So, I tried to cook a goose in my slow cooker. Yeah, I know, sounds a bit unusual, but trust me, I had my reasons. I’d heard that goose can be a bit tough, and I figured the slow cooker could be my secret weapon for tenderizing that bird.
Getting Started
First things first, I had to get my hands on a goose. I found one at the local butcher, frozen solid. I let it thaw completely in the fridge, which took a couple of days. Then came the fun part – prepping the bird.
I rinsed the goose inside and out, patted it dry with some paper towels, and got down to business. I trimmed off any excess fat, especially around the cavity and the neck. Goose is known for being pretty fatty, so I wanted to get rid of some of that before cooking. I also removed the giblets from the cavity – I set those aside for later, thinking I might make some gravy with them.
Seasoning and Searing
Next up, seasoning. I kept it simple: salt, pepper, and some dried herbs like thyme and rosemary. I rubbed the seasoning all over the goose, making sure to get it into all the nooks and crannies. I also stuffed the cavity with some aromatics – a couple of quartered onions, some smashed garlic cloves, and a few sprigs of fresh thyme.
Now, some folks might skip this step, but I decided to sear the goose before putting it in the slow cooker. I heated up a little oil in a large skillet and browned the goose on all sides. I figured this would help develop some extra flavor and give the skin a nicer color.
Into the Slow Cooker
With the goose nicely seared, I transferred it to my trusty slow cooker. I poured in a couple of cups of chicken broth – just enough to come about halfway up the sides of the bird. Then, I put the lid on, set the slow cooker to low, and walked away.
The Waiting Game
Slow cooking a goose takes time. Like, a lot of time. I let mine go for about 8 hours, but it could take longer depending on the size of the bird and your slow cooker. The key is to cook it until the internal temperature reaches at least 165°F in the thickest part of the thigh.
The Finish Line
- After 2 hours, I sliced oranges and carefully added them to the tray.
- Then I poked a bunch of holes in the goose’s skin with a fork. I know, it sounds a bit violent, but it helps the fat render out. I also read that blanching the goose before roasting helps, but I didn’t do that this time. Maybe next time!
- After those long hours, I finally took the goose out of the slow cooker. It smelled amazing, and the skin was a beautiful golden brown. I let it rest for about 20 minutes before carving. This is important, folks – don’t skip the resting! It lets the juices redistribute, making the meat more tender and flavorful.
While the goose was resting, I whipped up a quick gravy using the drippings from the slow cooker and the giblets I’d set aside earlier. It turned out pretty darn tasty, if I do say so myself.
The Verdict
Finally, it was time to carve and serve. I have to say, I was pretty pleased with how this slow cooker goose turned out. The meat was definitely tender and juicy, and the flavor was rich and savory. Even though wild goose is way too lean and tough. The gravy was a nice touch, too. It wasn’t the most beautiful bird I’d ever seen, but hey, it tasted good. I think it’s perfect for my Christmas feast, I will invite my friends to come over and enjoy it!
So, would I make this again? Probably. It’s definitely an easy way to cook a goose, and the results are pretty tasty. Plus, it frees up your oven for other dishes, which is always a bonus. If you’re feeling adventurous in the kitchen, give it a try!
