Alright, folks, let’s talk about something a little different in the kitchen today – cooking a goose. Now, I know what you’re thinking: “Goose? Isn’t that a bit… fancy?” Well, yeah, it can be, but it doesn’t have to be complicated. Today, I’m going to walk you through how I cooked a goose in my trusty crock pot, and let me tell you, it turned out pretty darn good. It is a fantastic way to enjoy this rich and flavorful bird without undue stress. By following this guide, you’ll turn out a tender, flavorful goose that’s perfect for any special occasion.
So, first things first, I got my hands on a nice, plump goose. You want to make sure it’s thawed completely if it’s been frozen. I started by giving it a good rinse under cold water. I also have to dissolve a small amount of salt in cold water in a glass. Then, I pat it dry with some paper towels. That’s step one out of the way.
Next up, I wanted to get some flavor into that bird. I mixed up a simple rub with some salt, pepper, and a few other spices I had in my pantry. I massaged that rub all over the goose, making sure to get it into every nook and cranny. Some folks like to prick the skin to help the fat render, but I skipped that this time. You also can marinate goose meat like steak for fajitas. You can slice it lengthwise, so you have cutlets, for jagerschnitzel, goose parmesan, or goose tacos. Goose pastrami is a great way to eat Canada goose breasts. It’s pretty cool.
Now, into the crock pot it went. I placed the goose breast-side up in the pot. I didn’t add any liquid because goose has a lot of fat, and it’ll release plenty of juices as it cooks. But, if you’re worried, you can add a splash of water or broth to the bottom of the pot.
- Set it and forget it – that’s the beauty of a slow cooker.
- I set mine to low and let it cook away for about 6-8 hours.
- You’ll know it’s done when the meat is tender and falls off the bone easily.
After about 2 hours, I started to baste it with the juices every hour. This isn’t strictly necessary, but I like to think it adds a little extra flavor and keeps things moist.
Getting Ready to Serve
Once the goose was cooked to perfection, I carefully took it out of the crock pot. I let it rest for about 15-20 minutes before carving. This helps the juices redistribute, making for a more tender and flavorful bird. I noticed that the crock pot method provides a perfect way to achieve tender and flavorful goose. And the unique flavor showcases the robust taste of goose.
And there you have it, folks! A perfectly cooked goose, made easy in the crock pot. It’s a great way to enjoy a delicious and flavorful meal without spending hours in the kitchen. It is customary to accompany goose with strong flavours such as: roasted chestnuts, cabbages, pears, sultanas, truffles…etc. In the same effect, it is usually aromatised by pungent herbs such as sage & rosemary. I choose to use some of them. Serve it up with your favorite sides, and you’ve got yourself a feast fit for a king. Or, you know, just a regular Sunday dinner. Either way, it’s going to be tasty.
