“Crispy chicken skin is the new bacon”


There seems to be a new trend in the UK at the moment for ‘American diner’ style restaurants that make fancy cocktails to go with your over-priced burger. About 6 months ago I decided to try one of these restaurants after seeing rave reviews. I was most looking forward to their ‘Rooster Scratchings’!

As a Chinese person, I’m ashamed to say that I don’t eat red meat. That rules out about 50 percent of delicious Chinese cuisine and causes no end of headaches for my family and friends who invite me for meals. It’s not for any particular reason really. My mum tells me that I never used to eat much red meat when I was growing up, so I must have just developed a general disliking to it and now it is firmly embedded into my subconscious self.  I always say that I’m not a picky eater, but that’s not true really. My stomach turns at the thought of bacon and at the slight whiff of lamb, I’ll be heading off in the opposite direction!

Hence I miss out on the culinary delights of roast belly pork with the extra crunchy crackling and slow roasted ribs where the meat just falls off the bone… So as you can imagine, finding an alternative like ‘Rooster Scratchings’ caused me no end of excitement! However, I must have built up my expectations a little too much, as I found them quite greasy and salty. What a disappointment…

Fast forward half a year and whilst preparing a boring mid-week meal of roasted chicken thighs (with lots of spices to please my partner who insists that my cooking is somewhat ‘tasteless’). I was ripping off the chicken skins and it suddenly occurred to me that I could probably do something with them too… After all in this time of austerity, its a shame to waste anything!

A quick internet search later, I’ve found this: http://homecookinginmontana.blogspot.co.uk/2013/07/oven-fried-crispy-chicken-skin.html

As usual, I don’t really stick to recipes so to give extra flavour I’ve added mixed spices.  So the key to ensuring you get it really crispy and none greasy is to bake rather than fry. I reduced the cooking time down to about 25-30 minutes and didnt’ bother to sandwich the skins between two pans, they look nicer all bubbly! It’s a great addition and doesn’t take any extra time if you are making your dinner in the oven anyway. Imagine them crumbled over a lovely salad for extra crunch…

This is what it should look like


crispy chicken skin

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