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How To Carve A Whole Roast Goose

Blog • November 2nd 2018

A FEW SIMPLE STEPS TO LEARN HOW TO CARVE A GOOSE

Learning how to carve a goose is easy once you know the basic steps. If you are wanting to learn in time for Christmas day, here's my guide with easy step-by-step instructions!

WHAT YOU NEED TO CARVE A GOOSE:

  • A sharp, long carving knife
  • A meat fork
  • A sturdy chopping board large enough to sit the bird on

Top Tip: Place a damp kitchen cloth under the board so it won't move whilst carving the goose.

Once the festive Goose is fully cooked, cover with foil & leave to rest for a minimum of 30 minutes pre carving. We have already prepared our ultimate guide for Christmas meat cooking times to make the process easier.

After carving the Christmas meat, remember you can always pick any nuggets of meat left on the bone off with your fingers. The leg meat makes for a wonderful goose hotpot enriched with smoked sausage & haricot beans. The carcass will make a rich & nourishing bone broth perfect for freezing & enjoying on a chilly winter's evening.

STEP ONE OF LEARNING HOW TO CARVE A GOOSE

Place the goose on a clean flat chopping board. Holding the goose steady, cut through the skin between the leg and breast using the carving knife.

step two

Applying even pressure cut through the hip joint, removing the entire leg from the main body then repeat with the opposite leg.

step three

Next pull the wing away from the main body then use the knife to separate the wing from the main carcass cutting through the ball joint then repeat with the opposite wing.

step four

Next to remove the breast meat, hold the goose near the breastbone. Make a cut along one side of the breast then cut through to the horizontal cut you made at the base of the body. Repeat with the opposite breast.

step five

Place a leg skin-side down and cut through the joint between the drumstick and thigh then repeat with the opposite leg.

step six

Remove the meat from the thigh by running the knife close to the bone. Once removed place skin side up then transfer to a serving platter. Repeat with the opposite thigh.

step seven

Place the breasts skin side up & carve the breast into slices cutting across the breast approximately 1cm thick.

step eight - THE FINAL STEP TO LEARNING HOW TO CARVE A GOOSE

You now have a fully carved goose ready to serve plus a carcass & wings, which makes great broth for another day. If you have giblets included with your meat, these make a delicious addition to your gravy or stock to accompany the meat.

Celebrate the festive period with loved ones, by choosing quality meat from Farmison. At Farmison we are passionate about leading the way for households to be eating better quality meat. From learning where your meat is sourced through our traceability and meat provenance efforts, to explaining the differences between each British breed. We try to highlight it all to make it an easier choice for you this Christmas.