Meat: Goose for Small Household

1. Today the Hofer had fresh, Hungarian oat-fattened goose at a moderate price of € 5.99 per kg. Great for cutting into individual portions. And thus much cheaper than bought individually.

Comment:

1. No more Polish. I used to prefer them because they were juicier. Meanwhile the Hungarians fit, and the Poles exaggerate the mast: 2 years ago I had a Polish (4.2 kg) and was allowed to free it from about 1 kg of fat. That resulted in exactly 800 ml of delicious lard, but on the one hand it was expensive and on the other hand there wasn’t much left of the goose.
2. Remove the innards in the bag. Wash the goose and remove any remaining quills
3. Lay the goose on its back. Spread the leg and detach it from the body. Finally, separate the joint. Do the same on the other side. Then separate thigh and thigh in the joint.
4. Make incisions on the left and right of the sternum up to the ribs, then peel off the chest along the ribs.
5. Now separate the wings in the joint from the body.
6. Remove coarse fat from the cut parts. Also remove the love handles from the carcass. Cut both into small pieces and let out slowly in a pan.
7. Now cut off the smaller pieces of meat from the carcass. There is enough flavor left for the soup.
8. Cut all remaining areas of skin from the carcass, especially looking for glands in the neck area. Be sure to remove these.
9. Cut off the rump and be sure to remove the rump gland from it.
10. Roughly chop the carcass and place in a saucepan with the innards (without the liver). Prepare a classic goose soup: carcass – 400 g, innards – 400 g, that makes a really strong soup.
11. First, the liver (120 g) is fried as a starter, then all the small portions of meat, including those with the skin, are fried in goose fat. With baguette.
12. The rest of the skin is cut into small pieces and processed into goose pods. They are nibbled in the evening.
13. Then had to freeze: 2x breast: 420 g each; 2x thigh: 290 g each; both lower legs: 417 g; both wings: 413 g. And some portions of goose soup. I think you can’t get goose parts cheaper.