Chicken crackling

Discussion in 'Food & Cooking' started by ethan-thomas, Jul 28, 2014.

  1. ethan-thomas

    ethan-thomas

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    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.
     
  2. helloitslucas

    helloitslucas

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    If you have a pressure cooker(how I do them): 



    Another method, probably the easiest: 

     
    Last edited by a moderator: Jul 28, 2014
  3. teamfat

    teamfat

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    Gee, I just saw a chef do this on a cooking show I watched Friday evening, I think it was Top Chef from a few years back. I can't remember exactly but I think he blanhced the skin then deep fried.

    mjb.
     
  4. ordo

    ordo

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    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.
     
    Last edited: Jul 28, 2014
  5. mezzaluna

    mezzaluna

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    When you render down chicken fat and or skin, the crispy bits are called gribenes and the liquid fat is called schmaltz. Michael Ruhlman wrote a whole book about it.
     
  6. oldhobo

    oldhobo

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    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. 
     
  7. dcarch

    dcarch

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    Chicken cracklins for garnish, probably needs to be done a little differently:

    dcarch


     
  8. kaiquekuisine

    kaiquekuisine

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    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. 
     
    Last edited: Aug 3, 2014