GLASS BONES AND PAPER SKIN RECIPE

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CRISPY CHICKEN SKINS RECIPE | REE DRUMMOND | FOOD NETWORK



Crispy Chicken Skins Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 50 minutes

Cook Time 10 minutes

Yield 18 pieces

Number Of Ingredients 5

6 large skin-on chicken breasts
1 teaspoon kosher salt 
1 teaspoon lemon pepper 
1/2 teaspoon dried thyme 
1/2 teaspoon dried rosemary 

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
  • Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
  • Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

CHICKEN THIGH - SOUS VIDE RECIPES

Chicken thighs most often come either bone-in and skin-on, or boneless and skinless. I recommend using the former if cooking thighs alone. Some recipes have you remove the bone before cooking. I find this unnecessary. Unless you’re experienced with a boning knife, it’s far easier to remove the bone after the chicken has been cooked.One step I do find convenient is to chill the chicken down in an ice bath after cooking. This allows you to give the chicken leg a longer time over moderate heat in a skillet just before serving in order to get extra crispy skin without overcooking the chicken underneath.TEMPERATURE AND TIMING FOR CHICKEN THIGHTexture: Firm, very juicy, slightly toughTemperature: 150°F / 66°C        Timing Range: 1 to 4 hoursTexture: Tender and very juicyTemperature: 165°F / 74°C    Timing Range: 1 to 4 hoursTexture: Fall-off-the-bone tenderTemperature: 165°F / 74°C        Timing Range: 4 to 8 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 1

Number Of Ingredients 11

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