I'm not sure why your uncle needs a starring role, but could he get it some other way?

Let loose the goose juice!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Is he asking to carve it himself, or asking that you carve it?

He wants to carve it.
Even with plenty of rest, in my experience goose is so fatty it always oozes everywhere.

He can carve it in the kitchen. Maybe get a photo of him pretending to carve it at the table, that’s probably what this is about - a Norman Rockwell moment 🤷‍♀️

+1 Even carving the turkey gets messy and it always gets done on our family's kitchen island, not the dining table. I can't imagine the fat oozing out of a goose.

Just timing in to say that I'm glad goose is back on the menu (anyone get that reference)?

Just too bad they are farmed and not the irascible ones in the field nearby.

Don't carve it at the table. It takes time and focus to properly carve a large bird. Just do it in the kitchen.

Anonymous wrote:

Anonymous wrote:Is he asking to carve it himself, or asking that you carve it?

He wants to carve it.
Even with plenty of rest, in my experience goose is so fatty it always oozes everywhere.

Fat oozing onto a carving platter with oozing-fat-collecting-recesses is normal and expected.

Anonymous wrote:

Anonymous wrote:Is he asking to carve it himself, or asking that you carve it?

He wants to carve it.
Even with plenty of rest, in my experience goose is so fatty it always oozes everywhere.

He can carve it in the kitchen. Maybe get a photo of him pretending to carve it at the table, that’s probably what this is about - a Norman Rockwell moment 🤷‍♀️

Anonymous wrote:Is he asking to carve it himself, or asking that you carve it?

He wants to carve it.
Even with plenty of rest, in my experience goose is so fatty it always oozes everywhere.

Is he asking to carve it himself, or asking that you carve it?

Meat needs to be rested before carving, so burns and geysers should not happen. Fat can drip a little, so make sure you've got a big enough serving plate or pan and maybe accept that your tablecloth won't recover, or get a disposable one.

Just like for duck, you need a certain cooking technique to melt the goose's layer of fat. Aquatic birds need to be treated differently than strictly land birds.

Anonymous wrote:Rest the bird and has he carved geese before?

This. If your uncle knows what he is doing, he will be carving a properly rested non-squirty bird. Ensuring your meat is carve ready is an essential part of carving.

If he asks where to plug in the knife, he is not allowed near kitchen.

Rest the bird and has he carved geese before?
Maybe he is a pro. But they are bonier and not at all like turkeys or chickens.
Make a carving station in the kitchen with a platter for the carved meat.

Anonymous wrote: Has anyone attempted a table carve a roast goose and how do you handle the molten fat geysering out?

I usually present the goose and take it to the kitchen to carve and plate because of the hot squirty fat and juices. This time my favorite uncle asked to table carve it. I can see a Final Destination style series of disasters that include taper candles and sharp objects.

I don’t have an answer for you, I just want to say I love this reference.

Rest the bird.

Has anyone attempted a table carve a roast goose and how do you handle the molten fat geysering out?

I usually present the goose and take it to the kitchen to carve and plate because of the hot squirty fat and juices. This time my favorite uncle asked to table carve it. I can see a Final Destination style series of disasters that include taper candles and sharp objects.