Add water to cover and simmer until meat can be easily removed from bones. Take bones out of stock and strain stock to remove remaining vegetables and scraps. Season to taste. Remove meat from bones and reserve for soup. Soup is completed by cooking noodles, rice, wild rice, barley, vegetables, or potatoes in the stock.
Meat is added at the last minute to heat through.
A small amount of cornstarch dissolved in water can be added to give body to the stock. Place all in casserole, cover with foil and the cover. Can be made in a crock pot. Cooking time about 8 hours on low. Rub inside of goose with peppers and onion salt.