Chicken Skin Uses
- pajiba Jul 19, 2013 02:45 PM
So I often go down to the Bargain Market and buy a whole lot of bone-in, skin-on chicken thighs. I usually just throw the skin out (sometimes I use the bones for stock), but was wondering what, if anything, I could use the skin for? Any help is greatly appreciated!
Shmaltz also makes a great gravy when used as the fat for a roux. Add chicken broth and boom, there you go. If you want something more refined add garlic, rosemary, and red wine, too.
Personally, I like chicken fat drizzled over mashed potatoes. That is heaven for me.
mix up some Legasse Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
make some immersion blender mayo:
1 tablespoon lemon juice
1 tsp white vinegar
1 tsp dry mustard
1/4 tsp salt
cayenne and white pepper to taste
1 cup canola (or other mild) oil
egg and acids into large mouth mason jar, immersion blender in, oil on top, high speed , working oil into egg mix as you come up to the top
season chicken skins with tablespoon of Essence, 1/2 tspsalt and some cayenne
another bowl with:
1 1/2 cup flour
1 1/2 cup cornmeal
2 tablespoons Essence
1/2 tsp salt
dredge chicken skins in flour/cornmeal
Fry chicken skins in hot oil (375) until crispy, about 4 minutes
remove from oil drain on paper towels. season with salt and hot sauce
split a loaf of french bread, spread mayo on both cut halves, dot with hot sauce
layer crispy chicken skins on
top with lettuce, tomato slices, sliced dill pickles and more hot sauce.
top with other half of bread and consume with large amounts of beer, and chips.
Take a nap.
When rendered into crackings they are great for all sorts of things.
Put in the center of Kartoffelkloesse ( Potato Dumplings) instead of Bread Cubes. Or In Semmelknoedel (Bread Dumplings) Or Matzo Balls
Stuff with any Force Meat (even Vegetarian) and Fry or Roast
I put them in stock; there are different schools of thought about this. The fat is easily removed as it forms a distinct layer atop the stock, once chilled.
I render out the fat and use the skins as chips or croutons. I use the fat for all kinds of things. I make a really nice stir fry ramen that is strongly chicken flavored using stock and fat.
You can always keep them on the thighs and crisp them up as you cook, either by high heat roasting or by searing in a pan.
In Italy earlier it was cooked like chicken curry and was eaten.
The other way is to remove the chicken skin and boil briskly in water for 15 minutes. When cool put in the freezer and let the fat freeze. Scrap it. The fat can be used as a cooking media but is very good for massage particularly on the feet and dry skin. It has three times more penetration in the skin as compared to paraffin (vaseline).
The extract left is all gelatine soluble in warm water. Add sugar and enjoy it or dilute it with water and make popsicle and freeze. It is very nutritive as it is composed of amino acids.
The skin left should be salted, dried, fry and make very tasty nutritive snack.
Whenever I want boneless, skinless chicken thighs, I always save the bones for stock. I spread the skins on parchment covered half-sheet pans and roast them at 275° until they're crispy. After salt and pepper, they are great in sandwiches or usually just eating as a crisp addition to almost any dish.
I like to season and cut em into small pieces and fry them up. No oil needed, they will release their own oil as they cook.
A salty-sweet-acid-spicy dipping sauce makes it complete. I like fish sauce/citrus/honey/hot pepper.
Make a forcemeat and stuff it into chicken skin, tie or sew up, then poach for something like a gallantine, or use the chicken skin like wonton wrappers, and put a tablespoon of a forcemeat into it, pull the corners up like a purse, and tie with kitchen twine, then fry.
Japanese chicken skin yakitori - thread onto a skewer, season with salt, and grill until crispy. Serve with beer.
I get my butcher so save me skins when preparing boneless skinless pieces for the meat case. I got this from Husk in Nashville, TN, and Charleston, SC. Cut them into strips, soak in buttermilk, dredge in seasoned flour (salt and freshly ground pepper), and fry just as you would chicken. Drain, serve with a drizzle of honey and Franks Hot Sauce. Took them to a party last week and they disappeared quickly.
That sounds delicious! When I bake chicken thighs, I usually strip the skins off, season the meat, then drape the skins back over the meat, where they belong. If it's a big pan of thighs, sometimes I take the leftover skins (after the thighs are cooked) and roast them on fairly high heat to make chicken cracklin's. Season them AFTER cooking because spices, especially garlic, will scorch!