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#58866 - 08/09/02 06:44 AM plucking geese
Anonymous
Unregistered


Hello,

Does anyone know if you need special wax to help pluck a goose or is the regular/canning parafin used?

Just getting ready for winter.
Thanks

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#58867 - 08/11/02 07:00 PM Re: plucking geese
Rob Offline
Ruler of the Roost

Registered: 07/16/02
Posts: 783
Loc: Pennsylvania
Dux-Wax is the real McCoy but 1 part parafin,1 part bees wax, or even just parafin will work. Use the wax after most feathers have been removed as a clean-up process. Caution: heating wax is not kids play!.

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#58868 - 09/07/02 04:56 PM Re: plucking geese
Anonymous
Unregistered


we skinned my geese !! got all the fat off but it took too muhc off, the goose burnt right away and was too dry

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#58869 - 09/12/02 12:05 PM Re: plucking geese
Anonymous
Unregistered


When you skin a bird you will get much better results for a roasted bird if you use a roasting bag. It holds in the moisture that the skin would normally hold. If you remove all the fat you can expect to have a very dry bird even with a roasting bag. -gd

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#58870 - 09/12/02 01:02 PM Re: plucking geese
Big Boy Offline
Ruler of the Roost

Registered: 07/17/02
Posts: 845
Loc: Kansas
goosedragon, good to see your posting. I agree with the roasting bag trick. If a person doesn't have access to one, you can place the bird in a covered oval roaster and lay 3-5 strips of bacon across the breast and place a quartered onion, a quartered apple, and some celery and carrot sticks in the cavity after first spinkling some coarse salt (mixed with coarse ground pepper) into the body cavity. Bake it at about 300 degreesF in a preheated oven at 20-30 minutes for every lb. of dressed weight until done. Baste the bird with the pan drippings every so often after the first 1-1/2 hours. Throw away the vegetables and apple (or after cooled, give to your dogs) and use the drippings to make a savoury gravy to ladle over chestnut dressing. Quince jelly ot a really tart Red Currant jelly compliment the goose (or duck).

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