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Carving your goose

Follow these simple carving techniques and serving your Christmas Goose will be a dream.

 

First and foremost, you need a strong, sharp knife...
  • Hold the goose wing by the tip and cut it at the mid section.
  • Hold a goose leg by the end knuckle and cut through the skin between the leg and the body then twist off and repeat for the other goose leg.
  • Slice the delicious roast goose meat from leg and wing.

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Using the knife’s tip cut along the breast bone, keeping the knife close to the bone, until the breast is removed.
  • Repeat steps 1 - 3 for the other side of the goose.
  • Slice the breast to suit.
  • Arrange the meat on a platter and pour the hot cooking juices over the sliced meat.

Allow the mouthwatering roast goose meat to rest a few moments to soak up all the lovely juices before serving.

Enjoy!

Christmas Goose ...

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