Danny Kim
Use your newly skinless thighs in a braise.
Recipe information
Yield
4 Servings
Ingredients
½
pound chicken skin (from about 2 whole chickens or 3 thighs)
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Trim meat and excess fat from chicken skin; cut into 3" pieces. 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 until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.
Step 2
Do Ahead: Skin can be baked 3 hours ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 260 Fat (g) 23 Saturated Fat (g) 6 Cholesterol (mg) 45 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 12 Sodium (mg) 35