The great Christmas Tradition...Goose Stock

Now that the feast is over, and the cook is (mostly) recovered, we are on to that great delight: having two picked over goose carcasses along with necks, hearts, and gizzards. The house smells of simmering goose stock, and goose risotto is around the corner. I have reserved the livers and have made pancetta from the goose skin, and will be using black currants and creme de cassis in the risotto, to make a rich, complex, and very yummy dish. If I am happy with it, I will post the recipe.