Spices for Goose Bouillon.
Well, that goose was expensive but I got a quart of fat from it and 5 quarts of bouillon that I froze. The extra expense and time was well worth it!
To make the bouillon I put all the bones and trimmings that we didn't eat in a very large pot, put onion, garlic and carrots with it. Covered with water and added a few spices: bay leaves, pepper corns, anise, cumin and fennel seeds, and cloves.
I let it simmer for about 6 hours. Now I have a base for many many winter soups.