How To Butcher A Goose
Author: Mark Velov
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Everyone may encounter a case when you need to butcher an ungutted bird on your own. Following our instructions, it will not be difficult to cut a domestic goose into portioned pieces.
How to butcher a goose at home
Everyone may encounter a case when you need to butcher an ungutted bird on your own. Following our instructions, it will not be difficult to cut a domestic goose into portioned pieces.
We start cutting from the moment when our goose is hacked and cleaned of feathers. Pen cleaning can be done in two ways:
1. Dry plucking
The goose must be plucked immediately after slaughter, so that the carcass does not have time to freeze. Tie the paws and wings of the bird with a rope - it will be more convenient to pluck a wild or domestic goose correctly.
Start plucking from the breast to the end of the abdomen. Then you need to remove all the feathers from the subclavian cavity and pluck the back. First, pull out the feathers, and then proceed to the fluff, immediately preparing suitable containers for the removed fluff and feather. After the feather and down are completely removed, the goose should immediately be scorched with a gas burner or blowtorch.
2. Plucking with water
If you are going to pluck a goose carcass that has already cooled down, then just hold it for a couple of minutes in hot water, after wrapping it with gauze. Pinch in the same way as in the first method described above.
Recipes with whole goose
- Whole goose
- Gas-burner
- Kitchen towel
- Pot
- Knife
How to butcher a goose step by step instructions with a photo
Step 1
Our goose is plucked, washed and dried. We will place it on an oilcloth or a large cutting board.
Step 2
Cut off the joints of the paws and the extreme part of the wings. Remove all remaining feather stumps by carefully examining the goose carcass.
Step 3
Let's make a neat transverse incision in the lower abdomen of the carcass, trying in no case to touch the internal organs of the goose.
Step 4
We will get the giblets by hand so as not to violate their integrity. You should especially pay attention to the gallbladder, located near the liver (do not crush it, otherwise everything that the bile gets on will go rancid).
Step 5
Gently cleanse the liver from the gallbladder, the stomach - from the contents and the hard inner shell, the heart - from the films. We tear out the trachea by feeling it in the upper part of the cavity and pulling it down to the incision on the abdomen. Let's remove the excess fat (it will come in handy for pates, so you can melt it right away, or send it to the freezer to melt goose fat when a decent amount has accumulated).
Step 6
On crow's feet, cut off the claws and remove the skin with a sharp knife.
Step 7
Place our towel-dried goose carcass and all edible giblets in a large saucepan, cover with a clean towel or loose lid. We will send the bird for a couple of days to a cold basement or to the zero chamber of the refrigerator. This is necessary for the proper maturation of poultry meat. Gutted birds are sometimes hung on special hooks in basements or cold cells. In some cases, during the maturation process, goose carcasses are in special muslin bags. Choose a convenient way for you to store poultry carcasses! Enjoy cooking many delicious dishes with goose meat!