Has Anyone Tried Flock? What For?

Here’s a different product: basically chicherones, except chicken skin. https://flockfoods.com/products/original?utm_source=google&utm_medium=cpc&utm_campaign=10464478755&gad=1&gclid=CjwKCAjwzJmlBhBBEiwAEJyLu1K1keuT-FP9A6PccRtgj6XSATUD6xOXr_k-Dw9wjtx0-RmFsinm3BoCrvsQAvD_BwE

Has anyone here tried it, and what for, besides snacking? I’m thinking it’d make a good topping for casseroles, baked potatoes, omelets, etc.

AKA gribenes, an Ashkenazi staple. My homemade stuff is delicious and you’re right, crumble on anything where a fatty crunch is needed. Haven’t seen or tried flock.


Also nice in the center of a Matzo Ball!
Makes them cook more evenly as well.


From the site “this is the ultimate guilt free, keto friendly, low carb, and high protein snack.” No mention of high fat, cholesterol, and sodium.

Laughable (c; Is the taste/texture worth it?

Good Lord, this is sold as a factory-made product? I just make my own every time there’s chicken or turkey being cooked in my house. I save the skin, lay it flat on a piece of aluminum foil on a rimmed baking sheet (a lot of fat renders out!), and put it in the convection toaster oven until it’s nice and crispy. This is the source of most of my calories in the days following Thanksgiving (well, plus the leftover mashed potatoes). Mr. travelmad478 is grossed out by it, which I don’t understand because he’s as Jewish as I am :joy:


Really? That one’s new to me. Cool tip.

Two more fats worth saving. I especially adore turkey fat. I forget the guys name who created a resto simply around fats, but, when you think about it, fat and bone both give meats it’s flavor. I wonder is there’s some old duck presses out there for cheap. It’d be interesting to squeeze a turkey carcass through one, or two chicken carcasses.

They ruined perfectly good chicken skin with soybean oil. No thanks.

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I hate SB oil, too. Don’t even need oil, got its own fat. Lay em flat like travelmad said.

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I have a schmaltz jar and a lard jar in my fridge (clearly I’m not THAT Jewish) for whatever I render out of chicken or bacon.


Schmaltz and potatoes are best pals.


Kartoffelklösse, German Potato Dumplings, also make use of this technique using Croutons toasted in Butter or other Fats.
They are also stuffed with other fillings , Speck and Käse, Sauerkraut , etc…

Yeah, I could see me using it in pierogies. My only questions is: why the flock would anyone buy this sht in a bag? I make 10 lbs of chicken at a time and use the skins. That’s my flockin’ luck!


If they were half price at Grocery Outlet, I’d totally try them :wink:

Honestly, me too. :upside_down_face:

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