Sunday, October 18, 2009

Cacklin Cracklins

In a microwavable bowl add the following:

  • chicken skin of 1 med. fryer
  • salt and pepper to taste

On high, microwave the chicken skin until most of the oil is rendered out.

I usually cook mine for about 10 minutes, drain off the fat,  and continue on for another 3 to 5 minutes. Use you own judgment because each oven is different. If you cook the skin for too long it will burn. If you don't cook it long enough it will remain pliable and not crispy as cracklings should be.

If you are preparing a gumbo using powdered gumbo roux you may add the chicken oil (fat) to the gumbo for flavoring and cook it along with the other meats and vegetables, stirring occasionally.

When the gumbo is finished, the oil from the chicken skin will rise to the top. Take a few clean paper towels and soak-up the oil and discard the towels. The roux in the gumbo will have absorbed the wonderful chicken flavor and you can still get rid of the fat.

If you have rendered the chicken skin correctly, without burning it,  it will turn into delicious craklings for you and your guests to snack on while your gumbo is brewing. Break it apart and pass it around. It goes great with a couple cold brewskeys. Try it! I bet you will like it.

(I like to add a little cayenne pepper to my cacklin' cracklins.)

Ahheee!!  C'est bonne!

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