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Crispy Salt-And-Pepper Chicken Skin

Crispy Salt-And-Pepper Chicken Skin
Crispy Salt-And-Pepper Chicken Skin
Crispy Salt-And-Pepper Chicken Skin
Crispy Salt-And-Pepper Chicken Skin

These little morsels are delicious crumbled up on about anythng you can think of - deviled eggs  on the menu at The Turkey and The Wolf in New Orleans or Chicken Skins with Peanuts and Chiles in this month's Bon Appetit Magazine http://bit.ly/2fMTbB1

Crispy Salt-And-Pepper Chicken Skin

Serves 4

 Ingredients:

½ pound chicken skin (from about 2 whole chickens or 3 thighs)

Kosher salt, freshly ground pepper

Preheat oven to 350°.

 Trim meat and excess fat from chicken skin; cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.

Use your newly skinless thighs in a braise.

 Do Ahead: Skin can be baked 3 hours ahead. Store airtight at room temperature.