One of the best parts of making items like soups on a regular basis is that you have items parts of your ingredients that you can use in other ways. When you buy whole chicken, or even parts with skin on, you generally don't want the skin involved in the soup making process because of the added fat.
Rendered chicken skins have many potential uses. They are great snacks on their own, awesome garnish for dishes (when applicable), good filler to add to tacos or enchiladas because of the texture they add. Keep in mind, they are not good for you, so I wouldn't make a habit of snacking on them by themselves.
This recipe is ridiculously easy to make. The only real requirement is that you have two identical sheet trays, some parchment paper, and an oven.
Ingredients
Chicken Skins
Seasoning (salt, pepper, old bay, etc. Pretty much any flavor you want)
Method of Procedure
Preheat your oven to 185 degrees
Pat your chicken skins off with a paper towel to make sure they are dried.
Place parchment paper down on one sheet tray and layer your chicken skins on it, trying to make sure they don't touch.
Season with your choice of spices. For this batch I used a chile-lime blend with some salt, but as I touched on you can use any seasoning that you want.
Place a piece of parchment paper on top of the chicken skins and place your second sheet tray on top.
Put into the oven and cook for a long time, checking every 45 minutes. It will take (at this temp) around 2-3 hours until crispy, it will vary depending on how much fat is on your chicken skins.
Once crispy, let cool and eat by themselves, or add them to a dish.
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