Every year after Thanksgiving, I rip the skin off the turkey and crisp up big slabs of it in the convection toaster oven, to eat just like that. Ridiculously good with leftover mashed potatoes. It is the best part of the holiday, if you ask me.
Oh, I just bought 1 1/2 lbs. of chicken skin from a poultry place in Cambridge MA and divided them into several packages to stash in the freezer. My daughter-in-law loves crispy skin. Thanks for the post and the tips!
I am so happy to have found a way to feel good about buying chicken breasts, which I abhor, unless cooked exquisitely, and which my husband likes boneless and skinless, the drier and chalkier the better. But with gravy. .
I knew what to do with the bones, and now I know what to do with the skin. Its a win-win.
I am juggling my husband’s and daughter’s preferences, neither of which include MY preference for chicken skin, and I’m about to “act out”.
I’m hoping to make Jambalaya (with rice??? Okay, preferably cauliflower “rice”), and a chicken skin garnish.
"…In a small pot, bring about 1/2 inch of water to a boil. Add chicken skin and blanch for 15-20 seconds just until the skin is fully cooked. Remove and place on a piece of paper towel to absorb excess water.
Once the skin is cool enough to handle, pull off any big pieces of fat or meat that is attached to the skin. Pay particular attention to the edges of the skin, which is where thick chunks of fat like to live.
Transfer 2 pieces of chicken skin to another plate lined with 2 layers of paper towel, season with salt and pepper or any other seasoning you like. Cover loosely with 2 more layers of paper towel…_."
Six layers of paper towels!
Interesting that all those paper towels now seem so precious.
I just did this for the first time tonight. I didn’t bother with any of the paper towel or weighting stuff. I spread them on a carbon steel baking sheet, salted, and put in a 350° oven. It took about 20 minutes to brown and crisp. I used it for garnish on soba soup, and got a bit of schmaltz as a bonus.