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  • Greeting Gastronauts, this is Keef Cooks, I'm Keef and today I'm going to show you how

  • to pluck and clean a goose.

  • If you're squeamish or a vegetarian, I recommend you go away now. Bye!

  • [ MUSIC ]

  • Right, here's our goose. We've chopped his head off because, y'know, he was done with it.

  • It's a quite enormous thing. So we just start by pulling out all the big feathers.

  • And I have to tell you this is a bit stinky [ LAUGHS ], but there ya go. And it's going

  • to make a lot of mess, which is why we're doing it outside.

  • The story of this is that my friend Brian, who plays an awful lot of golf, came home from golf yesterday

  • and said he'd seen the Head Greenkeeper, who was going round culling the geese that live on the golf course

  • and so he says 'oh, can I have one?' And the Greenkeeper said 'yes, you can', so today

  • he's come home with this beast and ...

  • ... it's all a bit close to nature [ LAUGHS ]

  • Ok, this is starting to look like a thing you might get in a supermarket, but there's going to be bits of the short,

  • downy stuff that you can't really get a grip on with your fingers, so you just scrape those

  • off with a knife, against the grain.

  • I've done about as much rough plucking as I can, and now I'm going to take the wings

  • off, and the head and the tail.

  • This is a bit like doing a chicken [ LAUGHS ].

  • Look at these wings, they're amazing. Ho hum, this is fun. So I've cut the tail end off

  • and now we'll see if we can deal with the neck.

  • Y'know, it must be great being a goose, you're covered in goose down and it's really, really warm and ...

  • ... then somebody comes and eats you!

  • Ok, here's our goose minus nearly everything and looking a bit like something you could

  • buy [ LAUGHS ], still got quite a bit of

  • stubble on it, and what we're going to do is singe that off, burn it off.

  • So now we've got the bird hanging up and we're just going to burn it with some burning newspaper.

  • You could use a blowtorch for this, if you had one available.But this'll do the job. Don't try this at home! [ LAUGHS ]

  • Mmmm, roast goose. And that just burns all the ends of the stubble and feathers and stuff off it

  • And then we're ready to gut the thing.

  • So we've got it this way up with the breastbone on top and we're going to make a v-shaped incision

  • and then my assistant Brian is going to pull the guts out [ LAUGHS ].

  • BRIAN: 'Right, so, there's a bloody eye! Looking at me'

  • KEEF: 'I don't think so'.

  • Ok, then you lift up the flap and pull whatever's inside

  • I think it's the gizzard, first, the intestines. Whoa, that does look like an eye [ LAUGHS ]

  • - that's your dinner, don't talk about it like that. Ah well, that's you, failed your surgery exam.

  • BRIAN: 'Aaah, success!'

  • So this is the head end and you need to pull out the oesophagus, which when I cut through

  • it was full of grass.

  • So basically you're making a tunnel through the bird.

  • Ok, now you shove your hand in the head end and push. And pull with the other hand.

  • Ok, any wobbly bits left inside? Right, that looks like a hollowed-out bird, so what we do is wash this

  • in gallons of cold water until the water runs clear, and then we slam it in the fridge and

  • we'll cook it another day.

  • So here's the cleaned-up goose. Looks a bit messy and I did mess up, I cut the wings off at the wrong point.

  • I should have kept a bit on, but I didn't. So, anyway, it'll still be fabulous!

  • And that's that, I hope you enjoyed it. Now please share it with all your friends on social media


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  • Thanks for watching and come back soon!

Greeting Gastronauts, this is Keef Cooks, I'm Keef and today I'm going to show you how


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B1 中級

如何拔鵝和清洗鵝的方法 (How to Pluck and Clean a Goose)

  • 15 1
    Amy.Lin 發佈於 2021 年 01 月 14 日