Alright, alright, let’s talk about cookin’ up some goose breast, the slow cooker way. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen, the kinda way that gets food on the table without a fuss.
First off, you gotta get yourself some goose breast. Now, where you get it is your business. Could be you went huntin’, lucky you. Could be you bought it from the store, if they’re sellin’ it. Either way, make sure it looks good and fresh, not all slimy and stinkin’. That ain’t gonna taste good, no matter how long you cook it.
Now, some folks like to mess with the goose before cookin’ it, you know, prickin’ the skin and dunkin’ it in hot water. They say it helps the fat melt off. Me? I ain’t got the patience for all that. I just wash it off good and pat it dry. If it’s got too much fat, I might trim some of it, but not too much, ’cause fat means flavor, ya know?
- Wash the goose breast good.
- Pat it dry with a towel or paper.
- Trim some of the fat if there’s a whole heap of it. But don’t go crazy.
Some say you gotta brine the goose, soak it in salty water for a whole day or two. Says it makes it tender. Well, maybe it does, maybe it don’t. I ain’t never done it myself, and my goose always turns out just fine. But if you wanna try it, go ahead. Just make sure you keep that goose in the fridge while it’s soakin’, you don’t want it goin’ bad on ya.
Now, for the cookin’. Get yourself a slow cooker, one of them big ol’ pots that plugs into the wall. If you got a small goose, you could probably cook the whole thing in there. But if it’s a big ol’ honker, just use the breast meat. Cut it up into pieces if you need to, make it fit in the pot. Don’t go throwin’ the rest away though, you can use the bones and scraps to make a nice broth later.
Seasonin’ the goose is important, gives it that good taste. I keep it simple, salt, pepper, maybe a little garlic powder, onion powder, whatever you got on hand. Rub it all over the goose, make sure it’s coated good. Don’t be shy with the spices! Some folks like to add all sorts of fancy stuff, herbs and whatnots. You can do that too, if you want. I ain’t stoppin’ ya.
Put the goose breast in the slow cooker, add a little bit of liquid, water or broth will do. Not too much, just enough to keep it from dryin’ out. Then put the lid on and let it cook. Low and slow, that’s the key. All day long, if you can. Eight or nine hours on low, maybe less if you got a small piece. You’ll know it’s done when it’s nice and tender, falls apart when you poke it with a fork.
Now, sometimes goose can be a bit tough, specially if it’s an old bird. Cookin’ it slow helps, but sometimes it ain’t enough. Don’t overcook it, that’ll make it even tougher. Just gotta accept that some geese are chewier than others. It’s like people, I reckon, some are just tougher to deal with.
When it’s done, you can shred the goose meat up with a couple of forks. It should be fall-apart tender. Use that meat on sandwiches, in tacos, or just eat it plain. It’s good stuff, goose meat. Fills you up and keeps you goin’.
So that’s it, my way of cookin’ goose breast in a slow cooker. Nothin’ fancy, just good, honest food. Now get to cookin’ and stop botherin’ me.
Tags：Slow Cooker, Goose Breast, Recipes, Slow Cooking, Goose, Meat, Dinner
