh vegetables and simmer for another 15 minutes, then season to taste. To serve, add the chopped parsley or place it on the table. Transfer the rice to a soup plate and pour the broth over it.