Photo by Danny Kim
Cooks' Note
You'll need about 3 pounds skin-on, bone-in chicken thighs to yield 1/2 pound skin. Use your newly skinless thighs in a braise.
Recipe information
Yield
4 Servings
Ingredients
1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces
Salt and pepper
Special equipment:
Parchment and baking sheet (to keep skin from curling)
Preparation
Step 1
Preheat oven to 350°F. Trim meat and excess fat from 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.
Do Ahead
Step 2
Skin can be baked 3 hours ahead. Store airtight at room temperature.
Recipe notes
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