Chicken crisps

Chicken Crisps

Chicken crisps are a fabulously frugal little treat and Tillie and Tom love them. Every time I cooked a chicken for Tillie and Tom the bones got used to make bone broth and the skin got thrown away. I used to think what a waste, surely we can do something with the skin? Then I discovered this recipe for crispy chicken skin and it inspired me to have a go at making chicken skin crisps for Tillie and Tom.

INGREDIENTS

  • An unseasoned chicken you have just cooked

METHOD

  1. Preheat oven to 180 degrees.
  2. Line a baking sheet with non stick baking parchment
  3. Once the cooked chicken has cooled, gently remove the skin from the breast, legs and wings.
  4. Place the chicken skin on the tray – I usually tear or cut the pieces of skin into crisp size.
  5. Bake in the oven for 15 minutes or until golden and crispy.
  6. Remove from oven. Place the crisps on a piece of kitchen roll to absorb the fat.
  7. Once cool store in a container. No need to refrigerate. The crisps should keep for up to 5 days.

Tillie and Tom love these crisps but as chicken skin is high in fat, they enjoy them in moderation πŸ™‚

Tracey

Tillie and Tom's mummy.

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