Kate's crispy cracklings from leftover rotisserie chicken skin (recipe)
| Kate's crispy cracklings from leftover rotisserie chicken skin (recipe) | |
|---|---|
| Name | Kate's crispy cracklings from leftover rotisserie chicken skin |
| Ingredients | Chicken |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.05 |
| Totaltime (in hours) | 0.55 |
| Keto friendliness | Keto friendly |
| Calories | 975.2 |
| Fat | 68.3 |
| Protein | 84.4 |
| Carbohydrate | 0 |
| Fiber | 0 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 19.6 |
| Cholesterol (mg) | 340.2 |
| Sodium | 317.5 |
| Yield | 1 cracklings from 1 rotisserie chicken |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Kate's crispy cracklings from leftover rotisserie chicken skin (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Kate's crispy cracklings from leftover rotisserie chicken skin (recipe) image(external)
Recipe instructions
- Preheat oven to 375F degrees.
- Remove skin from rotisserie chicken. Remove excess fat from around cavity opening and remove tail. Remove small bones from tail and discard bones. Remove layer of fat along thighs.
- Arrange skin, tail, and removed fat (from cavity opening and thighs) in one layer in a metal baking pan that has sides (not a shallow cookie sheet). Do not line pan with aluminum foil or parchment paper because skin must be in contact with hot metal pan to sufficiently render oil in order to crisp. Almost all excess oil will render leaving a crispy \chip.\ Use rotisserie chicken meat for chicken salad, casserole, soup, etc.
- Sprinkle skin and fat with salt and black pepper if rotisserie chicken is not already seasoned or flavored. Bake, uncovered, for 15 minutes at 375F degrees. Remove from oven and drain off all oil. (While wearing oven mitts, I carefully tip the baking pan and use a paper towel to soak up the oil that pools in the bottom corner. Bakefor 15 more minutes. Drain off oil. Skin and fat should be golden brown (not burnt) and crispy (not limp and chewy). If not crispy, bakefor 10 more minutes. Loosen cracklings from pan with spatula and transfer to paper towels. Eat while still warm.
-
Note: this method works for any baked/roasted poultry including holiday turkey skin and fat. Furthermore, this method will still work for refrigerated leftovers- just add five extra minutes of baking time for skin to warm up.
Food tags
Whole Duck, Whole Turkey, Chicken, Duck, Poultry, Meat, Very Low Carbs, High Protein, Kosher, Free Of..., High In..., Weeknight, Roast,, Oven, Beginner Cook, Easy, Inexpensive
Kate's crispy cracklings from leftover rotisserie chicken skin (recipe) details
Time:
Prep Time in Hours and Mins:33M
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Contributors: Prab R. Tumpati, MD
