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When I first published my recipe for Creamy Chicken Soup, it was kind of a big deal. Dairy-free and free from expensive milk alternatives, this frugal technique improved texture and increased the nutrient density of my soups, without any negative impact on taste.
But now I have a problem: I no longer have a blender. And I think it would be rude to use my vegetarian roommate’s smoothie blender on chicken parts. I no longer have a pot large enough for a whole chicken, either. That at least solves my organ meat problem, as unfortunate as that may be. But I still have the chicken skins. I can’t just throw them away.
The answer: fried chicken skin.
However, for those who are not on Intro or who have reached Stage 4, this is a tasty way to eat those skins and add a bit of texture.
Fried Chicken Skin
You will have to keep an eye on these. If the pan gets too hot, they will burn quickly. But don’t worry; as long as you are watching (like I wasn’t the last time I made these!), it will be fine.
The real trick is getting them crispy enough. Crispy fried chicken skin is delicious. Soft, floppy chicken skins are pretty nasty. Don’t leave them in long enough to burn, but long enough that they will be good and crispy. Like good bacon (which I will only eat if it is 100% crispy).
Once these chicken skins are fried up, adding them to soups or salads in place of croutons or eating them plain are my two favorite ways to use them. What ideas do you have?
Note: I use already cooked chicken skins after making soup or broth. But you can use this same technique on raw skins – just ensure they cook long enough.
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