In Russia, it is customary to cook a goose for Christmas. You can buy this bird already gutted in the store, although a fresh, just slaughtered goose will be much tastier. But many refuse such a purchase, since not everyone knows how to pluck a goose correctly. But this can be done very easily.
It is necessary
- - goose;
- - old unnecessary iron;
- - gauze or a piece of cotton cloth.
Instructions
Step 1
There are two ways to pinch a goose - dry or by steaming. If your bird is still warm, you can remove the feathers and down of the goose by plucking. Place a large basin in front of you, lay the goose on its knees with its back down and begin to pluck the feathers, working section by section. Turn over and carry on. When the goose is plucked, burn the remaining fluff with a blowtorch or dry fuel. Scrape off the ashes with a knife and wash the goose in hot water with a hard sponge. Then wipe dry and begin gutting.
Step 2
The disadvantage of the first method is that if the down is pulled out easily, then the feathers give in with difficulty, especially if the goose is old. But most importantly, the thin skin is often torn and the appearance of the carcass will be ruined, especially if you plan to bake the goose whole for Christmas. Therefore, the second method is preferable, by which you can pluck the goose quickly and, most importantly, easily and efficiently.
Step 3
You will need an old, but working iron, which is not a pity. Prepare a container of water for wetting gauze or other fabric. Turn on the iron. Place the goose on its back on the table and cover with several layers of damp gauze. Apply a preheated iron and wait a few seconds. Place the iron on a stand, remove the fabric, and begin to gently remove feathers and lint.
Step 4
Proceed slowly, centimeter by centimeter, and immediately fold the loose fluff into a large box. It can be useful for stuffing pillows. Throw away feathers, especially large ones. Turn the goose over and pinch on the other side, steaming for 3-5 seconds beforehand. Thus, it is very easy to pluck a goose in 20-30 minutes. The carcass is clean, with whole skin. All you have to do is then lightly singe it to remove small hairs and residues of fluff on the wings and neck.
