How to pluck a goose at home quickly and correctly

With the onset of cold weather comes the slaughter of domestic birds in the villages, including geese. Before the owners the question arises, how to properly pick the goose, so that the meat was delicious, and feathers with feathers could be used in the household with benefit. Goose meat has long been considered delicate, feathers and feathers of geese are a valuable material in the manufacture of light, soft pillows and feather beds. Of the large feathers, the craftsmen make very original artificial flowers.

Plucking a goose is a very laborious job, for this it is necessary to gain skills and patience. There is one nuance before the slaughter, which must always be remembered for those who keep this poultry. Experienced owners know how to gnaw the goose quickly, since they kill the bird before molting, the exact time of which is determined in different ways.

When is it necessary to score a goose on meat?

Some geese for meat ripen in 310 days, others need 270 days, early ripening reaches 8 months.

The beginning of the natural molting process is noted by the fact that feathers with a goose can easily be removed by pulling out without persistence and without blood. In this case, geese in grazing begin to actively lose the pen.

You can feel the torso of the bird under the wings. If during the carrying out of the hand along the trunk in the opposite direction of the pen's growth there is no presence of hemp (pyshchikov), then the domestic birds are ready for slaughter. If the fingers will feel the hemp at the touch, the goose should be left until the next molt, because when plucking these stumps will torture anyone, even an experienced person in this matter, and the goose carcass will not acquire a marketable appearance.

How to pluck a goose after a slaughter? You need to know: the geese are plucked after the slaughter, when blood drains from them. First you need to prepare a suitable container for folding down and feathers, for this purpose a cardboard box from under home appliances or a tall box. If you need to leave large feathers for some needs, they will need containers for them, because they too can be used on the farm.

There are several ways to pluck geese. Let's try to figure out how to gobble the goose correctly. Among all the methods the most common is long since the dry method of removing feathers and down.

Plucking of poultry by a dry method

How fast to pickle the goose in a dry way? First, pull out large feathers from the tail of the carcass, then from the wings, from the armpits. Feathers from the armpits are usually thrown out, and from other large feathers, the mistresses usually make tassels to smear baking. Soft, fluffy down is used to make pillows, blankets or jackets. Feathers should be pulled with a sharp movement, grabbing a little so that the skin does not tear. Goose should be kept on its knees with its tail to the container and plucking down in the direction of its growth. The sequence of plucking goose carcass each of its own: usually begin from the side of the chest, then pass to the back, tail and neck. Feathers and down on the elbow and neck remain. In order to finish plucking to the end, in turn, these parts are lowered into boiling water and held for 1-2 minutes. After that, fluff departs very easily.

Cold way to pluck geese

With this method, the goose is cooled for 3-4 hours, then the fat deposits under the skin are condensed. In the warm state, the skin is sometimes torn when plucked in a dry way, and the appearance of the carcass is spoiled.

During this time, low-melting hypodermic fat freezes, and feathers are pulled much easier, the skin of the goose is almost not injured. Many hunters know how to pluck a goose in the field, and the cold way for them is more acceptable.

Scraping the domestic goose by scalding

This method differs from the dry one in that the goose is easily plucked and does not scatter around the room. After scalding, the feathers and down are clean, this is important when you plan to use them for pillows and featherbeds. Before starting, you must prepare hot water with a temperature of 80-90 degrees and make it not cool, if you want to clean not only one goose. How to nibble a domestic goose this way?

Ready goose should be taken by the paws and lowered into boiling water for a few minutes. Here it is necessary to observe safety precautions not to get burned with hot water or steam from boiling water. Scalded goose is thrown back on a large tray and gently plucked, removing hemp.

Picking a goose with an iron

Invented another way to pluck the goose - this treatment of the carcass with a hot iron. How to better pick the goose with a hot iron, the experienced housewives know. To do this, take a cotton rag, folded in several layers, soak it and apply gradually to different parts of the carcass, making movements, as when ironing clothes. Rag as necessary, soak a few times and shift, until the whole goose carcass is ironed. Feathers and down are obtained in this way clean, the fluff does not scatter over the room and does not sit on clothes that are difficult to clean from the adhering fluff.

Can I pluck the goose with electric tools?

With the methods described above for plucking poultry, much effort and time is spent if a person does not have certain skills. The advanced people did not puzzle over the question how to pluck the goose for a long time and came up with a way to perform this procedure by using power tools in the form of a drill or a screwdriver, which are now available in almost every household. Specialty shops sell a special nozzle for plucking poultry and game, with which the process of getting rid of feathers at home is simplified. In this case, down and feathers are removed from the neck and trunk, elbows and legs quickly, without effort. But there is a shortage of this method: soft fluff and feather are removed together, indiscriminately, then you must do their sorting manually.

The plus is that you do not have to bother with cooking boiling water, iron, especially these methods are very laborious and unsafe. So the problem, how easy it is to pluck a goose, can be solved rationally.

Searing the hair and stumps of the goose carcass

That's sorted out with the known ways of plucking a goose.

With any method of plucking, after removal of the feathers, the goose carcass is singed over the fire of the gas stove, during which all small protruding coarse fuzzes and hairs are removed. If there is no gas cooker, you can do this with a gas burner, a soldering iron. At the worst, if there are no such tools at hand, then you can sing a carcass under the fire of a ray of paper or a bundle of straw. But after them on the damp skin of the goose there may be traces of soot. Then it is recommended to take bran or flour and rub them with goose skin. After that, a clean dry rag should remove the remnants of flour and bran. Meat from this procedure will acquire a piquant taste. When singing, you need to spread your skin to remove wrinkles on it, pay special attention to the places "under the arms" and on the elbows - stretching them, to hold over the fire of a gas or alcohol burner. The singing should be done carefully, so as not to damage the skin and not melt the fat under the skin of the bird.

Well, with the help of these tips, you can easily learn the rules how to pluck the goose, and then they are successfully applied in practice.