In Russia for Christmas it is customary to cook a goose. You can already buy this bird in a gutted form in a store, although a fresh, freshly slaughtered goose will be much tastier. But many refuse such a purchase, since not everyone knows how to pluck a goose. But this can be done very easily.
Pick your recipe
You will need
- - goose;
- - old waste iron;
- - gauze or a piece of cotton fabric.
Instruction manual
1
You can pinch the goose in two ways - dry or by steaming. If you still have a warm bird, you can remove the feathers and down of the goose by plucking. Put a large basin in front of you, lay the goose on its knees with its back down and begin to pull out the feathers, processing site after site. Flip and continue. When the goose is plucked, scorch 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 start to gut.
2
The disadvantage of the first method is that if the fluff is easily pulled out, then the feathers give in with difficulty, especially if the goose is old. But the most important thing is that thin skin is often torn and the appearance of the carcass will be spoiled, especially if you plan to bake the whole goose for Christmas. Therefore, the second method is preferable in which you can pluck the goose quickly and, most importantly, easily and efficiently.
3
You will need an old, but working iron, which is not a pity. Prepare a container of water to soak gauze or other cloth. Turn on the iron. Put the goose on the table on its back and cover it with moist gauze, folded in several layers. Attach a preheated iron and wait a few seconds. Put the iron on the stand, remove the fabric and carefully remove feathers and down.
4
Act slowly, centimeter by centimeter, immediately folding the separated fluff into a large box. It can be useful for stuffing pillows. Throw away feathers, especially large ones. Turn the goose over and pinch it on the other side, pre-steaming for 3-5 seconds. Thus, it is very easy to pluck a goose in 20-30 minutes. The carcass is clean, with whole skin. You then need to lightly burn it to remove small hairs and lint on the wings and neck.
note
To prevent fluff from scattering throughout the room, proceed with caution, without sudden movements. It is better to change the water to wet the fabric more often.
Useful advice
After you fully pluck the goose, clean the iron from burnt down. Make it conveniently coarse salt. Put the iron in storage, it will come in handy next time.