Than harmful chicken skin
All chicken is full of saturated fat, but when cooking, regardless of, you fry, cook or bake, most of them trying to flow along with the juice and remains in the skin. That is why she is getting so fat, and so harmful. In the same raw chicken skin fat even less than throughout the chicken. So, if you like this product, prepare it separately from the carcass and eat without remorse.
Cracklings of fried chicken skin
Chicken skin thoroughly under running water and dry on paper kitchen towels. The food pan cover with parchment paper, gently stretch the skin on it, sprinkle with salt and top with another sheet of parchment. Put on top of another baking sheet and press down with heavy heat-resistant utensils. Preheat the oven to 180oC. Bake the skin for 40-45 minutes.Delicious pork rinds can be put in soup or pasta, instead of the crispy bacon, add to mashed potatoes or cook them with a salad.
If you want extra crispy skin, accumulating in the drain pan of fat. And the meal will be less calories.
Chicken galantine
There is a dish that is hard to imagine without the chicken skin – galantine. It is a cold loaf of meat and minced meat enclosed in a natural casing. Leather does not leak fat and juices and when cooled they solidify in a fragrant, delicious jelly. You will need:
- 1 chicken;
- 250 grams of minced pork;
2 chorizo sausage;
- ½ Cup of green olives;
- 1 handful chopped parsley;
- 1 handful of chopped green Basil;
- 1 teaspoon of ground smoked paprika;
- 1 crushed garlic clove;
- salt and pepper.
Chicken galantine can be minced chicken meat, sauteed mushrooms and onions, asparagus, pistachios, carrots.
With chicken carefully, trying not to damage skin. Separate the chicken. The rest of the meat and bones to use in other dishes. Olives cut into slices, sausages – diced. Mix ground pork with olives and chorizo, season with chopped herbs, paprika, salt and pepper. On a piece of gauze stretch the skin, put the sliced layers and repulsed the breast so that they covered the entire skin, except the 3 inches from the edge. "Sausage", put the stuffing and roll tight roll. Tie it with baking twine. Put galantine in a wide pan, press down load and fill with water. Simmer for 20-30 minutes. Then remove from broth, let cool and put into a press in the fridge for 3-4 hours. Remove twine, slice and serve as cold appetizers.