Kates Crispy Cracklings From Leftover Rotisserie Chicken Skin Recipes

LEFTOVER ROTISSERIE CHICKEN SANDWICH

Steps:

• Turn oven on to broil.
• Brush olive oil on outside of each piece of bread.
• Place olive oil side up on baking sheet and place in oven.
• Watch carefully and cook just until turns brown and crispy.
• Take baking sheet out of oven and turn bread over.
• On once piece of bread pile chicken and sprinkle with cheddar cheese.
• On other piece of bread spread honey mustard.
• Put open face sandwich back in the oven and watch carefully again.
• Cook until cheese is melted and edges of bread begin to brown.
• Add lettuce, onions and tomato if desired.
• Put together sandwich and enjoy!

CRISPY FRIED CHICKEN SKIN

Steps:

• Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
• Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
• Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

KATE'S CRISPY CRACKLINGS FROM LEFTOVER ROTISSERIE CHICKEN SKIN

Steps:

• Preheat oven to 375F degrees.
• Remove skin from rotisserie chicken. Remove excess fat from around cavity opening and remove tail. Remove small bones from tail and discard bones. Remove layer of fat along thighs.
• Arrange skin, tail, and removed fat (from cavity opening and thighs) in one layer in a metal baking pan that has sides (not a shallow cookie sheet). Do not line pan with aluminum foil or parchment paper because skin must be in contact with hot metal pan to sufficiently render oil in order to crisp. Almost all excess oil will render leaving a crispy "chip." Use rotisserie chicken meat for chicken salad, casserole, soup, etc.
• Sprinkle skin and fat with salt and black pepper if rotisserie chicken is not already seasoned or flavored. Bake, uncovered, for 15 minutes at 375F degrees. Remove from oven and drain off all oil. (While wearing oven mitts, I carefully tip the baking pan and use a paper towel to soak up the oil that pools in the bottom corner.) Bake for 15 more minutes. Drain off oil. Skin and fat should be golden brown (not burnt) and crispy (not limp and chewy). If not crispy, bake for 10 more minutes. Loosen cracklings from pan with spatula and transfer to paper towels. Eat while still warm.
• Note: this method works for any baked/roasted poultry including holiday turkey skin and fat. Furthermore, this method will still work for refrigerated leftovers- just add five extra minutes of baking time for skin to warm up.