What to cook from chicken skin

Sometimes after cooking a chicken or its delicious legs, there are a few by-products left - skins that, it seems, are not needed, but it’s a pity to throw away. We know how to use them. Stuffed chicken skins will become your favorite dinner treat, guaranteed! We have prepared a couple of the most delicious ways for you. You are interested? Then start reading quickly!

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WHAT INTERESTING AND TASTY CAN YOU COOK FROM CHICKEN SKIN AND TAIL?

Monday, October 02, 2021 17:58 + in quote book
What interesting and tasty can be prepared from chicken skin and tail?

What interesting and tasty things can be prepared from chicken skin and tail?

..always loved chicken skin,

but together with chicken .. and then I saw that chicken skin is sold separately .. and I was so excited to try something like that .. but I don’t know how to cook it .. can you advise?

Lady Lat-

Greetings - My men are just fighting over “butts”. and skin from chicken! That's why I buy a lot of butts and leather! As much as half a kilo of each!

High calorie content

I bet this fact will make some girls think twice: bird skin is high in calories.

100 g of product contains 212 kcal

. For comparison, the calorie content of a breast is approximately 113 kcal. per 100 g.

Calculate what your consumption rate for KBZHU is, and decide for yourself whether stuffed skin rolls fit into it. Please note that the oil needed for frying (boiled skin is a dish for a rare fan) also has considerable energy value.

No matter how encouraging the expression “high nutritional value” may sound, the benefits of such dishes are dubious.

Crispy chicken skin

Chicken skin - as much as you have Salt - to taste Paprika - to taste Ground red hot pepper - to taste

We take our chicken skin, wash it, trim off any hanging fat and any suspicious unsightly things. I have the skin from 4 chicken breasts on the bone. It turns out quite a little finished product

Add salt, paprika, pepper. We don’t add a lot of salt, because when frying, the skin will shrink and there will be much less of it. Let marinate for 30 minutes. You can do more, even for the night

Preheat the oven to 200 degrees. Carefully place the skins on a baking sheet, cutting them into pieces.

Place in the oven, reduce the heat to 180-190 degrees. Now the main thing is not to burn))) We’re not going far, we’re keeping an eye on it. We need to bring our skins to condition, when they have already become crispy, thin, but not yet burnt. The color should be golden. Look how few of them are becoming (((((

Remove to paper towels. I took out one piece at a time when I saw that they had already turned golden. The rest were sent for further frying)

That's it, you can crunch! Overall great for beer!)))

Selection rules

Fans of chicken dishes need to adhere to some rules:

Whenever possible, buy poultry that is domestic rather than large farmed.
Choose chilled meat: it is fresher than frozen and contains less water.
Pay attention to the appearance of the carcass: the breast should not look disproportionately large compared to the legs. The ideal shape is round. Disproportions indicate that the birds' diet contained a lot of antibiotics.
To check the meat for freshness, just press it with your finger: it will quickly return to its previous shape. If there is a depression left, it is better to choose another carcass.
The skin of the chicken should be dry and clean, not slippery and sticky.

Comments

We just don’t have skins for sale

I'd like to try it

Tanyusha, we don’t sell skin separately either))) I took it off the breasts

and we also sell naked breasts

Tempting of course, but definitely not for me.

Thank you, Tanyusha! I also rarely indulge in such food.

I can’t even understand whether I like it or not. On the one hand, fried skin on a chicken is delicious, on the other hand, I definitely won’t fry the skin separately.

But it's cool, of course!

Thank you, Sveta! Separately, the skin is no less tasty than chicken)))

Oooh, Lena, have mercy.

I know a huge number of people who are against eating the skin - it seems to be harmful to health, but it is wildly delicious. Half of my friends deliberately remove the skin from baked chicken, saying it’s harmful. And he immediately washes down his lunch with half a liter of Coca-Cola (this, apparently, is not so harmful). And I also eat chicken for the crispy baked skin.

And here it is so delicious. We're just going to the market, I'll definitely buy it.

Chemicals as a free app

At some poultry farms, chickens are given antibiotic supplements

. They improve the bird’s appetite and allow it to quickly gain weight, but over time they accumulate in the body, mainly in adipose tissue.

And the skin, as I wrote above, is the fattest part of the chicken.

Who says that I need to be skinned?!

The deposited substances are unlikely to cause radical harm to health - meat producers one way or another adhere to the sanitary standards established by law. The main thing is not to make chicken with skin an everyday dish.

One more point: I did not find specific evidence of the content of antibiotics in chicken skin - with numbers, with the names of researchers. Information of this kind is published very often, but is presented as an obvious fact.

I consider myself obligated to mention this, because I try to publish it on my blog https://www..

How to: What can be made from fish, chicken and pork skin

The Village talks about different ways to prepare and use leather

The Village continues its column with expert advice on how to improve your everyday kitchen routine. Every week we explain how to properly prepare or preserve a variety of foods, and share simple tricks that will make your time in the kitchen easier and more fun. In the new issue, together with four chefs from signature cuisine restaurants, we tell you how and for what you can use pork, chicken and fish skin.

Vladimir Mukhin

chef of the White Rabbit restaurant, brand chef of the White Rabbit Family restaurant holding

The skin can be used as a chip or snack, as a base for an appetizer, in place of a tart or bruschetta, and even as a spice.

Chicken or duck skin goes well with fish and crayfish tails. For example, I had monkfish with duck skin chips on the menu. The White Rabbit tasting set includes rapan beef stroganoff with pot-bellied pig skin chips - in this case, the skin is needed for texture and taste.

Usually, when people eat salted lard, they throw away the skin. On the contrary, I find a use for it: I cook it for a long time at a low temperature, dry it and fry it. When the skin gets into the oil, it quickly picks up the oil and becomes like popcorn with a bright and delicate taste, which is what good salted lard usually has.

Skin chips partly serve as a spice - for example, in the case of barley porridge with hazel grouse, hazel grouse chips and morels, which I recently introduced into the White Rabbit summer menu. The porridge is slightly sweet, the hazel grouse is tender, and the chips are used instead of salt.

But in order for such a chip to be not just decorative, but to carry an interesting taste, it must be prepared correctly. For example, at Zodiac we serve guinea fowl with black rice and red apple. To make a chip from its skin, I cook the guinea fowl itself like a croissant: I hang it in a cold oven and heat it to 250 degrees. But first, in the Chinese style, I weather and blanch - this way the skin turns out dense, and the chips end up crispy.

MAXIM LETUNOVSKY

When I was in Spain for the first time, I was very surprised to see strange huge chips on the counters of tapas bars. It was later discovered that they were made from pig skin and were called chicharron. It turned out to be a great snack. I love chicharron with chunks of meat left on top. Crispy, fluffy skin and well-done meat go well together. And with aioli or brava sauce it’s absolutely the bomb.

We at Delicatessen prepared chicharron for the book by chef Ivan Shishkin and cook Victoria Boyarskaya “Edible Inedible.” In addition, they made chicken skin chips and served them at Delicatessen with the salad.

Now at Yunost we use chicken skin in two other forms: we render the fat from it and add it to chopped chicken liver, and we also dry it, break it finely, almost into powder, and add it to this dish as a spice - sprinkle it on top.

GERMAN MEDVEDEV

We skin the fish, remove the scales and wash the skin. Then cut into large squares (cooking time depends on the size) and dry with a towel. Place on parchment along the entire length of the baking sheet, add some salt, cover with a second layer of parchment, press tightly with the same baking sheet and place in the oven for 20-30 minutes at 160 degrees. The fattier the fish, the longer the skin will dry out. Then cool and break into pieces of arbitrary shape. Chips are ideal as a snack with beer or as an addition to fish dishes.

In addition, we also make chips from pig skin; from the stomach it turns out the most tender. The piece can be large, for example 30 by 30 centimeters. We cut it slightly into the cage, cover it with salt and leave it to salt for at least four hours. After this, place it on a dry and deep baking sheet with walls (no oil and no paper) and put it in the oven for an hour and a half at a temperature of 160 degrees. Periodically, you need to open the oven and drain the fat that will drip from the skin so that the chips do not cook, but become just chips. This will have to be done two or three times, depending on the fat content.

Then turn over to remove excess fat and break into chips. Dry on a napkin. Pork chips can be mixed with vegetable chips - this can be either a complete snack for beer or a decoration for serving pork dishes.

Dmitry Shurshakov

We serve carrot tartare with salmon skin chips. This is one of the most iconic dishes in the restaurant - a decoy dish: it looks and tastes more like fish tartare with caviar, but in fact it consists of 70% carrots, cooked in various ways. For example, we add roasted carrots, carrot ganache, carrot puree and sauce. And the fishy taste of the dish is given by a small amount of salmon, chips from its skin and a little caviar.

Dangerous carcinogens

Grilled chicken skin contains significant amounts of heterocyclic amines

-1.9 ng/g. These substances are potentially carcinogenic; if consumed frequently, they contribute to the development of cancer. This conclusion was reached by researcher Scott Smith from the University of Kansas.

The concentration of carcinogenic proteins in the product also becomes high when chicken is fried with skin.

The level of unfortunate amines jumps especially sharply when grilled chicken or fried chicken legs are reheated. Boiled or steamed poultry, even with the skin on, does not cause any particular complaints from scientists and oncologists.

I mentioned the disadvantages of chicken skin, but it must be admitted that it also has certain advantages

. It contains vitamins B, A, and E, valuable minerals (magnesium, iron, phosphorus, potassium).

The skin of a bird contains a lot of collagen. Due to this, it has properties that are useful in the development of new types of semi-finished products. The peel binds small pieces of shaped meat products well.

Total recipes including chicken skins: 9

First, let's prepare the minced meat. Cook the rice until half cooked. Fry the onions and carrots, add the chopped meat and rice, add salt and pepper and mix everything. Let's wrap our minced meat in chicken skins, like cabbage rolls, and place it on a vegetable bed. For the vegetable pillow, chop the cabbage and green onions, separate the cauliflower into florets, and sprinkle the vegetable mixture on top.

Quite a decent portion of tasty and tender pate from a minimal set of ingredients. 1. Let's cook the chicken skins - I had the trimmings from two legs lying around. Fat - if there is any - set aside. Pour water over the skins one finger higher and cook, skimming off the foam after boiling, over low heat. After 10 minutes of cooking, add salt, add a piece of onion, a couple of slices.

1. Finely chop the mushrooms, grate the carrots, chop the onion thinly, cut the breast flesh into small pieces.. Sauté the mushrooms in oil, then the onions, then the carrots and the breast - just a couple of minutes. 2. Add buckwheat. Mistral cereals are very clean - no unnecessary fuss. Stir a couple of times, pour 250 ml of boiling water and let it simmer over low heat.

Stuffed chicken skins: 2 most delicious recipes

Chicken skins stuffed with minced meat

To prepare this interesting dish you will need:

1 kg of main component;
0.5 kg minced chicken;
4-5 potatoes;
a little mayonnaise or sauce;
1 tsp. salt;
0.5 tsp black pepper.

The recipe can be transformed as you wish. You can use any other meat to make stuffed chicken skin rolls. Minced meat can be replaced with boiled or baked pieces.

Nutritional and energy value:

Ready meals
kcal 4084.2 kcal	proteins 432.6 g	fat 239.6 g	carbohydrates 41.9 g
Portions
kcal 408.4 kcal	proteins 43.3 g	fat 24 g	carbohydrates 4.2 g
100 g dish
kcal 170.2 kcal	proteins 18 g	fats 10 g	carbohydrates 1.7 g

Preparation

Rinse the chicken skins thoroughly under water, but be careful, they tear very easily. Lay them out to dry a little on a clean waffle towel.

Next, start preparing the tasty, juicy and aromatic filling for the rolls. Add salt, minced meat spices to taste, and a little pepper to the minced chicken.

Wash and peel a few potatoes. Cut into small cubes. Combine ingredients, stir together.

Then, to make the stuffed chicken skins, take one. Stretch it on a board and use a slightly dull knife to avoid damaging it, remove any fatty deposits. This is a must, because otherwise the rolls will turn out unbearably greasy.

Place the filling in the middle of the chicken skin stretched out on the board and wrap it in a tight envelope.

Grease a baking sheet with vegetable oil. Place the chicken rolls on it, seam side down. When all the envelopes are rolled, coat with mayonnaise or any other sauce. Pour water into the pan so that it covers most of each envelope.

Preheat the oven to 230 degrees, place a baking sheet and bake for half an hour.

When the skins are browned, the dish can be removed.

Prepare a light, tasty side dish for them. After all, ready-made stuffed chicken skins are very filling and high-calorie. You shouldn’t indulge in such a dish if you are watching your figure, but you definitely have to enjoy such an interesting dish.

Cookies with icing for Valentine's Day

1 cup (250 grams) softened butter
2/3 cup sugar
1/2 cup light corn syrup or honey
1 tablespoon lemon juice
1 teaspoon baking soda
1.5 teaspoons vanilla or half a packet of vanillin
1 egg
4 cups flour
1/4 teaspoon salt

Cooking method:

Beat the butter with a mixer at high speed
Add sugar, beat until sugar dissolves, 3-5 minutes. Add corn syrup, lemon juice slaked soda, vanilla and eggs.
Combine 4 cups flour and a quarter teaspoon of salt. Add to butter mixture.
Knead the dough. Place in the refrigerator for 1 hour.
Take out the dough and divide it into three parts (this makes it easier to work with the dough). Work through each part of the test in turn.
Sprinkle the table with flour. Roll out a layer of dough 3-4 millimeters thick. Using cookie cutters, a glass or a knife, cut out the cookies into the desired shape. The shape of the valentine is a heart. For Valentine's Day, hearts decorated with red icing will look especially impressive. Line a baking sheet with foil or baking parchment. Bake at 350 degrees for 10-12 minutes until cookies are golden brown around the edges. Remove cookies from oven. Let cool, remove from pan. It's better to put it on a wire rack. The cookies must cool completely before decorating.

Ingredients for icing sugar:

2.5 cups powdered sugar
3 tablespoons milk (may need another spoon)
2 tablespoons softened butter
½ teaspoon almond extract
Food coloring (red or pink)

Chicken skins with mushroom filling

Here is another very tasty recipe for chicken skin rolls. The combination of the flavors of chicken, mushrooms, and cheese is particularly successful, and is wonderful in rolls as well as in any other dish. Let's see what ingredients we need for this option for preparing a delicious second course:

500 g chicken skins;
0.5 tbsp. cooked rice;
9 champignons;
1 processed cheese;
30 g butter;
a bunch of greenery;
2 tbsp. sweet pepper;
1 tsp. vegetable oil;
spices.

"Dangerous" chickens

Then why so much talk about the dangers of chicken skin? Modern technologies for raising broiler chickens are to blame.

Pediatricians warn: frequent consumption of dishes that contain broiler chicken skin can cause an allergy in a child and develop immunity to antibiotics. And this complicates the treatment of some childhood infections.

It is advisable for both adults, and especially children, to eat poultry raised on natural feed without the use of hormones and antibiotics.

Filling

Before you start preparing the rolls, the chicken skins must be properly processed. Rinse each skin thoroughly under cool water, stretch it on a board and remove fatty deposits and films. Dry the skins with paper towels.

Peel and wash the mushrooms and cut into very small cubes. Finely chop the processed cheese. To make it cut better, place it in the freezer an hour before cooking.

Rinse the greens, namely a few feathers of green onions, dill, parsley, shake off excess moisture and finely chop.

Cut small sweet peppers into cubes or take 2 tbsp. l. frozen.

Season a thick-bottomed frying pan with vegetable oil, place mushrooms on it, add a little salt and fry until the moisture has evaporated. Transfer the mushrooms to a plate and allow them time to cool.

Boil the rice a little in advance and place the half-cooked rice in a deep bowl. Send mushrooms there, and some sweet peppers, fresh herbs, and cheese. Season the future filling for stuffed chicken skins with aromatic spices - suneli hops, pepper, paprika.

Mix all ingredients until smooth. When the filling is ready, you can start forming the rolls.

Chicken skin rolls

Stretch the prepared chicken skins on a board. Place one and a half tablespoons of filling and wrap the skin in an envelope. Optionally, if you are afraid that the roll will come apart, you can tie it with threads or secure it with toothpicks.

Place all the preparations immediately on a baking sheet, placing them seams down. Season the baking sheet with vegetable or butter in advance.

Preheat the oven to 180 degrees, bake the delicious chicken skins for 35-40 minutes until fully cooked.

Serve the finished chicken skins with your favorite side dish. For a festive table, they can be decorated with parsley leaves and chopped vegetables.

These are such simple recipes for stuffed chicken skins! The photos clearly demonstrate the originality of this dish. The rolls turn out incredibly tasty, just look at that pleasant, crispy crust!

You can wrap anything in chicken skin: chicken or any other minced meat, mushrooms, vegetables. The main thing is a competent combination of products and a cleverly wrapped envelope.

Vegetable soup

Vegetable soup can be not only lean, but also fatty, for example, with the addition of chicken skins.

In a small saucepan, bring 2 liters of water and 10 chicken skins to a boil. As in a regular soup, remove the foam and let it simmer for 10 minutes. At the same time, peel the onion, carrots and potatoes, and cut them as desired. If you don’t like boiled onions, you can throw them in whole and then take them out. Place potatoes and carrots into the boiling broth, after 10-15 minutes add bell peppers cut into cubes or strips (multi-colored ones can be used).

Next, if desired, add a handful of fresh peas and washed and chopped cauliflower. Let the vegetables cook, and at the end, 10-15 minutes before turning off, add the diced zucchini to the pan. This is followed by salt, pepper and your favorite seasonings, instead of which in the summer you should add a bunch of fresh herbs to the soup. After boiling, turn off the soup.

Of course, boiled skins are not very appetizing; in this case, they can be browned in a hot frying pan and cut into small pieces. It will turn out tasty and satisfying.