Gastronomixs

Wafers of chicken skin

Chicken skin is a by-product of chicken processing that many butchers discard. However, this skin is perfect for a number of preparations, such as this one.

Wafers of chicken skin

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Ingredients

250

g

chicken skin

250

g

chicken stock

125

g

tapioca flour

Preparation method

  • Soften the chicken skin by poaching it gently in the chicken stock for approximately 15 minutes. Make sure to minimise the evaporation of the chicken stock.
  • Measure the tapioca flour and combine in a thermo blender with the chicken skin and bouillon.
  • Run the blender for ± 10 minutes at 90°C until you have a firm dough.
  • Transfer the dough to a piping bag with a smooth nozzle of about 5mm in diameter.
  • On a silicone baking mat, squeeze out thin stripes of approximately 10mm and cover with a second mat.
  • Next, roll with a rolling stick into thin strips.
  • Bake for 7-8 minutes in a 180°C oven.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a snack or amuse-bouche, e.g. as a variant on chicken curry with a curry mayonnaise and a pineapple gel.
  • As a crispy garnish in a starter or salad.

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