Heat the butter in a large pot over medium heat. Add the onion and sauté for 5 minutes, or until soft and golden. Add the water, goose bones, carrots, celeriac, and bay leaves and bring to a boil; with a large spoon, skim off the foam that forms on the surface. Reduce the heat and simmer gently for 1 hour and 15 minutes.
Line a colander or sieve with cheesecloth and strain the stock into a bowl or other container. Cover and refrigerate until ready to use.
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