"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!
Baking & Cooking
Wednesday, October 07, 2009
Chicken Skin Chicharon
Not much of a post here, but just to give you an idea of how much I hate wasting food...
There are times when I would cut up a whole chicken, and remove the skins prior to cooking (let's say for chicken alfredo or chicken tocino). I then boil the bones and skin along with some seasoning for chicken stock that I use in pancit or arroz caldo. Or if I have roasted chicken then I would boil the carcass for that. In both cases, I have to have the skins pre-cooked. Then I would place them in the oven (I like using the nu wave for this purpose, sprinkle some garlic salt, and bake the skins until they are crispy and all the fat have dripped underneath. (My nu wave rack has just the right amount of surface to make chicharon out of the skin I get from one chicken. If I do have more, I will just probably deep fry on medium low heat until they get crispy and have rendered their fat to add to the oil.) It requires about 30 minutes to get to a crispy state. The thing I like about nu wave is, one glance at it and I know if it is done. No need to open.
As soon as the aroma fills the house, my kids rush down to the kitchen and ask what I am cooking, then eagerly wait for these chicharon. My kids love them!
On a side note, sometimes I chop the cooked skin and render its oil to use for sauteeing when cooking chicken-based dishes. Also, if I have oil on the broth that I prepared, I separate the fat from the broth and chill this, then gather the oil/chicken fat later, place it in a jar, and use it for sauteeing, frying rice, and in the future, I plan to try using it for chicken empanada dough. Health buffs might turn up their noses at me for this, but I am no health food fanatic and I do not pay attention to food fads...I try to stick to traditional methods of preparing foods...the less "refining" process involved, the better. The closer it is to natural state, the better. So if you have something bad to say about this, keep it to yourself and don't bother to leave a harsh opinionated comment, or I will delete it.
Posted by Manang at 10/07/2009 10:24:00 AM