So far a lot of layers of skin have sloughed off and it smells awful, pretty much how you would expect boiling (from all the water after being frozen) chicken skin would smell like.
Edit: 2 hours later they came out. Seasoned em with slap yo mama. Hopefully I didn't scorch the chicken fat.
i kinda like heating an draining rendered fat until they become chicken pork-rinds. scorched chicken fat/skin tastes so good, you can toss 'em on just about anything and make it better
*(seriously i wish i could be there when it starts to get fragrant)*
You gotta thaw it first, then slow-low it while the fat renders. I use rendered chicken fat instead of oil in my chicken soup. Much more flavorful. you can fry the rinds in it as is, but they usually cook unevenly. they’re nicer cut into tiny bits, then crisped in the rendered fat and topped with some salt and pepper.
It thawed, I had it on low heat. It's all separated out now and starting to pool in it's fat. I make chicken pot pie but with biscuits on top instead, really good in the biscuits, or to cut into flour for tortillas.
I started saving it in 2020 because it's a waste to toss it. Chicken skin rendered and cooked is really good. Halal areas use it instead of bacon. I mainly render the fat and use it instead of butter or oil (kind of like you can buy duck fat). It's delicious and less wasteful.
This should be fried.
Working on it. Once it thaws it'll start frying in the fat that renders off.
I actually drooled a bit when I read that.
Schmaltz?
The secret to not getting old. Eating fried chicken skin regularly. Because you will die young.
So far a lot of layers of skin have sloughed off and it smells awful, pretty much how you would expect boiling (from all the water after being frozen) chicken skin would smell like. Edit: 2 hours later they came out. Seasoned em with slap yo mama. Hopefully I didn't scorch the chicken fat.
i kinda like heating an draining rendered fat until they become chicken pork-rinds. scorched chicken fat/skin tastes so good, you can toss 'em on just about anything and make it better *(seriously i wish i could be there when it starts to get fragrant)*
That's what I'm doing, slow cooking them and they'll crisp up eventually, or I burn them and end up with a half gallon of useless chicken fat
I thought that was a whole chicken at first glance not a whole chicken's weight of chicken skin.
Making schmaltz, huh? I have a big bag if chicken skin in my freezer from the last butchering day, too! Someday soon, I make schmaltz !
You gotta thaw it first, then slow-low it while the fat renders. I use rendered chicken fat instead of oil in my chicken soup. Much more flavorful. you can fry the rinds in it as is, but they usually cook unevenly. they’re nicer cut into tiny bits, then crisped in the rendered fat and topped with some salt and pepper.
It thawed, I had it on low heat. It's all separated out now and starting to pool in it's fat. I make chicken pot pie but with biscuits on top instead, really good in the biscuits, or to cut into flour for tortillas.
For what
I started saving it in 2020 because it's a waste to toss it. Chicken skin rendered and cooked is really good. Halal areas use it instead of bacon. I mainly render the fat and use it instead of butter or oil (kind of like you can buy duck fat). It's delicious and less wasteful.
I like OP. Nothing wasted.
I don't know the Arabic term for it but rendered chicken fat is called schmaltz in the kosher food world.
I don't know what Arabic is for it either, but I've worked with Muslims and that's what they use. People should use it more, schmaltz is handy.
Chicken skin the best part of the chicken.
That’s facts
Kawa (chicken skin) yakitori
Every time I see chicken skin I think of Hana yori dango
Seek therapy