Roasted chicken skin

is not what you would expect to find on a normal menu. 

I was watching one of my favorite foodie shows and low a behold they were making roasted crisp chicken skins. Can you say heaven?

My first test was acceptable, though it needs a few adjustments for the final menu. Sometimes you just have to take a step back and say, Damn that sounds good...

The recipe is actually simple, I made a few tweaks and have formed the basis for my new tasty endeavor. 

The basic recipe is as follows; marinate your skin on, bone in, chicken thighs or breasts as you ordinarily would. Cook them as you normally would, till about half way through the cooking time. This will allow the meat to absorb the chicken fat and flavor from the skins. Remove the skins from the chicken parts, apply your favorite fat (duck fat for me) to the skinned meat and continue with your chicken recipe. 

Next put the skins on a half baking sheet pan that has been greased, add spray duck fat to the top of the skins and put another empty 1/2 baking sheet pan on top. This presses the skins flat. Roast in your oven until crispy and browned. The consistency should be like a chip, firm and crispy. You can cook the skins in with your skinless, 1/2 cooked chicken and then finish the skins as your chicken rests after you removed it for the oven. 

Yum

W

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