The goose is one of America's most overlooked fowl when it comes to serving bird for any occasion. It's succulent meat and delicate flavoring can be an asset to almost any recipe, although the goose is cooked usually for holidays and celebratory events. Many hunters love to bring home a big bird to share with family friends, and whether you are the hunter, the cook or both, you must properly clean the bird before stuffing, basting and baking your goose. Add this to my Recipe Box.
Instructions
1. Pluck the goose. This step is the most time consuming and difficult. Take a firm hold of your goose by the feet and grab several feathers. Pull down on the feathers in the direction of the growth. Avoid scratching the meat or tearing skin with a jerky, backward motion. Most times, you end up with a plucked bird that still has small, pointy feathers left on the flesh. These are pinion feathers and they will be removed a bit later in the cleaning so don't panic and resort to tweezers and magnification glasses.
2. Fill a large stock pot with clean, cool water and set to boil. While the water is heating, use a sharp deboning knife to cut the head and neck from your goose. Set the neck aside if you wish to use later in stock or gravy making. Once the water boils, grab your goose by the feet and dip it into the water for about 1 minute. This process quick scalds the bird for pinion feather removal. Remove the bird to your roasting pan, being careful of the scalding hot water. With your sharp knife, gently scrape at the pinion feathers, following their growth path, until all are removed. If you have to at this point, you can grab the tweezers, although with the scald, you should be good to gut.
3. Gut the goose. This can be messy as well as trying; don't lose patience. Start with the gizzard. Split and scrape out the gizzard; remove the gall from the goose liver. Lay the bird down with breast side up and feet nearest you for ease in controlling the incisions. Locate the wishbone area of the breasts. Using your deboning knife, insert the end of the blade about 1/8 inch through the skin, but not into the meat. Precision and care is critical for your safety and the bird's taste once you cook it. Once you have sliced from neck to drumstick, carefully peel back the skin on both sides. Remove the innards and the entrails, all organs and buckshot if there is any. You may have to use your knife to cut out the remaining stubborn guts.
4. Clean the goose cavity once you have emptied it. Using warm water, clean the cavity using paper towels or clean cotton cloth rags. Now you are ready to cook the goose or cut the goose into parts for freezing.
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