Chicken Skin Chips

+ Schmaltz (Chicken Fat)

Chicken_Skin_Chipps_by_Jordan_Pie_Nutritionist_Photographer-1.jpg

One of my favourite no waste food hacks is cutting up a while chicken - I have the process of how to do this saved to my Instagram Highlights under ‘Chicken’. Not only does this save us money, it’s sustainable because we’re able to use the ENTIRE animal. We often order 5 or 6 whole organic chickens from Bostock’s Organic and after cutting them up into drumsticks, wings, chicken boobies and thighs we’re left with chicken frames which we use to make bone broth and chicken skin which we turn into schmaltz (which is rendered chicken fat) and the crispiest, yummiest savoury chicken crackling or chicken chippies. I think it’s incredible you can get TWO amazing foods from ONE thing - the chicken skin!

If you’re not in a position to order whole chickens online, you can buy whole organic or free-range chickens from the supermarket and do the same process (see my Instagram Highlights or my IGTV here), or ask your butcher if you can buy chicken skin from them. They often just throw this away. I used to buy it from Sunshine Coast Organic Meats when we lived on the Sunny Coast.

INGREDIENTS

  • Approximately 500g chicken skin (preferably from organic chickens)

  • Salt

INSTRUCTIONS

  1. Add the chopped chicken skin into a saucepan. Cook on a low-ish heat for 30-40 minutes. You’ll want to stir occasionally so the chicken skin doesn’t stick to the bottom of the saucepan. Over the 30-40 minutes, you’ll see the skin start to release it’s water and fat content. The water evaporates and the oil will continue to be released which is essentially deep frying the chicken skin to create the yummiest, crispiest chicken skin crackling/ chips. You’ll know it’s ready when it’s a dark golden colour.

  2. When it’s done, pour the schmaltz (rendered chicken fat) into a bowl over a sieve. Pour this into a clean glass jar and store in the fridge. This will last for up to 1 year if stored well (although in our house it doesn’t last for longer than a week!). Use the schmaltz when cooking roast potatoes or any roast veggies and meats, it adds such a delicious flavour profile!

  3. Pour the chicken crackling onto a plate and sprinkle with salt. Then enjoy every single, crunchy mouthful!

For even more delicious savoury snacks, check out my eBook Get Snacked which contains 30+ savoury, gluten free and low carb recipes with lots of egg, nut and dairy free options!

I also have an Oven Baked Chicken Skin Chips recipe in our hardcopy cookbook GUTALICIOUS on pg.319