Alright, let’s talk about cookin’ goose in that there slow cooker. You know, the one that sits on the counter and does all the work for ya? Yeah, that’s the one. Folks keep tellin’ me goose is some fancy bird, but I say, it’s just a bird, same as a chicken, just bigger and maybe a bit tougher, especially if it’s one of them wild ones.
Now, I ain’t no chef, mind you. I just cook the way my mama taught me, and her mama before her. Simple stuff, nothin’ too complicated. But I tell ya, a slow cooker goose? That’s somethin’ special. Makes the meat so tender, it just falls right off the bone. You can use any goose, I reckon. Store-bought or one your husband brought home from huntin’. Heard some folks say the wild ones are tougher, but low and slow, that’s the ticket, that’ll fix ’em right up.
First thing’s first, you gotta clean that goose. Get all the… you know… the guts and stuff out. Wash it good, inside and out. Don’t want no feathers or nothin’ stuck in there. Then, dry it off with some paper towels. Gotta get it nice and dry so the seasonings stick.
Seasoning is important, see? You can use whatever you like, really. Salt, pepper, garlic powder, onion powder, maybe some paprika if you’re feelin’ fancy. I like to rub it all over the goose, inside and out. Don’t be shy, get in there and get them spices rub into that meat! Sometimes I even throw in some herbs from the garden, like rosemary or thyme. Just snip ’em off and toss ’em in. Makes it smell real nice while it’s cookin’.
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika (optional)
Now, for the slow cooker. If you got a big goose, you might have to cut it up a bit to make it fit. Just use a sharp knife and cut it into pieces. Legs, thighs, breasts… you know the drill. Put the goose pieces in the slow cooker. No need to add any water or nothin’. The goose will make its own juices, trust me.
Here’s the secret to a good slow cooker goose: cook it low and slow. That means low heat, and a long cookin’ time. I usually start it in the mornin’, around 9 o’clock or so, and let it cook all day. Maybe 8 or 9 hours on the low setting. If your cooker only has one setting, well, just keep an eye on it so it doesn’t burn. You want that meat to be fall-off-the-bone tender, not burnt to a crisp.
While the goose is cookin’, you can go about your day. Do some chores, watch some TV, take a nap. That’s the beauty of a slow cooker, right? It does all the work for ya. And the smell! Oh, that smell will fill your whole house with a warm, savory aroma. Makes your mouth water just thinkin’ about it.
When the goose is done, it’ll be so tender you can pull it apart with a fork. The meat will be juicy and flavorful, and the skin will be nice and crispy. You can serve it with mashed potatoes, gravy, or whatever sides you like. I like to make some biscuits to go with it, soppin’ up all that good juice.
And don’t forget about those goose breasts! If you got just the breasts, that’s fine too. Same deal, season ’em up good, put ’em in the slow cooker, and let ’em cook low and slow. The crockpot goose breast recipe is a winner, I tell ya. That meat will be so tender and flavorful, you’ll be lickin’ your fingers clean.
So, there you have it. My simple recipe for slow cooker goose. It ain’t fancy, but it’s good, honest food. And it’s easy enough for anyone to make. So go on, give it a try. You won’t be disappointed. And your family will thank ya for it. That’s for sure.
One more thing: Don’t throw away them bones! You can use ’em to make a good stock. Just throw ’em in a pot with some water and vegetables and let it simmer for a few hours. Then you got yourself a nice homemade stock for soups and stews. Nothin’ goes to waste in my kitchen, no sir.
Now, I gotta go check on my own goose. Smells like it’s about ready. You all have a good day, ya hear?
Tags: [Slow Cooker, Goose Recipe, Slow Cooked Goose, Goose Breast, Tender Goose, Easy Recipe, Comfort Food, Wild Goose, Crockpot Goose]
