We had an extra pack of chicken wings from our most recent processing this week. The plan was to make goat chulent for shabbat lunch, but when the piece of meat looked a little small for the planned crowd, Naf thought, why not add the wings? He browned both the goat meat and the chicken wings in shmaltz, then transfered to the crock pot with barley, soaked beans, onions and carrots. He deglazed the frying pan with an octoberfest beer, then poured the liquid and pan scrapings into the mix.
I don’t need to tell you about the overnight delights of a simmering crock pot. Waking up in the middle of the night Friday night, an amazing rich smell permeated the living room. By the time we woke up, it was all throughout the whole house. But the best surprise of all was the chicken wings, slow cooked with the rest of it for 12+ hours. They were tender, flavorful and rich, and eagerly scooped up by our guests. Such a treat!