25th Sep '19
Carving any joint of meat can be difficult, especially on a big occasion when you have the family bearing down on your every move, eagerly anticipating their perfectly carved meat. Don’t worry, we know what it’s like and we’re here to help!
Taking the whole bird into the dining room and placing it in the middle of the table looks fantastic, of course it does – that’s what you’re supposed to do isn’t it? Well, we actually think, it’s easier, more efficient and definitely less intimidating to do all your carving work in the kitchen, before serving a platter of meat to your dining guests.
Have a look below at our step-by-step guide to the best way of carving your Goose – but before you do, please make sure you have a sharp knife!
Hold the bird with one hand, whilst using the other to twist the wings out of their sockets. Once they have been dislocated, you can use your knife to fully remove.
Use your knife to cut around the leg joint, then use two hands to separate the leg from the bird.
You will now have enough room to slide your knife behind either breast to remove cleanly. Keep the knife angled towards the carcass and you should be able to remove the breasts without damaging them.
Once you have both legs removed, stand them on end with one hand, and slice down the bone with your other.
Place the breasts meat side down with the skin facing up. Now with one hand hold the breast firmly down, and with the other slice into thin portions, ready for the plate.
This method ensures everyone at the table gets a taste of that wonderful skin.
Once you have removed what you can with a knife, there will always be areas on the carcass which need a bit more of a hands-on approach.
The underside of the carcass is where a lot of the fat deposits sit, so it’s definitely worth rolling your sleeves up and getting every last shred – as these areas will make the best left-over treats!