Crispy chicken skin

Crispy chicken skin

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
300g chicken skin
50g salt
65g soft brown sugar

Method

  1. Place the chicken skin on a cutting board, fat side up, and use a knife to gently scrape off as much of the excess fat as possible, being careful not to tear the skin. Sprinkle the salt on the fat side of the skin, then place the skin between two pieces of paper towel. Refrigerate for about 8 hours to give the salt time to absorb the moisture.
  2. Preheat the oven to 160°C. Wash the salt off the skin and pat dry. Place the skin on a baking tray lined with baking paper. Sprinkle the brown sugar on the skin (not on the fat side) and cook for about 20 minutes, or until crisp. Remove and set aside to cool. Cut the skin into strips (or whatever shape you like) and serve it on top of the gelato.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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