- Chicken skin, (we remove the skin from the whole chicken prior to prepping the rest of the bird)
- Salt (lots)
Crispy chicken skin
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
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 Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 16 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 560,000 followers across Facebook, X, 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
