Pinching a goose is much more difficult than pinching a chicken. But if it is correct, and most importantly, to quickly start plucking a slaughtered goose, then the process will not be difficult.
Instructions
Step 1
Dry plucking.
The goose should be plucked immediately after slaughter, while it is still warm. For convenience, tie the legs and wings of the goose with a rope.
You need to sit down and put the goose carcass on your knees. Plucking should start from the breast, moving smoothly to the end of the abdomen. Then remove all feathers from the subclavian cavity and pluck the back. First you need to pull out the feathers, and then the fluff. After the feathers and fluff are removed, it is advisable to immediately burn the goose with a gas torch or blowtorch.
Step 2
Plucking with water.
If the goose carcass has already cooled down, then it can be held in hot water for 1-2 minutes. Pre-wrap the carcass with gauze.
Then start plucking as described in the first paragraph.
Step 3
The easiest way is to singe the feathers.
Take a blowtorch and burn all the feathers along with the down. It turns out pretty quickly, but the "hemp" from the feather will remain in the skin, and the taste of the bird will deteriorate.
Step 4
For those who do not eat poultry skin, you can remove the feather along with the skin. Carefully separate the skin from the meat with a knife. Only pure meat will remain, and you will not have to singe.
