Ingredients

The following ingredients have 4 Servings
  • 3 sprigs fresh thyme
  • 9 ounces chicken skin ((available from most local butchers), cut into pieces)
  • 3 tablespoons homemade chicken stock or canned chicken broth
  • Sea salt

Instruction

  • Preheat the oven to 350°F (177°C).
  • Toss the thyme sprigs in a roasting pan and plop the chicken skins on top. Add the chicken stock, and roast, uncovered, until the skins are nearly crisp, 30 to 40 minutes, stirring or flipping the chicken skins every 10 minutes.
  • Drain the fat, called schmaltz, and save. It's great to cook with.
  • Return the pan to the oven until the chicken skins are crisp, 12 to 20 minutes more. (Note, the chicken skins will be more like the crisp skin on a roast chicken than the puffed skin of pork rinds.) Lavish with salt to taste. Originally published September 16, 2014.