It is much harder to pinch a goose than a chicken. But if it is right, and most importantly, to quickly start plucking a slaughtered goose, then the process will not be difficult.
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Instruction manual
1
Dry plucking.
Goose needs to start plucking after slaughter immediately, 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 carcass of the goose on your lap. The plucking should be started from the breast, gradually moving 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 fluff. After the feathers and fluff are removed, it is advisable to immediately goose the goose to burn with a gas burner or blowtorch.
2
Pinching 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.
3
The easiest way is to singe feathers.
Take a blowtorch and scorch all feathers along with fluff. It turns out pretty quickly, but the "hemp" from the pen will remain in the skin, and the taste of the bird will deteriorate.
4
For those who do not eat the skin of a bird, you can remove the feather along with the skin. Carefully separate the skin from the meat with a knife. Only one clean meat will remain, but you won’t have to burn.
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