Slow Cooker Snow Goose Soup

By now all of the snows are well north of the border and you likely have a freezer full of fowl. Make use of some of that meat and feed your family with a crock-pot of snow goose soup.

Body Copy:
  • 2 snow geese or meat of choice (recipe also works great with divers or most any waterfowl)
  • 2 to 3 qts. water
  • 1 medium to large onion, diced (amount varies to taste)
  • 1 to 2 cups carrots, sliced
  • 2 to 3 celery ribs including leaves, sliced
  • 1 T. dried parsley
  • 4 whole cloves
  • 2 bay leaves
  • 1/4 tsp. marjoram
  • 1/4 tsp. thyme
  • 1 T. salt
  • 1/2 tsp. freshly ground black pepper or to taste
  • Noodles, optional

Skin the geese, removing as much fat as possible. Cut meat into pieces that will fit into your slow cooker. You may want to remove and discard the rear portion, which has little meat and a lot of fat. Score the breast portions deeply and soak all pieces in salty water for half an hour to remove as much blood as possible. Clean the lung area well. Place cleaned pieces in water in slow cooker and cook on medium for 6 hours or until the meat falls from the bones. Remove pieces from slow cooker. Remove all bones and look for broken wing or leg pieces and miscellaneous from the meat. Let broth cool and skim fat if there is any. If you like a clear broth to start with, filter the broth through a coffee filter basket. This will also remove the fat. Replace the meat and add onion, carrots, celery, parsley, cloves, bay leaves, marjoram, thyme, salt and pepper. Cook for another 2 hours or more, adding water to keep level up to three-fourths of the slow cooker. Add noodles if desired.

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