GIMME SOME SKIN
Provided by Alton Brown
Time 35m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Start by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.
- Crank your waffle iron to high.
- When the skins are dry, move carefully to the waffle iron; depending on your model you may only get a couple of pieces in at a time. Do not allow them to overlap.
- Cook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp: about 5 minutes total. Remove to a rack and season with salt and pepper.
- Repeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.
- To make sandwiches, brush one side of a single piece of bread liberally with schmaltz.
- Place the bread schmaltz-side down on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.
- After 2 minutes check for doneness. When you peek under the bread corner it should be golden brown and everything should be crisp. EVERYTHING. Repeat the process with the remaining bread and ingredients.
- Serve as is or cut into quarters. Serve with the soup or just binge right then and there with no apologies. If so, shower afterwards.
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Aa As
[email protected]I would not recommend this recipe.
Victoria Thomas
[email protected]This recipe was a waste of time. The chicken skin was tough and the seasoning was bland.
Kerry Lambie
[email protected]I followed the recipe exactly, but the chicken skin didn't come out as crispy as I would have liked.
Torture One
[email protected]This recipe was a bit too salty for my taste, but the chicken skin was crispy and the meat was juicy.
Luna Francis
[email protected]I'm not a big fan of chicken skin, but I tried this recipe and it was surprisingly good. The skin was crispy and the seasoning was tasty.
Rasmos Ngobeni
[email protected]This recipe was easy to follow and the chicken skin turned out crispy and flavorful. I would definitely recommend it.
Ashirafu Lukaku
[email protected]5 stars! This recipe is a winner.
Ed Shaw
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Myra Oates
[email protected]I made this recipe last night, and it was a huge success. My family loved it, and they all wanted seconds.
Abid Qureshi
[email protected]This was an easy recipe to follow, and the results were amazing. The chicken skin was crispy and flavorful, and the meat was juicy and tender.
Ashley Kyner
[email protected]I'm not a big fan of chicken skin, but this recipe changed my mind. The skin was so crispy and delicious, I couldn't stop eating it.
Brent Johnston
[email protected]This recipe was a total hit! The chicken skin came out crispy and flavorful, and the seasoning was perfect. I'll definitely be making this again.