(November 15, 2018 at 12:28 pm)Editz Wrote: I've been stacking this afternoon on the roasted chicken skins off the thighs I cooked earlier to go in a curry. A healthy little snack
I made soup with a chicken base the other night. When I was getting ingredients ready, I removed a whole bunch of chicken skins from the pieces, cut them into 1" pieces, and stowed them in the freezer.
If you like things like roasted chicken skins, there's a chopped liver recipe in the book Smitten Kitchen Every Day by Deb Perelman that is awesome. You pan-fry the pieces of chicken skins to render the fat and make the skins super-crispy, then add both the fat and the crispy bits to the chicken livers along with a whole bunch of caramelized onions. (It's also supposed to have slivers of daikon in there, but we didn't have any in the house and had to do without. We plan to remedy this oversight next time we make the recipe, which I can now do because I have a secret stash of chicken skins.)
