Any ideas for chicken skins?

#1

I have a pound of pastured chicken skins to cook up today. I’m thinking a little salt and just blast in the air fryer until crispy, then strain the fat through cheesecloth to use for cooking, etc. Are there any other obvious uses here I’m missing for these?

(Robin) #2

I would do exactly the same! Air fry till crispy. Season as you like.

(Karen) #3

Sounds very tasty. Did you buy the skins as is? I think I may make a trip to my local butcher and see what they do with the skins they remove prior to selling g their chicken products. Never ever thought about what they do with all those skins … maybe they end up in pig feed? I WANT THEM ALL😆

#4

Yes, they were sold in packages. It’ll be interesting to see how they turn out later today…

(You've tried everything else; why not try bacon?) #5

If you need a recipe, do an Internet search on “gribenes.” Plenty should come up.

#6

Ha. Nice. Chicken “pork rinds”. I’ll see how many skins I can’t fit in the fryer.

(Alex) #7

I can never seem to find chicken skins. Even the chickens sold in the supermarkets come with no skin. My only option is the butcher, but that’s a whole chicken with not much skin.
Also, I want to learn how to make chicken jerky. That sounds like fun and tasty.

(You've tried everything else; why not try bacon?) #8

Ask in the meat department what they do with the chicken skins. If they process the carcases there, they are probably discarding the skins and would be willing either to give them to you, or charge you a minimal amount for them. But if the supermarket gets its meat from a wholesale butcher, you will be out of luck.

#9

I apologize for no pictures (next batch, I promise), but these came out of the air fryer (12 minutes at 390*) as tasty good as you’d expect. Very crunchy and golden brown on the outside, soft in the middle, lightly salted. Not anywhere near as crunchy or dry as pork rinds. Put the oil/schmaltz in the fridge for use this week.

#10

I should have some pics later, but I ended up using the leftover chicken fat on top of sliced cabbage that is now in the oven at 350* for about a half hour or so. I normally use butter for this purpose, but the chicken fat was there, so…

I’m also experimenting trying to make traditional polish galombki (your spelling may vary, but it’s a Polish dish of rice/beef/pork rolled in cabbage leaves and baked, sometimes with a light red sauce, which we skip). Swapped out the rice for riced cauliflower. The cabbage leaves didn’t hold up well after par boiling, so I’m doing it casserole style. We shall see…

(Edith) #11

I’ve made them. I call them chickarrones instead of chicharrones. :yum:

#12

Yip- I had a Polish girlfriend who used to cook that for me (before keto). Very tasty.

#13

Her cabbage leaves were quite firm, holding the filling.

I’m not sure how she cooked it- I normally did the cooking, so despite wanting to learn how I never got to find out (before she moved away).

#14

Yes- I’m going to have to get back to the butchers my mate works in (in a neighbouring town), rather than settling for the standard fare in the filling stations and supermarkets.

Time for a bit of variation in meat cuts!