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Course: Soups & Sandwiches
Keyword: Chicken, Comfort Food, Gimme Some Skin, Hacks, Sandwiches

Gimme Some Skin

ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes
Yield: 2 servings
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Software

  • Skin of 1 chicken, in as big of sheets as possible
  • 4 slices white sandwich bread, Pepperidge Farm white loaf does nicely
  • 1 tablespoon Duke's mayonnaise
  • Kosher salt, to taste

Specialized Hardware

  • Waffle iron
ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes
Yield: 2 servings

Procedure

  • Start by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.
  • Crank your waffle iron to high.
  • When the skins are dry, move carefully to the waffle iron; depending on your model, you may only get a couple of pieces in at a time. Do not allow them to overlap.
  • Cook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp, about 5 minutes total. Remove to a wire rack and season with salt and pepper.
  • Repeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.
  • To make sandwiches, brush one side of a single piece of bread liberally with schmaltz.
  • Place the bread, schmaltz-side down, on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.
  • After 2 minutes, check for doneness. When you peek under the bread corner, it should be golden brown and everything should be crisp. Repeat the process with the remaining bread and ingredients.
  • Serve as is or cut into quarters. Serve with chicken soup or just binge right then and there with no apologies. If so, shower afterwards.
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