Oven Roasted Chicken Skin Crackling

A good way to use what would normally be discarded; chicken skin. If you've never tried chicken skin this is a simple recipe than can be used in many recipes or as a snack.

Roasting allows the chicken skin to be rendered in its own fat. This allows more flavor to be retained. But cooking off the excess fat, means cooking away the excess fat consumed.


Here is what you will need: chicken skin, some dry seasoning and a baking tray.

- First thing to do is to pre-heat the oven to 350-degrees.

- Next, lay the pieces of Chicken skin flat on the baking tray.

- Season the top of the skin with kosher salt, dry oregano, paprika.

- Place in the pre-heated 350-degree oven; bake without turning for 30 minutes. Turn the skin over and cook for another 15 to 20 minutes. The skins will have reduced considerably, but should be crisp and brown.

- Carefully remove the crispy chicken skin and place it on paper towel to drain off any excess fat.

Reserve the chicken fat for future use.

The crackling can be cut into one and a half inch strips. You can eat it as a snack. I would use it in salads or in place of bacon, pork rind and where you'd want added flavor.

Note:- If using a convection oven (instead of a conventional oven), preheat oven to 325-degrees. As a general rule, reduce the temperature by approximately 10% when using a convection vs a conventional oven.

PICS:

After about 15 minutes of roasting

After turning over the skin after 30 minutes

Crispy chicken skin....