Chicken Skin

Chicken Skin

Chicken Skin may be one of the most overlooked parts of the bird. With little more than salt and a hot oven, it transforms into incredibly crisp, savory Chicken Cracklings — light, crunchy pieces of chicken skin that are delicious straight from the pan or crumbled over salads, vegetables and other dishes.

It's also a wonderfully simple way to make use of the whole bird. As the skin crisps, it naturally renders chicken fat that can be saved and used for cooking.

From Our Slow-Growing Heritage Chickens

Our chickens are raised outdoors on pasture and moved to fresh grass twice every day, where they forage naturally through grasses, clover, bugs and other plants and insects.

They're supplemented with a nutritionally balanced organic feed made without corn or soy and raised without antibiotics, hormones or vaccines.

Easy Crispy Chicken Cracklings

One of our favorite ways to prepare Chicken Skin is inspired by the simple method from Nom Nom Paleo. The secret is elevating the skin on a wire rack so the fat can render away while the skin becomes beautifully crisp.

You'll need:

• Chicken Skin
• Sea salt

1. Preheat your oven to 400°F convection or 425°F in a conventional oven. Line a rimmed baking sheet with foil or parchment and place a stainless-steel wire rack on top.

2. Pat the Chicken Skin very dry with paper towels and season both sides with sea salt.

3. Arrange the skins in a single layer on the rack, skin-side down, leaving a little room between the pieces.

4. Bake for about 10 minutes, then flip the skins so they're skin-side up.

5. Continue baking for approximately 10 more minutes, or until deeply golden and crisp. Cooking time can vary depending on the size and thickness of the pieces, so keep an eye on them toward the end.

6. Transfer the finished cracklings to a clean wire rack and allow them to cool slightly. They'll become even crisper as they cool.

Enjoy them warm as a crunchy snack, crumble them over salads in place of croutons, or use them as a crispy topping for vegetables, soups and other dishes. If you'd like additional seasoning, add it after cooking so herbs and spices don't burn in the hot oven.

Don't Toss the Rendered Fat

As the Chicken Skin cooks, you'll also collect flavorful rendered chicken fat in the pan below. Strain it, refrigerate it and use it as a traditional cooking fat for roasting vegetables, frying potatoes, sautéing greens and more.

Package size: Approximately 1.75 lb average package weight.

Cracklings method adapted from Nom Nom Paleo's Crispy Chicken Skin Chips recipe.