How to pluck a goose?

Vladislav Meriin
Vladislav Meriin
March 5, 2013
How to pluck a goose?

A real man should be able to do a lot of things, including managing the housekeeping. Of course, it is unlikely that a modern man who lives in a city is interested in the question of how to pluck a domestic goose. But suddenly you decided to start a household, in particular, to get geese. In this case, sooner or later you will have a question - how to pluck a goose.

You should immediately be patient, since this is not an easy task. First, you need to know that you need to pluck a goose not immediately, but approximately 3-4 hours after slaughter. That is, when all the blood is drained. There are two main ways to pluck a goose.

Dry plucking

Before plucking, carcasses of geese are cooled to thicken abundant subcutaneous fat deposits. If you do not do this, then pulling down and feathers become contaminated with the remaining particles of fat. In addition, the cold skin of geese is easier to break. Geese should be hung by the feet and cooled for 3-4 hours. The large feathers of the goose sit tighter than the others, so the first pluck feathers from the wings and tail, and then - from the neck, chest and legs. Feathers pluck in the direction of their growth.

When plucking the chest and torso, you do not need to grab a lot of feathers, because of this the skin can be torn. This method is considered the most correct. And if you ask a resident of the farm how to properly pluck a goose, then most likely he will tell you exactly this method.

Plucking after scalding

When you start to scald a goose, you need to dip it in hot water for about a minute. The water temperature should be about 80 degrees, plus-minutes 10 degrees. If you do not want to get involved in boiling water, then there is another way: wet a rag, attach a goose to a specific place on the carcass and scald it with an iron. After that, the feathers from the carcass goose is very easy to move away.

The scalded carcass of a goose is suspended by the paw and very quickly plucked. The negative side of this method is that the meat of the goose becomes red after plucking.

In some stores for hunters, you can also find a special nozzle for plucking birds, and in particular a goose. This attachment is put on the drill and with the help of it you can quickly pluck the goose, but, unfortunately, it is not always at hand that there is such a attachment and drill.

Whatever method of plucking you choose, after that the carcass is singed on the burner of a gas stove. After that, all the small fluffs will disappear from the goose.Well, now you know how to pluck geese, that is, you have enough knowledge to open your goose farm. By the way, goose down is very much appreciated. And you can get a quill pen not only from a dead carcass, but also from a live one. The period of plucking geese begins after the end of egg production. This time falls on the beginning of summer. A natural molt begins in geese. In order not to lose valuable feathers, geese should be plucked.


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