Good-to-the-Bone Goose Legs
Posted on 04/22/2018
Many waterfowl hunters don’t keep the legs and thighs from ducks and geese, thinking the breast meat is the only palatable protein from these fast flyers. Nothing could be further from the truth! Once you eat goose legs prepared properly, you’ll have trouble not admitting that they just might be the best part of the bird. When done up right, goose legs are extremely tender and offer a wide range of cooking options.
- 6-8 goose legs and thighs, skinned
- 1 tbsp butter
- 2 cups chicken broth
- preferred seasonings and sauces
Prep: 10m | Cook: 4.5-8.5h
- Preheat oven to 350°F. Melt butter in a large frying pan and lightly brown goose legs and thighs on both sides.
- Place the browned goose in a slow cooker and add chicken broth to cover. Cook on high 6-8 hours until meat is tender. Small Arctic geese take about 4-6 hours, where a big honker will take up to 8 hours.
- Remove goose from the slow cooker, and place on a cooling rack for 10 minutes. Handle the legs carefully, so the meat doesn’t fall off the bones. The cooling process helps the meat set up so the leg bone can be used as a handle when eating.
- Season each leg and thigh with your favourite seasoning, rub, spice mixture or sauce.
- Place seasoned goose on a parchment-lined baking sheet, and bake in your preheated oven for 10 minutes to rewarm and allow flavors to work into the meat. A barbecue or smoke grill are great options too.
- Serve legs and thighs with your favourite accompaniments you’d use for chicken wings.
Favourite Flavour Tips
Hi Mountain Garlic Pepper Rub, Camp Chef Mango Chipotle Rub, Bearded Butcher Cajun, and Montreal Steak Spice are all good starting points, and easy to find online or in stores. Lemon pepper, cracked black pepper, Frank’s Red Hot, barbecue sauce, teriyaki sauce or your unique combinations of spices will produce a feast of good legs that will rival any wing night. Get creative and make up your own spice or sauce to kick up your legs!
*Calorie count does not include seasonings/sauces.