Help with gutting/cleaning a goose

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Help with gutting/cleaning a goose
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DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Tue Dec 23, 14 4:40 pm Post subject: Help with gutting/cleaning a goose

Hi all. Long time no speak, life seems to get in the way of getting online, but as always I need to raid your wealth of knowledge.
Couldn't work out the right section for this, so thought I'd try here.

Long story short I managed to get a long neck goose for Christmas this year as I wanted the neck to make salami with. I've previously just done a terrine with the innards which works well. I've just picked it up and other than being plucked the entire goose is intact, head, guts and all.

So my question is, how do you gut/clean a goose ready for roasting?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42122
Location: North Devon

Posted: Tue Dec 23, 14 4:44 pm Post subject:
Like this but bigger. Nice to see you by the way.

sgt.colon

Joined: 27 Jul 2009
Posts: 6945
Location: Just south of north.

Posted: Tue Dec 23, 14 4:46 pm Post subject:
Well I found the best way is to hang it by it's feet and pluck the feathers. You do this by pulling downwards. Once that is done you can chop off the head, wings and feet, then make cut in the bottom area big enough to get your hand in to pull out the innards. Give it a wash and Bobs your uncle.

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Tue Dec 23, 14 4:54 pm Post subject:

Cheers for the link Sean, looks good and helpful to have actual pictures to follow.

And you too Sarge, for some reason I couldn't get my head around which end to "clear it out" from.

Hopefully I'll be able to post a "I did it" message tomorrow rather than "I've just cut my hand off" or an "I may be eating a veggie christmas dinner"

It's good to be back, hopefully I'll be able to lurk for a while again. Finding I can't get online at work nowadays, the downtime seems to have all but dissapeared. Then outside of work I've been investing a lot of time in my foraging. I'm hoping this time next year I'll be able to start running some small local courses as a starting point to get out of office work. When not doing that, it's the allotment, or the kids, or the homebrew and everything else.
Still all good fun though

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4371
Location: Peeping over your shoulder

Posted: Tue Dec 23, 14 4:54 pm Post subject:
On a large table...

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Tue Dec 23, 14 4:56 pm Post subject:

NorthernMonkeyGirl wrote:

On a large table...

Judging by the wife's reaction to the bird it'll be a large table outside.

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Tue Dec 23, 14 4:57 pm Post subject:
Post step by step pictures of process or wounds.

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Tue Dec 23, 14 5:00 pm Post subject:
Depending on how it turns out could be a "how to" or a "how not to"

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4401
Location: Lampeter

Posted: Tue Dec 23, 14 5:00 pm Post subject:
You also need to make a cut alongside the neck to get the crop out.

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4371
Location: Peeping over your shoulder

Posted: Tue Dec 23, 14 5:03 pm Post subject:
In all seriousness, I peel the bird, vertical slit up the abdomen, get in and hoik everything out, when you get to the crop / various pipes in the neck cut through them wherever is handy to remove the crop from either end. For the legs, try to break the joints and cut through the ligaments (as opposed to breaking a bone).

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Tue Dec 23, 14 5:05 pm Post subject:

Ty Gwyn wrote:

You also need to make a cut alongside the neck to get the crop out.

Is it better to do that before or after the guts etc?

Nick

Joined: 02 Nov 2004
Posts: 34434
Location: Hereford

Posted: Tue Dec 23, 14 5:06 pm Post subject:
And take the wish bone out before cooking.

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Tue Dec 23, 14 5:07 pm Post subject:

NorthernMonkeyGirl wrote:

In all seriousness, I peel the bird, vertical slit up the abdomen, get in and hoik everything out, when you get to the crop / various pipes in the neck cut through them wherever is handy to remove the crop from either end.
For the legs, try to break the joints and cut through the ligaments (as opposed to breaking a bone).

I take the whole legs off for confit and like to keep the thigh on for that. Guessing will just take the feet off and be done with the legs

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Wed Dec 24, 14 11:22 am Post subject:

Well I did it! It may not have been done elegantly, but the insides are outside, the legs are off, neck is skinned ready for salami, gizzard is clean, heart is prepared and there's a massive amount of fat to be rendered. And I didn't injure myself.
I'm chuffed with how it turned out for my very first attempt and noone to show me what to do in person. Couldn't get during pics as my hands were covered in goose fat, but I did a before and after which I'll probably get round to posting later.

Thanks for all the advice guys! Now to bottle some wine. THAT I know how to do

sgt.colon

Joined: 27 Jul 2009
Posts: 6945
Location: Just south of north.

Posted: Wed Dec 24, 14 11:44 am Post subject:
Glad to hear you got it sorted Scott. It will taste all the sweeter tomorrow. Yeah the amount of fat is ridiculous isn't it. We chopped it up in to small piece's and froze it. Used it over the year for roasties and sortie potatoes. Have a great Christmas.

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