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DTW: Source for raw chicken skins

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GrueLurks May 16, 2013 12:52 PM

Probably an odd request but I plan on making a bunch of crispy fried chicken skin served with a variety of sauces for an upcoming party. Any suggestions? Tried my local butcher shop Market Place Meats in Waterford to no avail.

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    boagman RE: GrueLurks May 16, 2013 01:05 PM

    Oh, that sounds both yummy *and* death-inducing. Nice! ;)

    1 Reply
    1. re: boagman
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      GrueLurks RE: boagman May 16, 2013 01:16 PM

      Especially with Orange Marmalade Sriracha sauce.

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      Markcron RE: GrueLurks May 16, 2013 02:44 PM

      Depending on how much, I think I might just buy a pack of thighs or breasts, remove the skin and use that. Then use the thighs or breasts for something else.
      I've never seen or heard of chicken skins being sold desperately lol.

      2 Replies
      1. re: Markcron
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        boagman RE: Markcron May 16, 2013 03:17 PM

        LOL! "Desperately"? I know you meant "separately", but I just find that funny.

        1. re: Markcron
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          GrueLurks RE: Markcron May 16, 2013 04:18 PM

          I need a lot, I'm expecting 200 people.

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          seamunky RE: GrueLurks May 16, 2013 04:43 PM

          Any asian markets near you? They may not have it on hand but it's worth a look. Find a butcher that prepares their own boneless,skinless chicken parts and ask them to start saving it for you. Otherwise, you may have to go through a restaurant supply. According to this article:

          "Most chefs buy it in bulk from distributors when possible. It can be tricky to find a steady supply because the skins left over from chicken processing, like that from the boneless, skinless breasts that dominate the market, usually go into products like chicken sausages and nuggets, or are rendered for animal feed."

          http://www.nytimes.com/2011/09/28/din...

          Order here :
          )http://www.alibaba.com/product-tp/109...

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            GrueLurks RE: GrueLurks May 17, 2013 07:45 AM

            Found them at Wolverine Packing in Eastern Market. 40# case for $.59/lb.

            4 Replies
            1. re: GrueLurks
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              VTB RE: GrueLurks May 17, 2013 08:42 AM

              Awesome. Please report back regarding your technique/execution. A photo would be a nice bonus, too. :-)

              1. re: GrueLurks
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                boagman RE: GrueLurks May 17, 2013 12:14 PM

                Well done, GrueLurks. Chicken skins is something that I've never even considered buying by themselves...nor ever considered that they *would* sell them by themselves.

                I have to ask: approximately how many chicken skins (pieces, if you will) are in a 40 pound case? That sounds like a *lot*. Yes?

                1. re: boagman
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                  GrueLurks RE: boagman May 20, 2013 09:00 AM

                  Not certain how many in a case, but yes, 40# is a lot of skin I would imagine!

                2. re: GrueLurks
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                  seamunky RE: GrueLurks May 17, 2013 01:26 PM

                  Nice! Glad you found them! Please do let us know how they turn out!

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                  goatgolfer RE: GrueLurks May 28, 2013 02:45 PM

                  Hope you got to the end of recipe> When you finally got the chicken skins were they in portions or whole chicken sized?? I just saw a chicken roulade recipe that I could use for my pheasant/venison recipe but needs large (whole) pieces of chicken skin.

                  If you don't mind regardless of the sizes, where did you ultimately get them. This recipe de-skins the whole chicken in one piece but uses a lot of it to make the roulade so the ratio is efficient to meat usage. I need only the whole skin significantly intact.

                  And, expecting RainSux, VTB, Boagman, MarkCron and Mariskany to appear I think 8-10 portions (as in whole chicken skins) will work as appetizers. We will save a GrueLurks spot at the picnic table so, you are invited.

                  3 Replies
                  1. re: goatgolfer
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                    GrueLurks RE: goatgolfer May 28, 2013 02:59 PM

                    Why thanks! I got them at Wolverine Packing in Eastern Market but I haven't picked them up yet.

                    1. re: GrueLurks
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                      goatgolfer RE: GrueLurks May 28, 2013 03:07 PM

                      If I may ask. How will you serve 200 people? Can we come? The responders to your request are serious foodies with planes, cars and cookers. Please, invite us. There is a sub-rosa meeting site for such things off-site: https://groups.google.com/forum/?hl=e...

                      Hope to support you there...

                      1. re: goatgolfer
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                        GrueLurks RE: goatgolfer May 28, 2013 09:06 PM

                        Shoot me an email at mcdonald67 AT comcast DOT net and I'll fill anyone here in on the details. I'd rather not divulge the details of the event in a public forum. It revolves more around craft beer than food, but hey, beer is food right? :-)

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                    goatgolfer RE: GrueLurks Jun 15, 2013 12:51 PM

                    Any pictures of the food in the end? P.S. I hope the weather worked out.. It was a wild weather weekend.

                    Also, what sizes were the chicken skin?

                    3 Replies
                    1. re: goatgolfer
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                      GrueLurks RE: goatgolfer Jun 17, 2013 10:50 AM

                      My friend who picked up the case of skins never made it to the party so we never got to make them. :-(

                      1. re: GrueLurks
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                        goatgolfer RE: GrueLurks Jun 17, 2013 11:17 AM

                        Too bad. But what's he going to do with 40 lbs of now "frozen" I assume chicken skins? It's like having 40 lbs of foie gras. Nice but then what?

                        1. re: goatgolfer
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                          GrueLurks RE: goatgolfer Jun 18, 2013 09:48 AM

                          He's storing them in a deep freezer at his dads cold storage warehouse in Detroit for now.

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                      christyar RE: GrueLurks Jun 15, 2013 01:19 PM

                      Did you get the idea from the restaurant Husk in SC?

                      2 Replies
                      1. re: christyar
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                        GrueLurks RE: christyar Jun 17, 2013 10:51 AM

                        No, I saw them on a TV show sometime ago.

                        1. re: GrueLurks
                          TraderJoe RE: GrueLurks Jun 17, 2013 11:37 AM

                          If any one heads to the Eastern Market in warm weather to pick up Chicken skins I'd suggest taking a cooler as they can go bad very fast.

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