Chicken skin

[aris]

Anyone got a good use for excess chicken skin? Perhaps add it to sausage - or is this a bad idea?

[TJ Buffalo]

I've used recipes that call for using the skin and fat of the chicken as part of the fat content of the sausage, I just run it through the grinder with the rest of the meat.

[Rik vonTrense]

When I make chicken bangers I use all the chicken except the bones I frequently buy the Tesco blue stripe full legs and there is a fair bit of fat with these...but it all goes in as the skin seems to hold the flavour.

The bones I stew for a few hours after well skimming the scum and adding a teasoopn of pork banger spices....to the stock after I have strained the bones I had a large handful of pearl barley and give that another few hours.

By this time time the barley has swelled to four times its size and it is a tasty nourishing filling meal......keeps lead in my pencil.

[tristar]

Hi Aris,

A definite addition to the sausage, it helps texture, flavour and moisture, I actually buy chicken skin to add to my sausages, but I imagine yours is excess from another project. In Indonesia, chicken is, by far and away, the most popular meat on the table in every form you could imagine! and all supermarkets have trays of chicken skin for sale from the processing of the portioned meat. Give it a try I am sure you won't be dissapointed!


Richard

[Wohoki]

Chicken skin is good to use as a substitute for back-fat: good flavour and fat content. Needs chilling well before mincing, and the best results I've had with it have been after I blanched the skin for 30 seconds in boiling salted water before grinding.

It's also useful in stock, lots of collagen, but simmer not boil, as it'll make the stock cloudy.