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.