Meat · raw
Chicken skin
Skin trimmed from chicken; rendered for schmaltz and crisped into crackling, or skewered and grilled as yakitori.
What can replace it
- T2 · GoodPork skin
Thicker; boil and dry before it crisps, porky flavour.
- T2 · GoodSchmaltz
Gives the rendered fat but no crisp crackling. (use 0.5× the amount)
- T3 · In a pinchChicharrón
Ready-crisp pork crackling: porky, not chicken-flavoured.
- T3 · In a pinchStreaky bacon
Crisp and fatty but smoky and salty; cut other salt.
Cook with Chicken skin
No recipes use it yet.