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How to cut a goose properly
A fat and fragrant goose is the decoration of the festive table. Knowing how to carve a goose before or after cooking, you will get neat pieces that can be effectively served even to the most fastidious guests.
How to properly cut a goose before cooking
Before cutting the carcass into pieces, check it for any remaining feather stumps. They must be completely removed with tweezers. Singe the fine fluff with a gas burner. After that, thoroughly wash and air dry the carcass for at least an hour. Then even the goose cooked in pieces will remain juicy.
Knowing how to quickly butcher a goose will save you time and effort.
Stages of cutting a raw goose:
- cut the tail, remove the insides and thoroughly rinse the carcass inside and out;
- cut off the head, legs and wing tips;
- cut away thick layers of fat under the skin, for this you need a thin, sharp knife;
- now turn the bird on its back and cut the sternum with a sharp large knife, separate the meat from the ribs;
- cut off the wings and legs, it is most convenient to do this with special kitchen scissors;
- Divide the remaining carcass into another 2-4 parts.
After cutting, the carcass must be dried. The bird cut in this way is compactly placed in a thick-bottomed pan. Can be stewed with vegetables or pickled in sour berries and fried in the oven.
How to butcher a whole cooked goose
If your bird is not large, then the best option is to bake it whole. The goose is washed, pickled in mustard, vinegar or sour berries according to the season. Be sure to dry it so that the crust turns out to be ruddy and crispy. To remove excess fat, you can stuff the belly with buckwheat, prunes, apples.
Such a dish is served on the table in its entirety and cut already in front of guests. To avoid scalding from the steam from the abdomen, pierce it with a thin knife about 10 minutes before cutting. You will need a sharp wide knife and a special long-handled fork.
Cutting baked goose:
- If the poultry is stuffed, then first you need to take out the filling. Cut the string or remove the skewers. Place the filling in a separate container and serve as a side dish.
- Separate the legs and wings; for a finished bird, this can be done with your hands, carefully cutting the skin and meat with a knife.
- Now cut off pieces of the breast along with the skin.
From one goose weighing 2-2,5 kg, approximately 10-12 servings of delicious meat are obtained.
The goose is a large and fat bird. Butchering and preparing it is easy, and the result is well worth the time.