I make a variety of duck stocks, broths and consommes, and this is the one I make the most. You roast the duck or goose bones, and roast the veggies, too. Make this broth when you have a day off, as it takes all day. The good news is you will be rewarded with a gallon or more of rich stock that is a perfect base for stews, soups or wintertime risottos or polenta. It's the co-star in a beautiful bowl of duck cappelletti in the picture above
. It's definitely good enough to be drunk as a clear soup, too.
You can of course use this recipe for any goose.