What do you do with chicken skin? It's gross and slimy and well, not really appetizing in most cases. I found a recipe to make something useful and quite tasty from the skin you remove from your bird. So when you get tired of pork rinds…give this no carb treat a whirl. (I would have had a photo, but they got gobbled up before I could get one…maybe next time I make them)Ingredients
Chicken Skin (free from any meat, but the fat is okay)
Salt and pepper to taste
Preheat your oven at 350 degrees
Line a broiler pan bottom with foil and spray the top with a light coat of cooking spray
Remove the skin from the chicken (or turkey) and cut it into about 2" squares or make strips. The shape doesn't really matter, but if you keep them close to the same size you will have less issues while cooking.
Lay these pieces of skin out as flat as you can on your broiler rack. (I was able to fit the skin from 4 quarters on my pan)
Sprinkle very lightly with some smoked salt and cracked black pepper.
Put the broiler pan in the oven for 20-30 minutes. When the skin is golden brown you can make a quick flip to crisp up the other side. Keep an eye on them after 20 minutes to make sure you are not burning any of the thinner pieces.
You may have to cook the thicker ones a little more, but I found 30 minutes did well for what I had.
Remove and allow to cool on a wire rack.
- 1 oz. Serving