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Kosher 50

Towards better gribenes (crisped chicken skins, cracklings)

AdinaA | Jan 6, 201409:41 AM

Take pieces of chicken skin and spread them out on a dry, clean baking sheet. Bake at 400F for about ten minutes, until they reach a golden brown and start to darken. Remove onto a plate or paper towels.

You get something like chicken chips. Thinness and with a more even crunch than gribenes cooked in shmaltz.

I often start Friday dinner with individually plated salads: cucumbers, tomatoes, avocados and either mangoes or pears - drizzled with a Dijon vinaigrette. And sprinkled with chicken skin chips broken into pieces about 1" sq.

This is really easy to do. The skins can be made days ahead. And it's a wow.

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