Whilst I love a green smoothie, a matcha latte and cauliflower rice as much as the next girl. My life is all about balance. So 80% of the time I eat nourishing delicious foods. The rest of the time? The sky’s the limit.
Enter….CRISPY CHICKEN SKIN. Oh boy. There ain’t nothing healthy about chicken skin but it is definitely one of my favourite things in the world.
There are times, (and they arent times I am proud of), when I have roasted a chicken, pulled it out of the oven and picked off all the chicken skin before I had time to realise what I was doing. Oh god. Maybe I have a problem. Anyway, it was probably during one of these seriously gluttonous occasions that I got to thinking. Perhaps there was a more elegant way of eating chicken skin.
Could I turn it from being my guilty little secret to a dish I would be proud to serve to guests? To the google machine! And eureka! the answer was undoubtably….yes.
This is a dish I would be proud to serve to guests, the only question is would I be willing to share. Probs not. And that kind of attitude can be problematic for a chef….
This won’t be everyones cup of tea, but if you are a fan of pork scratchings, then you are in for a treat. Think of crispy chicken skin as the pork scratchings slightly more grown up and glamorous cousin who has just graduated from uni.
Of course, I’ve been very swish and fancy and used caviar. Obviously I always have a pot of caviar to hand to nibble on whenever it takes my fancy. I also have a male model on hand to serve it to me. Disclaimer: neither of those things are true. Sadly.
I got given the caviar as a present, and whilst it is expensive, a little goes a long way, and for a special occasion it is hard to beat. Salmon roe is a less expensive alternative and equally delicious! I like the contrast in serving something snazzy like caviar on something humble like chicken skin. It’s a delicious contradiction and I like it.
- skin from 2 whole chickens or 8 chicken thighs
- salt, freshly ground pepper
- ½ cup sour cream
- 1 pickled beetroot
- squeeze of lemon
- ½ small pot of caviar
- Preheat oven to 180C
- Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out.
- Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling).
- Bake for about 35 minutes, or until the chicken skin is golden and very crispy.
- Do Ahead: Skin can be baked 3 hours ahead. Store airtight at room temperature
- To make the beetroot sour cream just whizz the beetroot and lemon juice in a blender / food processor and then stir through the sour cream. Season with salt and pepper.
- To assemble just top each bit of chicken skin with the sour cream and then a dollop of caviar.