Food & Drink

Where to buy chicken skin?

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  • Jan 12th, 2018 11:45 pm
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Jan 11th, 2018 8:28 pm
UrbanPoet [OP]
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ONTARIO

Jan 11th, 2018 8:28 pm

Where to buy chicken skin?

The other day While processing a whole chicken, i saved the fat & skin to render out for the fat.

I took the left over bits and threw it in the oven. They puffed up into chicken rinds!

J want to make more in more snackable quantities. Where could i buy just chicken skin?
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Jan 11th, 2018 8:55 pm
Raggie
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Jan 11th, 2018 8:55 pm

That looks good. Did you use any seasoning?
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Jan 12th, 2018 9:33 am
Smiley22
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Jan 12th, 2018 9:33 am

Looks real yummy but so unhealthy!! who cares...you only live once. LOL
Jan 12th, 2018 11:11 am
Mr Bean
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Jan 12th, 2018 11:11 am

once i tried cooking with the chicken thigh pieces and it didnt taste good, too much fatty. i just presumed it must be bad for your health. no?
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Jan 12th, 2018 11:46 am
gr8dlr
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Jan 12th, 2018 11:46 am

In theory, if you render off almost all the fat, and don't drink it, it should only be counted as 5% unhealthy by weight!
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Jan 12th, 2018 12:13 pm
savethebeer
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SURREY

Jan 12th, 2018 12:13 pm

Heres my secret that I don't mind sharing because I don't make chicken skin anymore. Go to any Indian butcher shop that sells marinated chicken and tell them you want to buy there chicken skin. Some will just give it to you for free while some might charge you. If you don't have a good relationship with your Indian butcher, don't expect it for free.
Jan 12th, 2018 12:21 pm
lecale
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Jan 12th, 2018 12:21 pm

I buy skin on bone in chicken thighs as the cheapest source of skin; from 12 thighs you will get about 1.5 lb skin and from that, 1 cup of rendered fat. You get nice rectangular pieces of skin to work with, and if you roll the meat off the thigh bone there are two gobs of fat to cut out in there too. I put the skin and fat gobs alone on medium heat and they puff up on the stovetop.

You can use these as a salad crouton/bacon bit/soup crouton/ramen topper. Keeps well in the fridge and recrisps in a couple of seconds in the microwave.
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Jan 12th, 2018 4:11 pm
UrbanPoet [OP]
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Jan 12th, 2018 4:11 pm

lecale wrote: ↑ I buy skin on bone in chicken thighs as the cheapest source of skin; from 12 thighs you will get about 1.5 lb skin and from that, 1 cup of rendered fat. You get nice rectangular pieces of skin to work with, and if you roll the meat off the thigh bone there are two gobs of fat to cut out in there too. I put the skin and fat gobs alone on medium heat and they puff up on the stovetop.

You can use these as a salad crouton/bacon bit/soup crouton/ramen topper. Keeps well in the fridge and recrisps in a couple of seconds in the microwave.
Hm... that sounds like a good get around.
I do like chicken salads and stir frys. Hopefully the chicken theighs are much less greasy with the fat & skin removed! I find those dishes are better with leaner meat.
Jan 12th, 2018 11:45 pm
dryars
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Jun 18, 2013
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Brampton

Jan 12th, 2018 11:45 pm

Roasted chicken skins make a wonderful substitute for anytime something calls for bacon. Try it with your next caesar. It will not disappoint.
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