I put the skin in the oven at 200c until it crisps up, it takes a while but its the best chicken skin you'll ever eat, totally different texture than normal, it is tougher but it is so good.. I just sprinkle garlic salt on the underside first..
Thank you for the experiment, but 185 Degrees F internal?? 165 is the best. Were not trying cooking my grandmothers porkchops that required 1/2 a jar of applesauce to lubricate the throat to get it down so as not to offend.
I think you could probably take that skin and render out the fat in a skillet. When the fat renders out, the skin would probably be delicious plus you would be left with chicken scmaltz which has lots of good uses in cooking.
That is incredibly helpful and a fair test. Thanks for posting. Cheers.
Glad it was helpful!
I put the skin in the oven at 200c until it crisps up, it takes a while but its the best chicken skin you'll ever eat, totally different texture than normal, it is tougher but it is so good.. I just sprinkle garlic salt on the underside first..
Thanks for sharing your knowledge. What are the grams if you are using Himalayan or Kosher salt. Thank you
Thank you for the experiment, but 185 Degrees F internal?? 165 is the best. Were not trying cooking my grandmothers porkchops that required 1/2 a jar of applesauce to lubricate the throat to get it down so as not to offend.
😂😂😂
I think you could probably take that skin and render out the fat in a skillet. When the fat renders out, the skin would probably be delicious plus you would be left with chicken scmaltz which has lots of good uses in cooking.
Why did you cook the internal temp to 185?