Tuesday, March 16, 2010
Am I serious.?.......course I am!
Now I'm not gonna beat around the bush here, there are plenty of people who would be totally grossed out by this but I'm gonna have to at least give it a shout. A friend of mine watching me de-skin chicken once told me that in China they chop chicken skins & deep fry them for snackies. Now, you know & I know in the back of our little kitchen brains that cracklin' is an actual dish people make & eat but the thought of actually eating chicken skin for the sake of chicken skin always leaves me feeling a little, how do you say......gross. But being the genius that I am (AKA, perpetual kitchen grazing munchie) tried & decided that it was indeed fantastic.
Now, why Chris? When we lived together & I'd be making chicken he'd weasle his way into the kitchen & beg me to make him a batch of these crunchies for him to snack on. Like seriously beg, in a whiny little way, and I of course would give in. (Model SIL, I know)
But anyway.......you gotta try it. There are only 3 rules here:
- Slice the skin into thin 1 cm strips (nothing worse than actually getting chewy fat)
- Put a little oil in the pan for starters, though most of the grease will come from the drippings
- Make sure your pan is not too hot & preferably in a cast iron skillet (to keep the heat at a regulated temp, I got me a tiny little one)
- Salt, serve & eat when they've just cooled enough to get that CRUNCH going!
So stone me, puritans if you must. But I gotta tell you, if you know someone who gripes & whines about "chicken fat", slip them a batch of these & then point your finger & laugh as they sit there munching away & you tell them what it is.
Go forth, brave cooks! Come on now, I know secretly that picture of those shiny, crispy, salt crystal covered babies look totally eatable.