Chef Forum banner

Chicken crackling

1K views 7 replies 8 participants last post by  kaiquekuisine 
#1 ·
Hey guys im just wondering if any one knows how i would turn chicken skin into chicken crackling, i want to garnish a salad with it but not sure how to go about it. Any help would be much appreciated.
 
#4 · (Edited)
I've made chicken skin on a rack several times. Extend the skin on the cooking rack, put some grains of salt on top and bake. There's also another method, cooking it between two layers of parchement paper. Yakitori chicken skin is done simply extending the skin over the grill until done.
 
#6 ·
I saw Daphne Oz, of all people, doing this on a recent episode of The Chew. Couldn't find it with a quick google just now but, as I remember, she just rendered the fat from thigh skin, starting with low a low heat then, as the fat accumulated, increased to a frying temp. When the skin turned golden brown and crispy she drained on paper towels and seasoned. 
 
#8 · (Edited)
Well you could try it "a pururuca" (brazilian term). 

Cook or slowly fry the chicken in oil under a low temperature, extremly low, just enough to cook and gain color. 

Remove and let it dry out the oil. 

Then refry once again but this time over a higher heat. You can finish it refrying them over high heat or simply cooking them in the oven under medium to low heat until crisp. 

It can be done ver a cooking rack and in the oven as well, you just need to experiment and determine which method works best and what you desire. 
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top