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Thrifty Chicken Skin


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Old 18-11-2014, 21:21
DiverseFoodie
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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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Old 19-11-2014, 01:32
sleepa
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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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Old 19-11-2014, 08:47
Toby LaRhone
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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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Old 19-11-2014, 17:41
degsyhufc
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I slice into strips and deep fry.
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Old 19-11-2014, 17:46
ecco66
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Caking it in bicarb and salt and leaving it in the fridge overnight crisps it wonderfully.
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Old 19-11-2014, 18:01
Toby LaRhone
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Caking it in bicarb and salt and leaving it in the fridge overnight crisps it wonderfully.
Do you mean raw?
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Old 19-11-2014, 18:16
ecco66
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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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Old 20-11-2014, 09:17
missyalicia
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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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Old 20-11-2014, 09:56
Toby LaRhone
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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.
Ah, you do cook it.
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