How to Debone a Goose

Geese can easily be deboned at home.

Geese were traditionally raised by farmers in India, China and Egypt. Geese are found in the wild throughout the United States, and farm-raised geese are also available. They are a good protein source, as well as a perfect meal for special holidays. Geese can be purchased deboned from the butcher, or deboned easily at home using a sharp knife.

Things You'll Need

• Whole goose, plucked, gutted and neck removed
• Plastic cutting board
• Sharp boning or filet knife
• Paper towel

Instructions

1. Put the whole goose on the cutting board breast side down.

2. Using a sharp fillet knife, cut down both sides of the goose's back and scrape the meat and skin away from the bone.

3. Carve down to the ribs and around to the top of the breastbone. Carefully pull each breast away from the bones with your hands so they come off as one full piece.

4. Remove the thigh meat from the bones by holding the thigh in one hand and scraping the meat away from the bone with the knife. Carve the skin at the base of the bone and slide the bone away from the meat.

5. Cut the wings off the bird and discard. There is very little meat on the wings, and it's not worth scraping off the bones.

6. Rinse the deboned goose meat in cold water, and dry thoroughly with paper towels. It's now ready to cook and serve or store in the refrigerator.

Tips & Warnings

• Raw poultry should be keep refrigerated at all times and cooked or re-refrigerated immediately after it's prepared. Zip-top bags are perfect for storing goose meat.

• Wash your hands with warm water and soap after touching the goose to avoid cross contamination of other food items you're preparing.

References

• Foodiesite.com; Galantine of Goose
• U.S. Department of Agriculture; Game from Farm to Table