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drgildy

If you are talking Canadas they are easy to pick and taste the best slow roasted try it this way. Lay the goose on its back and with short sstrokes just grab a small patch of feathers between thub and index finger and pull against the feathers (toward the neck). Pluck feathers and down as you go. When you have the feathers off get out the little propane torch and then singe the hairs and any remaining pieces of down. Now get out a "duckbill" tin shears. Use this to cut the tail just above the anus , cut the neck off the legs and wings, now you cut the opening from where you cut the tail offup to the breast, reach in and pull the guts making sure that you remove the lungs and windpipe and esophagus. Snows are very difficult to pluck because of the very tender skin so these I skin and fillet the breast and remove the legs. Realize that it all takes a little practice and don't give after a hard time with your first one or two. Good luck I hope this will help you. The extra effort is worth it believe me when your wife pulls that tender roasted goose out of the oven.