I was watching a rerun of Mama’s Family were Mama gets a live goose for Christmas with typical sitcom hilarity.
And of course Mama can’t bring herself to kill Leland the goose.
But it got me to wondering how long would it take to go from live goose to putting him in the oven.
OK so you chop his head off. How long till the goose is bled out?
How long to pluck the goose?
Then you have to pull out all the innards and stuff, right?
So about how long would it take.
And if you did kill a live goose, is the fresher the better?
And I put “goose” in this thread but I would be interested in hearing about any other similar bird, duck, swan, chicken etc
I have done it repeated times with turkeys and chickens.
Hm, last turkey we offed was a bit unusual, at 44 pounds, but it took about 15 minutes to bleed out fully, and about 45 minutes to pluck [2 people can work on it at the same time] and another 10 minutes or so to go over it with pliers going for any missed quills, cutting off the wingtips and feet, and gutting it. About 5 minutes to wash it down, and half an hour or so in brine to pull any leftover random blood from the cavities. We really never timed it.
Call it an hour and a half from chasing it around the yard to seasoning it and shoving it into an oven. Maybe 2 hours if you want to really soak it a bit longer?