Hey everyone, it’s your boy back again with another cooking adventure. Today, I tackled something I’ve never done before – cooking a whole goose! And guess what? I did it all in my trusty crock pot. I know, I know, it sounds a bit wild, but trust me on this one.
So, I’ve been seeing a lot of talk online about slow-cooking geese. People are saying it’s a game-changer, especially for a bird that’s known for being a bit tough and, well, fatty. The idea is that the low and slow method helps render all that fat and makes the meat super tender. Sounded good to me, so I decided to give it a shot.
Prepping the Goose
First things first, I got myself a nice, plump goose. Now, I’ve heard you can use fresh or frozen, but I went with fresh because, why not? Before anything else, I gave it a good rinse and patted it dry. Then came the fun part – pricking the skin all over. I used a fork for this, and the goal here is to help that fat render out during cooking. I also read somewhere that blanching the goose in boiling water can help with this too, but I skipped that step this time. Maybe I’ll try it next time, who knows?
- Got a fresh goose
- Rinsed and patted it dry
- Pricked the skin all over with a fork
Seasoning and into the Crock Pot
Next up, seasoning. I kept it simple with salt, pepper, and some herbs I had lying around. I rubbed that bird inside and out, making sure to get that seasoning into all the nooks and crannies. Then, into the crock pot it went. I placed it breast-side down first, just like I read online. Apparently, this helps with even cooking. I also drizzled a little oil over it, because why not add a bit more flavor, right?
- Seasoned with salt, pepper, and herbs
- Placed in crock pot breast-side down
- Drizzled with a little oil
The Waiting Game
Now, the waiting. This is where the slow cooker really shines. I set it to low and let it do its thing. The recipe I found said to cook for about 3 hours, basting every hour, and flipping it breast-side up after 2 hours. So, that’s what I did. Every hour, I’d open it up, baste it with its own juices, and just marvel at the magic happening inside.
- Cooked on low for 3 hours
- Basted every hour
- Flipped breast-side up after 2 hours
The Final Result
After 3 long hours, it was finally done. And let me tell you, the smell was absolutely divine. The skin was crispy, the meat was tender, and the fat? Oh, the fat was beautifully rendered. I let it rest for a bit before carving, and folks, it was a sight to behold. The meat just fell off the bone, and the flavor was out of this world. Rich, savory, and just a hint of that gamey goose taste.
I served it up with some roasted veggies, and it was a hit with the whole family. Even the kids, who are usually picky eaters, went back for seconds. So, there you have it. My first attempt at cooking a goose in a crock pot, and it was a smashing success. If you’ve been thinking about trying it, I say go for it. It’s easier than you think, and the results are totally worth it. Until next time, happy cooking!
