Goose

Today is a cooking adventure for me. I purchased a goose through Fresh Fork this year. I have never cooked a goose before (no pun intended). Since we have a pretty busy  day today, I decided to cook it in our slow-cooker. I found an interesting blog entry and used that as a basis.

Crockpot Goose with Apples
Based on:http://www.astray.com/recipes/?show=Crockpot%20goose%20or%20duck%20with%20apples

• 1(10-pound) free-range goose*
• 3 apples*
•  1 bottle chardonnay
• 2 cups chicken stock

Remove any pin feathers remaining on the goose. Cut fat on either side of chest cavity. Remove neck and giblets. Rinse and completely dry chest cavity. Core and dice apples. Place diced apples in chest cavity. Truss goose and place in crock. Pour in chardonnay. Add chicken stock until liquid covers 3/4 of the goose Cover and cook until meat is tender and falls from the bone. Remove goose and slice meat. Make applesauce from the apples. Serve meat with broth as an jus. Cooking liquid maybe cooled, fat skimmed and saved for use as stock.

While goose is cooking, place giblets and neck in water with herbs and spices (as desired) and bring to a boil. Reduce heat and simmer until giblets are cooked. Remove giblets , add carrots, potatoes and onion; cook until vegetables are cooked. Remove vegetables and continue cooking until reduced by half; cool, skim fat and store as concentrated stock.

* CSA Ingredients