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Rendered Chicken Fat and Crispy Chicken Cracklings
MAKES ABOUT 1/3 TO 1/2 CUP FAT AND 1/4 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.
Ingredients
- Skin from 1 chicken, cut into 1- to 2-inch pieces
Instructions
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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.
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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 and reserve for another use. Pour the rendered chicken fat from the pan into a glass jar with a lid.
