Butchering a goose the same as a chicken? UPDATED W/ UGLY COOKED GOOSE

[Eggs4Sale]

Well, my husband killed the two geese today, and we scalded and plucked and found out plucking them was much harder than plucking a chicken. As a matter of fact, there were so many little tiny feather bits still on the body, we got tired and gave up after the second one, hoping to singe them off. That resulted in burned tinier nubs, making it impossible to pull them out by hand. So we hoped that cooking the goose and just pulling the skin off afterward would be the way to go, but now that the goose is cooked, I can't bring myself to cut off a piece and try it. It looks AWFUL. My husband took the kids to the movies, saying "Try it and let me know how it is when we get back." What a skunk! Ugh. Is it supposed to look this bad???

(In defense of me and my husband, I'd like to point out that it was stinking hot out there, 110 at 10 a.m., and we plucked and plucked and plucked and it got to a point where it seemed to make no difference.)

 

[Eggs4Sale]

 

[minifarmer]

wow...um...wow!Yeesh!

I've only done one goose and I dry plucked it. It took me almost an hour to do, but I got 99% of the feathers out. Used a butter knife to get the remaining ones out. That kinda' looks like 5 o'clock shadow...
I suggest skinning it and shredding the meat to use in tacos or something. Despite the look, it tastes pretty good! Don't give up! karla

 

[miss_jayne]

instead of tying the goose, tuck the wings behind it next time. it'll make a great presentation and be easier also.

i take mine to a butcher and pay $5.75. they are gorgeously done. if i had a ton of them to do, i might not. i do my own chickens. but the goose, for my time, totally worth it.

 

[Eggs4Sale]

Holy cow, if we had only had to pay $6 to have it done.... man, wish we had called the butcher!

Yes, on the 5 o'clock shadow. You see why I'm repulsed?

The other goose was skinned. At least it looks better...

Blame hubby for the wings across the front. I showed him the illustrations in the Joy of Cooking (an oxymoron for me) and he chose to break the rules. But having them on the front was like rigor mortis and it was hard to get to the breast meat. Bad DH, bad.

 

[becky3086]

Well, I definitely wouldn't waste the meat but this kind of makes me glad that I wasn't able to hatch any geese this year, lol.

 

[farrier!]

I would simply tear the skin off now and try it....

 

[mmwb]

Yeah, get past the appearance, skin the beast and enjoy. I learned with geese and turkeys years ago: Skin them and roast them in an oven bag. Still juicy and tender, and a lot easier to process. You can get smaller chicken sized roaster bags as well.

 

[Eggs4Sale]

Quote:
You're welcome.

 

[Eggs4Sale]

Quote:
Love the oven bag idea. I think I even have one for a turkey. Didn't think to use it today, rats! But the 2nd goose is in the freezer and I'll definitely use the bag on him (him, he still is a him!).

I finally got up the nerve to cut at the 5 o'clock shadowed goose, had to keep my eyes closed for the first cut, what a wimp I am! The skin came off easily enough. I finally tasted a sample and it was chewier than I had hoped for, so I plan to put it in the crockpot tomorrow and make goose stew (but I'll tell the kids it's chicken stew, shhhhh).

I'd like to say that the best part of our ugly roasted goose is:
The yard is much more peaceful, and the kids don't have to run screaming.