This is, really and truly, the last goose post for this season!
We boiled up the carcass, then put the pan in the fridge overnight so the fat would set. I skimmed that off this morning, then magimix’d two parsnips, one leek, and a couple of carrots until they were, well, minced really.
I also decanted the stock into another pan while the main soup pan was washed up, as it was a bit greasy.
Then in everything went, with some seasoning and some pearl barley, and it’s been on the hob since about 10.30.
And now – lunchtime!