Crispy chicken skin

Alexander Wood

Alexander Wood

23rd February 2011

Crispy chicken skin

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Crispy chicken skin recipe a try? We use this to add texture to a poached chicken dish, the rendering with salt is very important, do not skip, otherwise your skin will be fatty and go limp at the first sign of heat.keeps in an airtight container, in a cool place for up to a week, not a fridge though.

Ingredients

  • Chicken skin, (we remove the skin from the whole chicken prior to prepping the rest of the bird)
  • Salt (lots)

Method

Cut neatly around the wing bone where it attaches to the breast and the ankle of the drumsticks, these should be the only holes in the skin.
Score along the backbone and using your fingers mostly (there is the odd area which needs a little knife work) remvoe the skin in one piece.
Cut one clean line from the back up to each hole in the leg.
On a clean board, using a knife at 90 degrees to the skin, scrape as much fat from the inside of the skin as you can, taking care not to rip or cut the skin, lay each skin carefully onto silicone paper so they don't overlap.
Liberally salt the skins (on the inside), you can now layer up the papers to save a little fridge space. Leave overnight to render off water.
The following morning, rmeove the skins and wash the salt liquid off, discard the paper and dry the skin well.
On a silmat, lay the skin out with minimal overlap trying to achieve one single sheet of skin, repeat with subsequent trays until the skin is used up.
Place another silmat on top and weight it down with a tray and press.
Cook in a 160°C oven until crisp 15-20 mins remove and allow to cool.
Cut to size and when completely cool, store in an airtight container.
This can be done with silicone paper, just be aware as it crisps it takes the paper with it. After 10-15 minutes, before finally crisp, it will need replacing to finish cooking.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you