How to Prepare a Goose for Cooking
When cooking a goose, prepare the bird by snipping off any excess fat using kitchen sheers, and render the extra fat for future use. Remove as much extra fat as possible to trim down this naturally fatty bird with tips from an experienced life-long cook in this free video on cooking poultry.
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Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a Christmas goose. Geese are incredibly fatty birds so one of the things you are going to do before putting your goose in the oven is try to remove as much fat as possible. Now there is no way you are going to get all of the fat that is underneath the skin. Some of that will come out when it's cooking but this fat which can be seen at the opening of the goose cavity. You want to remove as much of this as possible a lot of it will come off quite easily if you are pulling it. But you'll also be able to cut a lot of it off using kitchen sheers so this is where the sheers come in handy. You just want to cut along the membranes as close to the meat as possible but with out cutting the meat off. You can do it in several snips if it's easier for you to see that way. You just want to cut as much of this off as possible now if you enjoy cooking with goose fat then you can render all of this that you removed and use it for things such as making French fries or roasted potatoes. But otherwise you can just throw it all away goose fat is useful for many things and you can also purchase it separately if you don't want to bother to render your own fat. But it's not a good thing to have this inside the goose while you're cooking it. Another thing about the goose fat is while it's being cooked it's going to get super hot which means you're going to have hot goose fats splattering. You can see here attached to the skin there is just this entire layer of fat under there. That you will not be able to remove but our cooking will be able to melt a lot of that so you'll be able to remove some of it in the baking process.