INGREDIENTS:
- 3 lbs chicken skin
- 2 tbsp vinegar
- ½ cup water
- 3 to 4 cloves garlic, peeled and pounded
- ½ tsp ground peppercorns
- 1 tsp salt
- lard or peanut oil
HOW TO COOK:
- Heat a pot over medium heat.
- Combine the chicken skin, vinegar, water, garlic, peppercorns and salt and bring it to a boil.
- Lower heat and continue to cook until skins render fat and are softened but not falling apart.
- With a slotted spoon, remove the skin from the pot.
- Remove any stray peppercorns and garlic then discard.
- Arrange skins in a single layer on a baking sheet. Place in the refrigerator, uncovered, for about 1 hour or until completely cold.
- Using a spoon, gently scrape away any subcutaneous fat.
- Cut into about 4 inch pieces.
- Option 1: In a 180 F or 82 C oven, bake skins for about 2 to 3 hours. Option 2: arrange chicken in a single layer on a baking sheet and refrigerate, uncovered, overnight to dry out.
- Put lard or peanut oil in a deep, heavy bottomed pot, until 4 inches deep.
- Heat the lard or oil until very hot.
- Add chicken skins in batches and deep- fry until they begin to puff and start to float.
- With a slotted spoon, remove from heat and drain on paper towels.
- Serve with spiced vinegar. Enjoy!
IMAGE: rochellsychua.com
Also try: Pork Chicharon
