Chicken-Skin Croutons
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Chicken skin reserved from backbone, legs and thighs of a 3-to-4-pound chicken
- Salt
Nutritional analysis per serving (4 servings)
1746 calories; 175 grams fat; 48 grams saturated fat; 1 gram trans fat; 75 grams monounsaturated fat; 36 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 38 grams protein; 923 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Lay the skin flat on a baking sheet, making sure not to let the pieces overlap; sprinkle with salt.
- Step 2
Roast for 15 to 20 minutes or until the skin releases easily from the pan. Flip the pieces and continue to cook for another 10 to 15 minutes or until it’s very crisp. Remove the pan from the oven; put the skin on paper towels and reserve the fat. Crumble into a salad or serve as a premeal snack, with more salt if necessary.
Private Notes
Comments
I used the skin of sous vide chicken breasts for this. They were amazingly delicious atop the chicken salad
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