Alright, let’s get this straight. You wanna cook some goose breast, right? And you wanna do it in that slow cooker thingamajig? Okay, okay, I gotcha. No need for fancy talk, I ain’t got time for that. We’re gonna make this slow cooker goose breast so good, it’ll make your tongue slap your brains out!
First off, you gotta get yourself some goose breast. Now, I don’t know where you city folks get your birds, but back in my day, we just… well, never you mind. Just get the goose breast, okay? Make sure it ain’t all freezer-burned and nasty looking. Give it a good rinse under the water, just like you wash your hands before supper. Pat it dry with a paper towel. Don’t go slinging water all over the place, now.
Now, for the seasoning. Don’t get all fancy with a hundred different spices. We ain’t got all day. Some salt, some pepper, that’s all you really need. Maybe a little bit of garlic powder if you’re feelin’ adventurous. But not too much! You don’t want to scare away the good goose flavor. Rub that seasoning all over the meat, every nook and cranny. Don’t be shy, get in there!
Here’s the thing about these slow cookers. They’re good for folks who ain’t got all day to stand around the stove. You just dump everything in and let it do its thing. We’re gonna put that seasoned goose breast right in the slow cooker. Now, some folks like to add some veggies. Onions, carrots, potatoes, whatever you got laying around. Chop ‘em up, not too small, not too big, just right. Toss ‘em in around the goose breast.
- Important Tip: If your goose breast is big, like real big, you might need to cut it up a bit. Just make it fit in the slow cooker, that’s all.
- Another Thing: If your goose breast is frozen, well, you shoulda thought about that earlier! But you can still cook it, just add a little extra time. Maybe an hour or two.
Okay, so the goose is in the slow cooker, the veggies are in there too. Now, you need some liquid. Some folks use broth, chicken broth, beef broth, whatever. Me? I just use water. Yeah, plain old water. It works just fine. Pour in enough water to cover the bottom of the slow cooker, maybe an inch or two. You don’t want the goose to be swimming, but you don’t want it to burn either.
Now, put the lid on that slow cooker, and turn it on. Set it on low. Low and slow, that’s the secret to good cooking. We ain’t in a hurry. Let it cook all day. How long? Well, it depends. A small goose breast, maybe six or seven hours. A big one, maybe eight or nine. You want it to be tender, so tender it just falls apart when you poke it with a fork. That’s how you know it’s done. If you got one of them fancy new slow cookers with the timer, set it and forget it. Go do your chores, watch your stories, whatever you gotta do. Just don’t forget about the goose!
When the goose is done, take it out of the slow cooker and let it rest for a few minutes. Don’t go slicing into it right away, all the juices will run out and you’ll end up with dry meat. Nobody wants dry meat. Let it rest, then slice it up against the grain. That’s important, against the grain. It makes it easier to chew.
Now, about that gravy. If you put veggies in the slow cooker, you’ll have some nice tasty juice at the bottom. That’s where the flavor is! You can use that juice to make a gravy. Just pour it into a pan, heat it up, and add a little bit of flour to thicken it. Or cornstarch, if you prefer. Stir it up good until it’s nice and thick. If it’s too thick, add a little more water. If it’s too thin, add a little more flour or cornstarch. It ain’t rocket science.
Serve that sliced goose breast with the gravy and whatever else you feel like. Mashed potatoes, rice, biscuits, whatever you got. It’ll be a feast, I tell ya. A real goose dinner to be proud of. And the best part? It was easy as pie. Just toss it in the slow cooker and let it do its thing. That’s my kind of cooking!
So there you have it. Slow cooker goose breast recipe, simple and easy. Now, go on and make it. And don’t forget to invite me over for supper!
