As far as a redeeming value, I am not one of those who deem roast
goose as secondary in quality or something to be endured.
Slaughtered and processed appropriately, then cooked appropriately,
nothing is better than roast goose. But it's a LOT of trouble.
Water fowl aren't nearly as easily de-feathered as chickens and geese
triply so because they are so big and the feathers are coarse. Once
a year will about do it.
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