[ProtectOurFreedom]

This thread got me curious about how to prep Canada Goose for cooking and I found COOKING MY GOOSE, by Hank Shaw, October 11, 2010 at Honest Food. Hank wrote "The feathers on a large Canada are tough to remove, and waxing one takes two full blocks of paraffin."

Hmmm...I really don't want to know about how to wax a goose.

[Chickensoup]

I would probably slip it out of its skin feathers and all.

[mabarker1]

My SIL has an Old Book (Published in like 1923) on Raising, Killing, Cleaning, Preserving all kinds of Meats. One day I was looking through it and found a way to Defeather Birds using a Hatpin.

While holding the Bird’s head from the back take your Thumb and Index Finger on each side of the Beak hinge and the back of the Head resting in the Web of Your Hand. Pinch the Thumb and Index Finger to open the Beak. Place the Hatpin at the top of Mouth. Then push the Pin into the back of the Neck and into the Spine until the end of the Pin protrudes out the backside of the Neck. This us supposed to Puncture the Nerve and it Releases the Skin at the Quill and the Feathers will now pull out easily.

While I have never had the opportunity to do this Myself I have told many People about this and never heard back one way or the other.