We've processed chickens many many times before so we are familiar with the process of cleaning and gutting, etc but we've never done a goose before. Any suggestions for what to do differently? Do we scald at a different temp and for how long? How do we dispatch a goose in the first place? Hatchet or?? We don't have a gun so we can't shoot it. We were thinking of tying it's legs together and then one of us hold it's body down while the other holds the head and chops.