Chicken skin enjoys a well-deserved fame as a product that is not very useful for health, but despite this, there are people who love this particular part of the carcass and consider it a delicacy. However, you can enjoy your favorite taste, but minimize the harm from it.
Why is chicken skin harmful?
All chicken is full of saturated fat, but when you cook it, whether you fry, boil it, or bake it, most of it tries to leak out with the juices and stays in the skin. That is why it becomes so oily, which means it is harmful. In the same raw chicken skin, there is even less fat than the whole chicken. Therefore, if you are a fan of this product, cook it separately from the whole carcass and eat it without remorse.
Fried chicken skin cracklings
Rinse the chicken skin under running water and pat dry with paper kitchen towels. Line a baking sheet with baking paper, gently stretch the skin on it, sprinkle with salt and place another sheet of parchment on top. Place another baking sheet on top and press down with a heavy heat-resistant dish. Preheat oven to 180C. Bake the skin for 40-45 minutes. Delicious cracklings can be placed in cream soup or pasta instead of crispy bacon, added to mashed potatoes, or made a salad with them.
If you want particularly crunchy skin, drain off any fat that has accumulated in the baking sheet. So the dish will be less high-calorie.
Chicken Galantine
There is also a dish that cannot be imagined without chicken skin - galantine. This is a cold roll of meat and minced meat, enclosed in a natural casing. The skin does not allow fat and juices to flow out, and when cooled, they solidify into a fragrant, delicious jelly. You will need:
- 1 chicken;
- 250 grams of minced pork;
- 2 chorizo sausages;
- ½ cup green olives;
- 1 handful of chopped parsley;
- 1 handful of chopped basil greens;
- 1 teaspoon of ground smoked paprika;
- 1 minced garlic clove;
- salt and pepper.
Chicken galantine can also include minced chicken meat, fried mushrooms and onions, asparagus, pistachios, carrots.
Carefully remove the skin from the chicken, being careful not to damage it. Separate the chicken fillet. Use the rest of the meat and bones in other dishes. Cut the olives into slices, the sausages into cubes. Combine minced pork with olives and chorizo, season with chopped herbs, paprika, salt and pepper. Stretch the skin on a piece of gauze, lay out the sliced and broken breasts so that they cover the entire skin except for 3 centimeters from the edge. Put the minced meat in the center of the "sausage" and roll up a tight roll. Tie it with baking twine. Place galantine in a wide saucepan, press down with a load and cover with water. Cook for 20-30 minutes. Then remove from the broth, refrigerate and place under a press in the refrigerator for 3-4 hours. Remove the twine, cut into slices and serve as a cold snack.
