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
- Quick Glance
- 5 M
- 1 H, 15 M
- Serves 4
- 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
- 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, called schmaltz, and save. It’s great to cook with.
- 4. 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.