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.
We did ours the same day as the chikens, so the scalding temp was the same. It seemed to wwork well, but they are alot harder to pluck...tons more feathers. As for killing, we did it exactly as you described. One held the birds body and head (stretched over a stump), and I gave it one swift and firm chop with an axe.
add some dish soap to the scald water to help disperce the oils on the feathers, also you need to dunk and swirl the goose quite often/ vigously so the scald water can reach the skin, so that it can loosen the feathers.
