Alright, folks, gather around! Today, I’m gonna share my little adventure with cooking a goose in a crock pot. Yeah, you heard that right – a goose! Now, I know what you might be thinking: “Goose? Isn’t that a bit…fancy?” Well, maybe, but trust me, it’s worth it, and it’s not as hard as you might think, especially when you’ve got a trusty slow cooker to help you out.
So, first things first, I got myself a goose. A whole one. And let me tell you, this bird was hefty! I had heard that goose meat can be kinda lean and tough. So I did some research.
The first thing I did was to get the goose ready. I started by pricking the skin all over with a fork. I know it sounds weird, but it helps render that fat, and trust me, geese have plenty of it! Then, I gave it a quick bath in boiling water – just a quick dip, mind you – to help with the fat rendering.
- Get a goose.
- Prick the skin all over.
- Blanch in boiling water.
Next, I got to work on the seasoning. Now, you can get fancy with your herbs and spices, but I kept it simple. Just some good old salt and pepper, maybe a touch of garlic powder, and rubbed that bird all over. I also stuffed the cavity with some aromatics – onions, carrots, and celery – just to give it some extra flavor from the inside out. I put the goose into my crock pot. Then drizzled with a little oil. Then I put some sliced oranges on the tray.
Cooking Low and Slow
Now comes the waiting game. I set my crock pot to low and let that goose cook for about 7 hours. Yeah, it’s a long time, but slow cooking is the key to tender, juicy meat. And the beauty of it is, you don’t have to babysit it. Just set it and forget it, well, almost.
About halfway through, I did take a peek and basted the goose with the juices that had collected at the bottom of the pot. This helps keep it moist and adds even more flavor. I also checked it after it had been in for 2 hours.
The Big Reveal
After 7 long hours, the moment of truth had arrived. I carefully took the goose out of the crock pot and let it rest for about 30 minutes. Resting is important, folks – it lets the juices redistribute, making the meat even more tender and flavorful.
Finally, it was time to carve and serve. And let me tell you, that goose was a thing of beauty. The skin was crispy, the meat was juicy and tender, and the flavor? Oh, the flavor! It was rich, savory, and just downright delicious. I served it up with some roasted veggies and mashed potatoes, and let me tell you, it was a feast fit for a king.
So, there you have it – my goose in a crock pot adventure. It might seem a bit daunting at first, but with a little patience and a trusty slow cooker, you can create a truly memorable meal. Give it a try, folks, you won’t regret it!
