28 January 2015

Heaven on a plate...

Oh my goodness. Well, that last post was by way of scene setting in some ways. Now as part of this new more fat, less carbs regime, last night's dinner was a 'cheap and cheerful' experiment - one which worked beautifully and which will also give us a plenteous dinner tonight. This is one experiment which I'm guessing will become a fat lass and lovely hubby standard.

In essence it was 'roast' turkey legs, the legs being a nice dark, juicy, fatty part of the bird. These ones were 'roasted' reaaaally gently in the slow cooker for about ten hours though. It went like this - washed the two gargantuan turkey legs (boy, these are big boys!), and patted them dry. Gave 'em a light grind of sea salt and black pepper. Nothing else.

Popped the legs onto a low rack in the slow cooker (er, they only just fitted). Added NO liquid at all, nor any other ingredients. Set the slow cooker to Low, and just let the legs get on with it for about ten hours without opening the lid.

Result? Great! The meat turned out beautifully. Very tender, falling apart and wonderfully tasty. Better yet those tricky hard tendony bits that hide away in the centre of the meat slid out easy as pie. The skin had browned nicely, but it wasn't exactly crisp so as an added treat we pulled it off an popped it under a hot grill. Instant turkey chicharrones for our starter. Bliss!

A plate of the meat with buttered broccoli and kale was just divine. We have more to come tonight (two legs providing one hellacious amount of meat), and a bowlful of the most amazing drippings which I somehow think will form the basis of a cabbage soup.

Just wish we'd taken a photo.


Lori said...

Sounds yummy. I love the slow cooker. It makes the evening meal so much easier.

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