Crispy chicken skin with benefits
I was veggie for 8 years. I most missed roast chicken, picking at all the good bits with my dad, like little Henry VIIIs at the end of Sunday lunch.
Rediscovering the joys of crispy chicken skin has been a joy of my later adult life. If a recipe calls for chicken thighs, I’ll always, always strip the skin off to render the fat. It takes a little time but you don’t have to pay any attention. Slowly the fat will melt into the pan, leaving you with crispy chicken skin that you can, if you’re me, enjoy just with some salt and a cold drink. If you feel so inclined, crumble it through some popcorn.
The benefits? Now you have chicken fat to cook with. Think relay race: what does that chicken fat inspire you to cook? It will only keep for a week or so, in a lidded jar in the fridge. Maybe you’ll make pasta; maybe a stew. The point is that from one packet of chicken thighs, you have the stew you were going to cook, some crispy skin and some fat. One meal, one snack and one store cupboard ingredient, and never a leftover, leftover.
Crispy chicken skin with benefits
Ingredients
- chicken skin
- salt go crazy with smoked salt if you have it...
Tools
- frying pan
- tongs
- jar/little pot for storing leftover fat
Instructions
- Place the chicken skins in the frying pan and salt them well. Turn the heat to medium and gently cook the skins through.
- It will take about 20-30 minutes to get the skins crispy, gently pulling the skin so that it's as thin as possible.
- When you are happy with the crispiness, eat. You can store them but they are best served warm, maybe with a little extra salt.
The fat
- Pour the fat into a jar and store in the fridge. It will keep for around a week or so. Use the chicken fat instead of any butter or vegetable oil if you're making a soup or stew.
