Goose Frozen Whole by the US Department of Agriculture, public domain government resource—original source of recipe



  1. Melt butter in soup pot. Saute onion until limp, but not browned.
  2. Add giblets, neck, carcass, water, salt, and celery salt.
  3. Bring to a boil, reduce heat, cover, and simmer 1 hour.
  4. Remove loose meat and bones with a slotted spoon. Cut meat from neck and carcass and finely chop giblets; return meat to soup pot.
  5. Add tomatoes, barley, beef broth cube, and thyme.
  6. Return soup to a boil, reduce heat, cover and simmer for 1 additional hour.

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