Friday, May 17, 2013

Chicken Chips or Gribenes

Cut chicken skin into pieces about 2” square and spread out in a single layer on a rimmed baking sheet. Cover with another baking sheet so the skin is squashed between the two sheets. Put something heavy like a cast iron skillet on the top sheet to hold it down. (Be sure to leave the hot pad over the handle on the skillet when you take it out so no one accidentally tries to pick it up or move it! It will be hot!) Bake for about 25 minutes with the chicken. Carefully remove the baking sheet from the oven and pour off the grease. (I save the grease and use it for cooking.) Take the Chicken Chips off of the baking sheet; you may need to use a metal spatula to free them from the sheets. Salt, if desired, and serve. Best eaten right away. 

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