I got a goose

[XemaSab]

and I am wondering if I should pluck it and roast it whole or if it would be a better idea to skin it, break it down, and cook it piece by piece.

Thanks in advance. :hi:

[SteveM]

1. On most birds that I cook, I pluch and leave the skin on...

Since I have only shot ducks in the waterfowl category, I can't say about the advisability of leaving the skin on. But with turkeys, small birds and ducks, the skin seems to enhance the flavor, and allows for crisping toward the end of the cooking cycle. Further, the skin does contain oils to keep the bird from drying out (though I understand some geese can be oily enough already).

I have always cooked birds as a whole, except turkey where I cook the dark meat pieces (along with organ meat) for soups, stews, etc., esp. as a topping for Spanish yellow rice; convenient lunches.

Plucking is no great chore, I have never bothered "scalding" the bird (dipping in hot water), but have plucked turkeys fairly soon after shooting them, and putting feathers in a large paper bag. Save the big feathers for artists and celebrators of Indian Pow-Wows, who like the feathers for head dresses. Don't over-cook, and don't cook at too high a temp. The FDA (?) has lowered the temps of what is safe for cooking wildfowl.

Good luck!