Are you cooking any chickens or turkeys in the next week? You might want to save the skins to make these delicious Baked Chicken Skins. These are so delicious all by themselves, but they are a perfect addition to the top of any soup, salad or baked potato. Use them like bacon bits!
One of my favorite meals is my Roasted Chicken. It can be used to cook a turkey as well. I buy a two pack of whole chickens at Costco. Place them in a baking dish and cover with a lid or tin foil so the steam can be contained. Then bake them for three hours at 300°. The chickens make the most amazing broth for soups, gravies and other delicious sauces. Plus you get about 4 cups of the most melt in your mouth chicken.
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Once the chickens are done cooking, pour all that delicious chicken broth at the bottom of the pan into a glass jar and refrigerate until needed. It will last about two weeks in the refrigerator. After draining this liquid gold, I take all the meat off the bones and throw away the bones. For years, I threw the skin away with the bones. Then I thought, hey why not salt and pepper this skin and crisp it up?
Now, I always save the skin, cut it into strips and bake it to make these delicious Baked Chicken Skins. These are delicious on their own, but they add a wonderful crunch to any salad or soup. Think of it like bacon bits. Where would you use bacon bits? These little beauties are perfect for an added crunch to any salad, soup, baked potato or anything else your imagination can create!
I would really give you more details on this, but the recipe is below and it cannot get any simpler than this – cut the cooked chicken skin, place on a cookie sheet, salt and pepper and bake for 10 minutes.
Here are a few products I like to use when making Baked Chicken Skins
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Baked Chicken Skins
Ingredients
- Cooked skin from a chicken
- Salt
- Pepper
Instructions
- Preheat the oven to 400°
- After roasting a chicken or turkey, gently peel the skin off the outside of the bird.
- Gently lay on parchment paper or a plate.
- Place a rack inside a large cookie sheet.
- Using your kitchen shears, cut the skin into long thin strips.
- Place each strip onto the rack inside the cookie sheet. The skins will shrink, as you cook them, so you can place them fairly close to each other.
- Salt and Pepper the skins generously and place in a 400° oven.
- Bake for 10 minutes. Some pieces will cook faster than others.
- Take out the cookie sheet and take off the darker skins and place on a plate.
- Place the cookie sheet back in the oven and cook the other strips another 5 minutes. Keep an eye on them. You might want to bake them another 5 minutes or 20 minutes in total.
- You are looking for the strips to be fairly stiff when you pick them up with tongs.
- Cool the strips and then remove and place in a plastic bag and refrigerate.
- Mine never make it more than a day. Everyone loves to eat these as a snack.
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