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Thrifty Chicken Skin |
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#1 |
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Forum Member
Join Date: Nov 2014
Posts: 4
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Thrifty Chicken Skin
So, I'm making a nice tandoori marinade for some legs (thigh and drum) and I'm thinking about the waste. Not for all I know but I'm not one to waste and I love chicken skin. I know I could make a stock but is that all? Am I mad to think something nice can be made from this? Perhaps crisped under the grill or something? Like a chicken crackling maybe...?
![]() Any ideas? I really should google first http://iamafoodblog.com/chicka-rones...n-skin-recipe/
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#2 |
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Join Date: Jun 2003
Posts: 672
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Here's a (less smelly) oven method...
http://www.theguardian.com/lifeandst...CMP=mic_233899 "Preheat the oven to 190C/Gas Mark 5. Line a baking tray with baking parchment. Place the chicken skin in a single layer, skin-side up, on the baking tray. Bake for about 40 minutes until the skin has crisped up and is a golden brown colour. Transfer the crisp chicken skin onto paper kitchen towel to drain. Sprinkle with <...> seasoning. Tip: The chicken skin will bubble up and shrink as it cooks. If you want to keep the skin “flatter”, then place a layer of baking parchment on top of the skins. Weigh down with another baking tray, which will keep the skin flat as it cooks." |
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#3 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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As per sleepa but I used one baking tray on top of another to keep it flat.
It's a delicious snack served straight away.. Otherwise freeze it until you have a lot more chicken carcass to make stock. |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I slice into strips and deep fry.
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#5 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Caking it in bicarb and salt and leaving it in the fridge overnight crisps it wonderfully.
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#6 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Caking it in bicarb and salt and leaving it in the fridge overnight crisps it wonderfully.
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#7 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Quote:
Do you mean raw?
I use a similar method when roasting a chicken. |
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#8 |
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Forum Member
Join Date: Aug 2005
Posts: 1,695
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Perhaps you could leave the skin on. It will crisp up, take on the flavour of the spices and add flavour to the meat.
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#9 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Yes, chuck a load over with some salt and leave in the fridge on a baking rack. Brush off the following day and cook in the oven.
I use a similar method when roasting a chicken.
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