Alright, let’s talk about cookin’ goose in that there crock pot. You know, the kind you plug in and let it do its thing all day? Yeah, that’s the one. Goose meat, it ain’t like chicken, see? It’s tougher, needs more time to get real soft and tasty.
First off, gotta get yourself a goose, obviously. Where you get it, that’s your business. But make sure it’s cleaned out good. Nobody wants feathers and guts in their dinner, right? Then, you gotta cut it up. Big ol’ pieces, small pieces, don’t matter too much, long as they fit in the pot. I like to cut ‘em up kinda medium-sized, you know? Not too big, not too small, just right.
- Get that goose cleaned and chopped.
- Find your crock pot, make sure it’s clean too.
- Gather up your fixin’s.
Now, the fixin’s. That’s where the flavor comes in. Some folks like it simple, just salt and pepper. Me? I like to throw in a whole bunch of stuff. Onions, for sure. Big yellow ones, cut ‘em up rough, don’t need to be fancy. Garlic too, lots of it. Smash it up with the flat of your knife, easy peasy. Carrots are good, give it a little sweetness. Celery too, if you got it. And don’t forget the herbs! Thyme, rosemary, sage, whatever you got growin’ in your garden or dried up in a jar. A bay leaf or two, that’s always nice. A little bit of this, a little bit of that, that’s how I cook.
Okay, so you got your goose cut up, your veggies chopped, and your herbs ready to go. Time to put it all in the pot. Put the goose in first, then the veggies, then the herbs. Sprinkle on some salt and pepper, don’t be shy. You can add a little chicken broth or water, just enough to cover the bottom of the pot. Don’t want it to stick, you know? Then, put the lid on, plug it in, and turn it on low. That’s the key, low and slow. Let it cook all day, 6-8 hours, maybe even longer. The longer it cooks, the softer the meat gets. You’ll know it’s done when you can poke it with a fork and it falls apart easy.
Now, some folks like to add other stuff. Potatoes, maybe some turnips. Apples even! I heard some folks put in beer. Crazy, right? But hey, if that’s your thing, go for it. The good thing about a crock pot is, you can pretty much throw anything in there and it’ll turn out alright. Just remember, the tougher the meat, the longer it needs to cook. Goose is pretty tough, so give it plenty of time.
When it’s done, you can shred the meat with two forks. It’ll be fall-off-the-bone tender if you did it right. You can eat it just like that, or you can put it on buns, make sandwiches. Or you can serve it with mashed potatoes, gravy, some greens. Whatever you like. It’s good eatin’, that’s for sure. And the best part is, it’s easy. Just throw it in the pot and forget about it. Perfect for when you got other things to do. You can go tend to your garden, do some chores, whatever you want. Dinner will be ready when you are. That’s the beauty of crock pot cooking, makes life a little bit simpler.
So, there you have it. My way of cookin’ goose in a crock pot. It ain’t fancy, but it’s good. And it feeds a whole bunch of folks, which is always a good thing. Now, you go on and try it yourself. You won’t be disappointed. And don’t be afraid to experiment. Cooking ain’t rocket science, you know? It’s about makin’ good food for the people you love. That’s all that matters.
And one last thing, when you’re done eatin’, don’t forget to save the bones! You can use ‘em to make a good broth. Nothin’ goes to waste around here. Waste not, want not, that’s what my grandma always said. And she knew a thing or two about cookin’, that’s for sure.
Tags: [goose recipes, crock pot cooking, slow cooking, goose meat, easy recipes, comfort food, poultry dishes, hearty meals, home cooking]
