Gribenes | Roast Chicken Skin

Gribenes| Roast Chicken Skin Recipe

Mmmm. Roast chicken skin. If you’re wondering what relevance this has to you and your life, just think a second. We all know the best part of a properly roast hen is the crisp, crackling, lightly salted, perfectly burnished chicken skin that you just can’t resist snitching and nibbling before sitting down at the table. Except sadly, there never seems to be quite enough to satiate. We know this. You know this. And, thankfully, the authors of this recipe know this.–Renee Schettler Rossi

LC Chicken Chicharrones? Note

Think, for a moment, about the crisp, deep-fried pork skins called chicharrones in Spanish. Consider these roast chicken skins to be chicken chicharrones—or, if you will, an oven riff on gribenes in Yiddish. While gribenes are usually a happy by-product of making schmaltz, or rendered chicken fat—hands-down the loveliest by-product we’ve ever experienced—this recipe celebrates the skin for its own sake. Sprinkle them on salads. Incorporate them into deviled eggs. Or simply nibble them at will.

Gribenes| Roast Chicken Skin Recipe

  • Quick Glance
  • 5 M
  • 1 H, 15 M
  • Serves 4

Ingredients

  • 3 sprigs fresh thyme
  • 9 ounces chicken skin (available from most local butchers), cut into pieces
  • 3 tablespoons homemade chicken stock or canned chicken broth
  • Sea salt, to taste

Directions

  • 1. Preheat the oven to 350°F (177°C).
  • 2. Toss the thyme sprigs in a roasting pan and plop the chicken skins on top. Add the chicken stock, and roast, uncovered, for 40 minutes, stirring or flipping the chicken skins every 10 minutes.
  • 3. When the 40 minutes are up, drain the fat and return the pan to the oven until the chicken skins are crisp, about 20 minutes more. (Note, the chicken skins will be more like the crisp skin on a roast chicken than the puffed skin of pork rinds.) Lavish with salt to taste.
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Recipe Testers Reviews

Who among us doesn't LOVE crisp chicken skin? I say to those who reply in the negative, GREAT! MORE FOR ME! This simple gribenes recipe will have you knocking on the back doors of butcher shops and slipping away with chicken skin by the pound. It is so OBVIOUS and yet overlooked. I preheated the oven to 350°F, tossed a nice bunch of fresh thyme in a preheated cast iron skillet, added the chicken skin in a single layer, and returned the skillet to the oven. I jostled the skillet every 10 minutes or so to make certain the skins weren't sticking. I think preheating the cast iron assured me that this wouldn't occur. After 40 minutes, the skins were nearly done and almost crisp enough. I drained the fat and slid the skillet back in for an additional 10 minutes. A bit of sea salt and cracked pepper and we had reached chicken NIRVANA. These were SO good that, henceforth, I'll make them on a couple LARGE rimmed, baking sheets. (Gotta be rimmed. Don't want to lose that chicken fat and smoke up the kitchen.) These crispy gribenes are AMAZING on deviled eggs and are sure to make ANY salad shine. The next plan for these WONDERFUL treats is to add them to chicken salad. A simple word of caution: have the dish you are using these with at the ready, or trust me, they will disappear before they reach their destination.

Comments

  1. Crisp chicken skin can also be found at japanese toriyaki restaurants. It usually goes under the name karage, although that can also involve fried chicken as a whole.

  2. Oh my goodness, you are the devil incarnate for such a posting. I have read Ruhlman on the topic but resisted. Not sure I can keep resisting.

    1. Helen, look deeper and deeper into my eyes….you are losing all willpower…you are powerless in the face of crackly chicken skins…just give up and come over to the dark side….

    1. Heh. No shame here, Bunni. Although if it makes you feel any better, it can be OUR dirty little secret.

  3. I grew up in a multi-generational Jewish household where my nana’s gribenes were the happy by-product of her schmaltz-making every Friday. To enjoy a gribene sandwich on Jewish deli rye or pumpernickel spread with schmaltz is to be transported to a time before concerns about cholesterol. The taste memory still lingers. I haven’t tried this recipe, you’ve reminded me of how to make it the old-fashioned way.

    1. Roni, we ALWAYS appreciate being voyeurs into someone else’s taste memories. Thank you so much for sharing your story and for permitting us to tag along with you to yesteryear. We just may have to make ourselves a gribenes sandwich with schmaltz…

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