Clean and chop carrots, leeks, turnips, and onion.

Place ingredients in a large stockpot (this is what I use) and fill to cover with filtered water.

Let sit on the counter uncovered for 30 minutes.

Bring water to a boil. Skim off and discard any white foam that comes to the top just before boiling is reached.

Turn heat down, cover, and simmer on low for 6-24 hours. Check every few hours and top up with more filtered water as needed.

Remove from heat and cool. Strain broth into wide mouthed, half gallon size mason jars, screw on the lids and refrigerate. Goose bone broth will last about 5 days in the refrigerator. Freeze what you will not use in that time.