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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