Towards the latter months of 2020, our Goose Meat Recipes experienced a definite uptick in views and internet searches. So, my wife (somewhat begrudgingly) agreed to let me buy another goose to cook with this year! At the moment, I haven’t formulated any ideas for the more traditional cuts yet, but my sous chef and I do have a pretty unique plan for the Giblet Bag.
Anyway, if you buy a goose, and you don’t want to roast it whole, here’s what to do. The level of difficulty is about the same as a duck…we find it easier to break down this than we do a turkey. That said, this is greasier to work with, so we recommend using kitchen grade vinyl gloves and an abundance of caution. If you opt not to use gloves, you’ll want to use a heavy degreaser dish soap to wash your hands, as regular hand won’t cut it.
Lastly, if you’re working with a whole goose, you may want to save some excess fat, cut it into pieces, and freeze that in a bag. Like duck fat, you can heat it up and use it instead of oil or butter in some dishes…and doing it this way will save you from having to go to the store to buy an expensive can of goose grease (or so says Dwight Schrute).
Time: 30-45 Minutes
A Whole Goose – Fully Thawed
Large Cutting Board
Fillet Knife or Paring Knife
Food Grade Vinyl Gloves – Powder Free
Freezer Zip Top Bags – 5 Gallon Size, 1 Quart Size
For the “Method” Section, I’ll write captions under each picture to walk you through what’s happening rather than typing all of the method bullet points and including pictures after all of the instructions.
Remove the Legs and Thighs:
Remove the Wings:
Remove the Breast Meat:
Cut off any extra meat left on the carcass, place all of your cuts into your zip top bags, squeeze all the air out, and label your cuts for the freezer!