Rendered Chicken Fat and Crispy Chicken Cracklings
MAKES ABOUT 1/3 TO ½ CUP FAT AND ¼ CUP CRACKLINGS Slow-frying chicken skin until it’s chip-crisp and golden brown results in irresistible crunchy and delicious cracklings, as well as rendered chicken fat that can be used as cooking oil.
Skin from 1 chicken,
cut into 1- to 2-inch pieces
In a cold skillet, place the chicken skin in one layer. Turn the heat to medium-low. Cook the skin, turning often, until the skin is rich golden brown and completely crispy, 35 to 45 minutes. Using tongs, remove the crispy skin from the pan, letting any excess oil drip back into the pan. Transfer the skin to a small baking sheet or glass container. Pour the rendered chicken fat from the pan into a glass jar with a lid and reserve for another use.