Alright, listen up, y’all. We’re gonna talk about cookin’ goose breast in that there slow cooker, the one you plug in the wall. I ain’t fancy, so don’t expect no fancy words or nothin’. This is just good eatin’, plain and simple.
First off, you gotta get yourself some goose breasts. Now, I don’t know where you get yours, maybe you hunt ’em, maybe you buy ’em at the store. Don’t matter none. Just get two of ’em, okay? And make sure they’re kinda clean. Rinse ’em off and pat ’em dry with a paper towel. You know, like you do when you wash your hands.
Next, we gotta season them up real good. Don’t be shy with the salt and pepper, now. I like to use that sea salt, the kinda chunky stuff. And plenty of black pepper, too. Then, I add a bit of garlic salt and onion salt. Just sprinkle it all over, on all sides of the breast. Don’t skimp! Flavor’s important, you know.
Now, for the slow cooker part. Get that pot out and plug it in. Turn it on low, we ain’t in a hurry. We’re gonna cook these breasts low and slow, that’s how you get ’em tender. Pour in a little bit of olive oil, maybe two tablespoons or so. Just enough to coat the bottom of the pot.
- Important: Make sure you put them breasts in the slow cooker, not on the stove!
Then, put them goose breasts right in there. Nestle ’em in nice and cozy. Now, we need some liquid to keep things moist. I like to use a cup of chicken broth. You know, that stuff in the box? Yeah, that’s the one. And for a little extra somethin’, I pour in a cup of red wine. Don’t go usin’ your fancy wine, now. Just somethin’ cheap and cheerful. And a couple spoons of honey, make it sweet.
Once you got all that in there, put the lid on the slow cooker. And then, you wait. That’s the hardest part, ain’t it? Waiting. But good things take time, they always say. I usually let ’em cook for about six to eight hours on low. But you gotta check on ’em, you know? Every now and then, just lift the lid and take a peek. Make sure they ain’t dryin’ out. If they look a little dry, you can add a little more broth or wine.
Now, you’ll know they’re done when they’re nice and tender. You should be able to shred ’em with a fork. If they’re still tough, they need to cook longer. Just put the lid back on and let ’em go for another hour or two. It ain’t rocket science, just keep an eye on it.
Once they’re cooked through, you can take ’em out of the slow cooker. You can eat ’em just like that, or you can shred ’em up and use ’em in other dishes. I like to put ’em on sandwiches, or mix ’em with rice. Or sometimes, I just eat ’em straight out of the pot. Don’t judge me! They’re good eatin’, I tell ya.
A little somethin’ extra: Some folks like to add other stuff to their goose breasts when they cook ’em. You know, like onions, or carrots, or celery. And some folks like to add different spices. You can experiment if you want. It’s your goose, do what you like with it. But the way I told ya, that’s the basic way. And it always turns out good.
So there you have it. Goose breast in the slow cooker. Easy peasy, lemon squeezy. Now go on and make yourself some good eatin’. You won’t regret it.
Tags：[Slow Cookers, Crock Pot, Goose Breast, Recipes, Wild Goose, Goose Recipes, Slow Cooker Recipes]
