The goose is not such a frequent guest on our table, first of all, this is due to the fact that you need to tinker a little with this bird when cutting. Usually, the carcass of even a young goose is quite fatty, so it is not very suitable for cooking - the broth turns out to be cloudy and with a characteristic greasy aftertaste. To soften this taste, the geese are stewed with apples or sauerkraut. The best option for goose meat is fried dishes, while it acquires a pleasant specific aroma and excellent taste.
Instructions
Step 1
Wash the poultry carcass, wipe it with paper towels. If there are feather remains on it, remove them with tweezers. Singe the remaining fine hairs.
Step 2
Cut off the head and legs, cut out the tail. Cut off the ends of the wings. Remove and rinse the giblets well. Internal fat and thick layers of subcutaneous tissue must also be removed by cutting them out with a thin sharpened knife.
Step 3
Remove the brisket. To do this, lay the goose carcass belly up, make an incision from the neck to the tail. Separate the fillets along the ribs, unfold the goose and cut off the other side. Ribs and brisket can be cut off with a poultry cutter and set aside.
Step 4
Cut off the legs and wings, trying to cut with a knife at the joints, between the joints. Use a large, wide knife to cut the carcass in half along the ridge. Cut each half into 3-4 pieces. That's it, now it can be prepared for frying or stewing.
