Holiday Planning & Ideas Christmas How to Carve a Goose By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on October 24, 2011 Share Tweet Pin Email Trending Videos You're trying something different this holiday season by cooking a goose but you're not quite sure how to carve it. Follow this step-by-step to make sure your Christmas goose looks great on the serving plate. 01 of 07 Introduction Once the goose has finished cooking, let it rest for 30 minutes (this will allow the juices to redistribute but the meat will stay warm). Before carving, spoon stuffing out of cavity and transfer it to a serving dish. Get the Crisp Goose with Dried Cherry-Sourdough Stuffing Recipe 02 of 07 Step 1: Cut into Wings Position the goose, breast side up, on a cutting board. Using a carving knife, begin cutting between the wing and body. 03 of 07 Step 2: Remove Wings Continue to cut down, slicing through the wing joint to separate the wing from the body. Repeat process to remove opposite wing. 04 of 07 Step 3: Remove Legs Cut down through the leg joint, separating the drumstick and thigh from the body. Repeat process to remove opposite leg. 05 of 07 Step 4: Cut into Breast Meat Carefully slice along breastbone to begin to separate the breast meat from the body. 06 of 07 Step 5: Remove Breast Meat Continue to slice down along breastbone, angling knife toward rib bones to remove breast meat in one piece. Repeat process to remove breast meat on opposite side. 07 of 07 Step 6: Cut Medallions Place the breast meat, skin side up, on a cutting board. Slice crosswise into 1/3-inch-thick medallions. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit