Kate's Crispy Cracklings from Leftover Rotisserie Chicken Skin
photo by Garden Gate Kate
- Ready In:
1 cracklings from 1 rotisserie chicken
- 1 rotisserie chicken (any flavor)
- salt and black pepper, to taste (optional)
- Preheat oven to 375F degrees.
- Remove skin from rotisserie chicken. Remove excess fat from around cavity opening and remove tail. Remove small bones from tail and discard bones. Remove layer of fat along thighs.
- Arrange skin, tail, and removed fat (from cavity opening and thighs) in one layer in a metal baking pan that has sides (not a shallow cookie sheet). Do not line pan with aluminum foil or parchment paper because skin must be in contact with hot metal pan to sufficiently render oil in order to crisp. Almost all excess oil will render leaving a crispy "chip." Use rotisserie chicken meat for chicken salad, casserole, soup, etc.
- Sprinkle skin and fat with salt and black pepper if rotisserie chicken is not already seasoned or flavored. Bake, uncovered, for 15 minutes at 375F degrees. Remove from oven and drain off all oil. (While wearing oven mitts, I carefully tip the baking pan and use a paper towel to soak up the oil that pools in the bottom corner.) Bake for 15 more minutes. Drain off oil. Skin and fat should be golden brown (not burnt) and crispy (not limp and chewy). If not crispy, bake for 10 more minutes. Loosen cracklings from pan with spatula and transfer to paper towels. Eat while still warm.
- Note: this method works for any baked/roasted poultry including holiday turkey skin and fat. Furthermore, this method will still work for refrigerated leftovers- just add five extra minutes of baking time for skin to warm up.
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<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>