Scald appropriately for plucking

Submerge the carcass in water heated to 145-155°F (63-68°C) for 1-2 minutes, agitating it to ensure full feather penetration. Add a few drops of dish soap to break the water-repellent oil coating on goose feathers. Test readiness by pulling a wing or tail feather; it should release with light effort.

Why It Works

Goose feathers are denser and more oil-coated than chicken feathers. The hot water softens the feather follicles while the soap cuts through preen oil, allowing water to reach the skin. Staying within the 145-155°F range avoids cooking the skin (which tears during plucking) while still loosening feathers effectively.

Tips

• Use a reliable thermometer; even 10°F too hot will damage the skin
• Scald in batches if processing multiple birds to maintain water temperature
• Dunk and lift the bird several times rather than leaving it submerged and still