Chicken-Skin Garnish
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound chicken skin
- Kosher salt
- 2lemons, washed
- 8sprigs flat-leaf parsley
- 2shallots, shaved paper-thin
Nutritional analysis per serving (6 servings)
187 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 182 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
Place the chicken skin between two lined sheet trays, and render in a 400-degree oven until all the fat has liquefied and you are left with crispy, delicious fried chicken skins. Save the fat. Remove the skins, and season with salt while still warm. Set aside.
- Step 2
Zest all the lemons into a small bowl, then cut the lemon in thirds and squeeze the juice into the same bowl, taking care to catch the seeds. Toss into this bowl the parsley, slivered shallot, a small spoonful of the rendered chicken fat and large pieces of the fried chicken skin. Season to taste.
Private Notes
Comments
you sandwich the chicken skins between 2 rimmed baking sheets (ideally also between a couple of sheets of parchment paper). the top sheet pan helps the chicken skin to keep its shape & stay flat. if your skins aren't getting crispy enough, carefully drain the extra fat by angling the baking sheet-and-chicken skin sandwich so that the excess fat pours out of 1 corner & into a heatproof container of some sort; & then you just return it to the oven & bake until it's done!
I think it means this: line a sheet pan with parchment paper, place the pieces of chicken skin on the paper and cover them with another piece of parchment paper and the second tray, nestled into the first. Put this "sandwich" in the oven and cook as directed.
As much as I respect Chef Hamilton I must admit I am annoyed to find an imprecise instruction to 'cook until done'. Her technique is excellent but poorly explained.
Flatten skin on a parchment lined baking sheet, salt and cover with parchment and another baking sheet. Bake 30 minutes at 400. Remove top pan and top parchment; Spatula skins to paper towels to drain. Reserve rendered fat. Pre-salting skins renders more fat and yields crisper skins. Works for any amount of skin.
Excellent easy and elegant. I could imagine trying to cut the raw skin in even rectangles to make the chip uniform. Really added a highlight to a chicken braise with texture and color from the parsley. 20 minutes at 350 made perfect brown chips which kept crispy salted on paper towels for 90 minutes (or more)
Brilliant little umami bomb. Definitely agree that the instructions are vague — I let the skin render for 28 minutes and then pulled. The chips were perfect: shatteringly crisp and dissolved almost instantaneously. Didn’t have a shallot on-hand so I mandolined half a white onion, totally workable substitute. Pouring the schmaltz over the pickles is a galaxy brain maneuver. These were the real star of the stewed chicken and rice dish pictured. Might make this exact garnish and use it on tacos.
For years, I've been roasting excess skin from chicken thighs for a great hors d'oeuvre with a spicy mayonnaise or an after-dinner treat for my dogs. Forget Ms. Hamilton's two pans. Just salt the skins, put them on a baking sheet (no parchment necessary) and roast for 10-15 minutes at 400 or so until crunchy. Convection works best. Remove to paper towels. Eat ASAP.
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