Again, this is not really a recipe..
I don’t waste any of the whole chickens I cook, but the skin is always the hardest for me. I don’t eat it and it usually goes into the broth, making it greasy. You skim and skim and skim.
This time, I just put it in a fry pan. Slow and low heat, until it crisps up, but watching to avoid burning it..
Crumble it up and put it on salads.
What a treat!
- chicken skin
Lay the chicken skin flat in a fry pan (cast iron) and cook on low for 30-40 minutes, turning, until it crisps up nice. Drop them onto a paper towel lined plate to pat some of the grease off. Let cool and then crumble into salads.
Salads are my new lunch thing with simple dressings.. So many variations..