Not wanting to spend all of Thanksgiving Day away from Keith and Alex, I opted to make simple but traditional side dishes – cranberry sauce, green beans, gravy, baked sweet potatoes (in place of mashed potatoes to avoid dairy), and stuffing. As for the wings, I decided to cook them according to a recipe in The America’s Test Kitchen Healthy Family Cookbook – Chicken in a Pot with Thyme and Lemon. OMG! Not only did the technique of slow-cooking the bird or in our case, turkey wings with a handful of aromatics in a dutch oven (in the oven) turned out exceptionally moist and tender meat, it also produced an intense, flavorful sauce. The only downside with this method of cooking is that it does not produce crispy skin, which is eventually removed to reduce the total fat intake (I’ve got to say that our dogs loved their treat!). :-D EVERYTHING was so delicious and utterly satisfying! We’re already craving for this meal all over again!
|Browning the wings with the aromatics before slow-cooking them|